Easter Magic Melted Trifle

Grease a 20cm (12 cup-capacity) pudding basin or deep bowl with oil spray. Place in freezer for 5 minutes.

Place chocolate in a large, shallow, heatproof, microwave-safe bowl. Microwave on high in 30-second bursts, stirring between each, until melted and smooth. Pour half the melted chocolate into chilled basin, tilting to coat base and sides, leaving a 3cm gap at the top. Using a brush, spread remaining chocolate to create an even layer. Freeze for 15 minutes or until ready to serve.

Meanwhile, gently press hot cross buns into base of trifle dish, making sure crosses face outwards.

Pour milk into the bowl of a stand mixer fitted with a whisk attachment. Add mousse mix and whisk on low speed for 1 minute. Increase speed to high and whisk for 4 minutes or until mixture has tripled in volume and stiff peaks form. Spoon over hot cross buns in trifle dish, spreading out to edges.

Place custard in a mixing bowl. Using a rolling pin, crush one-third of the crunchy Easter eggs and add to custard, stirring to combine. Spread custard mixture evenly over mousse.

Whip cream to stiff peaks. Roughly crush half the raspberries with fork, then fold through cream with a large metal spoon to create ripples. Dollop into trifle bowl, starting at edges and working into centre. Top with chocolate Easter eggs, another one-third of the crunchy Easter eggs and remaining raspberries.

To make the chocolate sauce, heat cream in a small saucepan over low heat until almost at boiling point. Add chocolate, remove from heat and set aside for 2 minutes or until chocolate has melted. Whisk until smooth.

Slide chocolate shell out of the pudding basin or bowl. Brush a little chocolate sauce over dome, then scatter over remaining crunchy Easter eggs and position, inverted, over top of trifle. Serve with hot chocolate sauce to pour over top for magic melt reveal.