White Chocolate & Raspberry Trifle Cups
Preparation time is 40minutes
Total time is 40minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
6 Ingredients
Number of servings
8
- 225 Madeira cake, cut into 2cm pieces
- 170grams Aeroplane Original Raspberry Flavoured Jelly
- 600mL thickened cream
- 250grams raspberries
- 1/4 cup cup dark choc melts, melted
- 100grams white chocolate, finely chopped
Description
Indulge in the festive flavours of Christmas with these exquisite, easy-to-make white chocolate and raspberry mousse trifle cups that you can enjoy all to yourself.
Method
Step 1 of 4
Divide cake among 8 x 1 cup serving glasses. Dissolve 1 packet jelly crystals in 2 cups boiling water. Stir in 2/3 cup cold water, then pour over cake in glasses. Refrigerate for 2 hours or until set.
Step 2 of 4
Dissolve remaining jelly crystals in 2 cups boiling water in a shallow bowl. Refrigerate for 30 minutes or until partially set. Using an electric mixer, beat 300ml cream in a bowl until soft peaks form. Add jelly and beat until combined. Spoon 2 heaped tbs of jelly cream into each glass over set jelly. Arrange raspberries around the outer edge. Top with remaining jelly cream. Refrigerate for 4 hours or until set.
Step 3 of 4
Transfer melted dark chocolate to a piping bag with a 0.5mm plain nozzle. Pipe star shapes on a sheet of baking paper. Allow to set.
Step 4 of 4
Stir white chocolate and remaining cream in a heatproof bowl over a saucepan of simmering water until smooth. Refrigerate for 1 hour. Using an electric mixer, beat white chocolate cream in a bowl until soft peaks form. Transfer to a piping bag fitted with a 1cm star nozzle. Pipe white chocolate cream on top of trifle cups. Decorate with chocolate stars. Serve.
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