Flawless Triple Chocolate Trifle

This triple chocolate trifle is so rich, creamy, and delicious – simply flawless! Easy, chocolatey, and yummy! Surprise your family or friends this weekend with this fantastic dessert. You will need 45 minutes to cook it plus chilling time. Here is the recipe:

Servings 12


  • 100 grams’ flour
  • 150 grams’ sugar
  • 50 grams’ cocoa
  • 2 large eggs
  • 1 large yolk
  • dark chocolate (70% cocoa solids)

For the chocolate mousse:

  • 150 grams’ dark chocolate
  • 75 grams’ butter
  • 150 grams’ sugar
  • 3 large egg whites

For the chocolate custard:

  • 500 ml heavy cream
  • 2 gelatin leaves
  • 50 grams’ sugar
  • 100 ml milk
  • 100 grams’ milk chocolate

For the white chocolate cream:

  • 500 ml heavy cream
  • 100 grams’ white chocolate



To make the mousse:

  • In a saucepan, over a low heat, melt together the butter and the chocolate until smooth. Leave aside to cool.
  • Next, in another bowl, beat the sugar and egg whites until you get a semi-stiff meringue.
  • Add the two mixtures together and spread into 12 individual dishes or 1 trifle dish. Place it in the refrigerator and chill for at least one hour.
  • Preheat the oven to 180ºC/350°F/Gas Mark 4. Grease and line a 23 cm baking pan.
  • In a bowl, beat the yolk and eggs together with the sugar until fluffy. Add in the cocoa and flour.
  • Spread into the baking pan – it should be big enough to cut out to the size of the individual dishes or the large trifle dish. Bake for 5-6 minutes, or just until golden; remove and allow to cool.
  • Next, trim the sponge to fit the bowl and apply on top of the mousse.

To make the custard:

  • In a bowl of cold water, put the gelatin and set aside. In a pan over a medium heat, heat the milk, sugar, and cream until almost at boiling point.
  • Pour in the milk chocolate and then the gelatin. Next, pass through a sieve and spread over the sponge layer. Refrigerate for at least 2 hours.
  • Right before serving, in a heatproof dish, over a low heat, melt the white chocolate together with the cream until soft peaks form. Apply to the trifle, top with dark chocolate shavings and serve.


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