Mint chocolate trifle
Serves: 10
Prep time: 30 minsTotal time: 
Recipe photograph by Maja Smend
Mint chocolate trifle
Bendicks bittermints are the inspiration for this stunning dessert, with layers of chocolate cake, chocolate custard, chocolate mousse, peppermint cream and, of course, those famous mints
Serves: 10
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
648Kcal
Fat
45gr
Saturates
26gr
Carbs
53gr
Sugars
45gr
Fibre
2gr
Protein
8gr
Salt
0.4gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 1 x 365g chocolate and vanilla jumbo Swiss roll
- 1 x 500g carton chocolate custard (we used Jude’s)
For the chocolate mousse* layer
- 150g dark chocolate (about 70% cocoa solids), chopped
- 25g butter
- 3 medium eggs, separated
- 300ml double cream
- 25g caster sugar
To decorate
- 150ml double cream
- 1 tsp peppermint extract
- 200g Bendicks bittermints
Step by step
- Cut the chocolate Swiss roll into 2cm-thick slices. Cut about 6 slices in half and arrange around the sides of a 20cm diameter trifle bowl, creating a ‘wall’ of half-moons. Fill the centre with the remaining slices, layeringup so they are roughly level withthe height of the slices around the edge. Top the layer of cake with the chocolate custard, levelling out with a spoon so you have an even layer.
- To make the chocolate mousse, place the chocolate and butter in a heatproof bowl and place over a pan of barely simmering water, making sure the bottom of the bowl doesn’t touch the water. Heat gently until melted, then remove and leave to cool to a just-warm temperature before whisking in the egg yolks.
- Whisk the double cream to soft peaks. Wash your whisk and then, in a separate bowl, whisk the egg whites to soft peaks before adding the sugar and whisking until glossy.
- Carefully fold the double cream through the chocolate mixture, then gently fold in the egg whites until completely combined. Spoon this mousse over the chocolate custard layer. Cover and chill for a minimum of 4 hours until set.
-
To decorate, whisk the double cream and peppermint extract to soft peaks. Put the cream into a piping bag fitted with a plain nozzle and pipe fat pearls of cream all the way round the edge of the trifle. Halve the Bendicks bittermints and press on top of each pearl of cream.
*This recipe contains raw eggs.
