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Chunky Chocolate Trifle




Source of Recipe


Sainbury's


List of Ingredients




1 heaped 15ml spoon instant coffee granules
150ml boiling water
75ml brandy
½ x 175g pack sponge fingers
500g carton BGTY Greek style yogurt
500g carton BGTY fresh custard
3 heaped 5ml spoons cocoa
2 x 15ml spoons boiling water
75g plain chocolate, cut into small pieces, reserve a few chunks for decoration



Recipe



Mix the instant coffee with the boiling water and leave to cool. Then stir in the brandy. Pour a small amount of the liquid on to a plate and dip a few sponge fingers into it. Carefully place the soaked fingers into the base of a glass or glass bowl.

Mix the yogurt and custard together and put to one side. Place the cocoa in a small heatproof dish and stir in the boiling water until it forms a runny paste. Carefully stir the cocoa into the custard mixture so it forms swirls of colour.

Spoon a layer of the custard mixture on top of the sponge fingers then add a few more coffee and brandy soaked sponge fingers and chunks of chocolate. Continue in this way, finishing with a layer of the custard mixture. Sprinkle over a few of the chocolate chunks to decorate.

Serve well chilled.