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 Hello ladies and gents this is the Viking telling you that today we are talking about

Baci chocolate mousse trifle

Baci trifle

  • MAKES:6
  • PREP TIME:50MINS
  • COOK TIME:30MINS
  • INGREDIENTS:14
  • DIFFICULTY: CAPABLE

This decadent trifle is not for the faint-hearted. Made with Baci chocolates, hazelnut liqueur and cocoa, it will take centre stage on your Christmas table.

INGREDIENTS

  • 2 titanium-strength gelatine leaves, soaked in cold water for 5 minutes
  • 600g Baci chocolates, chopped, plus extra halved to serve
  • 3 egg whites
  • 200ml thickened cream
  • 1 tsp vanilla extract
  • 1/3 cup (80ml) Frangelico or other hazelnut liqueur
  • Whipped cream, to serve

CHOCOLATE SPONGE

  • 25g cornflour, sifted
  • 45g plain flour, sifted
  • 45g self-raising flour, sifted
  • 1/4 cup (25g) good-quality dark cocoa, plus extra to dust
  • 5 eggs, at room temperature
  • 1/2 cup (110g) caster sugar
  • 35g unsalted butter, melted, cooled


METHOD

1.Place soaked gelatine, Baci chocolates, and 1 cup (250ml) boiling water in a blender and whiz until melted and smooth. Add egg whites and whiz until smooth and combined, then add cream and vanilla and whiz to combine. Divide mixture between six 2-cup capacity dishes and chill for 6 hours or overnight until set.

2.Preheat oven to 170°C. Grease a 20cm x 30cm x 5cm lamington pan and line the base and sides with baking paper. Line a wire rack with baking paper.

3.For the chocolate sponge, sift the flours and cocoa into a large bowl. Place eggs in the large bowl of a stand mixer fitted with the whisk attachment. Whisk for 5 minutes or until thick and tripled in volume. Gradually add sugar, whisking constantly, for 6-8 minutes until sugar has dissolved. Using a metal spoon, fold in the flour mixture in 2 batches, folding all the way to the bottom of the bowl to pick up any pockets of flour, then fold in butter. Pour into the prepared pan and bake for 25-30 minutes until a skewer inserted into the centre comes out clean.

4.Cool in pan for 5 minutes, then turn onto the lined wire rack to cool completely.

5.Cut the sponge into 3cm squares. Top mousse with sponge squares, and drizzle Frangelico lightly over the sponge. Top with whipped cream, dust with cocoa and scatter over extra halved Baci. Serve immediately or chill until ready to serve.

and as always have a chilled day from the Viking

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