TRIPLE HONEY CHOCOLATE TRIFLE

Desserts with a nostalgic flavour are trending right now. This Triple honey chocolate trifle is for the violet crumble lovers. Just try to resist this

INGREDIENTS

• 120g dark chocolate, finely chopped
• 1/2 cup (125ml) pure (thin) cream
• 1/2 tsp sunflower oil
• 2L (8 cups) thickened cream
• 2 cups (560g) thick Greek-style yoghurt
• 620g chocolate chip biscuits, crushed
• 2 tbs Grand Marnier
• 1/2 cup (175g) honey

Honey mead jelly

• 6 titanium-strength gelatine leaves
• 2 tsp honey
• 2 cups (500ml) honey mead (from selected bottle shops)

Honeycomb

• 2 cups (440g) caster sugar
• 1/2 cup (175g) golden syrup
• 1 tbs bicarbonate of soda

• METHOD

  • 1
    For honey mead jelly, soak gelatine leaves in a bowl of cold water for 5 minutes to soften. Place the honey and 1/4 cup (60ml) mead in a saucepan over high heat.
  • 2
    Cook, swirling pan, for 2 minutes or until honey dissolves. Remove from heat. Squeeze excess water from the gelatine, then stir into the honey mixture until melted and combined.
  • 3
    Add the remaining 1 3/4 cups (440ml) mead to gelatine mixture and stir to combine. Transfer to a 4L trifle dish, cover with plastic wrap and chill for 4-6 hours to set.
  • 4
    Grease and line two baking trays with baking paper. For the honeycomb, place sugar, golden syrup and 1/2 cup (125ml) water in a saucepan over low heat. Cook, stirring, for 2-3 minutes until the sugar dissolves. Increase heat to medium-high and cook, swirling pan occasionally, for 6-8 minutes until dark golden.
  • 5
    Working quickly, remove pan from heat and whisk in bicarbonate of soda (honeycomb will foam).
  • 6
    Pour into prepared trays, tilting to spread evenly (do not stir – it’s a good idea to have a second person help tilt the second tray while you tilt the first). Set aside for 1 hour to harden.
  • 7
    To make the chocolate sauce, place the chocolate in a heatproof bowl and set aside. Place the thin cream in a saucepan over high heat. When the cream starts to bubble around edges, pour over the chocolate. Set aside for 2 minutes or until melted, then stir until smooth. Stir through oil and set aside until needed.
  • 8
    Using electric beaters, and in batches if necessary, whisk thickened cream to stiff peaks, then fold in yoghurt.
  • 9
    Combine biscuits and Grand Marnier in a bowl. Break honeycomb into pieces and place in a separate bowl, reserving large shards for the top of the trifle.
  • 10
    To assemble, spread one-quarter cream mixture over honey mead jelly, drizzle with one-third honey and top with half the biscuit mixture.
  • 11
    Top biscuits with another one-quarter cream mixture and one-third honey, then scatter over half the crushed honeycomb.
  • 12
    Top honeycomb with another one-quarter cream mixture and one-third honey, and top with the remaining biscuit mixture. Finish with a final layer of cream mixture and top with remain honeycomb, arranging larger shards upright.
  • 13
    Drizzle with the chocolate sauce to serve.