Chocolate marshmallow trifle

By admin
06 September 2013

A delicious combination of flavours that spells out one word: seduction!

Serves 6

Preparation time: 10 min

Cooking time: 15 min

Chilling time: 4 hours

250 g shortbread biscuits

100 g butter, melted

200 g dark chocolate

80 ml (? c) double cream

350 g white marshmallows

60 ml (¼ c) milk

85 g (1 pct.) guava or orange jelly

1    Grease a 20 cm square baking tin. In a blender blitz the biscuits until fine, pour in the butter and blitz again until well combined. Press the mixture onto the bottom of the baking tine and chill in the fridge.

2    Melt the chocolate in a heatproof bowl over simmering water, making sure the bowl doesn’t touch the water. Stir in the cream and stir until smooth. Pour over the base and spread evenly. Chill in the fridge for 1 hour or until firm.

3    Heat the marshmallows and milk in a saucepan over low heat, stirring every 2 minutes until melted and smooth. Pour over the chocolate and use a spatula to spread evenly. Chill for 2 hours or until set.

4    Make the jelly according to the packet instructions. Chill for 1 hour or until set and spoon over the marshmallow layer. Cut into squares and serve.

- Hope Malau

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