Heres a fun, easy way to get your coffee and chocolate fix in one hit.
The ingredient of Espresso chocolate trifles
- 125ml (1/2 cup) fresh espresso coffee
- 1 1/2 tablespoons coffee liqueur (like Tia Maria or Kahlua)
- 2 200g containers French Vanilla Light Fruche
- 1 tablespoon caster sugar
- 30g good-quality dark chocolate, grated
- 1 plain sponge cake, (single, round 18cm) cut into 2cm cubes
- 2 tablespoons cocoa powder, sifted
- 2 tablespoons caster sugar
- 3 teaspoons cornflour
- 250ml (1 cup) reduced-fat milk
The instruction how to make Espresso chocolate trifles
- To make the chocolate sauce, combine the cocoa, sugar and cornflour in a small saucepan. Use a wooden spoon to gradually stir in the milk. Stir over low heat until the sauce boils and thickens. Pour the sauce into a small heatproof bowl and cover the surface with plastic wrap. Set aside for 1-2 hours to cool.
- Combine the coffee and liqueur in a jug. Combine the Fruche, sugar and chocolate in a small bowl.
- To assemble the trifles, divide 1/3 of the sponge cubes among six 325ml (1 1/4-cup) serving glasses. Use a pastry brush to brush the sponge cubes in the glasses with 1/3 of the coffee mixture. Top each with a dessertspoonful of the Fruche mixture and then divide 1/2 the chocolate sauce among the glasses.
- Repeat with another layer of sponge, coffee mixture, Fru00c3u00bbche mixture and chocolate sauce. Finish with a final layer of sponge, coffee mixture and Fru00c3u00bbche mixture. Use a small spatula to smooth the tops. Cover with plastic wrap and place in the fridge for 2 hours to chill.
Nutritions of Espresso chocolate triflescalories: 246.409 calories
calories: 6 grams fat
calories: 3 grams saturated fat
calories: 41 grams carbohydrates
calories: 29 grams sugar
calories: 6 grams protein
calories: 63 milligrams cholesterol
calories: 170.59 milligrams sodium