CHOCOLATE AND NUTELLA TRIFLE (14-16)

Ingredients

• 2 packets of Woolworth’s mini chocolate Swiss roll (each piece sliced into 5)-alternatively use the lamingtons or a large chocolate swiss roll
• 1 packet of Nougatelli cookies filled with Hazelnut cream or 3-4 smashed crunchie chocolates
• Nachtmusik chocolate liqueur or Frangelico (optional)
• 200 grams of dark Lindt chocolate ( or use one milk and one 98 % dark)
• 1 tin condensed milk (385g)
• 1 large jar Nutella (350g) OR 1 jar Lindt hazelnut spread (200g)
• 1 tub mascarpone (250g)
• 3 cups (7500ml) cream
• To serve: Ferrero Rochers/ edible gold leaf (Kadies in Fourways)/caramelised popcorn and gold glitter. The stars can be found at the Variety shop and the sign is from Sprinkles and Bake shop in Linden

Instructions

1. Heat 250ml/1 cup cream, add the condensed milk and heat through. Remove from heat, add the chocolate and stir until melted.
2. Remove from heat and add the Nutella.
3. Whip the remaining 2 cups of cream then add the mascarpone
4. Combine with the chocolate
5. To assemble, start with the Swiss roll, drizzle liqueur over, add the chocolate mixture
6. Place the sliced Swiss roll around the bowl and continue to layer with biscuits or honeycomb and the chocolate cream.
7. Decorate as desired