Nutella Mousse Trifle

Ingredients

• 3 slabs (100g each) dark chocolate, chopped  
• ½ cup (125ml) steaming-hot cream 
• 1 cup (250ml) Nutella 
• 1 cup (250ml) cream 
• 1 tub (250g) mascarpone, whisked 
• ¼ cup (60ml) icing sugar 
• 1 cup (250ml) strong coffee 
• 1 Tbsp (15ml) brown sugar 
• 3–5 Tbsp (45–75ml) Kahlúa (optional) 
• 1 packet (100g) boudoir biscuits 

For serving: 

• Cocoa powder  
• Chocolate balls or toasted, chopped hazelnuts  

Method

1. Place chocolate in a heatproof bowl and pour over steaming-hot cream. 
2. Allow to melt for 2 minutes, then whisk until smooth. Set aside to firm up at room temperature. 
3. Microwave Nutella for about 30 seconds until runny, then set aside for 5 minutes. 
4. Whisk cream with an electric whisk until stiff peaks form, about 5–6 minutes. 
5. Add cooled Nutella, whisking until smooth. Chill in fridge.  
6. Whisk 1 tub mascarpone and icing sugar until spreadable. Set aside. 
7. Combine coffee, sugar and Kahlúa, if using, stirring to dissolve. 
8. To assemble, dip ½ packet (50g) boudoir biscuits in coffee mixture and use to line the base of a 22cm x 18cm high trifle bowl. 
9. Top with ⅓ mascarpone mixture, ⅓ chocolate ganache and ⅓ Nutella mousse, and top with the remaining boudoir biscuits. 
10. Repeat to create 3 layers. Serve dusted with cocoa powder and topped with chocolate balls or toasted, chopped hazelnuts. 

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