Easy Chocolate Trifle Recipe

Christmas in our house is not complete without a Trifle on our dessert table and this easy Chocolate Trifle recipe will definitely be making an appearance this year!

You will love how easy this trifle is to make, and it really is the perfect Christmas dessert. Both regular and Thermomix instructions are included.

Every year I look forward to sitting down with a big bowl of my Mum’s Trifle to finish off my Christmas lunch (and I always make sure that I have saved some room for it!) but this year I think I might just have to make this easy Chocolate Trifle recipe instead.

You will love:

Quick to prepare – following the steps in the recipe card below, you can be prepare this Chocolate Trifle in under 20 minutes!

Versatile – don’t have any strawberries? You can use raspberries or blueberries instead.

Christmas Dessert – Christmas in our house isn’t complete without a Trifle!

Make ahead – you can prepare this Trifle up to two days in advance, simply cover the cream layer with cling wrap and then decorate with fresh fruit, Maltesers and grated chocolate when you are ready to serve.

This recipe makes a BIG trifle (woohoo, leftovers!), and I strongly encourage you to use a deep 3 Litre bowl, so you can show off the layers. If your bowl is shorter/wider that’s ok too, this Trifle will still taste amazing.

Chocolate Trifle Ingredients

Please note you will find the full list of ingredients in the recipe card below.

To make this easy Chocolate Trifle, you will simply need a few store bought ingredients. This recipe really is versatile and you can substitute ingredients to suit your preferences. You will need 2 x 400 gram Chocolate Sponge Rolls which you can find in the bakery aisle at your local supermarket, or alternatively you can also use mini sponge rolls. To make this Trifle you will also need thickened cream, sweetened condensed milk (optional to sweeten the cream with), morello cherries, raspberries/strawberries, Maltese’s and grated chocolate. You can certainly use homemade custard, however I do enjoy the convenience of store bought.

How to make a Chocolate Trifle

Step 1. Using a hand or stand mixer, whip the thickened cream (and sweetened condensed milk if using) until it forms soft peaks. Set the cream aside until needed.

Step 2. Slice the Chocolate Sponge Roll into pieces that are one centimetre thick.

Step 3. Assemble the trifle, I like to start with a layer of Chocolate Sponge Roll and sprinkle over the fresh berries and morello cherries before topping with custard and cream.

Step 4. Repeat until you have three layers, finishing with the cream layer on top.

Step 5. Just before serving, top with Maltesers, fresh strawberries or raspberries and sprinkle with grated chocolate.

Recipe Hints

Adding sweetened condensed milk to the thickened cream helps to give it added sweetness. You can leave it out if you prefer, simply add 2 tablespoons of icing sugar in its place.

You will find Chocolate Sponge Rolls in the pre-made bakery aisle of your local supermarket. If you can’t find the large 400gram rolls, you can use the mini rolls instead.

You really cannot go wrong with this recipe, as long as you have a layer of each delicious ingredient you really can’t go wrong!  

I also suggest that you hold off decorating the Trifle until you are just about to serve it as the Maltesers can begin to soften in the cream.

Frequently Asked Questions

More easy desserts:

• Christmas Trifle
• Caramel Tarts
• Mint Cheesecake Balls
• Pavlova
• Christmas Day Desserts

Thermomix Easy Chocolate Trifle Recipe

1. Cut the chocolate roll into 1cm pieces.
2. Cook the custard using the ‘automatic recipe’ function on your Thermomix. Select ‘6 – 8 serves’ and ‘thick’ consistency. Once cooked, place the custard into the fridge to cool.
3. In a clean Thermomix bowl, insert the butterfly attachment and add the cream and condensed milk. Mix for 30 – 90 seconds on speed 3 – watch through the top of the Thermomix lid to ensure you don’t over whip the cream.  The time it takes for the cream to whip into soft peaks will vary as they ‘freshness’ of the cream can impact this. Once your cream and condensed milk has formed soft peaks, set aside until needed.
4. Arrange ⅓ of the chocolate roll slices over the base of a 3L serving bowl and sprinkle ⅓ of the raspberries and cherries over the top.
5. Top with ⅓ of the custard and ⅓ of the cream.
6. Repeat in the same order until your serving bowl is filled and a layer of cream is on the top.  
7. Place your trifle into the fridge for a minimum of 4 hours, or overnight if possible.
8. Just prior to serving, decorate the top cream layer with the Maltesers, remaining raspberries and Flake pieces.

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