Chocolate Hazelnut Trifle

Name: Chocolate Hazelnut Trifle
Yield: 4 people
Ingredients: 1 packet of Royal Delights Chocolate French Silk Dessert Mix; ¾ cup + 2 tbsp of milk; 2 tbsp hazelnut liqueur; Pinch of salt; ¼ cup milk; ¼ cup hazelnut liqueur; 12 sponge fingers; ¼ cup chopped, roasted hazelnuts; ½ cup sugar; ½ cup roasted whole hazelnuts

User Reviews

5.0

3 reviews

Excellent

Servings
4 people
Course
Dessert, Others
Cuisine
European, Canadian

Chocolate Hazelnut Trifle

Ursula Nguyen

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This simple and decadent Chocolate Hazelnut Trifle features layers of silky smooth hazelnut liqueur flavored chocolate mousse, and hazelnut liqueur soaked ladyfingers, topped with crunchy hazelnut praline and whipped cream!

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Ingredients

Servings

Chocolate Layers

1 packet of Royal Delights Chocolate French Silk Dessert Mix
¾ cup + 2 tbsp of milk
2 tbsp hazelnut liqueur
Pinch of salt

Sponge Layers

¼ cup milk
¼ cup hazelnut liqueur
12 sponge fingers cut into sections
¼ cup chopped, roasted hazelnuts

Hazelnut Praline

½ cup sugar
½ cup roasted whole hazelnuts chopped into pieces

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Instructions

Place the dessert mix contents in a large bowl. Add the salt, milk and hazelnut liqueur and make the chocolate dessert mix according to package instructions.
Mix the milk and hazelnut liqueur together in a bowl to make the soaking liquid. Soak the pieces of ladyfingers in the milk (for about 3 - 5 seconds), and arrange them in one layer on the bottom of a trifle glass.
Pipe or spoon in a layer of the chocolate mousse, followed by some chopped hazelnuts. Repeat these layers once more (soaked ladyfingers, chocolate mousse) and then sprinkle the hazelnut praline on top (instead of chopped hazelnuts). Repeat for 3 more trifle glasses.
Refrigerate for a few hours.
Serve with whipped cream and more hazelnut praline.

Hazelnut Praline

Sprinkle the sugar on to the bottom of a clean pan. Heat the sugar over medium heat. Watch the sugar closely as it melts and starts to caramelize. Shake the pan to evenly distribute the sugar as it caramelizes.
Add the chopped hazelnuts and mix with a spoon to coat.
Using a spatula, scrape the caramel and hazelnuts onto a silicon pastry mat or parchment paper. Be careful as the sugar will be extremely hot at this point.
Once the praline has cooled and hardened, place the praline in a plastic sandwich bag and crush using a mallet or a stone pestle.