Cherry chocolate trifle cup
WW Jelly, Raspberry, prepared
1 tbs, sifted
sponge finger biscuits
8 individual, chopped
1 cup(s), frozen, thawed, halved
Pauls Mousse, Chocolate, Low Fat
10 g, grated
- Make jelly following packet instructions. Pour into a shallow dish and refrigerate for 20–30 minutes or until cooled but not set.
- Combine cocoa and ½ cup (125ml) hot water in a small bowl. Divide biscuits among four 1-cup (250ml) capacity serving glasses. Pour cocoa mixture over biscuits. Top with cherries and jelly mixture. Cover and refrigerate for 2 hours or until set.
- Whisk NESTLÉ SOLEIL Chocolate Mousse in a medium bowl until smooth. Top each trifle cup with mousse. Serve sprinkled with grated chocolate.