Cherry chocolate trifle cup
2 hr 55 min
Simple yet elegant, these mini trifles are sure to impress.
WW Jelly, Raspberry, prepared
1 sachet(s), as prepared
1 tbs, sifted
Sponge finger biscuits
8 individual, chopped
1 cup(s), frozen, thawed, halved
Low fat chocolate mousse
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.
These trifle cups can be stored, covered with plastic wrap, in the refridgerator for up to 2 days. Sprinkle with chocolate just before serving.