Monday, 20 April 2015

Malteser Bunny Chocolate Malt Mousse Pie

My name's Gem...and I'm addicted to Malteser bunnies!! So much so that when I saw them roll around on the shelves sometime in February I grabbed a few bags of the minis knowing they would make an excellent Easter dessert! Wrong! Of course we hunted them out in my baking cupboard one night when we were in need of a Netflix accompanying chocolate fix! Never mind I said, I'll buy more! So it's the evening before Easter Sunday and I ask the lady in Morrison's where their Easter aisle is and she tells me it doesn't exist anymore!! Fortunately they had a few lone bunnies left by the tills so I grabbed those..and decapitated them so they would fit in my tart! Note to self: don't eat the contents of your baking cupboard without assurances you will find back up!!

It wasn't a big deal in the end - half the bunny for my pie the other half for my mouth - everyone's a winner! Except for the bunny I guess.

This Oreo crust takes the pie to the next level of decadence! and the chocolate ovaltine mixed into the mousse gives it that nice malty kick. There was no need for pouring a whole bag of maltesers in the middle of the pie...other than the fact that my mantra is you can never have too much chocolate! you could equally cover the whole thing in cream instead because it is tooth achingly sweet (in the best kind of way) and the cream does help to cut through the sweetness...but please sprinkle a few maltesers on top at least if you do!

This was the perfect end to our Sunday roast lamb feast and it was the perfect sugary fix to get our bellies ready for the sugar coma of chowing down on our chocolate eggs from our egg hunt that was to come!

Malteser Bunny Chocolate Malt Mousse Pie:
Serves 10
Adapted from Beyond Frosting

for the crust:
275g Oreos
6 tbsp unsalted butter

for the filling:
225g cream cheese, cold
60g dark chocolate
1 tbsp unsalted butter
65g chocolate malt powder
115g caster sugar
2 tbsp double cream

for the decorating:
315ml double cream
65g cup icing sugar
7 Malteser bunnies
175g Maltesers

Grind up oreos in a food processor until they resemble fine crumbs.  Melt the butter in the microwave for 30 seconds and stir in with the oreos.  Press the oreo mixture into a 10" tart pan.  Refrigerate crust until filling is ready.

Remove cream cheese from fridge and beat on medium speed in an electric mixer for two minutes until light and fluffy.  Scrape down the sides of the bowl.

In a small microwave safe bowl, combine the chocolate chunks and butter.  Melt for 30-60 seconds and stir until chocolate is melted and smooth.  Pour melted chocolate over cream cheese and mix to combine.

Add malt powder and caster sugar to the cream cheese mix and beat well until incorporated.

In a separate bowl, whip 350ml double cream together with the icing sugar.  Remove 2 tablespoons of the whipped double cream and fold it in to the cream cheese mix.  Cover the rest of the cream with clingfilm and refrigerate until ready to serve.

Pour chocolate malt mousse filling into the oreo crust and let set in the fridge for 3-4 hours.

Just before serving, remove the whipped cream and put it into a piping bag fitted with a star attachment.  Pipe around the edge of the pie.

Cut the heads off the malteser bunnies, or if using minis use the whole bunny.  Place alternately in the swirls of cream.  Place a single malteser in the other swirls.

Using a sharp knife, chop some of the maltesers in half.  Pile up the half and whole maltesers in the middle of the pie.

Eat and enjoy!

I am sharing this for Cook, Blog, Share over at Super Golden Bakes

Wednesday, 1 April 2015

Strawberry Milkshake Cheesecake Bars!

Hot on the heels of my last post, I also requested the strawberry milkshake flavour of Sugar and Crumbs' flavoured icing sugars...because hello! an icing sugar that tastes like strawberry milkshake?! that had got my name all over it! 

In case you are not aware, I have a full on obsession with I will base my restaurant choice for a meal out purely on the fact of whether they have milkshakes on their menu.  When we lived in Canada the options for this requirement were plentiful...however the UK is much more lacking in their offering of milkshakes! London is doing pretty well and is catching up...but Wales, oh don't even get me started on this barren wasteland that has no idea what a milkshake is.  Flavoured milk with zero ice cream?! that is not a milkshake! Needless to say my milkshake loving self has felt living here very difficult! 

When I was little, my milkshake of choice was always strawberry - obvs! These days I'm more partial to the oreo, s'mores, peanut butter, key lime pie, or brownie kind...but there will always be a special place in my heart for strawberry milkshakes! 

So I was giddy with excitement when I opened up this bag of flavoured icing sugar and the smell that wafted out was pure childhood nostalgia of super sweet, super tasty strawberry shaking days! I wasted no time in incorporating it into some super creamy cheesecake bars.  As with the last recipe I tried using these flavoured sugars, I literally didn't need to add any other flavouring because the strawberry milkshake flavour coming through from the sugar was vivid enough.  In fact, my husband who was in a different room could smell it as I was making them! It's really that impressive!

I decided to go all out and invest in some malted biscuits for the base - I told you this was all about nostalgia! and kept it simple with a no bake cheesecake topping that just let the strawberry milkshake do the talking!

The cheesecake is very sweet, so a big swirl of fresh whipped cream helps to cut through that sweetness and a juicy ripe strawberry ties the whole thing together like a cherry on top...only it's a strawberry! 

I have really been so impressed with these flavoured icing sugars that I just want to run out and buy every flavour out there! and did you know they also do flavoured cocoa powders? Coconut cocoa powder?! Hello! how good does that sound! One of my American blogging friends even commented this week that these sugars are finally an ingredient that the UK has but the States doesn't - that never happens! So make your American friends jealous and invest in some of these flavoured sugars - the fun you can have with them is endless!! 

Strawberry Milkshake Cheesecake Bars:
Makes 12
From Cupcake Crazy Gem

For the base:
30g unsalted butter
145g malted milk biscuits

For the cheesecake:
450g cream cheese
125g strawberry milkshake icing sugar
1 tsp vanilla extract
4 tsp semi-skimmed milk
150ml double cream
1 tsp red food colouring

For the topping:
100ml double cream
6 strawberries

Grease your prepared tin.  You can use a 13"x7" pan and cut them into squares after or I used a baking pan that has 12 ready made squares. I cut thin strips of greaseproof paper and laid then across each square in the pan so that I would be able to pop out each cheesecake square easily after refrigeration.

Melt the butter in a small microwavable bowl for 30 seconds.  
While that is melting, blitz the malted milk biscuits in a food processor until crushed.
Mix the butter in with the biscuit crumbs and put 2 heaped teaspoons in each square of the baking pan.  Press down the mixture with the back of the teaspoon.

Using a free stander electric mixer with the paddle attachment, beat the cream cheese, sifted strawberry milkshake icing sugar, vanilla extract and semi skimmed milk together until well blended.

Whip the 200ml double cream in the mixer using a whisk attachment.  

Fold 150ml of the double cream into the cheesecake mixture.  Add the red food colouring and stir until the mixture turns pink and is fully incorporated.

Spoon 2 tablespoons of the cheesecake mixture on top of each biscuit base.  

Refrigerate for 5 hours until set.  Cover the remainder of the whipped cream with clingfilm and keep in the fridge.

Just before serving, transfer the whipped cream into a piping bag fitted with a star attachment.  Pipe a swirl of cream onto each individual cheesecake bar.  Wash and hull the strawberries, slice in half and place one half on top of the cream.  I also finished mine off with a little mini striped straw to complete the milkshake effect!

Eat and enjoy!

I received the icing sugar complimentary from Sugar and Crumbs, but all views and opinions expressed are my own.

Friday, 27 March 2015

Lime & Coconut Cheesecake Jars

There are some flavour combinations you just can't beat! Coconut & lime happens to be one of them, and I can't get enough of it! As is evidenced on this blog from my Key Lime Pie Cupcakes to my Lime, Coconut & White Chocolate Blondies and Coconut & Key Lime Curd Layer Cake to my No Bake Coconut & Key Lime Cheesecake.

When Sugar and Crumbs got in touch with me and told me about their flavoured icing sugars, I was intrigued and when I heard they did a coconut and lime flavour it was a done deal! I had to try it out for myself! so they sent me some to try and I decided to give it a whirl and turn it into some cheesecake in a jar! 

Initially I had planned to use a few drops of coconut extract in the cheesecake mix as I usually would, but the beauty of these flavoured icing sugars is I didn't need to add any! The sugar was so flavourful that it would have been an overkill adding extract to my surprise! and oh the smell as you opened up the pouch to add it into the mixer - it was totally tropical and delicious! and the great thing is the flavours are all natural.  It tasted just as good as it smelt too! 

I layered the cheesecake in between some coconut cupcakes, and combined with a graham cracker crust this was one tasty dessert to go! 

I even tied a little spoon on and gave them away as gifts, the perfect little no bake treat! 

Lime & Coconut Cheesecake Jars:
Makes 2
From Cupcake Crazy Gem

for the crust:
40g graham cracker crumbs
20g unsalted butter, melted

for the cheesecake:
225g cream cheese
120g lime & coconut icing sugar
85g double cream
20g desiccated coconut

for the cupcakes:
3 coconut cupcakes - recipe from Trophy Cupcakes

Using a whisk, whip the double cream until stiff peaks form.
Beat the cream cheese and icing sugar together with a paddle attachment in a freestanding electric mixer.
Stir the cream into the cream cheese mix with a spoon until incorporated.  Stir in the desiccated coconut and refrigerate for 30 minutes.

Melt the butter in a microwave safe bowl for 30 seconds.
Blitz the graham crackers into crumbs using a food processor.  Add in the melted butter.
Spoon two and a half tablespoons of biscuit mix into the bottom of each jar.  Smooth it out on top with the back of a teaspoon.

Cut coconut cupcakes into cubes.  I used 1.5 cupcakes per jar.  

Put the cheesecake mix into a piping bag with a star nozzle fitted.

Pipe a layer of cheesecake on top of each biscuit base.  Layer with cubes of coconut cupcake.  Repeat with a piped layer of cheesecake, and one more layer of coconut cupcake.  Finish off with a small swirl of coconut cheesecake and a sprinkling of shredded coconut.  

Eat and enjoy.

I received the icing sugar complimentary from Sugar and Crumbs, but all views and opinions expressed are my own.

Monday, 16 March 2015

Bounty & Coconut Marshmallow Rocky Road

After whipping up the batch of coconut marshmallows, I knew it was only a matter of time before they were going to make their way into some rocky road! and of course because I don't like to do things by halves it had to be truly coco-rific.  I have made a toasted coconut rocky road before with coconut m&m's and coconut biscuits so this one was still as coco-nutty just with a few different coconut mix ins this time! So I added chopped up Bounty bars and Coconut Lindor truffles and a sprinkling of desiccated coconut too.

They were so delicious, I feel like I'm never going to be able to make rocky road again unless it's with homemade marshmallows! They have certainly set the standard high!

 I'm already dreaming up the future homemade marshmallow flavour combos that will be turned into more decadent rocky roads!

Coconut & Bounty Rocky Road:
Makes 12
Cupcake Crazy Gem

450g milk chocolate
1 tsp vegetable oil
1 cup rice krispies
10g desiccated coconut
200g bounty bars
75g coconut lindor truffles
125g coconut marshmallows

50g white chocolate
1/8 tsp vegetable oil

Line an 8x8" square baking pan with parchment paper.

Break milk chocolate into pieces and put in a large heatproof bowl above a pan of boiling water.  Stir in vegetable oil and mix until melted.

Remove from the heat and let cool for 10 minutes.

Chop the marshmallows into quarters, the lindor truffles in half and the bounty bars into about 10 chunks. (Reserve back a few handfuls of the mix ins to use as toppings)

Stir in the rice krispies and desiccated coconut.  Once completely cool, stir in the marshmallows, bounty and truffles.  Mix well.

Spread into the prepared pan, smoothing out on top.  Add the rest of the toppings.  

Chop the white chocolate and put it in a small microwavable bowl with the vegetable oil.  Microwave in 30 second bursts until melted.  Put into a piping bag and drizzle over the rocky road.

Refrigerate for an hour, or overnight.

Eat and enjoy!

Thursday, 5 March 2015

Coconut Marshmallows from the amazing Butter Baked Goods!!

When we moved to Vancouver I was so excited about all the potential baked goods the city had to offer! I had visions of gorgeous little cupcakeries on every block and gourmet treats around every corner! The reality was not so great.  I tried so many mediocre cupcakes and went to many different establishments that came highly recommended but Vancouver was still lacking in impressing me treat wise! Then a very lovely friend recommended Butter Baked Goods to me and the day I stepped through their beautiful pastel doors I knew I'd found what I was searching for! 

From sky high chocolate peanut butter layer cakes to toasted marshmallow s'mores bars, pineapple coconut scones to bars loaded with chocolate, pecans, coconut and dulce de leche (otherwise known as the Dunbar!) and of course their homemade marshmallows were the icing on the top! I'm not sure I'd ever had a homemade marshmallow before I tried Butter's...and I've tried many since but none have compared! From passionfruit to gingerbread to maple to toasted coconut there were so many flavours to choose fact at the last count they had 18 flavours but I'm sure they've dreamt up many more since! 

Of course we were heartbroken to leave Vancouver, and I was heartbroken to leave Butter behind! So imagine my excitement when on the morning my baby was born my husband presented me with a push present and it just so happened to be Butter Baked Good's recipe book! He is a keeper that's for sure! It is one of the most beautiful recipe books you will ever own, and I have spent months and months staring at those beautiful pages wondering what to make first!

Naturally, it had to be their marshmallows!

So I tentatively whipped up my first batch...waiting for that liquid sugar to magically turn into white fluff and it didn't! I think it was because I used some gelatin leaf so undeterred I tried again with powdered gelatin this time and did a little happy dance as the marshmallow fluffed up!

They are actually so much easier than I ever thought they would be to make! and now I've conquered them once I'm already dreaming up all the flavours I'll be making in the future! and the taste, oh the taste! they are soft and pillowy and creamy and delicious and everything you expect from an amazing marshmallow!

They are great in hot chocolates, and melt even better than shop bought marshmallows! 

and I also dipped some in chocolate and then in coconut for the dessert table we had for my 1 year old's birthday (which I'll be blogging about soon!) and I threw them in some coconut rocky road which will be appearing on the blog over the next few weeks too!

Butter's Famous Marshmallows - Coconut:
Makes 64 1x1 inch or 32 2x2 inch (which is the size I made in the pictures)

1 cup cold water
3 sachets powdered gelatin
2 cups caster sugar
1/2 cup golden syrup (or corn syrup)
1/2 tsp salt
2 tbsp coconut extract
2 cups icing sugar, to coat the marshmallows

Prepare a 9x9 baking pan with a sheet of clingfilm dusted with icing sugar.

In a stand mixer fitted with a whisk attachment pour in 1/2 cup of the water and sprinkle with the gelatin.  Set aside and let the gelatin soak in.

In a medium saucepan, over high heat, add the sugar, syrup, salt and remaining 1/2 cup of water.  Bring to a rolling boil and continue to boil for 1 minute.  Remove from heat.

Turn the mixer to low and mix the gelatin once or twice to combine it with the water.  Slowly add the hot sugar mixture, and continue to mix on low.

Turn the mixer to high and continue to whip for 10-12 minutes until the marshmallow batter almost triples in size and becomes very thick.  Scrape down the sides of the bowl to avoid the batter overflowing as it grows.  Stop the mixer, add the coconut extract, and then whip briefly to combine.  

Transfer the mixture to the prepared baking pan and use a spatula to spread it evenly into the pan.  Work quickly because the marshmallow becomes more difficult to work with as it sets.  

Grease a sheet of clingfilm with butter and lay it across the top of the marshmallow.  Press down firmly on the clingfilm to seal it smoothly and tightly against the mixture.

Leave the marshmallow, at room temperature, to set for at least 3 hours or overnight.  The marshmallow will be too sticky and soft if you cut it too soon.

Sprinkle a work surface or cutting board with the icing sugar.  Run a knife along the top edge of the pan to loosen the marshmallow slab.  Invert the pan and flip the marshmallow out onto the counter or board.  Scoop up handfuls of icing sugar and rub all over the marshmallow slab.

Use a large knife to cut the slab into 1x1 inch squares or 2x2 inch squares if you want larger ones like I did.  Roll each of the freshly cut marshmallow squares in the remaining icing sugar to coat them completely.  

Store in an airtight container.

Eat and enjoy!!

Tuesday, 3 February 2015

Nutella & White Chocolate Cookie Sticks for World Nutella Day!

Did you know it's World Nutella Day on Thursday?! I'm not really sure why we need a specific designated day to eat Nutella...because if you know me at all, you know I eat Nutella every day without hesitation! but hey, I love national food days as much as the next food blogger and so I jumped on the bandwagon to show you one of my favourite recipes involving one of my favourite treats incase you want to whip them up for your own little Nutella celebration!

The first time I made these last year I made them twice in one week! I've made them several times since but they are THAT good that they have never made it to the photography stage before being completely devoured.  So this time around I restrained myself for long enough to get a few shots in! The observant ones out there among you will notice that I never usually photograph more than 4 of the things I've baked.  The reason? because they are the only ones I have left because the rest have been scoffed! You know those bloggers that take beautiful pictures of every portion of their bake straight out the oven, they show you the whole pan of cookies or the whole batch of cupcakes? Well, I just don't believe they are real legit food bloggers - because who can resist tasting your baked goods the second they come out the oven? Not me! Just keeping it real over here!

You know how else I keep it real, by doing away with things like rolling up each cookie - because that takes time! Precious time, that I could be using to catch up on the latest episode of Grey's, or catch up on Instagram or watch my sleeping baby - she's too adorable not to! So in place of rolling out individual cookies, you dump your whole bowl of cookie dough in a brownie pan, and spread it out using your hands, flatten it down, stick it in the oven and call it done! 

You'll wonder why you've never baked every batch of cookies like this!!

The pudding makes them super soft, so I recommend you don't leave it out! Most large supermarkets now sell the little jello pudding boxes in their American grocery section and it's not too pricey.  The little melty pools of white chocolate compliment the hazelnutty undertones of the Nutella perfectly and you'll be wanting to make your next batch before you've even finished your first - they are THAT good!

and don't even think about leaving out the warm Nutella drizzled on top! I even kept the rest that I didn't use in a piping bag in the tin of cookies after and everytime I popped one on a plate I would give it quadruple drizzle before zapping in the microwave for 15 seconds - do it, you won't be disappointed! 

Nutella & White Chocolate Cookie Sticks:
Makes 16
Adapted from Inside BruCrew Life

3/4 cup unsalted butter, softened
1/2 cup Nutella
1/2 cup caster sugar
1/2 cup soft brown sugar
2 eggs
1 tsp vanilla extract
2 1/2 cups plain flour
1 tsp bicarbonate of soda
1 box jello instant chocolate pudding mix (3.4 ounces)
2 cups white chocolate, chopped

16 cubes of white chocolate
3 tbsp Nutella

Preheat the oven to 180 degrees C. Grease an 11x7" pan with butter.

In the bowl of a freestanding electric mixer, beat the butter, Nutella, and both sugars until creamy.  Add the eggs and vanilla and beat again.

In a medium bowl, whisk together the flour, bicarbonate of soda, salt and dry pudding mix.  Slowly beat into the creamed butter mixture until completely incorporated.  Do not over mix.

Chop up the white chocolate into chunks, stir it into the mix with a spatula.  

Spread the batter into the pan.  Bake for 12-14 minutes.  

Once out the oven, immediately press the 16 white chocolate chunks into the top of the cookie.  Put in the freezer to stop the chocolate on top melting.  After 20 minutes, take the cookie out.  Heat the Nutella in the microwave for 30 seconds and drizzle diagonally across the cookie. Cut it into 16 sticks.

Eat and enjoy!

If cookie sticks aren't your thing - I have you covered in other areas of Nutella amazingness!

or my personal favourite, THE Fudgiest Nutella Brownies ever! 

and who can say no to S'mores & Nutella combined in this S'mores Fudge Pie?

and the goodies that kickstarted my obsession...Nutella & Peanut Butter S'moreos!

Saturday, 24 January 2015

Chocolate Orange Brownie Trifle: A Christmas Day Showstopper!

We spent Christmas day at my in laws this year, and I was tasked with the Christmas day dessert.  I spent months planning what I was going to make, and changed my mind a million times in between! In my mind a Christmas dessert should always involve peppermint, but since it gives my husband insane heartburn that was off the table! So then we came up with the idea of chocolate orange...I'm not really a fan of orange flavoured desserts - you won't have seen anything on my blog featuring orange before for this reason! so it's slightly ironic that this dessert turned into the craziest orange overload ever!!  In my mind it's also not Christmas without a trifle, but I don't like custard and knew I didn't want to make a boring old traditional trifle so a brownie trifle with mousse layers seemed like a great alternative! and before I knew it, this 9 layer beast had been dreamt up in my head!

I knew it needed to look impressive sitting on the table (that's how I imagined I'd serve it turned out I served it straight from the fridge and dished it up into bowls whilst everyone was in a different room so no one saw it anyway!!) but it made me happy at least that it looked pretty in the bowl! I had planned to do Christmas tree shaped brownies around the inside of the bowl, but my Christmas tree cutter was larger than I had remembered it being! so I settled on stars...which are still slightly festive! Luckily they were so moist they just stuck to the side of the bowl all by themselves! and then the subsequent layers that I filled the bowl with held them in place! 

Layers of brownie chunks started off the fun...followed by a nice thick layer of milk chocolate orange mousse, and then a layer of chopped up Terry's chocolate orange pieces...

Followed by another generous layer of brownie chunks, these were level with the brownie stars around the bowl too.  This was topped with a generous layer of white chocolate orange mousse...

followed by, you've guessed it, more Terry's chocolate orange pieces!

 Some piped on whipped double cream brought everything together, and I used mini Terry's chocolate orange pieces to decorated, and crumblings of flake too...because it's not a trifle unless it's been crumbled with flake - fact!

There were a lot of components but all were pretty straightforward and it came together quicker than expected.  I used the amazing Ghirardelli brownie box mix from Costco because when it's 8pm on Christmas Eve and you haven't started on dessert yet, you need to cut some corners! but if you had more time than me you could obviously make your own brownies! I also used shortcut mousse recipes, that didn't require egg, because I didn't have time for things to go wrong so a cream cheese no fail mousse was the way forward! 

Although you'd think it would be too much orange in one dessert, it was perfectly balanced by the creaminess of the mousse layers, and the richness of the chocolate brownie and the tang from the cream on top helped to break through the sweetness - I wanted another helping immediately after eating my first! which for an orange hater shows just how yummy this dessert really was! 

Chocolate Orange Brownie Trifle:
Serves 15-20
From Cupcake Crazy Gem

2 pans of chocolate fudge brownies (8x8 size and 9x13) 
I used Ghirardelli Brownie mix - you could make your own from scratch

Milk Chocolate Orange Mousse:
125g milk chocolate
100g dark chocolate
225g cream cheese 
110g cup caster sugar
1 tbsp orange juice
1 orange (zest)
250ml double cream, whipped

White Chocolate Orange Mousse:
225g white chocolate
225g cream cheese 
110g cup caster sugar
1 tbsp orange juice
1 orange (zest)
250ml double cream, whipped

2 Terry's chocolate oranges
350ml double cream
2 bags of Terry's chocolate orange mini pieces
1 cadbury's flake

Preheat oven to 160 degrees C.
Prepare a double mix of brownies.  Line your brownie pans with greaseproof paper.
I spread the brownie mix thinly in the larger 9x13" pan and left it thicker in the 8x8" pan.  Bake in the oven for 35-40 minutes, the thinner brownies will require less baking time.  
Let cool. 
Lift out the greaseproof paper from the 9x13" pan and using a star cutter cut out 12 stars.
Lift out the greaseproof paper from the 8x8 pan and cut brownies into cubes.
Press your brownie stars around the inside of the trifle bowl.  Fill bottom layer of trifle bowl with packed together brownie cubes, set the rest aside for later.

Whisk 500ml double cream using a stand mixer. Once soft peaks start to form it is done.  Transfer it to a bowl, cover with clingfilm and refrigerate until needed.

Meanwhile chop the milk and dark chocolate into small pieces and melt in a heatproof bowl, set above a pan of boiling water.  Set aside to cool.

Beat the cream cheese, caster sugar, orange juice and orange zest together until light and fluffy.  Fold in the cooled chocolate, and fold in half of the whipped cream from the bowl in the fridge.  Your milk chocolate mousse is finished.

Spread over the layer of brownie chunks in the trifle bowl.

Chop Terry's chocolate orange pieces using a knife, and spread a layer of them over the chocolate mousse.  Add another layer of brownie chunks.  

Now it's time to prepare the white chocolate mousse using the same method as before.  Chop the white chocolate into small pieces and melt in a heatproof bowl set above a pan of boiling water.  Set aside to cool.

Beat the cream cheese, caster sugar, orange juice and orange zest together until light and fluffy.  Fold in the cooled chocolate, and fold in the rest of the whipped cream from the bowl in the fridge.

Spread your white chocolate orange mousse over the brownie chunk layer in the trifle bowl.

Sprinkle over more Terry's chocolate orange pieces.  

Whisk 350ml double cream in a stand mixer until stiff peaks form.  Transfer into a piping bag and using a star tip pipe small little stars all over the top of the trifle.  Crush a cadbury's flake and sprinkle the pieces over the cream.  

Arrange the mini Terry's chocolate orange pieces so that they overlap slightly over one another in a circular pattern around the edge of the cream, and do a smaller circle in the middle of the bowl too.

Refrigerate the trifle until it is ready to be served.

Eat and enjoy! 

FYI: The ingredients listed are enough to make two bowls of trifle.  I made a slightly smaller bowl alongside the main trifle bowl (without the star brownie shapes around the edge) and so if you only want one trifle you could halve the mousse quantities but would still need two pans of brownie if you plan on doing the star shapes.  


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