Chocolate-Mint Trifle

1. 1

   Divide chopped cakes between 4 (13.5 oz) glasses. Top with custard. Place glasses on a tray.

2. 2

   Heat heavy cream and chocolate over a double boiler for 2-3 mins, stirring, until chocolate melts and mixture combines. Let cool slightly then whisk in egg yolks. Whip egg whites to soft peaks then gradually whisk in sugar until thick and glossy. Fold into chocolate mixture, in 2 batches.

3. 3

   Distribute between serving glasses and smooth surface. Cover with plastic wrap and chill for 3 hours, or until firm. Decorate with chocolate curls.

* Per serving · 4 servings · Values may vary.

No additional tips available.