Triple Choc Trifle

Ingredients (serves 8)

• 600ml thickened cream
• 2 teaspoons icing sugar mixture
• 100g white chocolate, grated
• 2 x 165g packets chocolate rollettes, sliced (see note)
• 1/4 cup coffee liqueur
• 600g chocolate custard
• Cocoa powder and white chocolate curls, to decorate

Method

1. Using an electric mixer, beat cream and icing sugar together until stiff peaks form. Fold in grated chocolate.
2. Arrange half the rollettes over base of a 10 cup-capacity bowl. Drizzle with half the liqueur. Spoon over half the custard, then half the cream mixture. Repeat layers. Cover. Refrigerate overnight.
3. Dust with cocoa powder. Top with chocolate curls. Serve.

Notes

• 
  You'll need 12 chocolate rollettes.