Chocolate cream Biscuit Trifle is my mom’s recipe that I had growing up. This is one of the easiest desserts ever and not to mention so tasty! All you need are biscuits that are slightly sweet with a little coconut flavor, heavy cream, milk, and chocolate to make this. This is a layered trifle with altering layers of the biscuits and chocolate cream. The flavors of the dessert are so good and then the biscuit softens as it sets so it just melts in your mouth. This is an excellent dessert to make with kids also. Plus you need to make this a day before so it’s great when you have a party and want to prep from before.

Happy Baking!

Servings: 12-15 cups

Prep Time: 20 mins

Cooking Time: 20 mins

Total Time: 40-45 mins

Ingredients: 

• 450-480g Britannia Nice biscuits or Marinela Caribenas Coconut Cookies

• About 1 cup of whole milk 

• 2.25-2.5 cups heavy (whipping) cream; divided

• 3-4 tbsp castor sugar 

• 1 tsp vanilla essence 

• 2/3 cup-115g semi-sweet chocolate; roughly chopped  

• 1/3 cup toasted Coconut shreds; optional

• 1 tbsp cocoa powder

Directions: 

1. Prepare a dish to set the dessert in. I used a 9 x 13 x 4 inch bowl. You can also set it in individual bowls.

2. In a microwave-safe bowl add the chopped chocolate. Melt the chocolate for 1 minute and then stir it. Microwave for 20 seconds intervals stirring it every time till it’s melted. Keep it aside.

3. In a stand mixer bowl or a bowl for an electric whisk add about 2.25 cups of the heavy cream, vanilla essence, and sugar.

4. Whisk the heavy cream till it forms soft peaks. Do not over-whisk it as it will separate when you add the chocolate.

5. Add the slightly cooled melted chocolate to the whipped cream and gently fold it till combined. If it looks grainy add 2-3 tbsp of heavy cream (not whipped) to help stabilize the mixture.

6. I like to transfer the mixture to a piping bag to pipe it more easily. Keep aside.

7. Transfer milk to a bowl to dip the biscuits in. I like to keep the milk in a wide shallow bowl.

8. Dip biscuits in the milk for about 4-5 seconds, till just soft. You don't want it to break into the milk.

9. Layer the biscuits in the dish keeping no space between them.

10. Spread/Pipe the chocolate cream over the biscuits.

11. Repeat the biscuit and cream layer alternately. Usually, you will get about 5-6 biscuit layers for this size of dish. If you are using the toasted coconut flakes, sprinkle them over the cream layers.

12. End with a layer of chocolate whipped cream. I like to pipe it a decorative manner to give it a beautiful finish.

13. Chill in the fridge for 8-12 hours for all the flavors to seep in and marinate.

14. Take it out of the fridge for 30 mins and then using a sieve sprinkle cocoa powder over the top layer.

15. Scoop, serve and enjoy!

Notes/Tips:

• Soak the biscuits enough so it softens. You don’t want it to break in the milk but you want it to soften.

• Do not over whip the heavy cream. It will become grainy. You need this cream smooth and creamy.

• You need to let the chocolate slightly cool before adding it to the cream but not too cold.

• Adding heavy cream will help smooth out the whipped cream if it gets grainy.

• I’m not a huge fan of coconut but the subtle flavor really adds some amazing flavors and texture in a way. I recommend using it unless you’re allergic to it. Then use any milky biscuit like Parle g.

• You NEED to let it set in the fridge for min 8 hours so that the flavors seep in. Make sure to let it thaw before serving.