CHOCOLATE CHIFFON TRIFLE
Ingredients:
- Euro chocolate mini swiss rolls 6 to 8
- Fruit cocktail 1 tin
- Whipped cream 2 cups
- Chocolate 200 gms
- Cream 150 gms
- Walnut 1 cup chopped
Method:
- Scald 150 gms cream add chocolate and form into gnashed. Whip remaining cream and add gnashed to it. Fold in walnuts and fruit cocktails. In a dessert bowl but swiss roll into pieces and arrange in a dessert bowl. Spread in a bowl soaked with fruit cocktail syrup topped with prepared gnash mixed with fruit cocktail set until chilled. Pipe with cream rosette and chill. You can make this dessert in two layers also.
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