Triple Honey Chocolate Trifle

This Triple Honey Chocolate Trifle is for the violet crumble lovers. It’s a dessert with a nostalgic flavor, just try to resist this! For ultimate treat you should try this Glitzy Chocolate Ice Cream Trifle recipe.

Ingredients:

Chocolate sauce:

120g dark chocolate, finely chopped
1/2 cup (125ml) pure (thin) cream
1/2 tsp sunflower oil
2L (8 cups) thickened cream
2 cups (560g) thick Greek-style yoghurt
620g chocolate chip biscuits, crushed
2 tbs Grand Marnier
1/2 cup (175g) honey

Honey mead jelly:

6 titanium-strength gelatin leaves
2 tsp honey
2 cups (500ml) honey mead (from selected bottle shops)

Honeycomb:

2 cups (440g) caster sugar
1/2 cup (175g) golden syrup
1 tbs bicarbonate of soda

Instruction:

For honey mead jelly: soak gelatin leaves in a bowl of cold water for 5 minutes to soften. Place the honey and 1/4 cup (60ml) mead in a saucepan over high heat.
Cook, swirling pan, for 2 minutes or until honey dissolves. Remove from heat. Squeeze excess water from the gelatin, then stir into the honey mixture until melted and combined.
Add the remaining 1 3/4 cups (440ml) mead to gelatin mixture and stir to combine. Transfer to a 4L trifle dish, cover with plastic wrap and chill for 4-6 hours to set.
Grease and line two baking trays with baking paper.
For the honeycomb: place sugar, golden syrup and 1/2 cup (125ml) water in a saucepan over low heat. Cook, stirring, for 2-3 minutes until the sugar dissolves. Increase heat to medium-high and cook, swirling pan occasionally, for 6-8 minutes until dark golden.
Working quickly, remove pan from heat and whisk in bicarbonate of soda (honeycomb will foam).
Pour into prepared trays, tilting to spread evenly (do not stir – it’s a good idea to have a second person help tilt the second tray while you tilt the first). Set aside for 1 hour to harden.
For the chocolate sauce: place the chocolate in a heatproof bowl and set aside. Place the thin cream in a saucepan over high heat. When the cream starts to bubble around edges, pour over the chocolate. Set aside for 2 minutes or until melted, then stir until smooth. Stir through oil and set aside until needed.
Using electric beaters, and in batches if necessary, whisk thickened cream to stiff peaks, then fold in yoghurt.
Combine biscuits and Grand Marnier in a bowl. Break honeycomb into pieces and place in a separate bowl, reserving large shards for the top of the trifle.
To assemble, spread one-quarter cream mixture over honey mead jelly, drizzle with one-third honey and top with half the biscuit mixture.
Top biscuits with another one-quarter cream mixture and one-third honey, then scatter over half the crushed honeycomb.
Top honeycomb with another one-quarter cream mixture and one-third honey, and top with the remaining biscuit mixture. Finish with a final layer of cream mixture and top with remain honeycomb, arranging larger shards upright.
Drizzle chocolate trifle with the chocolate sauce to serve.