Easter Chocolate Trifle

Ingredients

• 1 x 500g carton chilled custard
• 150g milk chocolate, roughly chopped
• 50g dark chocolate with salted caramel, roughly chopped
• 2 x 175g bags Bonne Maman Madeleine with Milk Chocolate
• 3 x 80g bags assorted mini Easter chocolates, eggs, chocolate buttons
• 50ml chocolate cream liqueur
• 2 ripe pears, peeled cored and sliced
• 300ml carton double cream
• Extra Easter chocolate eggs and chocolate curls, to decorate

Method

1. Put the custard in a bowl with the chocolate. Heat in the microwave for 2-3 minutes, stirring occasionally, until the chocolate has completely melted into the custard. Cover with clingfilm and chill.

2. Press the madeleines and Easter chocolate around the bottom edge and over the base of a 1 litre glass trifle bowl. Sprinkle with the liqueur.

3. Add a layer of sliced pear.

4. Spoon the chocolate custard over the pears.

5. Finally, whip the cream until it just holds its shape in soft peaks. Spoon on top of the chocolate custard. Sprinkle with chopped mini Easter eggs and chocolate curls.

Cooks tips

1. The trifle can be made ahead and kept covered in the 'fridge, without the whipped cream. About an hour before serving, add the whipped cream and chocolate decoration and keep in the 'fridge.