Neven Maguire's Belgian Chocolate Trifle

INGREDIENTS

• 2 cartons Simply Better Coole Swan Fresh Custard
• 1 carton Simply Better Handmade Belgian Chocolate Sauce
• 2 packets Simply Better Handmade Belgian Chocolate Brownies
• 4 tbsp freshly brewed Simply Better Single Estate Brazilian Coffee, cooled
• 1 packet Simply Better Salted Caramel Sablé Biscuits
• 2 cartons Simply Better Single Source Jersey Cream
• 1 packet Simply Better Handmade Belgian Milk Chocolate Buttons
• 50g bar Simply Better Handmade Honeycomb Belgian Milk Chocolate, finely chopped

DIRECTIONS

1. Using a spatula, put the cartons of custard into a large bowl and whisk in the chocolate sauce until smooth.
2. Cut the brownies in half and place in the bottom of a trifle bowl. Drizzle over the coffee. Roughly crush up the salted caramel sable biscuits and sprinkle over the brownies. Spoon the chocolate custard all over the top, then cover and chill for at least 2 hours or overnight is best.
3. Whisk the cream until peaks form and dollop on top. Decorate with the milk chocolate buttons and the chopped honeycomb chocolate. Serve straight to the table in all its glory!

Neven's Top Tip: A decadent chocolate version of a traditional trifle, and so easy to make. If you prefer you could make individual ones in pretty cocktail glasses.