Warm up the custard and dark chocolate in a saucepan. Once this is mixed set aside to cool and cover the top with either tin foil or clingfilm to stop a skin from forming.
Add the chocolate cake you’ve decided to use to a trifle dish.
Once the custard is cool layer it on top of the cake, because I was using brownie pieces I decided to mix it together.
In a large bowl whisk the cream, icing sugar and vanilla essence until it forms peaks.
Add this onto of the custard and decorate with berries and Guylian Sea Shell Chocolates.