Get in the party mood with these delicious individual Trifles! Made with a chocolate biscuit, hazelnut filling, chocolate and hazelnut mousse and finished with a Guylian Seafood Chocolate, these Trifles are sure to become your new favourite!
Heat the oven to 190C/170C fan/gas 5. Line a shallow tin (15cmx23cm) with parchment paper. Set aside.
For the sponge:
Whisk the egg and sugar with a hand whisk for 5 minutes (set a timer!) until thick and creamy. Sift the flour and cocoa powder over the egg mixture, fold in the flour/cocoa gently until evenly mixed. Pour into the tin and gently shake to level. Bake for 15 minutes until firm to the touch.
Meanwhile, lay a piece of parchment on a clean tea towel. When the sponge is cooked, turn it out onto the prepared paper, removing the paper from the tin. Using the new parchment and towel, roll up the sponge tightly, starting on one of the short sides. Leave wrapped up in the towel to cool completely and set aside.
When completely cooled, gently unroll and spread the hazelnut spread over the sponge and reroll up. Wrap tightly in cling film and place into the freezer until ready to assemble as this will help you to slice the sponge neatly.
For the crème pâtissière:
In a saucepan, pour in the milk and double cream, heat until simmering, then remove from the heat.
Meanwhile, whisk the egg yolk with the sugar and cornflour until smooth. Pour over the milk mixture and whisk together, before pouring back into the saucepan.
Over low heat, cook the mixture until it thickens to a thick custard consistency. Remove from the heat and add in the hazelnut spread, stir until the chocolate has melted in completely.
Pour into a bowl and cover the surface with cling film to stop a skin from forming. Leave to cool before transferring it to the fridge.
For the hazelnut mousse:
When the crème pâtissière has chilled completely, make the mousse. Whisk the double cream to firm peaks and fold in half of the chilled crème pâtissière and chill again until assembling.
Whip the cream to soft peaks and transfer it to a piping bag.
Slice the sponge roll in 1cm slices, arrange around each glass and one slice in the bottom.
Tuck the slices in, making sure the swirls are visible.
Fill the middle of the sponge ring with the crème pâtissière to the top of the sponge edge. Spoon over the mousse, spread to an even layer.
Pipe small cream dots over the mousse, you can make them bigger cream dots if you like more cream.
For the Finishing Touch:
Dust with cocoa powder. Add a Guylian Sea Shell chocolate to each trifle.