Easter Trifle Cups

CHOCOLATE CUSTARD

1. In a large jug, mix together sugar, cocoa, cornflour and salt. Whisk in 3/4 cup milk.
2. In a large saucepan, bring cream and remaining 1 cup milk to a boil over medium heat.
3. Remove from heat, slowly whisk cocoa mixture into hot milk mixture.
4. Return saucepan to heat, whisk gently over medium heat, until slightly thickened, about 2 minutes. Do not allow to boil.
5. Whisk egg yolks in large jug, slowly pour half cocoa-milk mixture into yolks, continuing to whisk until combined.
6. Pour yolk mixture into saucepan with remaining cocoa-milk mixture, whisking constantly.
7. Continue to whisk mixture over medium-low heat, until thickened. This can take 4-5 minutes. Do not allow to boil. Remove from heat, cool slightly.
8. Melt chocolate with butter. Stir until smooth, stir in vanilla. Remove from heat, cool for 2 minutes.
9. Fold chocolate into cocoa-milk mixture. Place plastic wrap directly against pudding (to prevent a skin from forming) and place in fridge until ready to use.

WHIPPED CREAM

1. Just before assembly, beat cream and icing sugar in an electric mixer until soft peaks form.
2. Scrape down sides and fold in any excess sugar.

ASSEMBLY

1. Cut Hot Cross buns into bite-size pieces.
2. Spoon a layer of custard into a glass/jar.
3. Add strawberries.
4. Place Hot Cross Buns over strawberries.
5. Spoon another layer of custard.
6. Allow to sit for a few hours, or overnight.
7. Just before serving, top with whipped cream and decorate with easter eggs.