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Easter Trifle Cups are the perfect way to use up extra hot cross buns!
Do you have some extra hot cross buns? Here is a secret way to use them up – make Easter Trifle Cups! I made some chocolate custard, layered with strawberries and hot cross buns, used another layer of custard, topped with whipped cream and decorated with Smarties Easter Eggs. I made my own chocolate custard, although you could use store purchased chocolate custard instead. This will make a delicious dessert for the whole family!
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easter trifle cups
- Yield: 4 1x
Ingredients
Scale
- 2 Chocolate Chip Hot Cross Buns
- Strawberries, washed, sliced in half
- Smarties Easter Eggs
- 1/2 cup white sugar
- 3 tablespoons cocoa powder
- 2 tablespoons cornflour
- pinch salt
- 1/2 cup thickened cream
- 1 3/4 cups milk
- 1/2 cup thickened cream
- 2 large egg yolks
- 285g dark chocolate, finely chopped
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 cups thickened cream
- 1 tablespoon icing sugar
Instructions
CHOCOLATE CUSTARD
- In a large jug, mix together sugar, cocoa, cornflour and salt. Whisk in 3/4 cup milk.
- In a large saucepan, bring cream and remaining 1 cup milk to a boil over medium heat.
- Remove from heat, slowly whisk cocoa mixture into hot milk mixture.
- Return saucepan to heat, whisk gently over medium heat, until slightly thickened, about 2 minutes. Do not allow to boil.
- Whisk egg yolks in large jug, slowly pour half cocoa-milk mixture into yolks, continuing to whisk until combined.
- Pour yolk mixture into saucepan with remaining cocoa-milk mixture, whisking constantly.
- 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.
- Melt chocolate with butter. Stir until smooth, stir in vanilla. Remove from heat, cool for 2 minutes.
- 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
- Just before assembly, beat cream and icing sugar in an electric mixer until soft peaks form.
- Scrape down sides and fold in any excess sugar.
ASSEMBLY
- Cut Hot Cross buns into bite-size pieces.
- Spoon a layer of custard into a glass/jar.
- Add strawberries.
- Place Hot Cross Buns over strawberries.
- Spoon another layer of custard.
- Allow to sit for a few hours, or overnight.
- Just before serving, top with whipped cream and decorate with easter eggs.
