Halloween recipes: The ultimate Colin the Caterpillar trifle & other sweet treats
- Feeding the Family
- Published on Tuesday, 27 October 2020 11:43
- Last Updated on 27 October 2020
- Monica Costa
- 0 Comments
We consume far too many sweets these days especially around Halloween. At least they need to be high quality desserts. I have come across a M&S trifle recipe made out of leftovers of Frankencolin the Caterpillar’s chocolate sponge roll, decorated with nuts and bolts. As it’s really big, the chances to have leftovers are great so M&S suggests a ‘recycling’ idea. The ultimate Colin the Caterpillar trifle recipe is perfect to use the leftovers and turn them into a different dessert altogether.
We’ve created a decadent chocolate trifle using Colin’s signature chocolatey flavour, which makes a showstopping centrepiece.
6 slices of leftover Colin the Caterpillar cake, each roughly 1 inch thick
1 x 500g tub chilled custard
300g milk chocolate, broken into small pieces
2 x 300ml tub whipping cream
300g white chocolate chunks
M&S jazzie sprinkles
Mini Colin faces
Large Colin face from the cake
Carefully arrange the slices of Colin cake in a deep glass trifle bowl, placing 2 on the bottom and 4 around the sides so you can clearly see the swirl.
For the chocolate custard, place the custard and 100g of the milk chocolate into a large saucepan over a low heat. Stir gently until all the chocolate has melted, then remove from the heat. Press cling film onto the surface of the custard to stop a skin forming, then set aside to cool.
For the chocolate mousse, microwave the the remaining 200g milk chocolate on a low heat, stirring occasionally to avoid burning, until melted. Meanwhile, semi-whip 300ml of the whipping cream until soft peaks form. Fold in the melted milk chocolate until fully incorporated. Pour the mousse evenly into the trifle bowl over the Colin slices – depending on the size of your bowl you may have a small amount left-over. Chill.
For the white chocolate ganache, soften the white chocolate by microwaving for 1 minute on a medium heat. Meanwhile, heat 100ml of the whipping cream in a saucepan on a low heat, until simmering, then immediately pour over the softened chocolate chunks, and leave to stand for 5 minutes. Beat with a fork until the mixture is smooth and coming together. If it looks tough and isn’t workable, heat the mix on low in the microwave for 20 seconds at a time, beating with a fork until smooth. Spread evenly over the chocolate mousse. Chill for 15 minutes.
When the mousse has set, remove the trifle from the fridge and pour over the chocolate custard, allowing for enough room to add cream on top.
To decorate, beat the remaining 200ml whipped cream until fully whipped, spread evenly over the custard layer, smoothing out to the edges. Top with M&S jazzie sprinkles, mini Colin faces and the large Colin face.
Monica Costa founded London Mums in September 2006 after her son Diego’s birth together with a group of mothers who felt the need of meeting up regularly to share the challenges and joys of motherhood in metropolitan and multicultural London. London Mums is the FREE and independent peer support group for mums and mumpreneurs based in London https://londonmumsmagazine.com and you can connect on Twitter @londonmums