Chocolate and Toasted Coconut Trifle

Chocolate Custard

1. Heat the custard in a large saucepan on medium heat and add 1 bar of finely chopped Lindt Excellence 70% Cacao Dark Chocolate. Stir until chocolate is melted (around 5 minutes). Cool completely and refrigerate until thoroughly chilled.

Trifles

1. Meanwhile, cut the chocolate muffins into 1-inch (2.5-cm) cubes. Toss with the rum and leave to stand for 10 minutes.
2. In 8 whisky-style glasses, layer the rum soaked chocolate muffins, chocolate custard and half the toasted coconut. Cover and chill in the fridge for at least 2 hours and up to 24 hours.
3. Place 1 bar of finely chopped Lindt Excellence 70% Cacao Dark Chocolate in a heat-proof bowl with the butter. Set over a saucepan of barely simmering water for 5 minutes or until the chocolate has melted and can be stirred.
4. Pour the chocolate over the underside of a clean, dry baking sheet. Spread the chocolate into a very thin layer with an offset-handled spatula or knife. Place in the freezer for 2 to 3 minutes or until the chocolate is just set – it should be pliable but not brittle.
5. Using a bench scraper or metal spatula, scrape the chocolate off the pan on a 45 degree angle to create small or large curls. If the chocolate begins to soften, pop it back in the freezer again. Chill the curls on a parchment paper-lined tray until ready to use.
6. Just before serving, whip the cream and sugar until stiff peaks form. Top each trifle with whipped cream. Garnish with the remaining toasted coconut and chocolate curls.

Tip: If desired, use coconut rum for an extra hit of flavour.