Chocolate Orange Trifle - Easter Holiday Recipes with the Kids


  • 125g chocolate swiss roll, cut into thick slices
  • 135g orange jelly
  • 2 x 298g tinned mandarins in juice, tip one tin in on top of the jelly straight away
  • 285ml water
  • 285ml from tinned mandarins
  • 200g Bournville block, roughly chopped
  • 400ml whipping cream
  • 2 egg whites
  • 2 tbsp flaked almonds, toasted


Calories columnFat columnSaturates columnSugars columnSalt column
935 per serving
47% %GDA
60g per serving
86% %GDA
34g per serving
170% %GDA
78g per serving
87% %GDA
0.40g per serving
7% %GDA


  1. Layer the swiss roll slices into a suitable glass bowl – wide and shallow if possible.

  2. Set the kettle to boil, then cut the jelly into small pieces and place into a heatproof bowl. Pour 285ml boiling water over the jelly and stir to combine.

  3. Set aside for a minute or so until the jelly has melted, then stir once more.

  4. Strain the juice from the tinned mandarins into a measuring jug and add enough cold water to fill to 285ml.

  5. Add to the jelly, stir once more then pour over the swiss roll. Scatter half the mandarins over the top of the jelly, then place the bowl into the fridge to set, for at least 1 hour.

  6. Meanwhile, make the chocolate mousse. Place the chocolate into a bowl set over a pan of simmering water and heat until melted. Remove from the heat and whisk until smooth, then set aside to cool slightly.

  7. Pour the cream into a large bowl and whisk until semi-firm peaks are formed – you want the cream to hold it’s shape but not be solid. In a separate bowl, whisk the egg whites to firm peaks.

  8. Pour half the whipped cream into the cooled chocolate, and whisk gently to combine, then fold in the whisked egg whites until totally combined.

  9. Spoon over the top of the set jelly, then spoon the remaining whipped cream over the top.

  10. Scatter the remaining mandarin segments and flaked almonds over the top. Serve straightaway or cover, transfer to the fridge and eat within 3 days.