Recipe for mini Milo trifles – a lovely South African treat


Milo Crumble:
200g chocolate biscuits eg Romany Creams
125ml Milo
80g butter, melted
Chocolate Ganache:
200g milk chocolate
100ml cream

Condensed milk jelly:
250ml cream
200ml milk
10ml gelatin
30ml water
100ml condensed milk

Milo custard:
60ml sugar
15ml cocoa powder
75ml Milo
pinch of salt
125ml hot water
50g chocolate, chopped
250ml cream
250ml milk
75ml cornstarch mixed with 60ml milk

150ml cream
30ml condensed milk
a dash of cream liqueur (optional)

extra Milo, for decorating

How to
Start by making the condensed milk jelly. Sprinkle the gelatine over the water and leave to sponge for a few minutes.

Heat the cream and milk together in a small saucepan until just starting to boil. Remove from the heat and add the sponged gelatine and condensed milk. Stir until smooth.

Cover the surface of the mixture with clingfilm and leave to cool to room temperature, then refrigerate for 1 hour. Do not allow the mixture to set! Crush the biscuits into fine crumbs in a food processor or with a rolling pin. Stir in the Milo and melted butter. Divide the crumble mixture between 12 glasses or glass jars (about 150ml-200ml in volume) and press down with a spoon. Refrigerate until set.

Next, make the ganache. Place the cream and chocolate in a heatproof bowl and heat over a pan of simmering water. Stir until smooth and uniform. Alternatively use a microwave and heat at 30 seconds intervals, stirring in-between. Spoon or pipe an equal amount of chocolate ganache over the crumble layers and refrigerate again.

Check the condensed milk jelly -it should be cold so as not to melt the ganache layer, but not yet set. Divide the condensed milk jelly mixture between the 12 jars, pouring it gently over the ganache layer. Refrigerate until set, about 1-2 hours.

Next, make the Milo pudding. Combine the sugar, cocoa, Milo, salt and hot water in a saucepan. Stir to dissolve, then bring to a boil over medium heat. Reduce the heat to low, then stir in the chocolate, cream, and milk. Stir until the chocolate has melted, then add the cornstarch mixture. Bring back to a gentle boil over low heat. Cook for 3 – 5 minutes, stirring constantly until the
mixture has thickened to a custard consistency. Strain the custard into a heatproof jug and cover the surface with clingfilm. Leave to cool to room temperature, then refrigerate for about 1 hour.

Pour or pipe a layer of cooled Milo custard over the condensed milk jelly. Refrigerate until set.

Whip the cream and condensed milk together until you have stiff peaks. Stir in a dash of liqueur if desired. Pipe a swirl of cream on top of each trifle and refrigerate until ready to serve. Just before serving sprinkle a little Milo over each trifle.


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This recipe and photo provided by and copyright to Astrid Field from the Sweet Rebellion. Visit The Sweet Rebellion website, and see more of her delectable sweet treat recipes