Chocolate-Hazlenut Trifle

Prep Time 25 min
Cook Time 0 min
Serves 6


  • 1 cup Jilbert Dairy heavy whipping cream
  • ¼ cup sugar
  • 1 tablespoon unsweetened cocoa
  • 1 (16-ounce) frozen pound cake, thawed, cut into 1-inch pieces ½ cup chocolate-hazelnut spread, melted
  • Chocolate shavings, if desired

How to

  1. In large mixer bowl beat whipping cream at medium high speed until soft peaks form. Add sugar and cocoa; continue beating until stiff peaks form.
  2. To assemble trifle, in 6 parfait glasses or high-ball glasses place a few pieces pound cake in bottom of each glass. Drizzle with melted chocolate-hazelnut spread and dollop of whipped cream. Repeat 2 more times to create 3 layers. Refrigerate at least 1 hour before serving. Just before serving top with chocolate shavings, if desired.

Recipe and image provided by Half & Half magazine.