Ensure you start your new year with a delicious White Chocolate Popping Trifle to help you keep your 2016 New Year’s Resolutions.  A member of Culinary Team South Africa and one of four Lindt chocolatiers based in Cape Town, Arno Ralph encourages you to follow his special New Year’s dessert recipe below and enjoy! 

New Year’s White Chocolate Popping Trifle

New Years White Chocolate Popping Trifle
Pic 1 – New Year’s White Chocolate Popping Trifle

White Chocolate Mousse:

Serves: 500g (12 X 100ml glasses)

Preparation time: 15mins


40g         Milk

40g         Cream

190g       Premium White Chocolate

4g           Gelatin Leaves

220g       Cream


Bring the milk and the first amount of cream to the boil and remove from the heat.

Hydrate the gelatin, when ready, dissolve into hot liquid.

Pour hot liquid over chocolate to form a smooth mass. Allow to cool slightly.

Lastly, whip the cream to soft peaks and fold into chocolate mixture.

Set aside in fridge to set.

Spiced Caramelized Pears:                                                                                            Preparation time: 5mins


6              Pears, peeled and cut into cubes

300g       Sugar

1              Vanilla Pod

1              Cinnamon Stick

1              Star Anise


Make dry caramel with the sugar by gradually melting it in a pot until desired caramel is reached.

Add the rest of the ingredients, stirring with a spatula.

Cook for 2mins or until pears are el dente.

Strain pears and remove spices.

Allow to chill.

Ginger Crumble:                                                                                                                

Serves: 400g

Preparation time: 20mins                                                                                                      20                                                                                                                                                                                                                                                                    Ingredients: 

100g       Flour

100g       Ground Almonds

100g       Room Temperature Salted Butter

100g       Sugar

15g         Ginger Powder


Combine all ingredients into one mass.

Bake at 180°C for 10mins.

Allow to cool and blend in food processor until sandy consistency.

Dark Chocolate Ganache:                                                                                                Serves: 500g

Preparation time: 10mins                                                                                                20


250g       Premium Dark Chocolate

250g       Cream


Bring cream to the boil and pour over chocolate.

Stir until smooth consistency.

Set aside until set at room temperature (can take up to 3 hours).


Place cooled caramelized pears in the base of the glass.

Pipe white chocolate mousse above the pears along the side of the glass, leaving the centre open.

Place a few popping candies in the centre.

Pipe chocolate ganache on top of popping candy in centre, then enclose with mousse.

Place ginger crumble on top of the mousse.

Decorate with chocolate garnish or desired décor.

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