Mini Chocolate Trifles

Method

1. Vanilla Custard:
2. In a small saucepan, heat up the milk, cream and sugar to scalding point.
3. Take it off the heat, a whisk in your egg yolks followed by the cornflour. Return to the heat and whisk until to thick consistency.
4. Coffee Water:
5. Create Coffee Water w/ 100ml boiling water with instant coffee
6. Hazelnut Sauce:
7. In a bain marie, heat up the sauce then slowly stir in the cream to create the sauce.
8. Chocolate Sauce:
9. In a bain marie, melt the chocolate and butter.
10. Slowly add the cream and stir to consistency.
11. Creme Chantilly:
12. Whisk cold whipping cream until fluffly w/ some sugar to create a stiff cream.
13. Construction:
14. In each glass, dip the sponge fingers into coffee as the base, layered with custard, hazelnut and chocolate sauce with creme chantilly.