Waitrose Chocolate Trifle120g

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Waitrose Chocolate Trifle
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£1.50(£1.25/100g)1.50
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Layers of chocolate mousse, chocolate dessert, chocolate flavoured sponge and stabilised whipped cream
  • Waitrose own label

PER 100g

Energy

1048kJ
252kcal

Per Portion/Per 100g

Energy

1048kj
252kcal

13% RI

Fat

18.6 g

High

27% RI

Saturates

11.9 g

High

60% RI

Sugars

12.6 g

Medium

14% RI

Salt

0.2 g

Low

3% RI

RI = % of your daily reference intake

INGREDIENTS: Milk, water, Stabilised whipped cream (17%) (whipping cream (milk), water, maize dextrose, stabilisers (tetrasodium diphosphate, sodium alginate)), whipping cream (milk), sugar, milk chocolate (5%) (sugar, cocoa butter, milk powder, cocoa mass, emulsifier (soya lecithin)), skimmed milk powder, pasteurised free range egg, wheat flour fortified (wheat flour, calcium carbonate, iron, niacin, thiamin), cocoa powder, fat reduced cocoa powder, palm oil, modified maize starch, beef gelatine, rapeseed oil, tapioca starch, stabilisers (xanthan gum, carrageenan), wheat glucose, raising agents (disodium diphosphate, sodium bicarbonate), salt, flavouring.

Allergy Advice
For allergens, including cereals containing gluten, see ingredients in bold. May contain: peanuts,nuts.

Typical values as sold. Contains 1 Servings

Typical valuesPER 100gPer 100g
Energy1048kJ1048 kJ
Energy252kcal252 kcal
Fat18.6g18.6 g
Of which Saturates11.9g11.9 g
Carbohydrate16.4g16.4 g
Of which Sugars12.6g12.6 g
Fibre0.6g0.6 g
Protein4.5g4.5 g
Salt0.15g0.15 g

Origin Information

  • United Kingdom

Additives

  • This product contains Additives
  • This product contains Natural Flavourings

Recycling

ComponentMaterialRecyclable
potPolyethylene
filmPolyethylene
trayPolyethylene
label-gluedPaper & card

Disclaimer

Please note that while we take every care to make sure the product information displayed on our website is correct, product recipes are regularly changed. This may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.

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