Discover this delicious dessert: a trifle with chocolate mousse. The velvety mousse, delightful chocolate, and a touch of cherry with creamy layers make for an irresistibly delicious dessert.
This chocolate trifle has an intense chocolate flavor with a creamy taste in every bite. It is true comfort food and a real crowd-pleaser.
Heavenly Chocolate Mousse Trifle Recipe
I'm an absolute chocolate mousse fan. It's my favorite dessert, better than a good chocolate pudding (yes, I am a chocolate lover and love decadent desserts), which is a perfect dessert. And you can see that in my collection of mousse recipes on this blog. But a trifle with chocolate mousse was still missing. Until today then.
This chocolate trifle recipe uses simple ingredients that are readily available. And those will give you layers of airy chocolate mousse, alternate with creamy cake and a touch of Kirsch. And when you scoop a spoonful out of this glass, you get a fusion of chocolate, sweet and creamy in every bite. The deep and rich chocolate flavor melts in your mouth.
The first time I made this recipe was (very cliché) on Valentine's Day. But in the meantime, I have also put it on the table during Christmas and with a delicious dinner with friends. Because this dessert is always possible, any time of the year.
What do you need for this Easy Chocolate Trifle?
To prepare this Chocolate Mousse Trifle Recipe, you require the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
Ingredients Chocolate mousse
- Dark Chocolate: Use pure cooking chocolate. It melts evenly and is thinner than a bar of chocolate. If you don't have anything else at home, you can also use a bar of chocolate, but you may end up with lumps.
- Butter: Makes the mousse creamier.
- Cream: Use heavy cream, which you can whip. This makes the mousse airy. Make sure it is cold; then it stiffens better.
- Eggs: Separate the eggs before use. Ensure no egg yolk gets into the egg white (otherwise, you won't be able to beat it stiff). The egg yolks make the mousse creamier. The egg whites are whipped and give the mousse its airiness.
Ingredients Chocolate Trifle
- Cake: Buy a butter cake or make your own with this easy cake recipe.
- Kirsch: An alcoholic drink (40% alcohol) with an intense but soft, lively cherry flavor. It is often used in pies, salads with fresh fruit, punch, and pastries.
- Chocolate curls: Buy them ready-made, or shave thin strips of chocolate from a bar with a vegetable peeler. They are used as a garnish.
How to prepare Chocolate Cake Parfait
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- Put chocolate, butter, and two tablespoons of cream in a bowl and melt the chocolate au bain-marie (see tips for the method). Stir, place the bowl with melted chocolate on the work surface, and let stand for 5 minutes. Stir the egg yolks into the chocolate one by one with a spatula. Also, mix the whipped cream with the chocolate.
- Beat the egg whites with an electric mixer in a large bowl until stiff in a grease-free bowl. Gently fold two tablespoons of egg whites into the chocolate to allow them to get used to each other. When the egg white has been absorbed, add the rest and gently fold it until everything is mixed. Put everything in a piping bag and set it in the fridge for at least 3 hours.
- Place half a slice of cake at the bottom of the glass and sprinkle with the cherry liqueur.
- Pipe a mousse layer on the cake. Place the rest of the slice of cake on top of the mousse and sprinkle with the Kirsch. Pipe another layer of mousse on the cake. Garnish with chocolate curls and serve.
Tips, Substitutions, and Variations
- Chocolate mousse: A light dessert of dark chocolate mixed with whipped cream and traditionally with beaten egg white. You can easily make it yourself (see above) or buy it ready-made.
- There is one crucial condition to beat the egg whites stiff: No fat should get to the egg whites. Otherwise, you won't get them beaten stiff. That means that no egg yolk can get into the egg white (that's fat), not even a tiny drop. In addition, make sure that your mixing hooks and bowl are thoroughly washed with hot water and washing-up liquid before you use them and then dried thoroughly. This way, you ensure that everything is fat-free.
- The egg whites are stiff enough when you turn the bowl upside down, and no egg whites run out.
- Au bain-Marie: Put on a pan of water (about a layer of 2 cm) and bring to a boil. Hang a heat-resistant bowl above the water, where you put the chocolate and any other ingredients and can melt them without baking.
- Fruity: Add slices of strawberries, fresh raspberries, or cherries between the chocolate and cake layer. It not only tastes good but also looks great.
- Nuts: Roast some nuts, such as almonds, hazelnut, or walnuts. Finely chop them and sprinkle them on the chocolate mousse and between the layers.
- Cake: Instead of cake, you can also use chocolate cake, Bastogne cake, or brownies as a middle layer.
- Tip: Use clear glasses to see the layers. I used four individual glasses to serve, but you could also use a trifle bowl or glass bowl.
- Kirsch: If you prefer not to use alcohol, you can also opt for berry juice, apple juice, or caramel syrup (which you can also use in coffee).
- Because of the raw eggs used in this recipe, this dessert is not safe for pregnant woman, the sick and little children.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
Servings: persons
Ingredients
Chocolate mousse
- 4 oz. cooking chocolate at least 70 percent cocoa, chopped finely
- 1 tablespoon butter
- 2 tablespoons heavy cream
- 2 egg yolks size M
- ½ cup heavy cream whipped until stiff
- 2 egg whites size M
Chocolate Mousse trifle
- 2 slices Cake
- 4 teaspoons cherry liqueur Kirsch
- chocolate shavings garnish
Ingredients you need per step are listed below the step in Italic
Instructions
Chocolate Mousse
- Place the chocolate, butter, and cream in a heatproof bowl and heat au bain marie.4 oz. cooking chocolate, 1 tablespoon butter, 2 tablespoons heavy cream
- Melt the chocolate and then put the bowl on the work bench. Allow 5 minutes to rest and mix well.
- While you stir with a spatula, add the egg yolks one by one through the chocolate.2 egg yolks
- Mix the whipped cream into the chocolate mixture.½ cup heavy cream
- Then beat the egg whites with a mixer in a fat-free bowl until your .2 egg whites
- Spoon 2 tablespoons of egg whites into the chocolate mixture and mix with the spatula (so the combination gets used to the airy whites).
- Add the rest of the egg whites and mix gently with a spatula, carefully through the chocolate.
- Spoon the mousse into a pastry bag and leave for at least 3 hours in the refrigerator.
Chocolate Mousse Trifle
- Lay half a slice of cake at the bottom of the glass and sprinkle with one teaspoon of cherry liqueur.2 slices Cake, 4 teaspoons cherry liqueur
- Pipe a layer of chocolate mousse on top.
- Place the other half of the cake on top of the mousse and sprinkle with cherry liqueur.
- Pipe a second layer of mousse on the cake.
- Garnish with chocolate shavings and dust with some cocoa powder.chocolate shavings
Notes
1. Dark Chocolate: Use pure cooking chocolate. It melts evenly and is thinner than a bar of chocolate. If you don't have anything else at home, you can also use a bar of chocolate, but you may end up with lumps.
2. Egg whites:
- To beat the egg whites stiff, there is one crucial condition: No fat should get to the egg whites. Otherwise, you won't get them stiff again. That means that no egg yolk can get into the egg white (that's fat), not even a tiny drop. In addition, make sure that your mixing hooks and bowl are thoroughly washed with hot water and washing-up liquid before you use them and then dried thoroughly. This way, you ensure that everything is fat-free.
- The egg whites are stiff enough when you turn the bowl upside down, and no egg whites run out.
- Because of the raw eggs used in this recipe it’s not safe to eat for pregnant woman, the sick and little children.
- Fruity: Add slices of strawberries, fresh raspberries, or cherries between the chocolate and cake layer. It not only tastes good, but also looks great.
- Nuts: Roast some nuts, such as almonds, hazelnut, or walnuts. Finely chop them and sprinkle them on the chocolate mousse and between the layers.
- Cake: Instead of cake, you can use chocolate cake, chocolate cookies, or brownies as a middle layer.
- Refrigerator: Chocolate mousse trifle can be stored covered in the fridge for up to one day.
- Freezer: Due to the different layers, it is not recommended to freeze this.
Nutrition
Calories: 794kcal | Carbohydrates: 52g | Protein: 13g | Fat: 63g | Saturated Fat: 38g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 326mg | Sodium: 314mg | Fiber: 6g | Sugar: 36g | Vitamin A: 1594IU | Vitamin C: 0.4mg | Iron: 1mg
Amy Liu Dong says
Such an easy and delicious dessert to make for my sister's birthday. I am sue everyone will love this!