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 it is.
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.
Top Tip, 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 tastes delicious and 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
RECIPE CARD
Equipment
- Au bain Marie pot or double broiler
- Hand Mixer
- Silicon spatula
- piping bag
- Wilton icing tip #1A
Ingredients
Pure chocolate sauce
- 2 oz dark chocolate , or semisweet chocolate, bar, or chocolate chips
- ½ cup cream
- 2 tablespoons butter, unsalted
Milk chocolate mousse
- 4 oz. Milk Chocolate, bar, or chocolate chips
- 1 teaspoon vanilla extract
- ⅞ cup cream
White chocolate mousse
- 2 tablespoons butter, unsalted
- 2 oz. white chocolate, bar, or chocolate chips
- ½ cup cream
optional garnish
- Dutch unprocessed cocoa
- chocolate decoration, or pomegranate seeds
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can slect which type of amount you would like to see.
Instructions
Dark chocolate sauce
- Add the dark chocolate to a heatproof bowl2 oz dark chocolate
- Heat the butter with the cream in a small saucepan until steam arises above the saucepan, but it isn't boiling yet.½ cup cream, 2 tablespoons butter
- Pour the hot cream on the dark chocolate and mix with a spatula until all the chocolate melts and mix.
- Divide the dark chocolate over the 4 dessert glasses
Milk chocolate mousse
- Warm the milk chocolate au bain-marie in a small heatproof bowl until the chocolate melts.4 oz. Milk Chocolate
- When the chocolate has melted, get it off the heat and mix the vanilla extract. Let it cool down for 10 minutes at room temperature.1 teaspoon vanilla extract
- Beat the cream until it's stiff in a large mixing bowl. Gently scoop with a spatula the whipped cream through the chocolate mixture. This way, the airiness remains in the mousse.⅞ cup cream
- Put the mousse in the piping bag and pipe the chocolate on the dark chocolate layer. Store the glasses in the refrigerator before adding the next layer.
White chocolate mousse
- Melt the white chocolate with the butter au bain-marie.2 oz. white chocolate, 2 tablespoons butter
- When the chocolate is melted, get the bowl off the heat. Leave it to cool down for about 10 minutes at room temperature.
- Beat the cream until it's stiff. Mix gently with a spatula through the white chocolate while keeping an airy topping.½ cup cream
- Put the topping in a piping bag and pipe the white chocolate on the milk chocolate layers. So you create beautiful white chocolate mousse layers.
- Store for at least 3 hours in the refrigerator.
Garnish
- Before serving, you can add some cocoa, chocolate decoration, and pomegranate seeds as garnish.
Notes
- Refrigerator: You can store this chocolate mousse for up to three days in the fridge. Cover with plastic wrap.
- Freezing: You can also cover and freeze the chocolate mousse. This way, it keeps good for up to a month. The night before you want to eat it, put the mousse in the refrigerator and let it thaw. Eat the mousse within 24 hours. TIP: is the weather hot? Do not thaw the mousse completely, but leave it nice and frozen. You then have delicious chocolate mousse ice cream.
Amy Liu Dong says
Such an easy and delicious dessert to make for my sister's birthday. I am sue everyone will love this!