Chocolate Mousse Trifle Recipe
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.
Ingredients
Chocolate mousse
- 4 oz. chocolate chips 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. chocolate chips, 1 tablespoon butter, 2 tablespoons heavy cream
- Melt the chocolate and then put the bowl on the workbench. 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 egg whites are stiff.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
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