Trifle
I love a dessert like this. It feels like you’re getting much more than one dessert since it’s filled with layers of different goodies. The possibilities are endless here. You also have the freedom to combine store bought items with homemade to make this even easier. For my version I’m using up scraps of cake I had from those sweet cupcake jars I made for St. Patrick’s Day. Make a cake from scratch for yours or even better, use one of those Sarah Lee pound cakes you had as a kid. They are still delicious!
Tips:
Here are a few other versions to tryout: pound cake, whipped cream, fresh berries. Brownies, chocolate pudding, Oreos, whipped cream. White cake, mascarpone cream, strawberries, chocolate shavings.
Trifle
Serves 6
PREP 20
COOK 20
INGREDIENTS
12 cookie wafers, crushed
Jar of caramel sauce or chocolate sauce, warmed
English toffee, chocolate shavings, candies, optional garnishes
CHOCOLATE MOUSSE
12 ounces semi sweet or milk chocolate
4 tablespoons butter
4 tablespoon water, divided
4 egg yolks
1 tablespoon sugar
1 1/2 cups cold heavy cream
WHIPPED CREAM
1 1/2 cups cold heavy cream
1 tablespoon superfine sugar
INSTRUCTIONS
Make the chocolate mousse: Melt the chocolate, butter and 2 tablespoons of water in the microwave in a glass bowl. Stir the mixture every 30 seconds until it is smooth and melted. Allow it to cool.
In a small saucepan over medium heat whisk together the egg yolks, 2 tablespoons fo water and the sugar. Stir this constantly until the mixture thickens, about 2 minutes. This should coat the back of a spoon when ready. Add the chocolate mixture and place this in the refrigerator to cool completely.
Using a stand mixer or in a large bowl with a hand mixer, add the heavy cream and whip until stiff peaks form. You’ll know you are done when you lift the beaters and the peak of the whipped cream stands up straight.
Remove the chocolate mixture from the refrigerator and add half of the whipped cream, gently folding it into the chocolate. Continue until there are no more white streaks left, then add the remaining whipped cream and again, gently fold that in until no white streaks remain. Place the mousse in the refrigerator until you are ready to assemble dessert.
Make the whipped cream: In a clean large bowl whip the 1 1/2 cups of heavy cream, along with the superfine sugar. Whip until stiff peaks are formed. Keep in the refrigerator until you are ready to assemble trifle.
Assemble trifle: Using one large trifle bowl or 6 individual cups, place a layer of cake on the bottom. Add a layer of caramel sauce or chocolate sauce on top. Place a thin layer of cookie crumbs. Follow that with a layer of chocolate mousse. Top with whipped cream. Continue that pattern for at least one more layer of each, finishing with the whipped cream. Garnish with chocolate shavings, English toffee or candy of your choice. Keep the trifle cold until ready to serve. Can be assembled up to 2 hours ahead of time.