Chocolate Mousse Trifle

Name: Chocolate Mousse Trifle Recipe | Hersheyland
Prep time: 30 min
Total time: 210 min
Yield: 1 triffle dessert
Ingredients: 1 envelope unflavored gelatin; 2 Tbsps cold water; 1/4 cup boiling water; 2/3 cup sugar; 1/3 cup HERSHEY'S Cocoa; 1 1/2 cups whipping cream cold; 1 1/2 tsps vanilla extract; 1/4 cup rum, divided (optional); 2 cups peaches or kiwi, sliced, peeled; 2 cups sliced sweetened strawberries or raspberries; sweetened whipped cream and fresh fruit; 2 eggs; 1/2 cup sugar; 2/3 cups all-purpose flour; 1/2 tsp baking powder; 1/4 tsp salt; 3 Tbsps water; 1 tsp vanilla extract

Details

Time: 3 hours 30 minutes
Skill Level: Expert
Yields: 1 triffle dessert

Any time is the perfect time to make this Chocolate Mousse Trifle recipe that is bursting with flavor! Layers of sponge cake, fresh berries and smooth chocolate mousse come together in this crowd-pleasing dessert. Serve this Chocolate Mousse Trifle recipe in a clear dish to show off the bright colors and delicious layers of chocolate that are hiding below the surface. Explore even more recipes for Mousse, Puddings and Trifles so that you can whip up more treats to give every meal a sweet and smooth finish.

Ingredients & Directions

Prep Time: 30 minutes
Bake Time: 22 minutes
Cool Time: 32 minutes
Chill Time: 2 hours

Ingredients

1 envelope

unflavored gelatin
2 Tbsps

cold water
1/4 cup

boiling water
2/3 cup

sugar
1/3 cup

HERSHEY'S Cocoa
1 1/2 cups

whipping cream cold
1 1/2 tsps

vanilla extract
1/4 cup

rum, divided (optional)
2 cups

peaches or kiwi, sliced, peeled
2 cups

sliced sweetened strawberries or raspberries
sweetened whipped cream and fresh fruit
Sponge Cake
2

eggs
1/2 cup

sugar
2/3 cups

all-purpose flour
1/2 tsp

baking powder
1/4 tsp

salt
3 Tbsps

water
1 tsp

vanilla extract

READY TO MAKE THIS?

Directions

Equipment Needed 

Small and Large Bowls

Mixer

Measuring Cups

Souffle Dish

Refrigerator

Oven

8-Inch Round Baking Pan

Wire Rack

Prepare Sponge Cake.

Sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved (mixture must be clear).

Stir together sugar and cocoa in large cold bowl; add whipping cream and vanilla. Beat on medium speed of electric mixer until stiff. Pour in gelatin mixture; stir until well blended.

To assemble trifle: Slice sponge cake into two layers; place one layer in bottom of 2 quart straight-sided souffle dish or trifle bowl. Sprinkle with 2 tablespoons rum, if desired. Arrange layer of peaches or kiwi on top of cake. Spoon about half of chocolate mousse evenly over fruit. Top with remaining half cake layer. Sprinkle cake with remaining rum; arrange sliced strawberries or raspberries on cake. Top with remaining mousse; refrigerate about 2 hours. Before serving, garnish with spoonfuls of whipped cream and fruit.

Note: 3-ounce package (12 unfilled ladyfingers, split) can be substituted for sponge cake. Arrange ladyfingers in two layers, cutting as needed to fit bowl.

Sponge Cake: Heat oven to 350°F. Grease and flour one 8-inch round baking pan. Beat eggs in medium bowl on high speed of electric mixer until foamy. Gradually add sugar, beating until mixture is double in volume. Combine flour, baking powder and salt; add alternately with water and vanilla to egg mixture, beating on low speed just until ingredients are combined. Immediately pour batter into prepared pan. Bake 22 to 25 minutes or until cake springs back when touched lightly. Cool 5 minutes; remove from pan to wire rack. Cool completely.

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