Chocolate Mousse Trifle Recipe

Name: Chocolate Mousse Trifle Recipe | Recipes
Total time: 120 min
Ingredients: 1 pkg (7 oz) unfilled ladyfingers (12 unfilled, split in halves) (200 g); 1 envelope unflavoured gelatin (7 g); 2 tbsps cold water (30 mL); 1/4 cup boiling water (50 mL); 2/3 cup sugar (150 mL); 1/3 cup HERSHEY'S Cocoa (75 mL); 1 1/2 cups whipping cream (300 mL); 1 1/2 tsps vanilla extract (7 mL); 1/4 cup rum, divided (50 mL) (optional); 2 cups peaches or kiwi sliced, peeled (500 mL); 2 cups sliced strawberries or raspberries (500 mL); 1 3/4 cups HERSHEY'S CHIPITS Pure Semi-Sweet Chocolate Chips (300 g)

Details

Time: 2 hours
Skill Level: Beginner

This beautiful, layered trifle is sure to impress with its combination of creamy mousse, fresh fruit and HERSHEY’S CHIPITS chocolate chips.

Ingredients & Directions

Chill Time: 2 hours

BAKE MODE:

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Ingredients

1 pkg (7 oz)

unfilled ladyfingers (12 unfilled, split in halves) (200 g)
1 envelope

unflavoured gelatin (7 g)
2 tbsps

cold water (30 mL)
1/4 cup

boiling water (50 mL)
2/3 cup

sugar (150 mL)
1/3 cup

HERSHEY'S Cocoa (75 mL)
1 1/2 cups

whipping cream (300 mL)
1 1/2 tsps

vanilla extract (7 mL)
1/4 cup

rum, divided (50 mL) (optional)
2 cups

peaches or kiwi sliced, peeled (500 mL)
2 cups

sliced strawberries or raspberries (500 mL)
Sweetened Whipped Cream:
1 3/4 cups

HERSHEY'S CHIPITS Pure Semi-Sweet Chocolate Chips (300 g)

Key Ingredients

HERSHEY'S COCOA Natural Cocoa, 652g can - Front of Package

Where to Buy

HERSHEY'S CHIPITS Pure Semi-Sweet Chocolate Chips, 270g bag - Front of Package

Where to Buy

Directions

Equipment Needed 

Small Bowl

Mixing Bowl

Mixer

2-quart (2 L) Soufflé Dish or Trifle Bowl

Refrigerator

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: place one layer of ladyfingers in the bottom of 2-quart (2 L) straight-sided soufflé dish or trifle bowl. Sprinkle with 2 tablespoons (30 mL) rum, if desired. Spoon out whipped cream, chocolate chips, chocolate cream, fruit, repeat all 4 layers or the layers you like. Refrigerate about 2 hours.

Just before serving top with whipped cream, and sprinkle with last 1/3 cup (75 mL) of chocolate chips.

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