Chocolate Mousse Trifle
This beautiful, layered trifle is sure to impress with its combination of creamy mousse, fresh fruit and chocolate chips.
SKILL LEVEL : Beginner
|7-oz package||unfilled ladyfingers (12 unfilled, split in halves) (200 g)|
|1 envelope||unflavored gelatin (7 g)|
|2 tbsp||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 tsp||vanilla extract (7 mL)|
|1/4 cup||rum, divided (optional) (50 mL)|
|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 Semi-Sweet Chocolate Chips (300 g)|
- 1. 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).
2. 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.
3. 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.
4. Just before serving top with whipped cream, and sprinkle with last 1/3 cup (75 mL) of chocolate chips.