Chocolate Mousse Trifle

Chocolate Mousse Trifle

Summer is the perfect time for this picnic-ready trifle recipe. Layers of sponge cake, fresh berries and smooth chocolate mousse come together in this crowd-pleasing dessert. Serve it in a clear dish to show off the bright colors and delicious layers of chocolate hiding below the surface.

  • PRINT

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • SPONGE CAKE (recipe follows)
  • 1 envelope unflavored gelatin
  • 2 tablespoons water cold
  • 1/4 cup water boiling
  • 2/3 cup sugar
  • 1/3 cup HERSHEY'S Cocoa
  • 1-1/2 teaspoons vanilla extract
  • 1-1/2 cups whipping cream cold
  • 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

Directions

  • 1. Prepare SPONGE CAKE.
  • 2. 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).
  • 3. 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.
  • 4. 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
  • 2 eggs
  • 1/2 cup sugar
  • 2/3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons water
  • 1 teaspoon vanilla extract
  • 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.

Our Best Baking Tips

Hershey’s expert bloggers have all the sweet ideas you need to Bake Happy.

Read the Blog
go to top