Deliciously decadent, Espresso-Chocolate Trifles balance the intensity of mocha-flavored cake and chocolate mousse with a smooth and creamy counterpoint of white chocolate truffle.
Espresso-Chocolate Trifles with Chocolate Mousse and White Chocolate Truffle
Makes 8 to 10 servings
Ingredients
- 1½ cups all-purpose flour
- 1½ cups sugar
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup hot brewed espresso
- ½ cup whole milk
- ½ cup vegetable oil
- 2 large eggs
- Chocolate Mousse (recipe follows)
- White Chocolate Truffle (recipe follows)
- Garnish: white chocolate curls
Instructions
- Preheat oven to 350°. Spray an 18x13-inch rimmed baking sheet with baking spray with flour.
- In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
- In a medium bowl, whisk together espresso, milk, oil, and eggs. Add to flour mixture, whisking until mixture is smooth. Pour batter into prepared pan; bake until a wooden pick inserted in the center comes out clean, about 18 minutes. Let cool in pan completely.
- Cut cake into rounds, using a round cutter the same diameter as individual serving dishes. Alternate cake rounds, Chocolate Mousse, and White Chocolate Truffle as desired in serving dishes. Garnish with white chocolate curls, if desired.
Chocolate Mousse
Makes approximately 6 cups
Ingredients
- 3 cups heavy whipping cream
- 3 (4-ounce) bars semi-sweet chocolate, chopped
- 2 tablespoons bourbon
Instructions
- In a medium saucepan, combine cream, chocolate, and bourbon. Cook over medium-low heat until chocolate is melted and mixture is smooth.
- Pour into a heatproof bowl; cover and refrigerate until mixture is very cold, at least 8 hours.
- Pour mixture into the bowl of a heavy-duty stand mixer fitted with the whisk attachment; beat at medium-high speed until stiff peaks form.
White Chocolate Truffle
Makes approximately 6 cups
Ingredients
- 2 (4-ounce) bars white chocolate, chopped
- 2½ cups heavy whipping cream, divided
- 2 tablespoons butter
Instructions
- In a small saucepan, combine white chocolate, ½ cup cream, and butter. Cook over low heat, stirring frequently, until white chocolate is melted and mixture is smooth. Remove from heat, and let stand until mixture is room temperature.
- In a large bowl, beat remaining 2 cups cream with a mixer at medium speed until stiff peaks form. Gently fold in cooled white chocolate mixture. Cover, and refrigerate for at least 4 hours or up to 2 days.
For more delectable trifle recipes, see “Ode to the Victorian Trifle” on page 85 of the September 2017 issue of Victoria.
