Chocolate & Coffee Trifle
Inspired by the old-school chocolate and coffee trifle that my mother used to make when I was a kid, this trifle is made with layers of creamy chocolate mousse, coffee-soaked tea biscuits, and a coffee whipped cream. It's an easy and nostalgic dessert that hits all the right notes.
Equipment
- 8x8" or 7x11" glass or ceramic dish
- Electric Whisk
- Hand whisk
- Silicone spatula
Ingredients
Chocolate Mousse
- 70 ml liquid whipping cream
- 70 ml full-fat milk
- 200 grams white chocolate chopped
- 225 ml liquid whipping cream for whipping
For Layering
- 10 grams instant coffee powder more or less based on your preference
- 100 ml hot water
- 150 grams tea biscuits
Coffee Whipped Cream
- 60 grams granulated sugar
- 10 grams coffee powder
- 15 ml full-fat milk or water
- 120 ml liquid whipping cream
- 30 grams milk or dark chocolate melted, for topping
Instructions
Chocolate Mousse
- In a heat-proof bowl, add the chocolate. Add the milk and whipping cream to a saucepan and bring it to a boil. Once it’s hot, pour the milk mixture on the chocolate, let it sit for a minute until the chocolate melts, then whisk together until the chocolate is properly incorporated into the milk mixture. Set it aside until it cools down to room temperature.70 ml liquid whipping cream, 70 ml full-fat milk, 200 grams white chocolate chopped
- In a separate bowl, add the remaining liquid whipping cream and whip it with a hand or electric mixer until it reaches medium peaks. Do not over whip at this step or the cream will split in the next step.
- Once the chocolate ganache has reached room temperature, gradually pour it into the whipped cream while folding the mixture gently with a silicon spatula. Do this gently so that the mixture remains light and fluffy. Mix until everything is well combined and the mousse is ready.225 ml liquid whipping cream for whipping
Layering
- Prepare the coffee mixture for dipping by mixing the instant coffee powder with the hot water until combined. To layer, dip the biscuits, one at a time, in the coffee for 30 seconds on each side, then place them at the bottom of the dish.10 grams instant coffee powder, 100 ml hot water, 150 grams tea biscuits
- Place the chocolate mousse on top of the biscuit layer, spreading it evenly. Top It with another layer of coffee-dipped biscuits.
Coffee Whipped Cream
- Make the Dalgona coffee mixture: In a bowl, add the coffee powder, sugar, and milk or water and whip on high speed using an electric mixer until the mixture becomes light and fluffy, about 5 minutes.60 grams granulated sugar, 10 grams coffee powder, 15 ml full-fat milk or water
- Whip the whipping cream to soft peaks, then add the Dalgona coffee mixture and whip to stiff peaks.120 ml liquid whipping cream
- Add the coffee whipped cream on top of the top-most biscuit layer, spreading it evenly. You can also pipe the cream on top to make the look fancier. Let the dessert set for at least 2-3 hours or overnight. Top with ripples of melted chocolate, let it set for 10-15 minutes, and serve cold.30 grams milk or dark chocolate
Notes
Storage:
This dessert can be stored in the fridge covered for up to 4 days.
Make Ahead:
This dessert can be made a night in advance.
Tips & Tricks:
- When whipping the cream for the mousse, make sure to keep it at medium stiff peaks or it will get over mixed when you mix it with the chocolate ganache.
- Fold the cream gently into the chocolate ganache using a silicone spatula to ensure that the mousse remains light, airy, and fluffy.
- Don't dip the biscuits for more than 30 seconds or they will break down.