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Chocolate Mousse Trifle

Details

Time
3 hours 30 minutes
Skill Level
Expert
Yields
1 triffle dessert

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.

Ingredients & Directions

Prep Time
30 minutes
Bake Time
22 minutes
Cool Time
32 minutes
Chill Time
2 hours

Ingredients

  • 1 envelope
    unflavored gelatin
  • 2 Tbsps
    cold water
  • 1/4 cup
    boiling water
  • 2/3 cup
    sugar
  • 1/3 cup
    HERSHEY'S Cocoa
  • 1 1/2 cups
    whipping cream cold
  • 1 1/2 tsps
    vanilla extract
  • 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
  • Sponge Cake
  • 2
    eggs
  • 1/2 cup
    sugar
  • 2/3 cups
    all-purpose flour
  • 1/2 tsp
    baking powder
  • 1/4 tsp
    salt
  • 3 Tbsps
    water
  • 1 tsp
    vanilla extract

Directions

Equipment Needed 
Bowl Small and Large Bowls
Mixer Mixer
Measuring Cups Measuring Cups
Souffle Dish Souffle Dish
Refrigerator Refrigerator
Oven Oven
Round Baking Pan 8-Inch Round Baking Pan
Wire Rack Wire Rack
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: 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.

Additional questions?