Ingredients

1 cup (150 g) 70% dark chocolate, broken into small pieces

1/3 cup (65 g) granulated sugar

4 large eggs, separated

1/2 cup (100 ml) extra-virgin olive oil

1/4 teaspoon flaky sea salt

2 cups (470 ml) heavy cream

1/2 cup (120 ml) tahini

1/3 cup (70 g) packed light or dark brown sugar

5 (65 g) chocolate cookies

3 (120 g) chocolate wafer bars, such as Kit Kats, divided

1 lb. (455 g) store-bought chocolate pound cake, cut into 1-inch cubes

1/4 cup (60 ml) dark rum, divided

Instructions

Step 1: In a medium heatproof bowl set over a pot of barely simmering water (make sure the bowl does not touch the water), combine the dark chocolate, granulated sugar, and 1/4 cup water. Stir occasionally until melted and smooth, about 3 to 5 minutes. Remove from heat and let cool.

Step 2: In a separate medium bowl, use an electric mixer on low speed to beat the egg whites until stiff peaks form, about 3 minutes.

Step 3: Once the chocolate mixture has cooled, whisk in the egg yolks, olive oil, and sea salt. Using the electric mixer (no need to clean), beat the chocolate mixture until it thickens slightly.

Step 4: Gently fold the beaten egg whites into the chocolate mixture in three additions until fully incorporated, being careful to keep the mixture light and airy. This is your chocolate mousse.

Step 5: To make the tahini whipped cream, whip the heavy cream and brown sugar together until soft peaks form. Fold in the tahini gently until combined.

Step 6: Place the chocolate cookies and one chocolate wafer bar into a resealable plastic bag. Seal and crush them into small, bite-size chunks with a rolling pin.

Step 7: In the bottom of a 3-quart trifle dish, arrange half of the chocolate pound cake cubes. Brush the cake evenly with 2 tablespoons of dark rum using a pastry brush.

Step 8: Spread half of the tahini whipped cream over the cake, then spoon two-thirds of the chocolate mousse on top. Sprinkle with half of the crushed cookie mixture.

Step 9: Repeat the layering: the remaining cake cubes brushed with 2 tablespoons rum, the rest of the whipped cream, and the remaining chocolate mousse, leaving about a 1-inch border of whipped cream around the edge.

Step 10: Break the remaining chocolate wafer bars into large pieces and scatter them along with the remaining crushed cookies over the top of the trifle.

Step 11: Refrigerate the assembled trifle for at least 1 hour and up to 2 days before serving to allow flavors to meld and the dessert to set.

Tips & Variations

Use a high-quality dark chocolate for the best flavor and smooth texture in the mousse.

If you prefer, substitute the dark rum with coffee or espresso for an alcohol-free version.

For extra crunch, add toasted nuts such as hazelnuts or almonds in the crushed cookie mixture.

Make sure the chocolate mixture is fully cooled before adding egg yolks to prevent curdling.

FAQs

Can I make the mousse ahead of time?

Yes, you can prepare the chocolate mousse a day in advance and keep it covered in the refrigerator. Gently fold the mousse before assembling the trifle to restore its light texture.

What can I use instead of tahini in the whipped cream?

If you don’t have tahini or prefer a different flavor, you can substitute with almond butter or simply omit it and whip the cream with sugar for a classic whipped cream layer.