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Triple-Chocolate Trifle Recipe

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This decadent Triple-Chocolate Trifle combines layers of rich dark chocolate mousse, tahini whipped cream, chocolate cookies, wafer bars, and moist chocolate pound cake soaked with dark rum, creating an indulgent, multi-textured dessert perfect for chocolate lovers.

Ingredients

Scale

Mousse

  • 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 tsp flaky sea salt

Tahini Whipped Cream

  • 2 cups (470 ml) heavy cream
  • 1/2 cup (120 ml) tahini
  • 1/3 cup (70 g) packed light or dark brown sugar

Assembly

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

Instructions

  1. Prepare the Mousse: In a medium heatproof bowl set over a pot of barely simmering water (making sure the bowl doesn’t touch the water), combine dark chocolate, granulated sugar, and 1/4 cup water. Stir occasionally until the chocolate melts smoothly, about 3 to 5 minutes. Remove from heat and allow to cool.
  2. Beat Egg Whites: In a separate medium bowl, use an electric mixer on low speed to beat the egg whites until stiff peaks form, approximately 3 minutes.
  3. Combine Mousse Ingredients: Once the chocolate mixture is cool, whisk in the egg yolks, extra-virgin olive oil, and flaky sea salt. Using the electric mixer (without cleaning it), beat this chocolate mixture until it thickens. Gently fold in the beaten egg whites in three additions until fully incorporated to maintain the mousse’s airy texture.
  4. Make Tahini Whipped Cream: Whip the heavy cream with the tahini and brown sugar until soft peaks form, then set aside.
  5. Prepare Cookies and Wafers: Place the chocolate cookies and one chocolate wafer bar in a resealable plastic bag. Seal the bag and crush the contents into small, bite-size chunks using a rolling pin.
  6. Assemble the Trifle: In a 3-quart trifle dish, arrange half the chocolate pound cake cubes at the bottom. Using a pastry brush, lightly soak the cake with 2 tablespoons of dark rum. Spread half of the tahini whipped cream over the cake, then spoon two-thirds of the chocolate mousse on top. Sprinkle half of the crushed cookies over the mousse.
  7. Repeat Layers: Add the remaining cake cubes over the crushed cookies, brush again with 2 tablespoons rum, spread the remaining whipped cream, and top with the rest of the chocolate mousse. Leave a 1-inch border of whipped cream visible around the edges.
  8. Garnish: Break the remaining two chocolate wafer bars into large pieces and scatter them along with the remaining crushed cookies over the top layer of whipped cream to add texture and visual appeal.
  9. Chill: Refrigerate the trifle for at least 1 hour or up to 2 days before serving to let the flavors meld and the mousse set properly.

Notes

  • Be sure the chocolate mixture is cooled before adding egg yolks to avoid curdling.
  • Use a gentle folding motion when combining egg whites with chocolate mousse to keep it light and airy.
  • Dark rum adds flavor and moisture to the cake; you can substitute with coffee or omit for a non-alcoholic version.
  • For a more intense chocolate flavor, choose high-quality 70% dark chocolate.
  • Prepare the trifle a day ahead to allow the layers to meld beautifully, enhancing the texture and taste.

Keywords: chocolate trifle, layered dessert, chocolate mousse, tahini whipped cream, rum soaked cake, chocolate dessert, easy no bake dessert

Find it online: https://kitchenbyclara.com/triple-chocolate-trifle-recipe/