This triple-chocolate
trifle is nothing less than a showstopper. While it may look difficult to achieve, it’s actually relatively simple to make (& adapt!). It’s a great no-bake dessert for larger celebrations and dinner parties—almost every aspect of this dessert can be made ahead of time, and will only get better as time goes on. This trifle was obviously made for chocolate lovers, but we guarantee even chocolate skeptics won’t be able to resist a bite of this layered treat. If you find yourself in the fridge, spoon in hand, absentmindedly polishing off any leftovers—you’ve been warned.
What makes this chocolate trifle special:
Layers of complementary flavors are what make this trifle really pop: The tahini brings a subtle nutty flavor, while the dark rum adds warmth, and don’t worry—we’ve got chocolate cookies, chocolate pound cake, and chocolate candy in there too to keep it feeling fun and fresh. Unlike a typical chocolate mousse, olive oil is used here in place of cream, further exaggerating the chocolate flavor. We recommend using a higher-quality dark chocolate if you can. Not into trifles? This mousse stands alone as a lovely end-of-meal dessert for smaller gatherings.
Tip: We give you full creative license to use and add your favorite store-bought cookies, chocolate bars, and cake here. This IS triple chocolate after all, so the more the merrier.
How to make the best mousse:
An electric mixer helps speed things along for this recipe, but if you don’t have one, it’s also achievable with a whisk. Whichever method you choose, for the best mousse, you’re going to need to whip your egg whites into stiff peaks. If you aren’t sure you’ve beaten them enough, test them: You should be able to turn the bowl upside down without any mixture falling out. It will take longer by hand, but don’t give up!
Ingredients
Mousse
- 1 c.(150 g.) 70% dark chocolate, broken into small pieces
- 1/3 c.(65 g.) granulated sugar
- 4large eggs, separated
- 1/2 c.(100 ml.) extra-virgin olive oil
- 1/4 tsp.flaky sea salt
Tahini Whipped Cream
- 2 c.(470 ml.) heavy cream
- 1/2 c.(120 ml.) tahini
- 1/3 c.(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 c.(60 ml.) dark rum, divided
Directions
-
Mousse
- Step 1
In a medium heatproof bowl set over a medium pot of barely simmering water (do not let bowl touch water), heat chocolate, granulated sugar, and 1/4 cup water, stirring occasionally, until melted and smooth, 3 to 5 minutes. Let cool.
- Step 2In another medium bowl, using an electric mixer on low speed, beat egg whites until stiff peaks form, about 3 minutes.
- Step 3Once chocolate mixture has cooled, whisk in egg yolks, oil, and salt. Using electric mixer (no need to clean), beat chocolate mixture until thickened. Gently fold in egg whites in 3 additions until incorporated.
- Step 1
-
Tahini Whipped Cream
Using electric mixer on low speed, in a large bowl, beat cream, tahini, and brown sugar until thickened and well combined, about 2 minutes.
-
Assembly
- Step 1In a resealable plastic bag, combine cookies and 1 chocolate bar. Seal and crush into small, bite-size chunks with a rolling pin.
- Step 2In bottom of a 3-quart trifle dish, arrange half of chocolate cake. Using a pastry brush, brush cake with 2 tablespoons rum. Top with half of whipped cream, followed by two-thirds of chocolate mousse. Top with half of crushed cookies. Repeat with remaining cake, rum, whipped cream, and chocolate mousse, leaving a 1″ border of whipped cream. Break remaining chocolate bars into large pieces. Scatter chocolate bars and remaining crushed cookies over top of trifle.
- Step 3Refrigerate at least 1 hour or up to 2 days before serving.
