Raspberry and Chocolate Mousse Trifle Recipe Tia Maria and Kahlûa are two coffee-flavoured liqueurs, either of them can be used in this recipe.
150g dark eating chocolate, chopped coarsely
1/2 cup (125 ml) thickened cream
1 egg, separated
2 teaspoons caster sugar
85g packet raspberry jelly crystals
200g packaged chocolate savoiardi sponge-finger biscuits (approximately 6)
¼ cup (60m1) coffee flavoured liqueur
1 cup (135g) raspberries
300m1 thickened cream, extra
Combine chocolate and cream in small saucepan; stir over heat, without boiling, until smooth. Remove from heat; whisk fri
Transfer to medium bowL Place egg white and sugar in small boM; beat with electric mixer until sugar dissolves.
Gently fold egg white mixture into chocolate mixture.
Cover; refrigerate mousse 3 hours or overnight. Meanwhile, make jelly according to directions on packet; pour into a shallow container (such as a cake pan). Cover and refrigerate 20 minutes or until jelly is almost set.
Cut sponge fingers into 1.5cm slices. Place slices over base and around side of deep 2-litre (8 cup) serving bowl; drizzle evenly with liqueur.
Pour almost-set jelly over sponge fingers: refrigerate until jelly sets.
Sprinkle half of the raspberries over jelly; spread evenly with mousse. Top with whipped extra cream and remaining raspberries.
Sprinkle with chocolate shavings, if desired.
notes and tips:
Mousse can be prepared up to two days ahead; trifle can be assembled one day ahead. If fresh raspberries are not available, substitute frozen raspberries that have been thawed.
|Raspberry and Chocolate Mousse Trifle Recipe|