These rich individual chocolate trifles are made with an easy mascarpone chocolate mousse that is layered with vanilla-flavored whipped cream. A mix of crushed Oreo cookies and finely chopped chocolate adds crunch and great contrast to the creamy layers. Best of all, the preparation of these delicious mini trifles happens entirely on the kitchen counter. No oven, no stovetop, just your electric mixer!
How to make the trifles:
See full ingredients & instructions in the recipe card below!
Make the cookie layer:
Step 1. Scrape the filling out of Oreo cookies and discard, then crush the cookies into crumbs.
Step 2. Finely chop the chocolate and mix with the cookie crumbs. Set aside.
Make the cream layer:
Step 3. Add heavy cream, vanilla extract and granulated sugar to a mixing bowl.
Step 4. Whip to stiff peaks. Refrigerate until you're ready to assemble the trifles.
Make the chocolate layer:
Step 5. Add mascarpone, unsweetened cocoa powder, heavy cream and granulated sugar to a mixing bowl.
Step 6. Whip until firm.
How to assemble the trifles:
Assemble the trifles in individual jars: start with a cookie/chocolate layer, then pipe or spoon a chocolate mascarpone layer on top and a whipped cream layer on top of that. Repeat and end with a cookie layer.
How to serve the trifles:
Serve the trifles immediately after assembling them or store them in the fridge for up to 5 hours. (Any longer than that and the cookie crumbs will start to soften.)
Recipe notes & tips:
- You can crush the Oreo cookies by placing them in a resealable plastic bag and hitting them with a rolling pin. Or, if you have a mortar and pestle, you can use that instead.
- The easiest way to assemble the trifles is by piping the chocolate and cream layers using 2 large piping bags. If you don't have piping bags, you can use spoons instead.
Frequently asked questions:
Yes, I do! This trifle is great with just a few spoonfuls of cherry preserves layered in. The tart fruit cuts through the richness and gives the trifle a delicious Black Forest theme.
Unfortunately not. One reason is that the whipped cream layer will begin to lose its firmness after a day. More importantly though, the Oreo cookie crumbs will lose their crunch and begin to turn soggy after 5 to 6 hours.
More delicious chocolate desserts:
- Dark Chocolate Espresso Pots de Creme (no-bake)3 Hours 15 Minutes
- Chocolate Bourbon Cake1 Hours 10 Minutes
- Pumpkin Spice Ganache13 Minutes
- Mini Chocolate Cupcakes with Chocolate Mousse Frosting8 Hours 25 Minutes
See more delicious desserts →
Did you make this recipe? Please leave a star rating or comment! Thanks!
Full Printable Recipe
10-Minute Individual Chocolate Trifles with Mascarpone
- measuring cups and spoons
- resealable plastic bag and rolling pin OR mortar and pestle
- knife and cutting board
- mixing bowls
- standing mixer or handheld mixer
- 6 jars or ramekins (7-ounce capacity each)
- 2 large piping bags OR spoon s
For the cookie layer (makes about 1 cup):
- 5 Oreo cookies
- 2 ½ ounces semi-sweet chocolate
For the cream layer (makes about 1 ½ cups):
- ¾ cup heavy cream
- 1 tablespoon granulated sugar
- ¼ teaspoon vanilla extract
For the chocolate layer (makes about 2 ½ cups):
- 8 ounces mascarpone cheese
- ¾ cup heavy cream
- 2 tablespoons unsweetened cocoa powder
- ¼ cup granulated sugar
For the cookie layer:
- Remove the filling from the Oreo cookies, then crush them.
- Chop the chocolate and mix it with the crushed cookies. Set aside.
For the cream layer:
- Whip all ingredients to stiff peaks.
For the chocolate layer:
- Whip mascarpone, heavy cream, cocoa powder and sugar together until you get a firm, mousse-like consistency.
- Layer (pipe or spoon) the components into individual jars. Serve immediately or store in the fridge for up to 5 hours.*
Nutrition Information (Estimated):
Nutrition values provided on this website are generated from a nutrition database and are estimates only. The accuracy of the nutrition information for any recipe on this website is not guaranteed. Nutrition values can vary quite a lot depending on which brands are used.