These rich and creamy mini chocolate mascarpone trifles have a chocolate mascarpone mousse that's layered with vanilla 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 happens entirely on the kitchen counter. No oven, no stovetop, just your electric mixer!
Ingredients and notes:
You can use either Dutch-process or natural cocoa powder for this recipe. (Dutch process cocoa has a slightly more intense, bittersweet chocolate flavor.)
How to make it:
See full ingredient amounts and instructions in the recipe card below!
Make the cookie layer:
- Scrape the filling out of the Oreo cookies and discard. Crush the cookies into crumbs.
- Finely chop the chocolate and mix with the cookie crumbs. Set aside.
Make the cream layer:
- Add heavy cream, vanilla extract and granulated sugar to a mixing bowl.
- Whip to stiff peaks. Refrigerate until you're ready to assemble the trifles.
Make the chocolate layer:
- Add mascarpone, unsweetened cocoa powder, heavy cream and granulated sugar to a mixing bowl.
- Whip until firm.
How to assemble the trifles:
Assemble the trifles in individual jars in the following order:
- Start with a cookie layer.
- Pipe or spoon a chocolate mascarpone layer on top.
- Pipe or spoon a whipped cream layer on top of that.
- Repeat and end with a cookie layer.
How to serve them:
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.)
Full Recipe
Mini Chocolate Mascarpone Trifles
Ingredients:
Equipment:
Method:
- Remove the filling from the Oreo cookies and discard. Crush the cookies. (Place them in a resealable plastic bag and hit with a rolling pin or crush them in a mortar with a pestle.)5 Oreo cookies
- Chop the chocolate and mix with the crushed cookies. Set aside.2 ½ ounces semi-sweet chocolate
- Whip all ingredients to stiff peaks.¾ cup heavy cream, 1 tablespoon granulated sugar, ¼ teaspoon vanilla extract
- Whip mascarpone, heavy cream, cocoa powder and sugar together until you get a firm, mousse-like consistency.8 ounces mascarpone cheese, ¾ cup heavy cream, 2 tablespoons unsweetened cocoa powder (either Dutch-process or natural), ¼ cup granulated sugar
- Layer (pipe or spoon) the components into individual jars. (Start with a cookie layer, add a chocolate mascarpone layer, then a whipped cream layer. Repeat and end with a cookie layer.)
- Serve immediately or store in the fridge for up to 5 hours.*
Recipe notes:
- Add about 2 tablespoons of cherry preserves per trifle.
- Place 1 tablespoon each in between the chocolate mascarpone and the cream layers.
Nutrition (estimate only):
More desserts with mascarpone:
- This tiramisu in individual cups tastes like the classic dessert but is made without egg.
- This maple mascarpone frosting is delicious on chocolate cakes and cupcakes.
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