These rich and creamy mini chocolate trifles are made with a mascarpone chocolate 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 of these easy mini trifles happens entirely on the kitchen counter. No oven, no stovetop, just your electric mixer!
Recipe ingredients and notes:
- You can use either Dutch-process or natural cocoa powder for this recipe.
How to make the mini trifles:
See full ingredient amounts and instructions in the recipe card below!
Make the cookie layer:
Step 1. Scrape the filling out of the Oreo cookies and discard. 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 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.
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.
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.)
Frequently asked questions:
Do you have a variation for this recipe?
Yes, I do! These trifles are great with cherry preserves layered in. The tart fruit cuts through the richness and gives the trifles a delicious Black Forest theme. (Use about 2 tablespoons of cherry preserves per trifle. Place 1 tablespoon each in between the chocolate mascarpone and the cream layers.)
Can I make the mini trifles the day before?
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:
- Spiced Chocolate Ginger Truffles3 Hours 30 Minutes
- Chocolate Bourbon Cake1 Hours 10 Minutes
- Pumpkin Spice Ganache13 Minutes
- Mini Chocolate Cupcakes with Chocolate Mousse Frosting8 Hours 25 Minutes
Did you make this recipe? Please let me know how you liked it in the comments below! Thank you!
Full Printable Recipe
Mini Chocolate Trifles
Equipment:
- 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 spoons
Ingredients:
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 (either Dutch-process or natural)
- ¼ cup granulated sugar
Instructions:
For the cookie layer:
- Remove the filling from the Oreo cookies and discard. Crush the cookies.
- Chop the chocolate and mix 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.
For the assembly:
- 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.*
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