I served these for dessert the other night…and they were a hit. These are way more filling than I thought they would be, so you might want to make six instead of four. I doubled this recipe to serve our group of 8.
Anyway, these are good. You should certainly try them.
Mini Chocolate Cream Trifles
I served these for dessert one delightful evening, and they were an immediate hit. These are way more filling than I thought they would be, so you might want to make six instead of four.
Recipe type: Dessert
Serves: 4 Large Trifles
- Makes: 4 large trifles.
- Time: 1 hour active, 1 hour inactive
- LAYER ONE: CREAM CHEESE MOUSSE
- 3 oz cream cheese, softened
- ½ cup powdered sugar (or, for a healthier version, sub with ¼ cup melted honey)
- ¼ teaspoon vanilla extract
- ¼ cup heavy whipping cream
- ½ cup cocoa
- LAYER TWO: PEANUT BUTTER CUPS
- 1 cup chocolate chips, melted (you can use a Double Boiler to melt)
- ¼ cup peanut butter
- ⅛ cup powdered sugar
- LAYER THREE: FUDGE SAUCE
- 1 cup chocolate chips
- ½ cup whipping cream
- 10 mini marshmallows
- LAYER FOUR: WHIPPED CREAM
- ½ cup whipping cream
- 2 tablespoons sugar
- To Top 'Em Off:
- half a strawberry, 2 raspberries, or one cherry
- All right. Let's get started.
- LAYER ONE: Soften your cream cheese, then beat with powdered sugar, vanilla extract, and whipping cream. Spoon about half of this mixture into another bowl. Set the other bowl aside.
- Add the cocoa to the remaining half of the mixture and beat until thoroughly combined. Put the two bowls in the refrigerator until you're ready to use them.
- LAYER TWO:
- Melt the chocolate in the double boiler.
- Spoon about 1 tablespoon of the melted chocolate into the bottoms of four wax paper cupcake holders. Put these in the freezer for about ten minutes. In the meantime, mix the peanut butter and powdered sugar together in a small bowl.
- Remove the cupcake holders and chocolate from the freezer. Form about one teaspoon of the peanut butter mixture into a flat, round, disk-shaped thing. Put the peanut butter on top of the frozen chocolate. Top this with another tablespoon of the melted chocolate, until the peanut butter is completely covered. Return the peanut butter cups to the freezer and cool until the chocolate has completely hardened.
- LAYER THREE:
- In a saucepan on medium low, heat the whipping cream. Stir it often so that it doesn't burn. Once the whipping cream is warm enough to melt chocolate, pour the chocolate chips into the whipping cream and stir until all the chocolate chips are melted. Add the mini marshmallows and stir constantly until melted. Remove from heat.
- Set layers one, two and three on your table with four glass cups. Using a cutting board and knife, chop the peanut butter cups into small pieces, about 1 cm thick.
- Spoon about one tablespoon of the vanilla cream cheese mixture into a cup. Sprinkle with a few peanut butter cup pieces. Add about 1 tablespoon of chocolate cream cheese mixture, then add a dollop of fudge sauce. Sprinkle with more peanut butter cup pieces. Repeat these steps with the remaining four cups. Then repeat each step again with each cup until you run out of cream cheese mix, fudge sauce, and peanut butter cup pieces.
- Refrigerate the trifles until you are ready to eat them. In the meantime, make the whipped cream, and, if you want, melt some chocolate for chocolate drizzle.
- Top each trifle with a dollop of whipped cream and a stream of chocolate drizzle. Stick a strawberry in the top. You can also (as mentioned) use raspberries, or a nice red cherry.
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