Chocolate Mousse Trifle Recipe

If you’re a chocolate lover, this Chocolate Mousse Trifle is the ultimate indulgence you’ve been waiting for! With layers of soft eggless chocolate sponge, airy chocolate mousse, and rich chocolate ganache, it’s a “death by chocolate” kind of dessert that will leave you craving more.

Whether you’re making it for a special occasion or just to treat yourself, this trifle is guaranteed to impress. The best part? It’s completely eggless and packed with deep, chocolatey flavors.

Let’s dive into the recipe!

Ingredients

For the Eggless Chocolate Sponges (Makes Two 4″ Cakes)

• 105g buttermilk
• 25g oil
• 50g castor sugar
• ½ tsp baking powder
• ¼ tsp baking soda
• A pinch of salt
• 8g cocoa powder
• 25g whole wheat flour (atta)
• 50g all-purpose flour (maida)

For the Chocolate Mousse

• 150g whipping cream (chilled)
• 115g 46% couverture chocolate (melted & cooled slightly)
• 10ml Kahlua (optional)

For the Chocolate Ganache

• 55g cream (25% fat)
• 35g 46% couverture chocolate (chopped)

Step-by-Step Instructions

1. Bake the Eggless Chocolate Sponges

1. Preheat your oven to 180°C (356°F).
2. Line the base of two 4-inch square dessert tins with foil and the sides with parchment paper.
3. In a large bowl, whisk together buttermilk, oil, sugar, baking powder, baking soda, salt, cocoa powder, whole wheat flour, and all-purpose flour until smooth.
4. Divide the batter equally between the two tins (about 130g per tin).
5. Bake for 20 minutes or until a toothpick inserted comes out clean.
6. Allow the cakes to cool completely, then trim the tops to create an even layer.

2. Prepare the Chocolate Mousse

1. Using an electric mixer, whip the chilled cream until stiff peaks form.
2. Pour in the melted chocolate and Kahlua (if using) and gently fold until well combined.
3. Transfer the mousse into a piping bag fitted with an open star nozzle.

3. Make the Chocolate Ganache

1. Heat the cream until warm (do not boil).
2. Add the chopped chocolate, cover, and let it sit for a minute.
3. Stir until smooth and glossy.

Assembling the Chocolate Mousse Trifle

Now comes the fun part—layering this heavenly dessert!

1. Layer 1: Place a piece of chocolate sponge at the bottom of a 4-inch dessert bowl. Moisten with Kahlua or a shot of coffee.
2. Layer 2: Pipe a generous layer of chocolate mousse over the cake.
3. Layer 3: Pour a layer of chocolate ganache on top.
4. Layer 4: Add the second layer of chocolate sponge and moisten it again with Kahlua or coffee.
5. Layer 5: Pipe the remaining chocolate mousse over the top.
6. Final Touch: Dust the top with cocoa powder and decorate with mini chocolate bars, edible flowers, or chocolate shavings.

Serving & Storage

• This trifle tastes best when chilled for at least 1-2 hours before serving, allowing the flavors to meld together beautifully.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Why You’ll Love This Chocolate Mousse Trifle

✔ Completely Eggless – Perfect for those who prefer egg-free desserts!
✔ Rich, Decadent, & Indulgent – Layers of pure chocolate goodness.
✔ Easy to Make – No fancy techniques required.
✔ Customizable – Add nuts, fruit, or flavored liqueur for a twist!

So, what are you waiting for? Get ready to dig into this luscious chocolate trifle and satisfy your chocolate cravings! 🍫💕

Would you like to explore more variations, like adding berries or nuts? Let me know! 😊

Recipe By CraveWave Kitchen

Course: Dessert Cusine: American Difficulty: : Easy

Servings

2 minutes

Preparing Time

25 minutes

Cooking Time

30 minutes

Calories

300 kcal

INGREDIENTS

1. For the Eggless Chocolate Sponges (Makes Two 4

2. 105g buttermilk

3. 25g oil

4. 50g castor sugar

5. ½ tsp baking powder

6. ¼ tsp baking soda

7. A pinch of salt

8. 8g cocoa powder

9. 25g whole wheat flour (atta)

10. 50g all-purpose flour (maida)

11. For the Chocolate Mousse

12. 150g whipping cream (chilled)

13. 115g 46% couverture chocolate (melted & cooled slightly)

14. 10ml Kahlua (optional)

15. For the Chocolate Ganache

16. 55g cream (25% fat)

17. 35g 46% couverture chocolate (chopped)

DIRECTION

1. Bake the Eggless Chocolate Sponges Preheat your oven to 180°C (356°F). Line the base of two 4-inch square dessert tins with foil and the sides with parchment paper. In a large bowl, whisk together buttermilk, oil, sugar, baking powder, baking soda, salt, cocoa powder, whole wheat flour, and all-purpose flour until smooth. Divide the batter equally between the two tins (about 130g per tin). Bake for 20 minutes or until a toothpick inserted comes out clean. Allow the cakes to cool completely, then trim the tops to create an even layer.

2. Prepare the Chocolate Mousse Using an electric mixer, whip the chilled cream until stiff peaks form. Pour in the melted chocolate and Kahlua (if using) and gently fold until well combined. Transfer the mousse into a piping bag fitted with an open star nozzle.

3. Make the Chocolate Ganache Heat the cream until warm (do not boil). Add the chopped chocolate, cover, and let it sit for a minute. Stir until smooth and glossy.

4. Assembling the Chocolate Mousse Trifle Now comes the fun part—layering this heavenly dessert! Layer 1: Place a piece of chocolate sponge at the bottom of a 4-inch dessert bowl. Moisten with Kahlua or a shot of coffee. Layer 2: Pipe a generous layer of chocolate mousse over the cake. Layer 3: Pour a layer of chocolate ganache on top. Layer 4: Add the second layer of chocolate sponge and moisten it again with Kahlua or coffee. Layer 5: Pipe the remaining chocolate mousse over the top. Final Touch: Dust the top with cocoa powder and decorate with mini chocolate bars, edible flowers, or chocolate shavings.

NOTES

1. This trifle tastes best when chilled for at least 1-2 hours before serving, allowing the flavors to meld together beautifully.

2. Store any leftovers in an airtight container in the refrigerator for up to 3 days.