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Category: Trifles
Prep Time: Cook Time: Total Time:
White Chocolate Mousse
2 cups heavy cream
1/3 cup sugar
3 (4 oz) bars white chocolate, chopped
3 pints strawberries
1 (16 oz) pkg frozen poundcake, not thawed
1/3 cup amaretto or orange juice
1 cup toasted sliced almonds
1/2 cup heavy chipping cream
2 tbsp sugar
Mousse: Heat 1/2 cup cream and the sugar in a saucepan, stirring until sugar dissolves. Remove from heat and add chocolate; stir until melted. Scrap into a medium bowl; let cool. Beat remaining 1 1/2 cups cream until soft peaks form. Stir one-fourth of the whipped cream into the chocolate mixture; fold in rest. Refrigerate.
Reserve and refrigerate about 1 cup strawberries for garnish; slice remaining.
Cut cake into 24 slices and cut each slice diagonally to form 48 triagles. Lay cake on flat surface; brush tops with amaretto.
To assemble: Arrange 13 cake slices on bottom of a trifle dish. Top with 1/3 of the sliced berries, placing some decoratively against the sides of the bowl. Spread with 1/3 of the mousse; sprinkle with 1/3 almonds. Repeat twice; ending with remaining cake. Cover with plastic wrap; refrigerate at least 3 hours.
About 1 hour before serving, beat cream and sugar until stiff peaks form. Spoon dollops on middle of triffle, garnish with reserved berries. Serves 16
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STRAWBERRY AND WHITE CHOCOLATE MOUSSE TRIFLE
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Category: Trifles
Prep Time: Cook Time: Total Time:
White Chocolate Mousse
2 cups heavy cream
1/3 cup sugar
3 (4 oz) bars white chocolate, chopped
3 pints strawberries
1 (16 oz) pkg frozen poundcake, not thawed
1/3 cup amaretto or orange juice
1 cup toasted sliced almonds
1/2 cup heavy chipping cream
2 tbsp sugar
Mousse: Heat 1/2 cup cream and the sugar in a saucepan, stirring until sugar dissolves. Remove from heat and add chocolate; stir until melted. Scrap into a medium bowl; let cool. Beat remaining 1 1/2 cups cream until soft peaks form. Stir one-fourth of the whipped cream into the chocolate mixture; fold in rest. Refrigerate.
Reserve and refrigerate about 1 cup strawberries for garnish; slice remaining.
Cut cake into 24 slices and cut each slice diagonally to form 48 triagles. Lay cake on flat surface; brush tops with amaretto.
To assemble: Arrange 13 cake slices on bottom of a trifle dish. Top with 1/3 of the sliced berries, placing some decoratively against the sides of the bowl. Spread with 1/3 of the mousse; sprinkle with 1/3 almonds. Repeat twice; ending with remaining cake. Cover with plastic wrap; refrigerate at least 3 hours.
About 1 hour before serving, beat cream and sugar until stiff peaks form. Spoon dollops on middle of triffle, garnish with reserved berries. Serves 16
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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