There’s no better way to celebrate National Mousse Day than with this beautiful frozen chocolate mousse trifle! Unbelievably airy whipped cream mousse is layered in between light, brandied bites of fluffy chocolate angel cake. It’s elegant enough for special occasions, and super easy too if you’re willing to use a pre-made cake. Try it for yourself today!
Frozen Chocolate Mousse Trifle
2 cups (or ~5 oz) chocolate angel food cake, crumbled
1 tbsp brandy or rum, optional)
4 egg whites
1/2 cup sugar
1/3 cup unsweetened cocoa powder (sifted)
1/2 cup heavy cream (cold)
1/2 oz bittersweet chocolate
- In a medium bowl, toss together cake and brandy (if using).
- In another medium bowl, beat egg whites vigorously until foamy. Gradually add sugar, continuing to beat at a medium speed. Once all the sugar is added, continue beating quickly until stiff, glossy peaks form. With a rubber spatula, gently fold cocoa powder into egg white mixture.
- In a third bowl, beat cream quickly until stiff peaks form. Gently fold whipped cream into egg white mixture.
- Fill each of four small glasses with 1/4 cup cake and top with heaping 1/4 cup mousse. Repeat to make a second layer with remaining cake and mousse. Freeze until firm, 3 hours (or up to overnight). Let sit 10 minutes at room temperature, then finely grate chocolate over tops to serve!
Recipe by: Martha Stewart