First, make the mousse. It only takes three ingredients, and it would be heavenly by itself.
Melt the chocolate over simmering water in a heatproof bowl. I added some semisweet chocolate chips too because I forgot I needed seven ounces of chocolate...oops! You can use semisweet or bittersweet chocolate for this. A mixture of the two tastes great!
Let the chocolate mixture cool and separate the eggs.
Combine the egg whites and salt. Whip on high speed until stiff peaks form.
Stir the egg yolks into the cooled chocolate. Then, gently fold the egg whites into the chocolate mixture just until combined. Refrigerate for a few hours.
Now make the whipped cream. I like to make my own, but you can buy Cool Whip if you like. Once again, only three whopping ingredients.
Beat the heavy cream until soft peaks form.
Then add the vanilla and powdered sugar and mix until just incorporated.
Here is my cake scraps. They were all half moons from carving out a volcano! I broke the cake into one inch cubes. Two or three cups were used for the trifle. See the recipe for the triple chocolate cake below.
I grated a Dove dark chocolate bar to sprinkle on top. It was a nice touch.
I love chocolate shavings...they make everything better.
Get the mousse out of the fridge and sneak a few spoonfuls.
Layer the cake cubes, mousse, and whipped cream until the bowl is full. Sprinkle the chocolate shavings on top.
Your guests will be impressed.
Recipes for you!
Triple Chocolate Cake
1 box Pillsbury Devils Food Cake Mix
4 large eggs
1/2 Cup canola oil
1/2 Cup water
8 oz sour cream
1 small box instant chocolate pudding mix
1 bag mini or regular chocolate chips
Preheat oven to 350 degrees F. In a stand or electric mixer add the cake mix, eggs, oil, water, sour cream, pudding mix and chocolate chips. Beat until well combined, about 1 1/2 minutes. Will be thick. Pour evenly into 2 well greased 9 inch cake pans. Bake for 30-35 minutes or until toothpick comes out clean from center of cakes. Let cool completely.
Source: Picky Palate
7 oz. bittersweet or semisweet chocolate, finely chopped
3 tbsp. water
4 large eggs, at room temperature, separated
Pinch of coarse salt
Combine the chocolate and water in a heatproof bowl set over a pan of simmering water. Heat until the chocolate is almost completely melted, stirring occasionally. Remove the bowl from the heat and stir until the mixture is smooth. Set aside and let cool to near room temperature.
In a clean, dry bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and the salt. Whip on medium-high speed until stiff peaks form. They should be thick and smooth.
Stir the egg yolks into the cooled chocolate mixture. Add one third of the whipped egg whites to the bowl with the chocolate and fold gently to lighten up the mixture. Fold in the remaining egg whites gently with a spatula just until no visible streaks are left.
Cover with plastic wrap and refrigerate at least 3 hours. Serve as desired with freshly whipped cream and chocolate shavings.
Source: Annie's Eats, originally from David Lebovitz
Homemade Whipped Cream
Yield: Makes about 12 ounces
2 cups whipping cream
1 tablespoon vanilla
2 – 3 tablespoons powdered sugar, to taste
In the bowl of a stand mixer fitted with the whisk attachment, beat the whipping cream until soft peaks form. Add the vanilla and powdered sugar, then mix until fully incorporated. Be careful not to over-beat.
Source: Pennies on a Platter