CHAI SPICED APPLE GINGERBREAD TRIFLE W/WHITE CHOCOLATE MOUSSE
I have made all the products for this Trifle, and they are just to die for. By putting them all togther makes it even more delicious. The products can be found on my website www.gottalovechocolate.com
Provided by Sherri Schaaf @Gottalovechocolate
Categories Chocolate
Number Of Ingredients 20
Steps:
- Preparing the cake 1. Preheat oven to 350°F. Grease a 9x11" pan or line with parchment paper for easy release. In a large bowl, use an electric mixer to beat together molasses, butter, egg and water. 2. Pour in the Gingerbread Mix, and continue mixing until batter is smooth. 3. Pour batter into prepared pan and bake for 28-30 minutes or until a skewer inserted in the center comes out almost clean. Cool and cut into small cubes. Set aside.
- Preparing the apples 4. Peel, quarter and core apples. Cut into ¼" slices. In a saucepan over medium heat, simmer apples, butter, sugars, and Chai Tea until cooked and juicy, about 20 minutes. Set aside.
- Preparing the mousses 5. White Chocolate Mousse: pour cream and milk into a mixing bowl. Begin to whip with an electric mixer while pouring in the Smoothie Mix. Whip until soft peaks form. Refrigerate until ready to use. 6. Dark Chocolate Mousse: prepare 1 batch according to instructions on the packet (using the heavy cream and Dark Chocolate).
- Preparing the trifle 7. In the bottom of a trifle bowl, spoon a layer of Dark Chocolate Mousse, followed by a layer of the gingerbread cubes. Top with a layer of White Chocolate Mousse. Arrange half of the chai-spiced apples on the White Chocolate Mousse. Then repeat all layers again. For a professional finish, use your DCD Pastry Bag to pipe a decorative twist of White Chocolate Mousse on top.
- Garnish Ideas DCD Chocolate Leaves, grated DCD Chef-Series White and Dark Chocolate
SPICED CHOCOLATE MOUSSE
Make and share this Spiced Chocolate Mousse recipe from Food.com.
Provided by Ceezie
Categories Low Protein
Time 4h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Melt chocolate in the top of a double boiler or in the microwave; set aside. In a bowl of an electric mixer, beat 1 cup whipping cream until soft peaks form. In the large bowl of an electric mixer, beat cream cheese for about 3 minutes or until light and fluffy. Add corn syrup, rum, cinnamon, ginger and vanilla. With the mixer on low speed, slowly pour in melted chocolate, scraping the sides of the bowl several times; beat until combined. Add remaining 1/4 cup cream and beat until thoroughly combined. Fold whipped cream into chocolate mixture. Divide equally between 8 small wine glasses and chill for at least 4 hours. Garnish with whipped cream and shaved chocolate before serving, if desired.
Nutrition Facts : Calories 195, Fat 17.5, SaturatedFat 10.9, Cholesterol 62.6, Sodium 49.5, Carbohydrate 6.6, Fiber 0.5, Sugar 1.7, Protein 1.6
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