Monday, September 12, 2011

frozen chocolate-mousse trifles

the goods:

2 cups crumbled chocolate angel food cake (5 ounces)
4 large egg whites
1/2 cup sugar
1/3 cup unsweetened cocoa powder, sifted
1/2 cup cold heavy cream
1/2 ounce bittersweet chocolate, for serving

In a medium bowl, using an electric mixer, beat egg whites on high until foamy. With mixer on medium, gradually add sugar. Increase speed to high and beat until stiff glossy peaks form, 2 minutes. With a rubber spatula, gently fold cocoa powder into egg white mixture. In another medium bowl, beat cream on high until stiff peaks form, 3 minutes. 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.

1 comment:

Bradley and Jackie said...

love those cute shot glasses!