16 Oct Decadent Chocolate Caramel & Nut and Coconut & Mango Mousse Trifle
Posted at 22:45h
in Dessert
Festive season cooking for me would be devoid of all pleasure without a show-stopping
trifle. Gone are the days of dubious looking pale custard and jelly which has been firmly
replaced by my Trifle to end all other Trifles. There is something so splendid about the
layer upon layer of rich decadence infused with tropical flavours topped with the richness
of the chocolate. This trifle can definitely be made a day in advance and just finished with
the appropriate garnishes before serving. It is great to serve to a large group of people and
family and you will have everyone coming back for more! The trifle has two main mousse
components and the assembled with an assortment of cake and garnishes - you can also
make this your own by adding all your own favorite ingredients.
| Servings | Prep Time |
| 10 -12 servings | 45 minutes |
|
|
|
|
Festive season cooking for me would be devoid of all pleasure without a show-stopping
trifle. Gone are the days of dubious looking pale custard and jelly which has been firmly
replaced by my Trifle to end all other Trifles. There is something so splendid about the
layer upon layer of rich decadence infused with tropical flavours topped with the richness
of the chocolate. This trifle can definitely be made a day in advance and just finished with
the appropriate garnishes before serving. It is great to serve to a large group of people and
family and you will have everyone coming back for more! The trifle has two main mousse
components and the assembled with an assortment of cake and garnishes - you can also
make this your own by adding all your own favorite ingredients.
|
Ingredients
Ingredients for the coconut-mango mousse
- 10 ml Gelatine
- 50 ml water
- 250 ml whipping cream
- 300 g drained chopped mango
- 1 tin coconut cream
- 1 tin condensed milk
Ingredients for the caramel & nut mousse
- 10 ml Gelatine
- 50 ml water
- 2 tins caramel
- 1 teaspoon of salt
- 2 cups toasted chopped almonds or pecan nuts
Ingredients and garnishes
- 400 g Chocolate cake or chocolate Swiss Roll drizzled with brandy and strong black coffee
- Selection of Ferrero Rocher chocolate balls, chocolate short bread whispers and / or chocolate flakes
- Edible gold leaf
- Edible Christmas décor
Instructions
Instructions for the coconut-mango mousse
- Setting Time: 24 Hours Easy to prepare and assemble
- Sponge the gelatine over the water and let it soak up all the liquid - pop into microwave for 20 seconds to melt
- Whip the cream and set aside
- Place the mango, coconut cream and condensed milk in a food processor and blend until silky and smooth
- Pour mango mixture into a large mixing bowl and stir in the melted gelatine by hand and then gently fold in the whipped cream
- Put into a large jumbo sized piping bag and let it rest for 30 min in the fridge
Instructions for the caramel & nut mousse
- Sponge the gelatine over the water and let it soak up all the liquid - pop into microwave for 20 seconds to melt
- Whip the two tins of caramel with an electric mixer or stand mixer until silky smooth and then add the melted gelatine - mix thoroughly, add the nuts and put into a jumbo sized piping bag