Mexican Hot Chocolate Trifle
By Rosana Machiela
Images
Serves
Makes 2 cups
Ingredients
- 12 Oreos, crumbled
- ¾-cup heavy cream
- ½ dark chocolate chips
- 3 tbsp. Sur La Table Mexican Hot Chocolate
- ¼-cup brown sugar
- Toppings:
- Sur La Table Mexican Spice Caramel Bark
- Whipped cream
Procedure
For the Oreo Layer: Place Oreos (no cream) in a food processor and crush, set aside.
For the Mousse: Melt the chocolate in a double broiler over medium heat. Add water to a medium saucepan and bring to a gentle simmer. Place a heat-safe bowl on top of the saucepan - do not let it touch the water. Add chocolate chips to the bowl and stir until melted.
In the bowl of a stand mixer fitted with the paddle attachment, beat the heavy cream for about 2 minutes until soft peaks form. Pour the melted chocolate and continue beating until fully combined.
Divide the mousse into 2 glasses or cups and refrigerate for at least 30 minutes.
Assemble the trifle: Layer each glass of chocolate mousse alternating between the crushed Oreos and the chocolate mousse. Top with whipped cream and Mexican Spice Caramel Bark.
For the Mousse: Melt the chocolate in a double broiler over medium heat. Add water to a medium saucepan and bring to a gentle simmer. Place a heat-safe bowl on top of the saucepan - do not let it touch the water. Add chocolate chips to the bowl and stir until melted.
In the bowl of a stand mixer fitted with the paddle attachment, beat the heavy cream for about 2 minutes until soft peaks form. Pour the melted chocolate and continue beating until fully combined.
Divide the mousse into 2 glasses or cups and refrigerate for at least 30 minutes.
Assemble the trifle: Layer each glass of chocolate mousse alternating between the crushed Oreos and the chocolate mousse. Top with whipped cream and Mexican Spice Caramel Bark.
Mexican Hot Chocolate Trifle
By Rosana Machiela
Serves
Makes 2 cups
Ingredients
- 12 Oreos, crumbled
- ¾-cup heavy cream
- ½ dark chocolate chips
- 3 tbsp. Sur La Table Mexican Hot Chocolate
- ¼-cup brown sugar
- Toppings:
- Sur La Table Mexican Spice Caramel Bark
- Whipped cream
Procedure
For the Oreo Layer: Place Oreos (no cream) in a food processor and crush, set aside.
For the Mousse: Melt the chocolate in a double broiler over medium heat. Add water to a medium saucepan and bring to a gentle simmer. Place a heat-safe bowl on top of the saucepan - do not let it touch the water. Add chocolate chips to the bowl and stir until melted.
In the bowl of a stand mixer fitted with the paddle attachment, beat the heavy cream for about 2 minutes until soft peaks form. Pour the melted chocolate and continue beating until fully combined.
Divide the mousse into 2 glasses or cups and refrigerate for at least 30 minutes.
Assemble the trifle: Layer each glass of chocolate mousse alternating between the crushed Oreos and the chocolate mousse. Top with whipped cream and Mexican Spice Caramel Bark.
For the Mousse: Melt the chocolate in a double broiler over medium heat. Add water to a medium saucepan and bring to a gentle simmer. Place a heat-safe bowl on top of the saucepan - do not let it touch the water. Add chocolate chips to the bowl and stir until melted.
In the bowl of a stand mixer fitted with the paddle attachment, beat the heavy cream for about 2 minutes until soft peaks form. Pour the melted chocolate and continue beating until fully combined.
Divide the mousse into 2 glasses or cups and refrigerate for at least 30 minutes.
Assemble the trifle: Layer each glass of chocolate mousse alternating between the crushed Oreos and the chocolate mousse. Top with whipped cream and Mexican Spice Caramel Bark.