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Mexican Hot Chocolate Trifle

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


Procedures:

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.

Rosana Machiela

 
 
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