Mexican Hot Chocolate Trifle
By Rosana Machiela
Mexican Hot Chocolate Trifle
By Rosana Machiela
Yield/Serves:
Makes 2 cups
- 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
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.