Mini Chocolate Strawberry Trifles
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 315, total fat 17 G., saturated fats 8 G., proteins 3 G., carbohydrates 40 G., fiber 2 G., cholesterol 41 mg, sodium 265 mg, sugar 25 G.
Calories 315, total fat 17 G., saturated fats 8 G., proteins 3 G., carbohydrates 40 G., fiber 2 G., cholesterol 41 mg, sodium 265 mg, sugar 25 G.
Chocolate-covered strawberries are just as popular as strawberries with whipped cream, and combining all three in one bowl creates an incredible dessert your guests will photograph and remember for ages. Each mini trifle features layers of chocolate mousse, crumbled chocolate cookies, fresh berries, and whipped cream.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g strawberries
- 1/4 cup sugar
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1 package (90 g) of instant chocolate mousse mix
- 2 cups coarsely crushed chocolate wafer cookies
- Special equipment: 8 glass bowls or glasses with a capacity of 150–180 ml.
We recommend
Recipes with similar ingredients: chocolate pudding, strawberry, wafer cookies
Cooking the dish according to the recipe:
- Set aside 2 strawberries for garnish, then dice the remaining berries.
- In a medium bowl, combine the diced strawberries with 2 tablespoons of sugar and toss to coat. Let the strawberries macerate on the counter while you prepare the rest of the dessert.
- In a large, cold bowl, combine the heavy cream, vanilla, and remaining 2 tablespoons sugar. Beat with a mixer or whisk until medium peaks form. Transfer to a 4-quart zip-lock bag and refrigerate until ready to use.
- Prepare the mousse according to package directions. Transfer to a 4-liter zip-lock bag.
- Set aside about 1/4 cup of crushed chocolate cookies for decoration. Fill the bottom third of each ramekin with the remaining crushed cookies. Cut off about 1 cm from the corner of the mousse bag. Pipe the chocolate mousse into the ramekins, filling them about two-thirds full. Top with diced strawberries, filling each ramekin to the top. Let set for about 20 minutes.
- Snip a 1 cm corner off a bag of whipped cream and pipe a small amount onto each serving. Sprinkle with the remaining crumbled cookies.
- Cut the remaining 2 strawberries into quarters. Garnish each serving with the berries and refrigerate until ready to serve. Serve the same day as making.
Categories:
Recipe collections
Similar recipes
