Inspired by the old-school chocolate and coffee trifle that my mother used to make when I was a kid, this trifle is made with layers of creamy chocolate mousse, coffee-soaked tea biscuits, and a coffee whipped cream. It’s an easy and nostalgic dessert that hits all the right notes.
When I think of desserts from my childhood, the one that stands out more than any other is a particular coffee and chocolate trifle that my mother and every aunty around me used to make at almost every party for years on end. I think it was their “simpler” version of a Tiramisu and while it was quite simple, it was really a crowd favorite. No one could ever have enough of it; I am sure many people still make it at their parties!
So of course, I really wanted to recreate it in my own way. The classic version was made with these layers:
- Coffee-soaked tea biscuits (probably cause we could not find lady finger biscuits easily at that time)
- A layer of some sort of coffee pudding
- A layer of cocoa powder
- A layer of whipped cream.
The main thing about this dessert is the combination of bitter coffee and sweet chocolate, and the creaminess of it all. It really was a very creamy dessert, and that was part of it’s charm.
So for my version, I made layers of a very easy and super creamy chocolate mousse, a coffee whipped cream, and of course, the coffee-soaked tea biscuits. I did not want to replace those cause we always referred to this trifle as the “tea biscuit dessert”.
Another important thing about this dessert was that it was super easy to make and could be made a day ahead, which is why our mothers chose to make it for parties – it would make their very busy day easier. I made sure to keep those two elements of this dessert the same. So yes, you can make this dessert very easily and a day before!
Now let’s get into each element of the dessert.
Chocolate Mousse
The chocolate mousse layer is super easy to make. I have used my signature mousse recipe but for this dessert, I have made it without gelatin as the dessert is set in a pan and does not need gelatin to set.
All you need to make this mousse is – high quality milk chocolate, milk, and whipping cream.
Here are the steps for making the chocolate mousse.
- Place the chocolate in a heat proof bowl. In a saucepan, add the milk and cream and heat it until it almost starts boiling. Pour the hot milk mixture over the chocolate, let it sit for a minute, allowing the chocolate to melt, and whisk until fully combined. Set it aside until it cools down to room temperature.
- In a separate bowl, whip the cream to medium peaks. Do not over mix at this step as the cream has to be mixed further with the chocolate ganache. If the cream is whipped to stiff peaks at this step, it will split in the next step due to over mixing.
- Once the chocolate ganache has cooled down, gradually pour it into the whipped cream while folding it gently with a silicone spatula. Make sure to go through this process slowly and gently or you will knock the air out which will result in a flat and dense mousse. Mix until everything is fully combined and the mousse will be ready.
Once the mousse is ready, add a layer of coffee-soaked tea biscuits at the bottom of the dish, then top it with the chocolate mousse. Even out the mousse layer and add another layer of coffee-soaked tea biscuits on top.
Let the dessert set while you make the whipped cream.
PS: If you like old school desserts, you will love this Custard and Jello Trifle!
Coffee Whipped Cream
I call this my “Dalgona Coffee Whipped Cream.” I originally made this recipe for my Coffee Milk Cake but it works perfectly in this dessert.
It’s super simple to make and needs only four ingredients: instant coffee powder, sugar, milk or water, and whipping cream.
Here are the steps for making the coffee whipped cream.
- Make the Dalgona coffee mixture: Add the coffee powder, sugar, and water or milk in a bowl and whip it until it’s thick, pale, and fluffy. You can use a spoon, hand whisk or an electric whisk to do this.
- In another bowl, whip the cream until It reaches soft peaks, then add the coffee mixture and whip until the cream reaches stiff peaks and becomes stable.
- Place the whipping cream over the final biscuit layer in the dish and smooth it out. You can also pipe it with any tip if you want to make it fancier.
Let the dessert set for 2-3 hours, or overnight. Top with a ripple of chocolate on top, let it set for at least 10-15 minutes and serve cold.
Ready to give it a try? Let’s get started!
PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are unreliable and can give different measurements, so I suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups; however, I do not guarantee their accuracy.
Chocolate & Coffee Trifle
Equipment
- 8×8" or 7×11" glass or ceramic dish
- Electric Whisk
- Hand whisk
- Silicone spatula
Ingredients
Chocolate Mousse
- 70 ml liquid whipping cream
- 70 ml full-fat milk
- 200 grams white chocolate chopped
- 225 ml liquid whipping cream for whipping
For Layering
- 10 grams instant coffee powder more or less based on your preference
- 100 ml hot water
- 150 grams tea biscuits
Coffee Whipped Cream
- 60 grams granulated sugar
- 10 grams coffee powder
- 15 ml full-fat milk or water
- 120 ml liquid whipping cream
- 30 grams milk or dark chocolate melted, for topping
Instructions
Chocolate Mousse
- In a heat-proof bowl, add the chocolate. Add the milk and whipping cream to a saucepan and bring it to a boil. Once it’s hot, pour the milk mixture on the chocolate, let it sit for a minute until the chocolate melts, then whisk together until the chocolate is properly incorporated into the milk mixture. Set it aside until it cools down to room temperature.70 ml liquid whipping cream, 70 ml full-fat milk, 200 grams white chocolate chopped
- In a separate bowl, add the remaining liquid whipping cream and whip it with a hand or electric mixer until it reaches medium peaks. Do not over whip at this step or the cream will split in the next step.
- Once the chocolate ganache has reached room temperature, gradually pour it into the whipped cream while folding the mixture gently with a silicon spatula. Do this gently so that the mixture remains light and fluffy. Mix until everything is well combined and the mousse is ready.225 ml liquid whipping cream for whipping
Layering
- Prepare the coffee mixture for dipping by mixing the instant coffee powder with the hot water until combined. To layer, dip the biscuits, one at a time, in the coffee for 30 seconds on each side, then place them at the bottom of the dish.10 grams instant coffee powder, 100 ml hot water, 150 grams tea biscuits
- Place the chocolate mousse on top of the biscuit layer, spreading it evenly. Top It with another layer of coffee-dipped biscuits.
Coffee Whipped Cream
- Make the Dalgona coffee mixture: In a bowl, add the coffee powder, sugar, and milk or water and whip on high speed using an electric mixer until the mixture becomes light and fluffy, about 5 minutes.60 grams granulated sugar, 10 grams coffee powder, 15 ml full-fat milk or water
- Whip the whipping cream to soft peaks, then add the Dalgona coffee mixture and whip to stiff peaks.120 ml liquid whipping cream
- Add the coffee whipped cream on top of the top-most biscuit layer, spreading it evenly. You can also pipe the cream on top to make the look fancier. Let the dessert set for at least 2-3 hours or overnight. Top with ripples of melted chocolate, let it set for 10-15 minutes, and serve cold.30 grams milk or dark chocolate
Notes
- When whipping the cream for the mousse, make sure to keep it at medium stiff peaks or it will get over mixed when you mix it with the chocolate ganache.
- Fold the cream gently into the chocolate ganache using a silicone spatula to ensure that the mousse remains light, airy, and fluffy.
- Don’t dip the biscuits for more than 30 seconds or they will break down.
It’s really one of those desserts that super easy to make, looks amazing, and tastes like home and absolutely delicious. If you’ve had the original version when you were a kid, this dessert will hit all the nostalgic notes for you!
If you give this recipe a try, let me know how you liked it in the comments. And of course, share it with me on Instagram!
Until next time.
