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Title: Chocolate Mousse Trifle
Categories: Dessert
Yield: 1 Trifle
| SPONGE CAKE | ||
| 2 | Eggs | |
| 1/2 | c | Sugar |
| 2/3 | c | All-purpose flour |
| 1/2 | ts | Baking powder |
| 1/4 | ts | Salt |
| 3 | tb | Water |
| 1 | ts | Vanilla extract |
| 1 | Envelope unflavored gelatin | |
| 2 | tb | Cold water |
| 1/4 | c | Boiling water |
| 2/3 | c | Sugar |
| 1/3 | c | HERSHEY'S Cocoa |
| 1 1/2 | c | Cold whipping cream |
| 1 1/2 | ts | Vanilla extract |
| 1/4 | c | Rum, divided (optional) |
| 2 | c | Sliced, peeled peaches OR- kiwi |
| 2 | c | Strawberries or raspberries (sliced, sweetened) |
| Sweetened whipped cream | ||
| Fresh fruit | ||
| 1. Pr | epar | e SPONGE CAKE (see below). |
2. Sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved (mixture must be clear).
3. Stir together sugar and cocoa in large cold bowl; add whipping cream and vanilla. Beat on medium speed of electric mixer until stiff. Pour in gelatin mixture; stir until well blended.
4. To assemble trifle: Slice sponge cake into two layers; place one layer in bottom of 2-quart straight-sided souffle dish or trifle bowl. Sprinkle with 2 tablespoons rum, if desired. Arrange layer of peaches or kiwi on top of cake. Spoon about half chocolate mousse onto fruit. Top with remaining cake layer. Sprinkle with remaining rum; arrange sliced strawberries or raspberries on cake. Top with remaining mousse; refrigerate about 2 hours. Before serving, garnish with spoonfuls of whipped cream and fresh fruit.
NOTE: 3-ounce package (12 unfilled ladyfingers, split) can be substituted for sponge cake. Arrange ladyfingers in two layers cutting as needed to fit bowl..
SPONGE CAKE:
1. Heat oven to 350 F. Grease and flour 8-inch round baking pan.
2. In bowl, beat eggs at high speed of electric mixer until foamy. Gradually add sugar beating until mixture is double in volume.
3. Stir together flour, baking powder and salt; alternately add with water and vanilla to egg mixture, beating on low speed just until ingredients are combined. Immediately pour batter into prepared pan.
4. Bake 22 to 25 minutes or until cake springs back when touched lightly. Cool 5 minutes. Remove from pan; cool completely on wire rack. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.
Meal-Master format courtesy of Karen Mintzias
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