Cold "Hot Chocolate" Trifle
Serves: 6
Citlalli Gibson
1 January 1970
Based on User reviews:
54
Spice
51
Sweetness
52
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Heavy Cream4 tbsps
Mini MarshmallowDirections:
1
In a bowl, beat egg whites and a pinch of salt until soft peaks form
2
Add 1/4 cup sugar; beat until stiff peaks of meringue form
3
In a microwave-safe bowl, nuke chocolate in 30-second intervals, stirring after each interval, until melted; let cool slightly
4
Gently fold chocolate into meringue until just combined
5
Divide mousse evenly among four 5-ounces glasses
6
Rinse bowl; add cream and remaining 1 tablespoon sugar; beat until soft peaks form
7
Top mousse with whipped cream, crushed cookies and marshmallows
8
Refrigerate at least 2 hours or up to 24
9
In a bowl, beat egg whites and a pinch of salt until soft peaks form
10
Add 1/4 cup sugar; beat until stiff peaks of meringue form
11
In a microwave-safe bowl, nuke chocolate in 30-second intervals, stirring after each interval, until melted; let cool slightly
12
Gently fold chocolate into meringue until just combined
13
Divide mousse evenly among four 5-ounces glasses
14
Rinse bowl; add cream and remaining 1 tablespoon sugar; beat until soft peaks form
15
Top mousse with whipped cream, crushed cookies and marshmallows
16
Refrigerate at least 2 hours or up to 24