Chocolate Mousse Trifle

* Exported from MasterCook *

CHOCOLATE MOUSSE TRIFLE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----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 t 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. Prepare 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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