I have no idea if it is correct to call this a trifle, so feel free to correct me if you have a better name for it! My husband’s 30th birthday was in April and I wanted to come up with something delicious and decadent, but in single servings so that we wouldn’t have delicious decadence hanging around the house for a week. I liked the idea of having different layers visible through the glass, and I also wanted some contrasting textures. What I came up with was pretty delicious, but I would make some changes if I were to make it again. I was pretty excited that my first attempt at mousse was successful.
From bottom to top:
-Crumbled chocolate cookie (from a mix). This is the #1 thing that I would change the next time around, either by omitting it entirely, or replacing it with something else.
-Chocolate mousse (recipe from epicurious.com)
-Chopped toasted hazlenuts
-Hazelnut mousse, made with Nutella and Frangelico
-Chopped Fererro Rocher chocolates
Shannon Wheel, RD, CPT 