The easy chocolate mousse is in this strawberry trifle is really just chocolate and whipped cream but it is the perfect, unfussy complement to the chocolate scratch cake and fresh strawberries in this tempting dessert.
The easy chocolate mousse in this recipe is really more of a whipped chocolate ganache or chocolate whipped cream. But it does stand up nicely when chilled well.
As trifle is an unfussy dessert by nature, fillings like this can and should be used to keep it as simple as possible. I think this is a great dessert for entertaining during the week.
Especially since it is almost better when it is made a day ahead when you may have more time.
Though easily made year round, this dessert does remind me of a chocolate version of strawberry shortcake and that always reminds me of summer BBQ’s.
One word of caution; this is quite a large dessert and will easily serve up to 16 people or maybe a couple more. I had a large group for Sunday Dinner on the day I made this one.
So, if you don’t want a lot of leftovers hanging about to temp you, just cut the recipe in half to serve about 8 people. I always make the guests take leftover desserts from our house.
I’m sure you could find a friend or neighbour to take some off your hands too.
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This easy chocolate mousse is really just chocolate and whipped cream but it is the perfect, unfussy compliment to chocolate scratch cake and fresh strawberries in this tempting dessert.
For the chocolate scratch cake batter
- 2 cups sugar
- 2 cups all purpose flour
- ¾ cup cocoa
- 2 tsp. baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 eggs
- 1 cup soured milk, Add a tablespoon of lemon juice or vinegar to the milk
- 1 cup black coffee
- ½ cup vegetable oil
- 1 tsp vanilla extract
For the Chocolate Mousse Filling (and for the whipped cream for the top)
- 4 cups whipping cream
- 2 cups dark chocolate chips
- 4 rounded tbsp icing sugar, powdered sugar
- 2 tsp vanilla extract
For the Marinated Strawberries
- 2 lbs fresh strawberries, sliced
- 1/4 cup sugar
- 2 ounces orange or strawberry liqueur, optional
To prepare the chocolate scratch cake
- Combine all the ingredients for the cake batter in a mixing bowl and beat with electric mixer for 2 minutes.
- Pour into 2 greased and floured 9 inch cake pans.
- Bake at 350 degrees F for 30-35 minutes or until toothpick inserted in the center comes out clean. Cool in pans for 5 minutes before turning out onto a wire rack to cool completely.
- When completely cooled, cut the cake into large cubes to use in the trifle.
To Prepare the chocolate mousse filling
- In a double boiler, melt the chocolate chips together with 3/4 cup of the whipping cream. Stir constantly as you melt the chocolate and don't let it overheat. As soon as the last of the chocolate melts, take it immediately off the heat and let it cool down to lukewarm.
- Whip the remaining 3 1/4 cups cream with the icing sugar and vanilla to firm peaks. Remove roughly 1/3 of the whipped cream to a small bowl and reserve it to top the trifle at the end.
- Fold in the melted chocolate by hand into the remaining, larger portion of the whipped cream.
- Be as gentle as you can so as not to deflate the cream.
To prepare the marinated strawberries
- Slice the strawberries and toss them in a glass or plastic bowl, with the sugar (and liqueur if you are using it.
- Let marinate for about an hour, tossing the strawberries occasionally in the syrup that develops.
- Drain the strawberries off of the syrup after an hour or so but reserve the syrup to add to the trifle.
To construct the trifle
- I've used a very large shallow bowl in the photo, so I only made a 2 layer trifle. If your trifle dish is deeper you may want to create more than 2 layers but that's completely up to you.
- Start with 1/3 of the cake cubes to line the bottom of the dish. In a thin stream, pour 1/3 of the reserved syrup over the cake cubes.
- Scatter about half of the marinated strawberry slices over the cake cubes. Add half of the chocolate mousse filling and spread evenly over the strawberries and cake.
- Repeat the layers of 1/3 of the cake cubes, 1/3 the syrup, 1/2 the marinated strawberries and ten top with the remaining 1/3 of the cake cubes and pour on the remaining 1/3 of the syrup.
- Top the trifle with the reserved whipped cream, fresh sliced strawberries and some shaved chocolate too if you like.
- Chill well for at least 2-3 hours or overnight before serving.
Serving Size16 servings
Amount Per Serving Calories 570Total Fat 33gSaturated Fat 17gTrans Fat 1gUnsaturated Fat 14gCholesterol 84mgSodium 231mgCarbohydrates 64gFiber 3gSugar 46gProtein 7g