Chocolate Mousse Served with Cream & Strawberries in a Trifle Server - For a yummy dessert when entertaining


  • 200g Milk Chocolate (I use 1 Block Nestle Plaistowe Premium Milk Chocolate)

  • 200g Dark Chocolate 70% (I use 1 Block Nestle Plaistowe 70% Cocoa)

  • 60g butter, softened

  • 6 eggs, separated

  • 600ml thickened cream, whipped softly

  • 300ml whipped cream, for serving

  • 1 bar of Cadbury Flake

  • Strawberries (1 & a half punnets)


  • 1.

    For the Mousse -

  • 2.

    1. Melt both types of chocolate in a medium heatproof bowl over a medium pan of simmering water. Remove bowl from heat. Add butter to melted chocolate and stir to until smooth. Fold in the egg yolks. Transfer chocolate mixture to a large mixing bowl.

  • 3.

    2. Beat egg whites in a small bowl with an electric mixer until soft peaks form. Fold cream into chocolate mixture and then egg whites in two batches.

  • 4.

    3. To prepare strawberries, cut off he green leafy part and cut the strawberries straight in half. Put half of your chocolate mousse mixture into your Trifle bowl, add half of your whipped cream to the top of the mousse, then place strawberries into cream, surrounding the outside of the bowl, inside of strawberries should be pushing against the glass bowl. Now add rest of the mousse, then rest of cream on top of that, and place remaining strawberries on top in a big pile, sprinkle crushed flake over top. Refrigerate for at least 3 hours or over night.


This recipe works best if allowed overnight setting time Ensure your eggs are at room temperature When melting chocolate, do not let the simmering water touch the bottom of the bowl

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