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Double Mousse Trifles!
The classic mousse is given an elegant lift in this dessert, with its decadent double chocolate layers and the added texture of the sweet, crunchy oats

Ingredients
  • 2 cups oats
  • ? cup brown sugar
  • 1 stick (½ cup) Mehadrin butter
  • Dark chocolate, for garnish
  • --- DARK LAYER ---
  • 1 bar (3.5 ounces) dairy chocolate
  • 2 tablespoons Mehadrin butter
  • 16 ounces Mehadrin chocolate pudding
  • --- WHITE LAYER ---
  • 1 bar (3.5 ounces) dairy white chocolate
  • 1 tablespoon Mehadrin butter
  • 8 ounces Mehadrin vanilla pudding
  • 1 8-ounce container J&J whipped cream cheese
  • ½ cup confectioners’ sugar
Double Mousse Trifles!
The classic mousse is given an elegant lift in this dessert, with its decadent double chocolate layers and the added texture of the sweet, crunchy oats

Instructions

1. Preheat the oven to 350º. Place the oats, brown sugar, and butter in a baking pan and bake until the butter is melted. Remove from the oven, stir with a fork, and bake for an additional 7–10 minutes. Let cool and then spoon a layer of the oats into 16 shot glasses.

2. Make the dark layer: Melt the chocolate and butter and combine with the chocolate pudding. With a piping bag, pipe a chocolate layer over the oats. Spoon another layer of oats over the dark layer.

3. Make the white layer: Melt the white chocolate and butter. In a bowl, combine the pudding, cream cheese, confectioners’ sugar, and melted chocolate. With a piping bag, pipe a white layer over the second oat layer. Garnish with the remaining oats, crushed nuts, drizzled chocolate, caramel, or any garnish of your choice.

4. To create the chocolate garnish seen in the photo, melt dark chocolate. Place the melted chocolate in a bag and cut a tiny hole in a corner. On a sheet of parchment paper, pipe the melted chocolate in your desired design. Let cool and stick the hardened chocolate into the top layer of your cups.

Yield: 16 trifles

 

Ingredients
  • 2 cups oats
  • ? cup brown sugar
  • 1 stick (½ cup) Mehadrin butter
  • Dark chocolate, for garnish
  • --- DARK LAYER ---
  • 1 bar (3.5 ounces) dairy chocolate
  • 2 tablespoons Mehadrin butter
  • 16 ounces Mehadrin chocolate pudding
  • --- WHITE LAYER ---
  • 1 bar (3.5 ounces) dairy white chocolate
  • 1 tablespoon Mehadrin butter
  • 8 ounces Mehadrin vanilla pudding
  • 1 8-ounce container J&J whipped cream cheese
  • ½ cup confectioners’ sugar
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