Godiva Chocolate Coffee Almond Mousse Trifle

Recipe by Manami
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 25mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • SPONGE LAYER:
  • Preheat oven to 350°F.
  • Lightly butter the bottom and sides of 9" round cake pan.
  • Line with parchment paper or waxed paper.
  • Sift together flour, 1 tablespoons sugar and salt.
  • Whip eggs and remaining sugar in a large bowl, usuing an electric mixer at medium speed, for 4-5 minutes.
  • The batter should be airy, pale and tripled in volume.
  • Add vanilla during the last minute of whipping.
  • Gently fold the flour mixture into the batter, one-third at a time, using a large rubber spatula.
  • Then fold in oil.
  • Spread batter into prepared pan.
  • Bake for 20-25 minutes or until center springs back when gently pressed.
  • Cool in pan on rack for 10 minutes.
  • Remove cake from pan and cool completely on wire rack, top side up.
  • MAKE THE ALMOND SYRUP:
  • Mix almond flavored liqueur, coffee and vanilla in small cup until the coffee is dissolved.
  • Combine water and sugar in a small saucepan.
  • Cook over medium heat until sugar dissolves.
  • Continue cooking until syrup comes to a boil.
  • Remove from heat.
  • Stir in coffee mixture.
  • MAKE THE CHOCOLATE MOUSSE:
  • Mix water and vanilla.
  • Sprinkle in gelatin and let stand until gelatin softens.
  • Whisk the egg yolks in a medium bowl until blended.
  • Combine 3/4 cup of the cream, milk, sugar and salt in a heavy, medium saucepan.
  • Cook over medium heat, stirring occasionally, until small bubbles form around the sides of the pan.
  • Remove pan from heat.
  • Gradually whisk about 3/4 cup of the hot cream mixture into the yolks until well blended.
  • Then pour egg mixture back into the saucepan.
  • Continue cooking over medium-low heat, heat stirring constantly with wooden spoon, for 2 to 4 minutes or until the custard has thickened slightly.
  • It is done when you can run your finger down the back of a coated spoon and path remains in the custard for several seconds.
  • DO NOT LET CUSTARD COME TO A BOIL!
  • Remove pan from heat and immedaitley strain the custard into a metal bowl.
  • Add softened gelatin mixture and stir until completely dissolved.
  • Add the chocolate & stir until melted and smooth.
  • Set the bowl over a large bowl containing ice water.
  • Let stand 5-10 minutes, stirring once or twice, until cool.
  • Remove bowl from ice water.
  • Whip the remaining cream until peaks form, using a hand-held electric mixer.
  • Fold one-third of the whipped cream into the chocolate mixture, using a rubber spatula.
  • Fold in the remaining whipped cream.
  • Cover with plastic wrap and refrigerate 20-30 minutes or until mixture starts to thicken.
  • DO NOT LET MOUSSE SET.
  • MAKE THE COFFEE ALMOND WHIPPED CREAM:
  • Mix almond flavored liqueur, coffee and vanilla in small cup.
  • Stir until coffee dissolves.
  • Whip the cream with the coffee mixture and sugar in chilled large bowl, using a hand-held electric mixer at high speed, until soft peaks.
  • ASSEMBLE THE TRIFLE:
  • Split the cake into two equal parts, using a long serrated knife.
  • Brush one sponge layer with about one-fourth of the coffee syrup, using a pastry brush.
  • Place the cake layer, syrup "soaked" side down, into a 3-quart glass straight-sided bowl.(My friend used a beautiful trifle bowl made of cut crystal).
  • Trim cake to fit, if necessary.
  • Generously brush the top of the cake layer with syrup.
  • Top with crumbled amaretti cookies.
  • Spread with half of the chocolate mousse.
  • Reserve 1 cup of the coffee whipped cream for piping on the top of the trifle.
  • Spread the remaining whipped cream over mousse.
  • Repeat the same with the remaining cake, syrup, & mousse.
  • Fill a pastry bag with a large star tip with reserved coffee whipped cream.
  • Pipe a decoration on top of trifle.
  • Garnish with chocolate-covered espresso beans and slivered almonds.
  • Refrigerate the trifle for at least 4 hours before serving.
  • *The cake & mousse were made the day before.
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