TRIFLE may be a Christmas staple, but it’s arguably outdated. Here is an exciting take on an old favourite.
INGREDIENTS
n 1x 600g store-bought chocolate mud cake, any icing discarded, crumbled
n ¼ cup (60ml) coffee-flavoured liqueur
n 300ml thickened cream
ESPRESSO MARTINI JELLY
n 3½ titanium-strength gelatine leaves
n ¼ cup (10g) instant coffee granules, plus extra to serve
n 100g dark (70%) chocolate, finely chopped
n 2 tbs coffee-flavoured liqueur
n 1/3 cup (80ml) vodka
CHOCOLATE MOUSSE
n 2 tbs instant coffee granules
n 1 cup (250ml) pure cream
n 3 eggwhites
n ½ cup (110g) caster sugar
n 300g dark (70%) chocolate, melted, cooled
METHOD
1. For the espresso martini jelly, soak gelatine in a bowl of cold water for 5 minutes to soften.
2. Meanwhile, combine coffee, chocolate and 1¾ cups (430ml) boiling water in a saucepan over low heat, stirring for 1 minute or until chocolate is melted. Stir through liqueur and vodka.
3. Squeeze excess liquid from gelatine and add to chocolate mixture, stirring until dissolved.
4. Divide among 8 assorted serving glasses and chill for 2 hours or until set.
5. Toss cake and liqueur in a bowl until combined, then divide among serving glasses and chill until needed.
6. For the chocolate mousse, combine coffee and 2 tbs hot water in a bowl, stirring until dissolved. Set aside. In a stand mixer fitted with the whisk attachment, whisk cream to medium peaks and set aside. Wipe clean stand mixer and whisk attachment, and whisk eggwhites to soft peaks. Gradually add sugar, whisking for 5 minutes or until all sugar is dissolved. Add coffee mixture and whisk through until combined.
7. Add whipped cream and melted chocolate to eggwhite mixture and fold in until combined.
8. Divide chocolate mousse among serving glasses and chill for 1 hour or until slightly set.
9. Top serving glasses with thickened cream and scatter with extra coffee to serve.
