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Under 30 Minutes

Frozen Chocolate-Mousse Trifles

These are equally tasty with rum in place of brandy -- or without any alcohol at all.

  • Prep:
  • Total Time:
  • Servings: 4
Frozen Chocolate-Mousse Trifles

Photography: Petrina Tinslay

Source: Everyday Food, June 2011


  • 2 cups crumbled chocolate angel-food cake (5 ounces)
  • 1 tablespoon brandy (optional)
  • 4 large egg whites
  • 1/2 cup sugar
  • 1/3 cup unsweetened cocoa powder, sifted
  • 1/2 cup cold heavy cream
  • 1/2 ounce bittersweet chocolate


  1. In a medium bowl, toss together cake and brandy, if desired. In another medium bowl, using an electric mixer, beat egg whites on high until foamy. With mixer on medium, gradually add sugar. Increase speed to high and beat until stiff, glossy peaks form, 2 minutes. With a rubber spatula, gently fold cocoa powder into egg white mixture.

  2. In another medium bowl, beat cream on high until stiff peaks form, 3 minutes. Gently fold whipped cream into egg white mixture.

  3. Fill each of four small glasses with 1/4 cup cake and top with heaping 1/4 cup mousse. Repeat to make a second layer with remaining cake and mousse. Freeze until firm, 3 hours (or up to overnight). Let sit 10 minutes at room temperature, then finely grate chocolate over tops to serve.

Reviews (2)

  • J3ANA 28 Jul, 2012

    This mousse recipe was great! I doubled the recipe for the mousse, used my own chocolate cake, and combined in a large trifle dish.

  • ukemomma 16 Jul, 2012

    This mousse is super easy to make and tastes AMAZING (not too sweet or rich) - it could be frozen as a stand alone dessert with no problem. I made my own chocolate cake to go with, as I wasn't excited about chocolate angel food cake, so the recipe wasn't "quick and easy" as a whole. This makes 4 large desserts, but I easily could have stretched the goods to make a stylish set of 6. I also added raspberries on top for garnish - YUM!

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