Chocolate Coffee Trifle in Jars

Chocolate Coffee Trifle in Jars

by Lori Fredrich of Burp!

Serves 6

Directions:

3 ounces unsweetened chocolate

½ cup unsalted butter, at room temperature

¾ cup confectioner’s sugar

3 tablespoons Kahlua or coffee liquor, plus another 4 tablespoons for building jars

1 ¼ cup whipping cream

2 tablespoons granulated sugar

3 slices chocolate pound cake*, unglazed

Also needed: 6 half-pint (8-ounce) mason jars

Garnish: Halved chocolate wafer cookies or grated semi-sweet chocolate

Directions:

Melt unsweetened chocolate over a double boiler or in the microwave and set aside to cool.

Meanwhile, beat butter, powdered sugar and vanilla together until smooth. Add cooled chocolate, beating until well combined. Add 3 tablespoons Kahlua and continue beating until smooth. Set aside.

In a medium bowl, whip cream with granulated sugar until stiff. Reserve one cup of the whipped cream. Fold the remaining cream into the chocolate mixture.

Chop sliced pound cake into ½ inch squares.

Layer about 8 cubes of pound cake into the bottom of each jar, sprinkle with 1 teaspoon Kahlua, top with a dollop of chocolate mousse mixture. Repeat one more time, topping with a dollop of whipping cream when jars are full. Garnish with wafer cookies or grated chocolate.

*You can substitute store-bought pound cake or sponge cake in a pinch