Chocolate Coffee Trifle in Jars
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
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