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Chocolate Mousse Trifle Recipe


Skill Level:

This beautiful, layered trifle is sure to impress with its combination of creamy mousse, fresh fruit and HERSHEY’S CHIPITS chocolate chips.

Ingredients & Directions

Chill Time
2 hours


Prevent your screen from going dark while you bake.


  • 1 pkg (7 oz)
    unfilled ladyfingers (12 unfilled, split in halves) (200 g)
  • 1 envelope
    unflavoured gelatin (7 g)
  • 2 tbsps
    cold water (30 mL)
  • 1/4 cup
    boiling water (50 mL)
  • 2/3 cup
    sugar (150 mL)
  • 1/3 cup
    HERSHEY'S Cocoa (75 mL)
  • 1 1/2 cups
    whipping cream (300 mL)
  • 1 1/2 tsps
    vanilla extract (7 mL)
  • 1/4 cup
    rum, divided (50 mL) (optional)
  • 2 cups
    peaches or kiwi sliced, peeled (500 mL)
  • 2 cups
    sliced strawberries or raspberries (500 mL)
  • Sweetened Whipped Cream:


Equipment Needed 
small bowl Small Bowl
mixing bowl Mixing Bowl
mixer Mixer
souffle dish or trifle bowl 2-quart (2 L) Soufflé Dish or Trifle Bowl
refrigerator Refrigerator

Sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved (mixture must be clear).


Stir together sugar and cocoa in large cold bowl; add whipping cream and vanilla. Beat on medium speed of electric mixer until stiff. Pour in gelatin mixture; stir until well blended.


To assemble trifle: place one layer of ladyfingers in the bottom of 2-quart (2 L) straight-sided soufflé dish or trifle bowl. Sprinkle with 2 tablespoons (30 mL) rum, if desired. Spoon out whipped cream, chocolate chips, chocolate cream, fruit, repeat all 4 layers or the layers you like. Refrigerate about 2 hours.


Just before serving top with whipped cream, and sprinkle with last 1/3 cup (75 mL) of chocolate chips.