Mocha Trifle Cups (Magnolia Table)

NOTE: The eggs in this mousse are not cooked. If you’re concerned about the potential for salmonella, use eggs that have been pasteurized in the shell to minimize the risk.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Place the cookies in a food processor and pulse until crushed. Set aside.

Step 2

2. In a large saucepan, combine the chocolate chips, sugar, coffee powder, salt, and 5 tablespoons water and cook over medium heat until the chocolate is melted and the mixture is smooth, stirring often. Remove the pan from the heat.

Step 3

3. Meanwhile, in a large bowl, whisk together the egg yolks and vanilla.

Step 4

4. Whisking constantly, add about ¼ cup of the hot chocolate mixture to the yolks to temper them. Beat with an electric mixer to blend. Pour the remaining chocolate into the bowl and beat until well blended.

Step 5

5. In a separate, very clean large bowl, with an electric mixer beat the egg whites until stiff. Fold them into the chocolate mixture, taking care not to overmix.

Step 6

6. Spread half the cookie crumbs in the bottoms of eight 8- to 10-ounce individual serving glasses.

Step 7

7. Using half the mousse, evenly divide among the glasses, spooning it on top of the crumbs. Sprinkle the remaining crumbs on top. Divide the remaining mousse among the glasses. Chill in the refrigerator for at least 1 hour and up to 1 day.

Step 8

8. Just before serving, top each glass with whipped cream and garnish with a mint sprig.