Friends had us over for dinner several days ago and not wanting to arrive empty-handed, I decided to bring a dessert (obviously before Pie-fest week). My family requested my Mocha White Chocolate trifle. It's easy enough and ever so good. People think you fussed, when really you didn't.
Mocha White Chocolate Trifle
- 1 Sara Lee family sized pound cake, thawed and cut into cubes
- 2 pkgs instant white chocolate pudding (small boxes)
- 3 C cold milk
- 1 C cold brewed
- 1/4 C instant coffee granules
- 1 pint whipping cream
- 1 C almonds, chopped or slivered
- 1 1/2 C semi-sweet chocolate, chopped
- 1/2 C kahlua liquor (or however much you want)
Put a metal or glass mixing bowl into your freezer, so it gets nice and cold.
Combine milk, coffee, and coffee granules and let sit for five minutes or so until coffee granules dissolve. Stir well. Add instant pudding and mix with a mixer or whisk for approximately a minute, until there are no more lumps. Chill for 30 minutes.
Remove chilled bowl from freezer. Add whipping cream and whip until the cream forms stiff peaks. Add a pinch of sugar if you'd like.
Remove pudding from the fridge and fold the whipping cream into the pudding until combined well.
Put 1/2 of the pound cake cubes into the bottom of a trifle bowl. Drizzle with kahula. Put a layer of mousse over the pound cake. Add a layer of chocolate and almonds. Repeat with more layers of pound cake, kahula, mousse, almonds, and chocolate. Chill for at least an hour before serving.
You could make it look even prettier by drizzling chocolate sauce/syrup down the sides of the bowl if you'd like. Mmmm! If you're tired of pie, try this or use your imagination and use different ingredients. I love fruity trifles in the summer.