Recipe for cooking godiva chocolate coffee almond mousse trifle

Cooking with Coffee :: Coffee Desserts

Godiva Chocolate Coffee Almond Mousse Trifle

Sponge Layer
1 c. cake flour
1/2 c. sugar, divided
Pin. of salt
4 lrg. eggs
1 tsp. vanilla extract or flavoring
2 Tbsp. vegetable oil

Coffee Almond Syrup
2 Tbsp. almond flavored liqueur
1 tsp. instant coffee granules
1 tsp. vanilla extract or flavoring
1/2 c. water
1/4 c. sugar

Chocolate Mousse
2 Tbsp. water
1 Tbsp. vanilla extract or flavoring
1 1/2 tsp. unflavored powdered gelatin
3 lrg. egg yolks
1 1/4 c. heavy cream, divided
3/4 c. milk
3 Tbsp. sugar
Pin. of salt
4 (1.5 ounce) bars Godiva Dark Chocolate, coarsely chopped

Coffee-Almond Whipped Cream
2 Tbsp. almond flavored liqueur
1 tsp. instant coffee granules
1 tsp. vanilla extract or flavoring
2 c. heavy cream
2 Tbsp. sugar

Garnish
12 amaretto cookies, crumbled
Chocolate-covered espresso beans
Slivered almonds

Make the sponge layer: Preheat to 350 degrees F. Lightly butter the bottom and sides of 9-in. round cake pan. Line with parchment paper or wax paper.

Sift together flour, 1 Tbsp. sugar and salt.

Whip eggs and remaining sugar in a lrg. bowl, using an electric mixer at med. speed, for 4 to 5 mins.. The batter should be airy, pale and tripled in volume. Add vanilla extract or flavoring during the last min. of whipping.

Gently fold the flour mixture into the batter, one-third at a time, using a lrg. rubber spatula. Then fold in oil. Spread batter into greased pan.

Bake for 20 to 25 mins. or until the center springs back when gently pressed. Cool in pan on rack 10 mins.. Remove cake from pan and cool completely on wire rack, top side up.

Make the coffee almond syrup: Mix almond flavored liqueur, coffee and vanilla extract or flavoring in sm. c. until the coffee is dissolved.

Combine water and sugar in a sm. saucepan. Cook over med. heat until sugar dissolves. Continue cooking until syrup comes to a boil. Remove from heat. Stir in coffee mixture.

Make the chocolate mousse: Mix water and vanilla extract or flavoring. Sprinkle in gelatin and let stand until gelatin softens.

Whisk the egg yolks in a med. bowl until blended.

Combine 3/4 c. of the cream, milk, sugar and salt in a heavy, med. saucepan. Cook over med. heat, stirring occasionally, until sm. bubbles form around the side of the pan. Remove pan from heat. Gradually whisk about 3/4 c. of the hot cream mixture into the yolks until blended. Then pour egg mixture back into the saucepan. Continue cooking over med.-low heat, stirring constantly with a wooden spoon, for 2 to 4 mins. or until the custard has thickened slightly. It is done when you can run your finger down the back of a coated spoon and a path remains in the custard for several seconds. (Do not let the custard come to a boil.)

Remove pan from heat and immediately strain the custard into a metal bowl. Add softened gelatin mixture and stir until completely dissolved. Add the chocolate and stir until melted and smooth. Set the bowl over a lrg. bowl containing ice water. Let stand for 5 to 10 mins., stirring once or twice, until cool. Remove bowl from ice water.

Whip the remaining cream until stiff peaks form, using a hand-held electric mixer. Fold one-third of the whipped cream into the chocolate mixture, using a rubber spatula. Fold in the remaining whipped cream. Cover with plastic wrap and refrigerate for 20 to 30 mins. or until mixture starts to thicken. Do not let the mousse set.

Make the coffee almond whipped cream: Mix almond flavored liqueur, coffee and vanilla in sm. c.. Stir until coffee dissolves.

Whip the cream with the coffee mixture and sugar in a chilled lrg. bowl, using a hand-held electric mixer at high speed, until soft peaks form.

Assemble the trifle: Split the cake into two equal layers, using a long serrated knife.

Brush one sponge layer with about one-fourth of the coffee syrup, using a pastry brush. Place the cake layer, syrup soaked side down, into 3-qt. glass straight-sided bowl. Trim cake to fit, if necessary. Generously brush the top of the cake layer with syrup. Top with crumbled amaretti cookies.

Spread with half of the chocolate mousse.

Reserve 1 c. of the coffee whipped cream for piping on the top of the trifle. Spread the remaining whipped cream over mousse.

Brush half of the remaining syrup over the remaining cake layer and place it syrup side down in bowl. Brush the top of the cake with the remaining syrup. Spread with remaining mousse.

Fill a pastry bag with a lrg. star tip with reserved coffee whipped cream. Pipe a decoration on top of the trifle. Garnish with chocolate-covered espresso beans and slivered almonds. Refrigerate the trifle for at least 4 hours before serving.