Joanna Gaines Says Chip Loves This Mocha Trifle Cup Recipe Even Though He Doesn’t Like Chocolate
Former Fixer Upper star Joanna Gaines has a ton of delicious recipes in her latest cookbook, Magnolia Table: A Collection of Recipes for Gathering. One of Chip’s favorite is her recipe for mocha trifle cups. If you’re a chocolate lover, you’ll enjoy this recipe. Even Chip, who doesn’t like chocolate, can’t get enough of these trifle cups, according to Joanna. Here’s more on how to make Joanna’s irresistible mocha trifle cups.
Chip Gaines isn’t a fan of chocolate, but he can’t resist Joanna’s dessert
In her book, Joanna says Chip isn’t fond of chocolate, but whenever she makes these mocha trifle cups, he seems to instantly change his mind. She shared how he will usually hesitate before consuming one of these treats, but after he takes a bite, he expresses delight:
Chip doesn’t generally like chocolate desserts, but he loves these layered mousse cups. Whenever I serve these to him, he’s always a little hesitant, and then happily surprised all over again. ‘Oh yeah!’ he’ll say every time. ‘I really like these!’ I don’t know if it’s the bit of coffee in the mousse or its velvety texture, but he’s a fan—even if he doesn’t always know it.
Joanna Gaines says these mocha trifle cups can be prepared ahead of time
Who doesn’t love a meal or dessert that makes life a little easier? Joanna says the best part of this dessert is that it can be prepared ahead of time. “As for me, I never struggle to remember that I love chocolate. And this dessert gets additional bonus points because it’s beautiful and it can be prepared ahead of time. When I make these, I put all the trifle cups on a pretty serving tray in the fridge so that when I’m ready to serve, I can remove them all at once and top each one with whipped cream and mint.”
Ingredients you’ll need to make Joanna Gaines’ mocha trifle cup recipe
- One 9-ounce package chocolate wafer cookies or 24 Oreos
- One 12-ounce package semisweet chocolate chips
- ½ cup sugar
- 2 tablespoons instant coffee powder
- Pinch of kosher salt
- 7 large eggs, separated (see Joanna’s note at the end)
- 1 teaspoon pure vanilla extract
- Whipped Cream
- 8 to 10 small mint sprigs, for garnish
1. Put the cookies in a food processor and process them until crushed. Set the cookies to the side.
2. In a large saucepan, mix chocolate chips, sugar, coffee powder, salt, and 5 tablespoons of water. Cook the chocolate chip mixture over medium heat until the chocolate melts, and the mixture has a smooth consistency. Make sure to stir regularly. Remove the pan from the heat.
3. In a large bowl, whisk the egg yolks and vanilla.
4. Continue whisking the egg yolks and vanilla and then add ¼ cup of the hot chocolate mixture to the egg yolks. Beat with an electric mixer. Pour the rest of the chocolate into the bowl and beat until blended.
5. In a separate bowl, use an electric mixer to beat the egg whites until they’re stiff. Next, add them to the chocolate mixture.
6. Next, distribute half of the cookie crumbs (try to resist snacking on them!) at the bottom of eight, 8- to 10-ounce individual serving glasses.
7. Take half of the mousse, and evenly divide it among your serving glasses. Distribute the mousse on top of the crumbs. Sprinkle what’s left of the crumbs on top of the mousse. Place an even portion of the rest of the mousse into each of the eight glasses. Finally, chill in the refrigerator for a minimum of 1 hour and up to 1 day.
8. Joanna recommends placing whipped cream on top of each dessert right before serving. Use mint sprig as a garish.
Joanna’s note about the eggs
Joanna warns home cooks that the eggs used in this recipe aren’t cooked. She says it’s best to use eggs that have been pasteurized in the shell if you have any concerns about the potential for salmonella. This might help reduce your risk.
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