January and February are generally colder winter months in Germany. This year February hit us hard with a lot of snow and very low temperatures. Sub-zero temperatures all day and night. My mind and body are constantly requesting soul food/comfort food and loads of calories. To get through winter I recommend making these Mini Brownie Chocolate Mousse Trifles from time to time. Chocolate for lifting the mood and the calories for your hips and belly ;P
The term “soul food” (link to Wikipedia) is something normally used for hearty dishes, I’d say, originating in the Southern United States. High-calorie food with African origins that can send you quickly into a food coma – deep-fried foods, stews, pasta dishes, and stuff like that… anything that makes you fat and happy ;) The term is not without controversy due to the slavery history connected.
The German dish “Eisbein mit Sauerkraut” definitely does not deserve that “Soul Food” attribute, even though it provides loads of calories and also sends you into a food coma ;P I think “Comfort Food” is a term that fits well here. Dishes from someone’s childhood that make them feel good. Something that reminds you of good times, something that gives you some energy when it is cold outside ;)
I am from the south of Germany, so dishes like Sour Lentil Stew and Schupfnudeln with Sauerkraut are most definitely my kind of comfort food. Further up in the north of Germany, I assume, fish dishes are much more commonly attributed as comfort foods. Regardless of regions or countries, chocolate is certainly something that fits into the category as well. It lifts the mood and can make you happy. That’s why I made these delicious Mini Brownie Chocolate Mousse Trifles today. Several layers of brownies, chocolate mousse, and whipped cream – if that is not helping with the cold temperatures or lifting someone’s mood, nothing else will do ;P
Here are some more ideas for delicious dishes you might like on a cold winter day or just to lift up your mood:
INGREDIENTS / ZUTATEN
(4 servings)
For the trifles:
7 oz. (200g) semi-sweet chocolate
2 tbsp. cocoa powder
4 tbsp. hot water
14 oz. (400g) heavy cream (cold)
1 tbsp. confectioners’ sugar
4 large brownies
some liquor – like vanilla or coffee liquor (optional)
For the decoration:
1 brownie, crumbled
some chopped chocolate
(4 Portionen)
Für die Trifles:
200g Zartbitterschokolade
2 EL Kakao
4 EL heißes Wasser
400g kalte Sahne
1 EL Puderzucker
4 große Brownies
etwas Vanille- oder Kaffeelikör (optional)
Für die Dekoration:
1 Brownie, zerkrümelt
etwas gehackte Schokolade
DIRECTIONS / ZUBEREITUNG
1. Chop the chocolate coarsely and add to a heatproof bowl. Place on a pot with simmering water – the water should not touch the bowl. Melt the chocolate and let cool down a bit. Mix the cocoa powder and hot water in a small bowl until you get a smooth paste. Add to the melted chocolate and mix in well.
2. Add the cold heavy cream and confectioners’ sugar to a bowl and whisk until stiff peaks form. As soon as the chocolate mix is not too warm anymore, add about 1/4 of the whipped cream and fold in. You don’t have to be very gentle here – you want the chocolate and whipped cream to be well mixed so the cream gets softer and lighter. Add another 1/4 of the whipped cream but now you fold it in gently. Try not to overwork the cream – the more you mix and the colder it gets the firmer it will be. Add a bit more whipped cream if you think it is still too compact.
3. To layer the trifles add about half of a brownie crumbled on the bottom of a glass, add a layer of chocolate mousse, then a layer of the whipped cream (the one you did not use yet). If you want to add some liquor to the trifle, add 1-2 teaspoons on top of the brownies before you add the mousse and whipped cream (optional). Repeat with the second half of the brownies (and optional the liquor), chocolate mousse and finish with whipped cream. Sprinkle with some brownie crumbles and chopped chocolate to decorate the trifles and refrigerate until you are ready to serve them.
1. Die Schokolade grob hacken und in eine hitzebeständige Schüssel geben. Die Schüssel auf einen Topf mit köchelndem Wasser setzen (die Schüssel sollte das Wasser nicht berühren) und die Schokolade langsam schmelzen. Vom Herd nehmen und etwas abkühlen lassen. Kakao mit heißem Wasser zu einer Paste verrühren und dann zur geschmolzenen Schokolade dazugeben und gut unterrühren.
2. Die kalte Sahne und den Puderzucker in eine hohe Schüssel geben und steifschlagen. Sobald die Schokoladenmischung abgekühlt ist, etwas 1/4 der Schlagsahne dazugeben und unterrühren. Hier kann man ruhig kräftig rühren, damit sich Schokolade und Sahne gut verbinden und das ganze etwas auflockern. Ein weiteres 1/4 der Sahne dazugeben, aber diesmal vorsichtig unterheben. Hier nicht zu viel rühren – je mehr ihr rührt und je kälter dann die Mischung wird, umso fester wird sie auch. Sollte das Ganze jedoch zu fest wirken, gerne noch etwas Schlagsahne nachlegen.
3. Um die Trifles zu schichten, als Erstes einen halben Brownie zerkrümelt in jedes Servierglas einfüllen, dann Schokoladenmousse darauf verteilen und darauf dann etwas Schlagsahne. Wer einen Likör im Dessert verwenden möchte, sollte etwa 1-2 TL davon auf den Browniekrümeln verteilen und dann erste die Cremes darüber schichten. Das Ganze dann mit den restlichen Browniekrümeln, Schokomousse und Schlagsahne wiederholen. Für die Deko kann man noch ein paar Browniekrümel und gehackte Schokolade auf die Trifles streuen. Bis zum Servieren in den Kühlschrank stellen.
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Here is a version of the recipe you can print easily.
PrintMini Brownie Chocolate Mousse Trifles
- Prep Time: 15m
- Total Time: 0 hours
- Yield: 4
- Category: Dessert
- Cuisine: American
Description
Delicious sweet treat for all the brownie and chocolate lovers out there: Mini Brownie Chocolate Mousse Trifles. Many layers of deliciousness!
Ingredients
Instructions
Notes
Enjoy baking!
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