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Mini Chocolate Mascarpone Trifles

These rich and creamy mini chocolate mascarpone trifles make a decadent dessert that comes together in minutes.

Prep Time
10 mins
Total Time
10 mins
Servings: 6
Calories: 407 kcal
Course: Dessert
Cuisine: American

Ingredients

For the cookie layer (makes about 1 cup):
  • 5 Oreo cookies
  • 2 ½ ounces semi-sweet chocolate
For the cream layer (makes about 1 ½ cups):
  • ¾ cup heavy cream
  • 1 tablespoon granulated sugar
  • ¼ teaspoon vanilla extract
For the chocolate layer (makes about 2 ½ cups):
  • 8 ounces mascarpone cheese
  • ¾ cup heavy cream
  • 2 tablespoons unsweetened cocoa powder (either Dutch-process or natural)
  • ¼ cup granulated sugar

Instructions

For the cookie layer:
    Cup of Yum
  1. Remove the filling from the Oreo cookies and discard. Crush the cookies. (Place them in a resealable plastic bag and hit with a rolling pin or crush them in a mortar with a pestle.)
  2. Chop the chocolate and mix with the crushed cookies. Set aside.
For the cream layer:
  1. Whip all ingredients to stiff peaks.
For the chocolate layer:
  1. Whip mascarpone, heavy cream, cocoa powder and sugar together until you get a firm, mousse-like consistency.
For the assembly:
  1. Layer (pipe or spoon) the components into individual jars. (Start with a cookie layer, add a chocolate mascarpone layer, then a whipped cream layer. Repeat and end with a cookie layer.)
  2. Serve immediately or store in the fridge for up to 5 hours.*

Notes

  • *I don't recommend storing the trifles longer than that because the Oreo cookie crumbs will lose their crunch and begin to turn soggy after 5 to 6 hours.
  • Black Forest variation on this recipe: These trifles are great with cherry preserves layered in because the tart fruit cuts through the richness.
  • Add about 2 tablespoons of cherry preserves per trifle.
  • Place 1 tablespoon each in between the chocolate mascarpone and the cream layers.