Cold "Hot Chocolate" Trifle

From the kitchen of Carly

Rich chocolate mousse meets whipped cream and crispy meringue shards in this elegant cold dessert. Marshmallows and crushed cookies add nostalgic texture and sweetness. It's hot chocolate's sophisticated sibling, served ice-cold and layered in individual glasses.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 13 egg whites, at room temperature
  • 11/4 cup plus 1 tablespoon sugar, divided
  • 12 1/2 ounces unsweetened chocolate
  • 11/4 cup heavy cream
  • 16 store-bought chocolate mini meringue cookies, crushed
  • 14 tablespoons mini marshmallows

Instructions

  1. In a bowl, beat egg whites and a pinch of salt until soft peaks form. Add 1/4 cup sugar; beat until stiff peaks of meringue form. In a microwave-safe bowl, nuke chocolate in 30-second intervals, stirring after each interval, until melted; let cool slightly. Gently fold chocolate into meringue until just combined. Divide mousse evenly among four 5-ounces glasses. Rinse bowl; add cream and remaining 1 tablespoon sugar; beat until soft peaks form. Top mousse with whipped cream, crushed cookies and marshmallows. Refrigerate at least 2 hours or up to 24.