This is a decadent and rich dessert but it is a showstopper! Rich dark chocolate pound cake, creamy peanut butter mousse and whipped cream - need I say more??
Though this dessert does have a few steps, the beautiful thing about it is that each step can be done separately and stored, then combined into the trifle dish at your convenience. When it comes to holiday desserts, this is a great option to help manage your time!
- Dark Chocolate Pound Cake
- 1 3/4 cup granulated sugar
- 3 eggs
- 1 1/2 tablespoons Kona Coffee Dark Balsamic
- 1 1/2 cups ricotta cheese
- 2/3 cup Vanilla Extra Virgin Olive Oil
- 1 cup all purpose flour
- 1/2 cup Black Onyx Cocoa Powder (can sub unsweetened cocoa powder)
- 2 1/2 teaspoon baking powder
- 1 teaspoon kosher salt
- Peanut Butter Mousse
- 1 cup peanut butter
- 1 8oz block cream cheese, softened
- 2/3 cup powdered sugar
- 2 teaspoons vanilla extract
- 1/4 cup - 1/2 cup half and half
- Whipped Cream
- 4 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- mini chocolate peanut butter buckeyes/cups/chips
Dark Chocolate Pound Cake:
Preheat the oven to 350ºF. Grease one 9×5-inch loaf pan with butter or nonstick spray.
In a large bowl, whisk together the eggs, sugar and Kona Coffee Dark balsamic until blended. Add the ricotta and whisk until blended. Next add the Vanilla EVOO, whisking as you pour. In a small separate bowl, mix the flour, Black Onyx Cocoa powder, salt and baking powder together. Add the flour mixture to the ricotta mixture and use a spatula to incorporate until it is no longer visible.
Pour the batter into the prepared pan or pans and bake until a toothpick comes out clean and the cake pulls away from the sides of the pan, 50 to 60 minutes. Let the loaves cool completely in their pans, then turn out onto a rack. If assembling trifle later, wrap tightly in plastic wrap until ready to assemble - for best freshness, assemble within 2 days.
Peanut Butter Mousse:
In a large mixing bowl, beat peanut butter and cream cheese until creamy. Add in powdered sugar and beat until fully incorporated. Add vanilla and 1/4 cup half and half, until spreadable consistency is achieved. Refrigerate until ready to assemble trifle.
Combine all ingredients in a chilled mixing bowl and whip on high speed until whipped cream comes to soft peaks. Fold half of whipped cream into peanut butter mousse, reserve remainder to put in trifle bowl.
To Assemble Trifle:
Cut pound cake into 1 inch squares and use about one third of the cake to cover the bottom of an 8" trifle bowl. Sprinkle a handful of chocolate peanut butter pieces over the cake. Using piping bags, large ziplock bags or a spoon, layer one third of peanut butter mousse over cake/candy, then follow up with a layer of one third of the remaining whipped cream. Repeat layers two more times, then top the trifle with as many chocolate peanut butter pieces as your heart desires. Refrigerate until ready to serve!
You can switch out the peanut butter with hazelnut chocolate spread for a Chocolate Hazelnut Trifle or almond butter for a Chocolate Almond Trifle! Test the mousse and add more powdered sugar if using an unsweetened nut butter.