Godiva Chocolate Coffee Almond Mousse Trifle

Name: Godiva Chocolate Coffee Almond Mousse Trifle
Prep time: 2 h
Cook time: 25 min
Total time: 2 h 25 min
Yield: 1 beautiful trifle, 10-12 serving(s)
Ingredients: 236.59 ml cake flour; 118.29 ml granulated sugar, divided; 0.25 ml salt; 4 large eggs; 4.92 ml vanilla extract; 29.58 ml vegetable oil; 29.58 ml almond flavored liqueur (Amaretto was what was used); 4.92 ml instant coffee granules; 4.92 ml vanilla extract; 118.29 ml water; 59.14 ml granulated sugar; 29.58 ml water; 14.79 ml vanilla extract; 7.39 ml unflavored gelatin; 3 large egg yolks; 295.73 ml heavy cream, divided; 177.44 ml milk; 44.37 ml granulated sugar; 0.25 ml salt; 4 (170.09 g) Godiva dark chocolate bars, coarsely chopped; 29.58 ml almond flavored liqueur (Amaretto was used); 4.92 ml instant coffee granules; 4.92 ml vanilla extract; 473.18 ml heavy cream; 29.58 ml granulated sugar; 12 amaretti cookies, crumbled; chocolate-covered coffee beans (found in specialty shops); slivered almonds

Submitted by Manami

"I was lucky enough to help a friend put this together for a dinner party she was having the following day. What I was able to taste of it and that was enough - it was awesome and delicious! Of course, this came from the Godiva site and it has one of my favorite food groups, CHOCOLATE! I didn't allow for cooling or chilling times."

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Ready In:: 2hrs 25mins
Ingredients:: 28
Yields:: 1 beautiful trifle
Serves:: 10-12

ingredients

SPONGE LAYER
236.59 ml cake flour
118.29 ml granulated sugar, divided
0.25 ml salt
4 large eggs
4.92 ml vanilla extract
29.58 ml vegetable oil
COFFEE ALMOND SYRUP
29.58 ml almond flavored liqueur (Amaretto was what was used)
4.92 ml instant coffee granules
4.92 ml vanilla extract
118.29 ml water
59.14 ml granulated sugar
CHOCOLATE MOUSSE
29.58 ml water
14.79 ml vanilla extract
7.39 ml unflavored gelatin
3 large egg yolks
295.73 ml heavy cream, divided
177.44 ml milk
44.37 ml granulated sugar
0.25 ml salt
4 (170.09 g) Godiva dark chocolate bars, coarsely chopped
COFFEE-ALMOND WHIPPED CREAM
29.58 ml almond flavored liqueur (Amaretto was used)
4.92 ml instant coffee granules
4.92 ml vanilla extract
473.18 ml heavy cream
29.58 ml granulated sugar
GARNISH
12 amaretti cookies, crumbled
chocolate-covered coffee beans (found in specialty shops)
slivered almonds

directions

SPONGE LAYER:
Preheat oven to 350°F.
Lightly butter the bottom and sides of 9" round cake pan.
Line with parchment paper or waxed paper.
Sift together flour, 1 tablespoons sugar and salt.
Whip eggs and remaining sugar in a large bowl, usuing an electric mixer at medium speed, for 4-5 minutes.
The batter should be airy, pale and tripled in volume.
Add vanilla during the last minute of whipping.
Gently fold the flour mixture into the batter, one-third at a time, using a large rubber spatula.
Then fold in oil.
Spread batter into prepared pan.
Bake for 20-25 minutes or until center springs back when gently pressed.
Cool in pan on rack for 10 minutes.
Remove cake from pan and cool completely on wire rack, top side up.
MAKE THE ALMOND SYRUP:
Mix almond flavored liqueur, coffee and vanilla in small cup until the coffee is dissolved.
Combine water and sugar in a small saucepan.
Cook over medium heat until sugar dissolves.
Continue cooking until syrup comes to a boil.
Remove from heat.
Stir in coffee mixture.
MAKE THE CHOCOLATE MOUSSE:
Mix water and vanilla.
Sprinkle in gelatin and let stand until gelatin softens.
Whisk the egg yolks in a medium bowl until blended.
Combine 3/4 cup of the cream, milk, sugar and salt in a heavy, medium saucepan.
Cook over medium heat, stirring occasionally, until small bubbles form around the sides of the pan.
Remove pan from heat.
Gradually whisk about 3/4 cup of the hot cream mixture into the yolks until well blended.
Then pour egg mixture back into the saucepan.
Continue cooking over medium-low heat, heat stirring constantly with wooden spoon, for 2 to 4 minutes or until the custard has thickened slightly.
It is done when you can run your finger down the back of a coated spoon and path remains in the custard for several seconds.
DO NOT LET CUSTARD COME TO A BOIL!
Remove pan from heat and immedaitley strain the custard into a metal bowl.
Add softened gelatin mixture and stir until completely dissolved.
Add the chocolate & stir until melted and smooth.
Set the bowl over a large bowl containing ice water.
Let stand 5-10 minutes, stirring once or twice, until cool.
Remove bowl from ice water.
Whip the remaining cream until peaks form, using a hand-held electric mixer.
Fold one-third of the whipped cream into the chocolate mixture, using a rubber spatula.
Fold in the remaining whipped cream.
Cover with plastic wrap and refrigerate 20-30 minutes or until mixture starts to thicken.
DO NOT LET MOUSSE SET.
MAKE THE COFFEE ALMOND WHIPPED CREAM:
Mix almond flavored liqueur, coffee and vanilla in small cup.
Stir until coffee dissolves.
Whip the cream with the coffee mixture and sugar in chilled large bowl, using a hand-held electric mixer at high speed, until soft peaks.
ASSEMBLE THE TRIFLE:
Split the cake into two equal parts, using a long serrated knife.
Brush one sponge layer with about one-fourth of the coffee syrup, using a pastry brush.
Place the cake layer, syrup "soaked" side down, into a 3-quart glass straight-sided bowl.(My friend used a beautiful trifle bowl made of cut crystal).
Trim cake to fit, if necessary.
Generously brush the top of the cake layer with syrup.
Top with crumbled amaretti cookies.
Spread with half of the chocolate mousse.
Reserve 1 cup of the coffee whipped cream for piping on the top of the trifle.
Spread the remaining whipped cream over mousse.
Repeat the same with the remaining cake, syrup, & mousse.
Fill a pastry bag with a large star tip with reserved coffee whipped cream.
Pipe a decoration on top of trifle.
Garnish with chocolate-covered espresso beans and slivered almonds.
Refrigerate the trifle for at least 4 hours before serving.
*The cake & mousse were made the day before.

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Reviews

WOW. This has to be great but it is a lot of work. Hope to try this for something special and follow all instructions to the tee. No grandkids around!! Lolly

Lalaloob

RECIPE SUBMITTED BY

Manami

Hello all, thank you for visiting My Page but forgive me for it is a work in progress! :) As I am sure you have noticed I changed my Chef Name to Manami which means love & beauty. ;) Just thought I should get with the program - my geisha & my icon! :) Don't fret, I won't change it again! I am 70 years young and I live in a nursing home, which is out of this world, I am treated like a princess and the world is my oyster! I have a private room and during the season I do taxes for most of the staff, as well as my personal clients that have been following me since I left the business world about 25 years ago. I was rear-ended by a van and it turned my whole world upside down. Why dwell on that? I am an American Jew (from NYC) who moved to Havana, Cuba when I was 2 1/2 years old, lived there until a few days after Castro took over and vamoosed it out of that country as fast as my legs would carry me! I was on a forced hiatus from the UofM, due to illness. From there my sister, mother and I went to NYC to work and my father went to Haiti in Port-Au-Prince, where he and my uncle had purchased some tiny cocoa plantations & a chocolate factory - for the choccolate liquer - to make baking chocolate (the real bitter stuff). We joined my father about 2 months later where I spent 2 of the most carefree & wonderful years of my life! It is the stuff that movies are made of! (A la Grace Kelly - even my clothes were like hers)>  I then continued my studies in upstate NY and hated it because it was too, too cold!:( Went back to NYC to work and see what I wanted to do with my life - I was all of 20 years old and had to drop out of school because of illness and then because of the weather! Yuck - so I got a job in a Textile Buying Office as a receptionist and soon I found myself buying trimmings! Loved it and was very happy with the work I was doing. However, I got an offer from two young guys who had a factory in Cleveland, Ohio, where they made Maternity Clothes and they wanted me to be in charge of the shipping dept, keep inventory and in my spare time - help with the designing!! I couldn't pass it up - the offer sounded so great and the salary was twice what I was making in the NYC. So I went to Cleveland, got married, had both my children and got a divorce 15 years later. Then my children and I moved to South Florida and have been here since 1978, I can't count that far back :) Learned how to do taxes with H&R Block and worked simultaneously as a Supervisor in 2 offices for them for 15 years. Then after the accident everything went spiralling downwards until I could no longer walk alone even with a walker - so the next step was a wheelchair. Stayed at home with a lot of help (nurses, PT therapists) fixed the bathroom so I could bathe myself and fixed the kitchen so I could help warm-up meals (was taught how to cook in rehab) and so forth and so on. However, the fire department had other plans for me, I called them too often to pick me up off the floor - how embarassing! So they gave me a choice - either a home or they would have to call HRS! :( (very sad) It was there, in my home where I was robbed! <img title=Cry src=/tiny_mce/plugins/emotions/img/smiley-cry.gif border=0 alt=Cry /> All my cookbooks (all my Julia Childs Cookbooks, my Settlement Cookbook which had been my mothers - published in 1939 - with all her notes) my mother's cookbooks from Cuba & Haiti, all my handwritten recipes. They also took all my Delft collection, some antiques that I had in the kitchen like my rolling pin, a beautiful old & used wooden bowl, a charcoal-iron that was brought north when my parents left Haiti, it was hand-painted & was gorgeous, as well as all the other things that are too numerous to mention! That proved to be the last straw & from there it was an ALF,<img title=Yell src=/tiny_mce/plugins/emotions/img/smiley-yell.gif border=0 alt=Yell /> which was horrible, and then on to another home where the administrator of that home became the administrator here and voila, here I am. <img title=Smile src=/tiny_mce/plugins/emotions/img/smiley-smile.gif border=0 alt=Smile /> I have a beautiful large private room with a private bath, furnished to my liking: eclectic! <img title=Wink src=/tiny_mce/plugins/emotions/img/smiley-wink.gif border=0 alt=Wink /> My room is large enough to house my office and all the other odds and ends with which I like to surround myself. During tax season, mostly, my room is always full (of course I love it that way)! I have a blanket my daughter bought for me in New Mexico and that is on my bed. You guessed it - that is where everbody sits or on my great grandfather's arm chair which is in great shape. <img title=Smile src=/tiny_mce/plugins/emotions/img/smiley-smile.gif border=0 alt=Smile /> Update 01/11/2008 that time is here again :) Have started doing taxes already and not just regular taxes but corporations, partnerships and 1040X - ammended returns! Whoopee! I love the feeling I get when this time comes around and I get into gear!!! I love it! :) The head chef, the kitchen supervisor & the dietician enjoy the recipes from Zaar; the ones that I post, as well as, the others. We are in the process of changing the menu right now - so we have been doing a lot of figuring. The administrator is so cute because every once in a while she asks for a recipe and then she gives me a pack of paper so I can print them. <img title=Wink src=/tiny_mce/plugins/emotions/img/smiley-wink.gif border=0 alt=Wink /> I am president of the resident council and most of the family members come to me to take care of their grievances - this way I do my part - and the staff can take care of the larger problems! It has been working for 10 years - why change if it ain't broke?<img title=Wink src=/tiny_mce/plugins/emotions/img/smiley-wink.gif border=0 alt=Wink /> Well, it's time to say hasta luego folks. <img title=Laughing src=/tiny_mce/plugins/emotions/img/smiley-laughing.gif border=0 alt=Laughing />

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