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Issue 578: Chocolate Cheese Trifles

Esther Ottensoser

The chocolate cream cheese nestled between the chocolate cake takes these trifles from delicious to divine

Thursday, February 01, 2018

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Text and Styling by Esther Ottensoser, Photography by Hudi Greenberger

 

I made these trifles in square acrylic boxes with lids made by Simcha Collection. BP Print Group made a 1¾-inch label that was a perfect fit for the top of the box. The chocolate cream cheese nestled between the chocolate cake takes these trifles from delicious to divine!

INGREDIENTS

Yields approximately 18 mini trifles

  • 1 recipe Hershey’s chocolate cake,
    or your favorite chocolate cake recipe
CHOCOLATE CREAM-CHEESE LAYER
  • 2½ cups confectioners’ sugar
  • 2 Tbsp cocoa powder
  • 8 oz (225-g) hard cream cheese
  • 4 oz (110-g) butter
  • 1 tsp vanilla extract
  • ¼ tsp salt
WHIPPED CREAM LAYER
  • 1 8-oz (225-g) container pareve whipping cream
  • 3 Tbsp confectioners’ sugar


PREPARATION

To make the chocolate cream-cheese layer: Beat all ingredients together in an electric mixer. Set aside. 

To make the whipped cream layer: Place pareve whipping cream in the bowl of an electric mixer. Beat until firm and add confectioners’ sugar. Set aside. 

To assemble: Put chocolate cream-cheese frosting in one pastry bag and whipped cream in another. Layer cake, chocolate cream-cheese frosting, cake, and whipped cream in the trifle dishes. Cover and add the label.

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