Down-to-earth pieces that capture nostalgic charm. Shop the summer collection.

Less can be more—find affordable accents to refresh your space. Shop here.

This just in: a new season of Magnolia Table with Joanna Gaines. Learn more.

Magnolia Table Mocha Trifle Cups

Mocha Trifle Cups

byJoanna Gaines
Total 1 hour and 35 minutes
Active 35 mins
Makes 8 servings
TIP: The eggs in this mousse are not cooked. If you’re concerned about the potential for salmonella, use eggs that have been pasteurized in the shell to minimize the risk.
  • One 9-ounce package chocolate wafer cookies or 24 Oreos
  • One 12-ounce package semisweet chocolate chips
  • 1/2 cup sugar
  • 2 tablespoons instant coffee powder
  • Pinch of kosher salt
  • 7 large eggs, separated (see Cook’s Note)
  • 1 teaspoon pure vanilla extract
  • Homemade Whipped Cream (recipe follows) or good-quality store-bought whipped cream
  • 8 to 10 small mint sprigs, for garnish
Homemade Whipped Cream:
  • 1 pint heavy cream
  • 1/4 cup sugar
  • 1 teaspoon pure vanilla extract
  • Pinch of sea salt
  1. Place the cookies in a food processor and pulse until crushed. Set aside.
  2. In a large saucepan, combine the chocolate chips, sugar, coffee powder, salt, and 5 tablespoons water and cook over medium heat until the chocolate is melted and the mixture is smooth, stirring often. Remove the pan from the heat.
  3. Meanwhile, in a large bowl, whisk together the egg yolks and vanilla.
  4. Whisking constantly, add about 1/4 cup of the hot chocolate mixture to the yolks to temper them. Beat with an electric mixer to blend. Pour the remaining chocolate into the bowl and beat until well blended.
  5. In a separate, very clean large bowl, with an electric mixer, beat the egg whites until stiff. Fold them into the chocolate mixture, taking care not to overmix.
  6. Spread half the cookie crumbs in the bottoms of eight 8- to 10-ounce individual serving glasses.
  7. Using half the mousse, evenly divide among the glasses, spooning it on top of the crumbs. Sprinkle the remaining crumbs on top. Divide the remaining mousse among the glasses. Chill in the refrigerator for at least 1 hour and up to 1 day.
  8. Just before serving, top each glass with whipped cream and garnish with a mint sprig.
  1. In a large bowl, combine the cream, sugar, vanilla, and salt. Beat with an electric mixer on high speed until fluffy and the cream holds a soft peak when you pull the beater out of the bowl.
  2. Use at once or store in a covered container in the refrigerator for up to 30 minutes.
    Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.