“Three Chocolates” - recipes with photos and step-by-step execution

Prepared by: Galina.budanova

11/10/2019 Cooking time: 4 hours 0 minutes

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“Three Chocolates” is an exquisite mousse dessert. I didn’t take it upon myself to prepare it for a long time, but it turned out that preparing it is not so difficult, I’ll tell you how.

The history of the Three Chocolates cake

This cake dates back to the advent of mousse desserts. This happened at the very end of the nineteenth century in France. However, the mousse was originally prepared from egg whites and was more similar to the pudding popular in Europe. And in 1970, for the first time, as a confectionery experiment, it was made from white chocolate. The result was stunning. Both the consistency of the dessert and its taste amazed lovers of gourmet desserts.

A little later, confectioners began to combine different types of mousse in one confectionery product. This is how a sponge cake appeared, combining milk, dark and white chocolate. Over time, it was supplemented with new ingredients, but its chocolate base remained unchanged.

Today we will be able to prepare different types of this dessert and step by step we will go through all the stages of its preparation. Along with the description, I offer you photos and videos.

How to make the best portioned desserts

Everything you need to quickly prepare beautiful and delicious portioned desserts - chocolate, ready-made mixtures for creams and desserts - you can buy in the La Conditerra .

And an excellent presentation of sweets will be provided by a plastic dessert cup, which can be easily purchased on the website laconditerra.com. Here you will find plastic cups for desserts TM Polo Plast of various colors, volumes, configurations, transparent, with or without lids.

Delivery is available throughout Ukraine, and pickup is available in Kyiv.

Curd cake “Three chocolates”

Let's start with this cake, as it is somewhat simpler to prepare. First of all, I suggest preparing a mold with a diameter of 20-21 cm. To do this, you need to wrap its bottom with baking paper, but you do not need to cover the sides.

Will need

For the crust

egg - 2 pcs
granulated sugar - 100 gr
vanilla sugar - 5 g
butter - 70 g
flour - 40 gr
cocoa - 20 g
salt - a pinch

Cream

cottage cheese 5-15% – 750 gr
vanilla sugar - 20 g
sour cream 25-30% - 300 g
granulated sugar - 100 gr

Interlayers

black, milk, white chocolate - 100 g each
gelatin - 4 g each
boiled water - 40 ml

Decor

chocolate 50 grams of each type

Preparation

Sift the flour and combine it with cocoa, add salt.
Break the eggs into a bowl, add granulated sugar and vanilla sugar, beat with a mixer to form a light, fluffy mass.
Add melted and cooled butter and stir.
Combine the mixture with the flour and cocoa mixture in two additions and mix with a wooden spatula.
Place the dough into the mold.
Bake at 160 degrees without convection for 25 minutes. The baked cake should remain in shape for about half an hour.
When the cake has cooled completely, cut off the top part and level it.
Place the baked goods on a dish, place a cooking ring on it, line the sides with acetate film and secure it.
Pour boiled water into three containers. Add gelatin to each and mix thoroughly.
In a bowl, combine cottage cheese with sour cream, sugar and add vanilla sugar. Beat with a blender until smooth.
Separate the third part from the mass. It is better to do this on scales so that the parts are the same.
Melt dark chocolate in a water bath.
Warm up one portion of the swollen gelatin. Add chocolate to the separated cream along with gelatin and mix.
Pour the resulting mixture onto the cake, filling the space between the cake and the pan.
Place the dish in the freezer.
Melt milk chocolate.
Warm up the gelatin.
Combine chocolate with half of the remaining curd cream and gelatin. Mix.
Pour the cream onto the frozen layer and put it in the freezer again.
Melt white chocolate in a water bath and heat a portion of gelatin.
Combine a third of the curd cream with chocolate and gelatin and mix.
Place the resulting filling behind the frozen second layer of the cake.
Place the cake in the refrigerator for about three hours until completely set.
We are preparing the decor. We spread the paper and apply hot black, milk and white chocolate on it alternately, running a spatula over it, giving it a stretched feather shape.
Place the resulting decor in the refrigerator to harden.
Remove the cake from the ring and place it on a plate.
Brush the edges of the chocolate feathers with warm chocolate and attach it to the edge of the cake, alternating in color.

Three chocolate cake based on curd cream can be prepared without baking. In this case, there is no sponge cake, but the dessert still tastes wonderful.

Classic recipe for “Three Chocolates” cake

The peculiarity of this cake is that it consists of three multi-colored layers, so many children like it.

Ingredients for three layers of mousse:

white, black and milk chocolate bars - 150 g each;
450 ml of heavy cream – more than 30%;
food gelatin – 30 g;
150 grams of butter.

For the biscuit:

chicken eggs - 4 pieces;
one and a half cups of flour;
a glass of sugar;
two spoons of cocoa powder;
11 grams of baking powder.

Cooking method

This delicious, delicate cake is not difficult to prepare, but it will take a lot of time.
During the baking process, follow the step-by-step recipe for the “Three Chocolates” cake:
First you need to prepare the sponge cake, as it will be the base for the cake. To do this, beat the eggs with sugar until a thick foam forms. Gradually add sifted flour, cocoa and baking powder, beat well again to obtain a homogeneous mass without lumps.
Pour the dough into a mold, cover it with parchment paper, bake at 180 degrees for 30 minutes.
Remove the chocolate cake from the mold, cut out a circle, slightly smaller than the round removable cake pan.
Place the cake in the mold and start preparing the first layer of our three-layer dessert - dark chocolate mousse.
Dissolve 10 g gelatin in 3 tbsp. l. hot water and leave to swell for a while.
Break the black chocolate bar into small pieces and melt in a water bath. When the chocolate has already melted well, add 50 g of butter to it and stir. Then combine the chocolate-butter mass with gelatin, previously strained through a sieve.
Take 1/3 of the cream from its total mass - 150 ml, and beat well with a mixer until a thick, fluffy mass is formed. Combine the whipped cream with the chocolate-gelatin mixture and mix everything thoroughly.
In a springform pan from the inside, where the sponge cake already lies, carefully place a transparent thick film around the sides so that it protrudes upward by 7-10 cm. Pour the dark chocolate mousse on top of the sponge cake layer and smooth it with a spatula. Place the mold in the refrigerator to harden.
At this stage of the Three Chocolates cake recipe, step by step you should prepare milk chocolate mousse in exactly the same way. Pour the milk chocolate mousse over the first layer. Place in the refrigerator again.
Now prepare the white chocolate mousse, place the milk chocolate on top, and smooth with a spatula. Let the cake set in the refrigerator for a couple of hours, remove from the mold and carefully place on a plate. Decorate the top of the festive dessert at your discretion; chocolate flowers or butterflies are suitable as decorative elements.

This simple recipe for “Three Chocolates” cake with photos should be in every housewife’s cookbook.

With tangerines

Trifles in cups, the recipes of which allow you to include tangerines, have a rich citrus aroma and taste. Thanks to the delicate chocolate mousse and light sponge cake, the treat will be quite juicy and appetizing. The nutritional value per 100 g serving reaches approximately 257 kcal.

Trifle with the addition of tangerines should be prepared from the products listed in the following list:

white chocolate – 100 g;
gelatin – 5 g;
liqueur – 10 g;
tangerine – 480 g;
butter – 15 g;
premium wheat flour – 20 g;
almond flour – 20 g;
pectin – 7 g;
granulated sugar – 60 g + 115 g;
cream – 180 g;
eggs – 110 g.

To make the mousse, it is recommended to use cream with a fat content of at least 33% and a white milk chocolate bar. When making tangerine confit, it is recommended to use citrus pectin. If it is not available, you can use apple juice, but its volume should be increased by 1.5 times. The proportions of ingredients are designed to make 4 servings of dessert.

The products described above, if the following points are followed, will allow you to create a delicate dessert based on tangerines:

Eggs must be combined with 60 g of granulated sugar, then beat the products with a mixer into a fluffy light mass.
Next, sift the 2 types of flour, add an egg and stir gently. Afterwards, you need to add the melted and cooled butter to the food, stirring everything again.
Then you will need to cover the baking sheet with parchment, then pour the dough no more than 1 cm thick onto its surface. Bake the base in an oven preheated to 170 ℃ for 15 minutes.
To create confit, you need to peel and pit 2 tangerines, then grind the ingredient to a puree using a blender.
Of 115 g of granulated sugar, 15 g must be mixed with pectin, then add tangerine puree and the remaining 100 g of sugar, stirring well and boiling the components over low heat for 10 minutes. At the end of the time, the finished confit will need to be cooled.
The preparation of the mousse is based on soaking gelatin in cold water according to the instructions indicated on its packaging, followed by adding 80 g of cream and chocolate. All products must be thoroughly blended with a blender.
At this stage, add tangerine juice from the remaining citrus fruits to the mousse mixture, blend everything again with a blender and cool to 35 ℃.
The remaining 100 g of cream will need to be whipped and gently mixed with the chocolate mass.
Having cut the biscuit circles of a suitable size, in serving glasses you need to assemble the trifles in layers in the following sequence: sponge cake, confit, mousse, sponge cake, confit, mousse.

Step-by-step recipe for “Three Chocolates” mousse cake

Do you want to pleasantly surprise and please your family and friends? Prepare the “Three Chocolates” cake using a step-by-step recipe with photos.

You will need the following ingredients:

For the biscuit:

two eggs;
sugar – 1/3 of a glass;
2/3 cup flour;
ground almonds – 4 tbsp;
a tablespoon of cocoa powder;
a spoonful of baking powder.

For impregnation, use 70 ml of liqueur.

For mousses:

black, milk and white chocolate bars - 100 g each;
540 ml of heavy cream - 180 ml for each type of mousse;
18 g gelatin;
150 ml of cream liqueur - 50 ml for each mousse layer;
75 g butter - 25 for each type of mousse.

Using this recipe for Three Chocolates Mousse Cake, prepare the dessert as follows:

Place eggs and sugar in a bowl and beat with a mixer into a thick white foam. Then carefully add the sifted flour mixed with baking powder and ground almonds, stir with a whisk so that the mass is free of lumps.
Pour the prepared dough into a removable pan, greased with oil, place in the oven and bake until done, an average of 15-20 minutes. When the cake has cooled, trim the edges a little so that it is slightly smaller than the shape. You don’t have to cut the sponge cake, leaving it like that, however, according to the classic Three Chocolates cake recipe, the cake layer should be completely hidden under the mousse.
Soak the finished biscuit base for the cake well in the liqueur so that it becomes moist, and place it in the freezer for half an hour.
At this stage of the Three Chocolates cake recipe at home, you need to prepare the mousse. The sequence of adding components for each mousse layer, regardless of its color, is the same.
Soak gelatin in 2 tbsp. l. warm water or milk, 15 minutes is enough for swelling.
Chop the chocolate bar, place it in a heat-resistant container and place in a water bath. Add butter to the melted chocolate, stir and remove from heat. Once the chocolate-butter mixture has cooled slightly, add liqueur to it.
Strain the gelatin, divide it into three equal parts, heat one of them, and its temperature should not reach 60 degrees, since in this state it loses its properties. Combine gelatin with chocolate mass and stir.
Whip the third part of the cream into a dense thick mass, combine with the chocolate-butter mixture, and mix with a spoon. Remove the sponge pan from the freezer and spoon the mousse on top. After this, put the mold with the first layer in the refrigerator so that it hardens a little.
Prepare milk and white chocolate mousse using exactly the same method.

Recipe 1: trifle at home (step-by-step photos)

The dessert is very easy to prepare; it will be ready when guests arrive in 15 minutes. And thanks to the interchangeability of ingredients, you will get a completely new dish every time.

For dessert:

Chocolate sponge cake – 200 g
Cream cheese – 100 g
Cream 33% – 100 ml
Sugar - 50 g
Potato starch – 1 teaspoon
Frozen strawberries – 200 g

For decoration:

Strawberries, currants, raspberries – 100 g
Basil leaves – 3 sprigs

Before preparing the trifles, place all the ingredients on the table, this is very convenient. Strawberries can be taken either fresh or frozen. Cherries, currants or raspberries, all berries with bright color and taste, would also be great in the dessert. I used the remains of a chocolate Easter cake as a sponge layer; you can also use any cookies or pieces of cake leftover after making the cake.

Let's start preparing the trifle. We start the recipe with photos by making strawberry confiture. Place the sugar and strawberries, along with the juice released after defrosting, into a small saucepan with a thick bottom and heat until boiling.

Let the strawberries simmer for 2 minutes over low heat and puree them with an immersion blender.

Dissolve starch in 1 tablespoon of water and pour it into a saucepan. Boil the contents and cook for 2-3 minutes until thickened, stirring constantly. Remove from heat and cool.

Cut the biscuit into slices 1 cm thick and use a glass to cut out circles of the size we need. We have dessert for three, three glasses, so we will need six sponge cake slices.

We continue to prepare the trifle dessert. The recipe for this dish calls for butter cream, which we will prepare from mascarpone and heavy cream. Pour the cream into a whipping bowl and beat at medium speed for 2-3 minutes until stiff peaks form.

Add the buttercream to the cream and mix at low speed with a blender until smooth.

We transfer the trifle cream into a culinary envelope so that our assembled dessert looks more neat.

Place a circle of chocolate biscuit on the bottom of the glasses in which the trifle will be served.

Pour two tablespoons of cooled strawberry jam on top.

We spread the cream from the culinary envelope onto the berry confiture.

Then we repeat all the layers from the beginning: sponge cake - jam - whipped cream.

Place the dessert molds in the refrigerator to cool for 2-3 hours. During this time, the confiture and cream will stabilize and thicken slightly.

We decorate the dessert with black currants, fresh raspberries, strawberries and kiwi pieces on top. We use fresh herbs - mint or basil. You can also sprinkle it with chocolate, white or black.

Three Chocolates Cake with Cookie Base

It is not always possible to bake biscuits, and sometimes because of the heat you don’t want to do anything with the oven. For this case, there is a version of the “Three Chocolates” cake with a cookie base.

For the base you will need:

150 g shortbread cookies;
100 g butter;
cinnamon to taste.

Cooking method

Grind the cookies in a processor, add cinnamon and butter.
Place the resulting mixture tightly on the bottom of the dish and cool well.
Place three layers of mousse prepared according to the previous recipe on the frozen base.
This will be the most successful choice for the warm season.
Cool all layers and decorate with seasonal fruits.

Recipe 4: homemade dietary trifle with strawberries

biscuit – 100 g
strawberries - 8-10 pcs.
orange – 1/2 pcs.
lime - a small piece
mint – 5-6 leaves
yogurt – 100 g
any sweetener - to taste.

The biscuit needs to be crumbled into fine crumbs. This is difficult to do when the sponge cake is fresh and soft. Therefore, you need to dry it either in the microwave or in the oven. It is more convenient to do this with diced baked goods.

Wash mint, strawberries and citruses and dry with a towel.

Cut berries, mint and orange into pieces. Mix yogurt with lime juice and sweetener to taste.

We begin to collect the trifle. First, pour 1 spoon of biscuit crumbs into the bottom of the glass.

Then we alternate the layers in the following order: a spoonful of yogurt, an orange, another biscuit, yogurt, mint and strawberries. Decorate with berries and fragrant mint leaves and serve immediately.

Three Chocolate Cake - a recipe for those prepared

Chocolate – 100 grams (cake)
Butter - 100 grams (cake)
Sugar - 150 grams (100 grams for proteins, 50 for butter)
Egg - 4 pieces (cake)
Flour - 100 grams (cake)
Cream - 100 grams (cake)
Liqueur - 2-3 tbsp. spoons (for soaking)
Vanilla extract - 1 teaspoon (cake)
Cream - 300 Milliliters (first layer)
Butter - 30 grams (first layer)
Dark chocolate – 200 grams (first layer)
Gelatin – 6 grams (first layer)
Milk - 60 Milliliters (first layer)
Liqueur - 2 tbsp. spoons (first layer)
Cream - 300 Milliliters (second layer)
Milk chocolate – 200 grams (second layer)
Butter - 30 grams (second layer)
Gelatin – 8 grams (second layer)
Milk - 60 Milliliters (second layer)
Liqueur - 2 tbsp. spoons (second layer)
Cream - 300 Milliliters (third layer)
White chocolate – 200 grams (third layer)
Butter - 30 grams (third layer)
Gelatin – 10 grams (third layer)
Milk - 60 Milliliters (third layer)
Liqueur - 2 tbsp. spoons (third layer)
Chocolate – 80 grams (glaze)
Butter - 40 grams (glaze)

Number of servings: 8-10

Cooking method

First you need to bake the cake crust. To do this, melt 100 g of chocolate in a water bath.
Let it cool a little. Beat butter with sugar. The mass should turn out creamy.
Pour the melted chocolate into the butter mixture. Combine with a whisk. Separate the yolks from the whites. Beat the yolks with the chocolate-butter mixture and the whites until stiff peaks form; add sugar while doing so.
Add sifted flour. Add the beaten egg whites and gently fold the dough with a spatula. Add vanilla extract. The biscuit dough is ready, light and airy, very fragrant.
Grease the mold with butter and sprinkle with flour. Lay out the dough, smooth it out and bake at 160 degrees until done, about half an hour.
Leave the finished cake to cool overnight, covered with a towel. For soaking, use cream and liqueur to taste. Place the cake in the freezer.
Soak gelatin in milk, add liqueur, heat in a water bath (see instructions on the gelatin package!).
I soaked my gelatin for 10 minutes, then heated it until it dissolved. Melt butter and chocolate. Pour in warm milk with gelatin, stir.
Whip the cream. Combine both masses and mix gently. The first dark chocolate layer is ready.
Pour onto the crust, smooth it out and put it in the refrigerator for 2-3 hours (until it hardens!). For the second layer, the process is similar: dissolve gelatin in milk, add liqueur. Melted milk chocolate with butter.
Whip the cream. Pour in gelatin and chocolate, stir. Combine whipped cream with chocolate. Mix thoroughly but gently.
Pour the second layer on top of the first and return to the refrigerator. Prepare the third layer in the same way. Melt white chocolate with butter, dissolve gelatin in milk with liqueur, whip cream.
Combine cream, gelatin and chocolate. Stir gently with a spatula. We lay out the third layer only after the second has completely hardened. Place in the refrigerator again.
Melt a bar of dark chocolate for the glaze, you can add a piece of butter, I didn’t add it, the glaze turned out great. The chocolate needs to cool a little, but be careful not to thicken it. Carefully run a knife along the edge of the cake, free it from the ring.
Decorate the edge of the cake with frosting. Garnish with any seasonal fruits and the cake is ready! Help yourself!

Trifle Snickers

Trifle Snickers is a delicious modern interpretation of an old recipe. Those with a sweet tooth will surely love the fact that the unusual dessert tastes like everyone’s favorite treat with peanuts.

The main highlight of this homemade recipe is the soaking syrup and caramel. Both the cream and the sponge cake are prepared in the same way as in the previous recipe. Therefore, we will describe the preparation of only syrup and caramel. For the syrup we need:

cognac – 1 tbsp. l.;
100 gr. water;
100 gr. Sahara.

Syrup is not mandatory, but a desirable detail. It will make the dessert even more tender and sweet. But if you want to cut down on calories, you can do without syrup.

Pour sugar and fill it with warm water. Place on the lowest heat. Stirring constantly, bring to a boil.
Once you are sure that the sugar has completely dissolved, turn off the heat, pour the syrup into a container and put it in a cool place.
Only when the syrup has cooled completely, add cognac and close the soaked saucepan with a lid.

Cooking caramel

While the syrup is cooling - it should be cold - prepare the caramel. Prepare the products:

150 gr. Sahara;
50 gr. butter with a fat content of 82%;
100 gr. cream.

Please note that it is better to cook caramel in a saucepan with a thick bottom. This is necessary so that the sugar mass does not burn and does not become bitter.

Combine sugar and water and place on low heat. Until the mixture carmelizes, stir constantly. You can determine the degree of readiness by color - it should be brownish. Turn off the fire. Heat the cream until hot and add to the saucepan. Stir and add oil

Carefully, so as not to burn yourself, beat the mixture with a mixer at low speed until the ingredients are completely combined. Cook for no more than 5 minutes over low heat, stirring all the time so that the caramel does not burn.

Caramel is ready! And the last step is preparing the nut ganache, which will give the Snickers flavor.

Lightly fry peanuts (100 g). Mix it with chocolate (300 gr.) and cream (80 gr.). Keep on medium heat for a couple of minutes.
Once the chocolate has completely melted, stir and cool.

All that remains is to layer the cream, sponge cake soaked in syrup and caramel into the bowls. Chocolate-nut ganache can be laid out either as a top layer or placed between layers.

Three chocolate dessert

milk 150 grams
heavy cream 500 grams
sugar50grams
gelatin12grams
milk chocolate 50 grams
white chocolate50grams
white chocolate50grams
egg yolks4 pieces

Cooking method

Soak the gelatin in a small amount of cold water to swell.
Let's prepare Agles cream: grind the egg yolks with more than half the sugar.
Combine milk and 150 grams of cream in a heatproof bowl. Add the remaining sugar and heat in a steam bath. Pour half the mixture into the egg mixture and mix well with a whisk. Return to the bowl with the remaining milk and heat until slightly thickened (84 degrees)! Do not bring to a boil so that the mixture does not curdle!
Remove the cream from the steam bath and add the swollen gelatin. Dissolve it in the hot cream until completely dissolved.
Divide the mixture into three equal parts and add black, milk and white chocolate to each of them!
Whip the remaining cream to stiff peaks and put it in the refrigerator.
In an ice bath, cool the mixture with dark chocolate to 27 degrees and add 1/3 of the whipped cream. Gently mix with a whisk from bottom to top, as if enriching the mousse with oxygen from the whipped cream! Using a piping bag, fill the glasses with the first layer of dessert. Place in the refrigerator until the layer sets and hardens slightly.
The next layer is milk chocolate! Mix half of the remaining whipped cream into the cooled cream and fill the glasses using a piping bag. Put it in the refrigerator again for 10 minutes to harden the next layer!
We do the same procedure with the remaining white chocolate, adding the remaining cream to the cream. Place in the refrigerator until the dessert is completely frozen for 2 hours.
We decorate the dessert at our own discretion: fresh berries are perfect in summer, and canned berries or pieces of fruit jelly are perfect in winter! Let's serve dessert!

Cooking tips and tricks

The whites are whipped separately for fluffiness.
In addition to detailed cooking technology, which can be found in Andy Chef, you must adhere to the following recommendations:

for fluffiness, beat the whites separately, adding a little salt;
Before cutting, the knife is dipped in boiling water and wiped with a waffle towel so that all layers of the cake are clearly visible;
the last layer should be 3 mm smaller than the biscuit so that the culinary product is smooth and beautiful;
gelatin can be replaced with agar-agar;
The mousse layers should not be frozen, otherwise they will disintegrate when slicing due to poor connection.

Delicate “Three Chocolates” cake with mascarpone cheese

Making a delicious and delicate cake at home is not at all difficult. To do this, just bake a chocolate sponge cake and add mascarpone cream. For the biscuit you will need:

dark chocolate – 210 grams;
flour – 150 grams;
chicken eggs - 4 pieces;
butter or margarine – 200 grams;
granulated sugar – 160 grams;
baking powder - 1 teaspoon.

Cooking method

Using the microwave, melt the butter and chopped chocolate. Then let the mixture cool slightly. You need to add baking powder to the sifted wheat flour.
Beat the eggs and granulated sugar with a mixer set to maximum speed for about 10 minutes until fluffy. Next, set the speed mode to medium, pour in the chocolate-butter mixture.
Reduce the speed to minimum, sift the flour and add it, but do it gradually. Turn on the oven and preheat to 185 degrees. Pour the prepared substance into a baking dish and bake for 20 minutes.
Chocolate lovers will love this recipe for making chocolate mascarpone cream.
Take 200 grams of chilled cream and place in a bowl, add 160 grams of sugar and beat well to form a creamy consistency.
Place 300 grams of mascarpone cheese on a plate and gradually add whipped cream, mix, divide into three parts.
Pour 100 grams of pre-melted white chocolate into one part of the cream and beat well until smooth.
Add dissolved gelatin (5 g) and put the cream on the sponge cake, cool.
The process described for the cream soufflé must be repeated two more times with other colors of chocolate to obtain different colors of soufflé.
Assemble the product, cooling each layer, and decorate with fruits and nuts.

Recipe 3, step by step: trifle with cherries and cheese

Trifle is a traditional English dessert made from pieces of sponge cake soaked in alcohol, cream or coffee, with fresh fruit and whipped cream. We traditionally place the trifle with cherries and cream cheese in layers in transparent bowls so that the layers can be deflated.

Fresh cherries – 100 g
Fresh raspberries - 20 g
Oatmeal cookies (or biscuit) - 100 g
Mascarpone cheese (or any cream cheese) - 150 g
Heavy cream (22-33%) - 100 g
Powdered sugar - 50 g (2 tbsp.)
Brewed coffee - 100 g

How to make trifle with cherries and cream cheese: mix mascarpone, cream and powdered sugar, beat with a fork or whisk until smooth. If you are making trifle for a large group, you can use a food processor or blender.

The result should be an airy, creamy mass, similar in consistency to whipped cream.

Peel the cherries and cut them into pieces. If you have a large bowl, you don’t have to cut it.

Crumble oatmeal cookies into transparent bowls or glasses. You can use biscuit cookies instead or bake a special biscuit. Gently pour the coffee over the cookies until they are soaked and soft.

Top with prepared cherries and a couple of raspberries for a variety of flavors.

Carefully spoon some of the cream onto the berries using a spoon (or using a cooking envelope)

Repeat layers as many times as the height of the bowl allows.

Garnish the cherry and cream cheese trifle with berries or mint. And enjoy!

Three chocolate cake recipe with nuts

Ingredients

200 g each of milk, dark and white chocolate;
Amaretto liqueur - 50 ml;
15 g gelatin;
cocoa powder – 50 g;
6 yolks;
60 g plums. oils;
walnuts and pine nuts – 20 g each;
450 ml heavy cream;
150 g ready-made biscuit base.

Cooking method

Grind the finished biscuit base on a coarse grater. Add cocoa, chopped nuts and liqueur to the crumbs. Mix. Grease the springform pan and place the biscuit and nut crumbs into it, compacting it lightly.
Now prepare three chocolate layers. For each, take 5 g of gelatin, 2 bars of white, dark or white chocolate, 150 ml of whipped cream and 20 g of butter. Dissolve chocolate in a water bath, add butter, yolks and swollen gelatin. Stir and cool. Add whipped cream and mix gently.
Pour the milk mousse onto the sponge layer and leave it in the cold until it sets. The next layer is white mousse, and then dark chocolate mousse. Refrigerate until completely frozen.

Berry

Trifles in cups, recipes for which can be supplemented with fresh berries, are suitable for buffets and romantic dinners. If you remove alcohol from the dessert, the treat can be prepared for a children's celebration. To simplify the cooking process, it is recommended to use ready-made sponge cakes. As a result, it will take no more than 10 minutes to create a dish.

Berry trifle in cups is prepared from the products shown in the following list:

biscuit – 100 g;
liqueur – 25 ml;
nuts – 50 g;
granulated sugar – 75 g;
cream – 150 ml;
curd cheese – 200 g;
berries – 200 g.

As berries you can use not only strawberries, but also cherries, raspberries, blueberries and other berries. It all depends on personal taste preferences. To top the dessert, you can use walnuts, almonds or hazelnuts. The above ingredients will be enough to make 2 servings.

The process of creating a berry trifle with your own hands is described in the following steps:

Strawberries in the amount of ½ part should be combined with liqueur, then add 50 g of granulated sugar and stir, heating the components until the bulk component is completely dissolved and cooling.
You will need to beat the cream with 25 g of granulated sugar, then add the cream cheese to the ingredients and beat everything again.
The biscuit needs to be cut into cubes, then put it on the bottom of the glasses.
Then you need to add strawberry syrup and berries on top.
At this stage you will need to add a layer of curd cheese, then again fresh berries and curd cheese.
At the end, sprinkle everything with finely chopped nuts, cool the dessert and serve.

Cheese cake

Basic cream:

A pack of soft cheese like Philadelphia.
Sugar - half a glass.
Cow's milk - 150 grams.
A packet of gelatin.
A tablespoon of plain water.
Liqueur – 120 grams.

Mousse:

Half a bar of dark, white or milk chocolate.
465 grams of soft cheese mass.
315 grams of cream, the fat content of which is at least 33–40%.
9 grams of gelatin crystals.

Place a store-bought roll, preferably a dark one, on the bottom as a base.

First of all, let's prepare the bulk:

Fill the gelatin with water. Let it swell. After this, place the bowl with it in a water bath, melt it, not bringing it to 100 degrees.
Beat the cheese and sugar separately for three minutes, pour in the milk and beat well again.
Mix gelatin into this mixture.

Preparing the mousse:

Whip the cream until the mass is strong and stable.
Pre-soak the gelatin, let it swell and melt.
Mix it with cream and cheese mixture.
The resulting mixture must be divided into three approximately equal parts.
Pour a different type of melted chocolate and liqueur into each of them.

Also divide the main mass into three portions and mix with parts of chocolate of different shades.

Let's start collecting dessert:

Take a springform cake pan with a diameter of approximately 24-26 centimeters.
The bottom can be lined with cling film, then it will be easier to carefully remove the cake from the mold.
The first layer is a store-bought sponge cake. Cut it to the diameter of the bottom.
Then pour in the first layer of mousse - bitter. Refrigerate for about one hour.
The second layer - milk - pour on top of the bitter one and slightly level it.
The last one is white chocolate mousse.

You can top the dessert with chocolate shavings, cocoa topping, or whipped cream using a variety of piping bag tips. After 3-4 hours in the refrigerator, you can serve the delicacy to the table.

Cake “Three Chocolates” recipe with cherries

Ingredients

Biscuit base

cherry – 300 g;
eggs – 4 pcs.;
vanillin;
dark chocolate – 2 bars;
cocoa – 5 g;
drain butter - half a pack;
sugar – 30 g.

Middle layer

granulated sugar – 30 g;
heavy cream – 350 ml;
cocoa – 50 g;
milk chocolate – 2 bars;
drinking water - half a glass.

Upper layer

ice water – 30 ml;
heavy cream – 350 ml;
gelatin – 30 g;
white chocolate - one and a half bars.

Cooking method

Place the broken chocolate in a bowl and melt it in a water bath. Then add cocoa and butter. Mix well and cool. Separately, beat the yolks with vanilla. Add them to the chocolate-butter mixture and stir until smooth.
Beat the whites with sugar into a thick foam. Add to the chocolate mixture and mix carefully so that the whites do not lose volume. Pour the dough into a springform pan and bake at 180 C for half an hour.
To prepare the middle layer, melt the chocolate and mix it with cocoa diluted in water. Whip the cream, adding sugar little by little, until soft peaks form. Combine both mixtures and mix.
Wash the cherries, remove the pits and cut each berry in half. Place them on the cooled biscuit in an even layer. Pour the milk chocolate mixture on top, level it and remove the cold until it hardens completely. Place halves of berries on the frozen layer.
Fill the gelatin with ice water and leave for ten minutes. Pour 100 ml of cream into a small saucepan and bring to a boil. Combine with white chocolate and swollen gelatin. Whip the remaining cream to soft peaks and add to the chocolate mass. Mix and place on top of the previous layer. Let it harden.

Recipe 2: banana trifle in cups (with photo)

Everyone on a diet constantly wants to eat something tasty. A diet is not a reason to deny yourself pleasure, because dessert can be made low-calorie and tasty. For example, the dessert that I want to offer contains no more than 170 kcal instead of the usual 300-400.

Of course, it is less sweet, but despite this it is very uplifting and gives energy thanks to cottage cheese, banana, and the sweet aromas of vanilla and chocolate. This curd dessert is very tasty and light, besides, it contains a lot of protein, potassium, a small amount of carbohydrates and a very, very small amount of fat. In my opinion - the perfect dessert!

Bananas 1 pc.
Vanilla sugar 2 tsp.
Condensed milk 40 g
Lemon syrup 20 ml
Cottage cheese 180 g
Black chocolate 10 g

Prepare the necessary ingredients: low-fat cottage cheese, a small banana, lemon syrup, vanilla sugar, condensed milk with cocoa (sold in stores) and a little dark chocolate.

Mix cottage cheese and vanilla sugar.

Cut the bananas into pieces and mix with lemon syrup.

We collect the trifle in glasses or bowls: the bottom layer is bananas.

Then - cottage cheese! Then condensed milk with cocoa and bananas again.

The last layer is the rest of the cottage cheese! Decorate the dessert with dark chocolate shavings and cool in the refrigerator for 30 minutes. Bon appetit!

Mirror glaze for the “Three Chocolates” cake

The cake coating prepared according to this recipe turns out to be quite dense, smooth and shiny.

Ingredients:

white chocolate (you can add food coloring) – one and a half standard bars;
150 ml glucose syrup;
sugar – 150 grams;
condensed milk – 100 ml;
12 grams of gelatin, diluted in 60 ml of water;
75 ml water.

Prepare the mirror glaze as follows:

Combine glucose syrup and sugar in a saucepan, put on fire and boil.
Boil for a couple of minutes, remove the container from the stove and cool this mixture.
Add diluted gelatin and condensed milk to the cold syrup.
At this stage, if you want to make colored glaze, you need to add food coloring.
Break the chocolate bar into pieces, melt in a water bath and add to the syrup. Beat the whole mixture thoroughly with a mixer and place in the refrigerator overnight.
The next day, heat the glaze in the microwave or in a water bath to 30 degrees and cover the cake with it.

These are the most suitable glaze options that go best with this cake.