We are taking the trifle and we are elevating it, because we are fancier than some jam and sponge. This trifle is made with leftover croisssants, white chocolate mousse and whatever fresh fruit you desire. It's a perfect Christmas treat for those of us having smaller gatherings or just for brekky the next day 😉
Serves 4
White Chocolate Mousse (make ahead)
200g white chocolate
1 1/2 cups cream
Trifle
4 croissants
800g fresh fruit
Mint
Place white chocolate and 1/2 cup of cream in a small heat-proof bowl. Microwave for 30 seconds at a time, stirring in between, until it has all melted. Set aside to cool.
Meanwhile, whip remaining 1 cup of cream to stiff peaks using your stand mixer or electric beaters. Once the white chocolate mixture has cooled, fold the whipped cream into the chocolate, very slowly as to not get rid of any air. Cover and set this aside in the fridge for a few hours to set, or overnight.
I like to serve this dessert in individual cups but you could also serve it in a clear trifle dish.
Cut the croissants into small cubes. Dice the fruit and set aside.
You can put your mousse in a piping bag if you like. Start your first layer of the cup with mousse, followed by croissant and then berries, repeat the process until your dish is full.
Finish the dessert with some fresh mint and voila, a beautiful summer dessert! Bon appetit 😘
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