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Born from a messy cupcake recipe, these mini trifles are an adorable & easy way to end a delicious dinner!
So, I’m kind of obsessed with berries.
As a child, when we’d visit my Grandmother in Ocala during blackberry season, the best part of the visit was walking down the road to the wild blackberry patch and spending the afternoon picking away. Pricking our fingers, scraping our legs on the thorns. We didn’t care. It was all about those plump, juicy black blobs of perfection. We’d eat them right off the bushes, without a care in the world.
Sadly, there are no blackberry patches near my home, now, so I have to settle for store-bought (I say that like it’s a bad thing)…but they still make an excellent dessert in White Mocha-late Berry Mini Trifles!
This recipe came together on my first day of baking and photographing for the blog. I made a great dark chocolate cupcake recipe, and boned it by overfilling the tins a bit too much, which made for ugly, jagged cupcake edges that had to be trimmed. I was already using whipped cream and berries in the other dessert, so – waste not, want not – the cupcake trimmings became part of that evening’s meal!
I happened to find a package of White Chocolate pudding mix in the pantry, and had fueled myself with Starbucks frappucinos that morning, and thus, the White Mocha-late filling was born! As for the berry purée, I actually left the seeds in this one (surely you can see them!) – there’s something about fighting them with your tongue later on, and being reminded of the yummy dessert you devoured earlier, that makes me smile.
After a dinner of Chicken & Spinach Calzones (which I wish I had photographed – they were amazing), this was probably way too heavy of a dessert…but it went really well with that Zin up there.
White Mocha-late Berry Mini Trifle
A delicious, deconstructed chocolate & berry cake.
- 1 package White Chocolate flavored instant pudding mix
- 1 1/2 cups cold milk
- 1/2 cup cold coffee
- 1 1/2 cups fresh or frozen berries
- 1/4 cup granulated sugar, or more to taste
- 2 tablespoons freshly squeezed lemon juice
- 3 cups sliced berries
- 1/2 cup berry purée
- Crumbled or cubed chocolate cake
- Whipped cream
- Combine milk and coffee (I used Starbucks Mocha Frappucino). Prepare pudding according to package using coffee-milk mixture. Allow to set in fridge.
- Wash and prepare berries, or defrost frozen berries.
- Combine berries, sugar, and lemon juice in a food processor or blender. Using a metal blade, purée for 30 seconds, or until smooth.
- Pour into a sieve set over a bowl. Use a rubber spatula to stir and press the purée through the sieve; discard solids.
- Slice berries into small bites. Combine with berry purée.
- Spoon ¼ of the pudding into each glass.
- Top with desired amount of chocolate cake.
- Pipe whipped cream around inside of glass.
- Spoon berry purée mixture on top of the whipped cream.
- Garnish with a final swirl of whipped cream and a fresh strawberry.
|Amount Per Serving||As Served|
|Calories 305kcal Calories from fat 37|
|% Daily Value|
|Total Fat 4g||6%|
|Saturated Fat 2g||10%|
|Dietary Fiber 5g||20%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|