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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


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!


Yields approximately 18 mini trifles

  • 1 recipe Hershey’s chocolate cake,
    or your favorite chocolate cake recipe
  • 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
  • 1 8-oz (225-g) container pareve whipping cream
  • 3 Tbsp confectioners’ sugar


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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