So, it was back into the kitchen with us.
Chocolate is always a favorite of Peef, who is (I do not lie) one of the biggest chocolate addicts I have ever met in my life. He came from a long line of chocolate addicts, and his obsession has rubbed off on me a little bit over the last 14 years.
Of course, that coffee craving still wasn't letting up. So, I reached for one of my favorite dessert solutions: Kahlua.
I also reached for the recipe for a great buttery chocolate pound cake recipe that one of our colleagues over at the Butter Blog created.
Layering Kahlua-soaked pound cake with an easy homemade chocolate mousse and topping with a bit of whipped cream was a pretty great idea, if I do say so myself.
And yeah -- we put them in jars. Don't laugh. It's not because we've fallen down the hopeless hipster hole. It's actually a pretty smart idea.
Putting them in mason jars not only makes them cute and transportable, but it also creates the perfect portion sizes -- so you won't be tempted to eat the whole friggin' trifle...
Which you'll probably want to do. I mean, just look at it.
It is, in fact, a perfect treat to serve as the finale for your next casual summer cookout or dinner party. And since the components can be made ahead, you’ll be left with plenty of free time to attend to other important details....Like grilling up the perfect steak. Or searing that eggplant until it's absolutely tender.