This triple-chocolate

trifle is nothing less than a showstopper. While it may look difficult to achieve, it’s actually relatively simple to make (& adapt!). It’s a great no-bake dessert for larger celebrations and dinner parties—almost every aspect of this dessert can be made ahead of time, and will only get better as time goes on. This trifle was obviously made for chocolate lovers, but we guarantee even chocolate skeptics won’t be able to resist a bite of this layered treat. If you find yourself in the fridge, spoon in hand, absentmindedly polishing off any leftovers—you’ve been warned.

What makes this chocolate trifle special:
Layers of complementary flavors are what make this trifle really pop: The tahini brings a subtle nutty flavor, while the dark rum adds warmth, and don’t worry—we’ve got chocolate cookies, chocolate pound cake, and chocolate candy in there too to keep it feeling fun and fresh. Unlike a typical chocolate mousse, olive oil is used here in place of cream, further exaggerating the chocolate flavor. We recommend using a higher-quality dark chocolate if you can. Not into trifles? This mousse stands alone as a lovely end-of-meal dessert for smaller gatherings.

Tip: We give you full creative license to use and add your favorite store-bought cookies, chocolate bars, and cake here. This IS triple chocolate after all, so the more the merrier.

How to make the best mousse:
An electric mixer helps speed things along for this recipe, but if you don’t have one, it’s also achievable with a whisk. Whichever method you choose, for the best mousse, you’re going to need to whip your egg whites into stiff peaks. If you aren’t sure you’ve beaten them enough, test them: You should be able to turn the bowl upside down without any mixture falling out. It will take longer by hand, but don’t give up!