This dessert is so easy to make and freezes so nicely that there's really no reason you shouldn't be making it. Also, kids and adults alike will both enjoy the creamy texture and visual appeal. The mousse is also quite easy to vary in the ways you present it. The recipe below yields about 15 of these mini trifle cups.
VANILLA MOUSSE
1 8 oz. Rich's whip
1-2 T. confectioner's sugar
1 tsp vanilla extract
In an electric mixer with the whisk attachment, beat the whip until stiff peaks form. Add confectioner's sugar and vanilla extract and beat another 5 seconds until incorporated. Attach a Wilton 1M tip to a piping bag, or slip it through the inside of a gallon-size resealable bag. Add the mousse to the bag.
CHOCOLATE MOUSSE
1 8 oz. Rich's whip
1/2 cup praline paste
4 oz. high quality dark chocolate (the higher the percentage of cacao, the better)
In an electric mixer with the whisk attachment, beat the whip until stiff peaks form. In a separate bowl, melt the chocolate and praline paste in the microwave until smooth. Add to the whip and beat 5 seconds more until incorporated. Attach a Wilton 1M tip to a piping bag, or slip it through the inside of a gallon-size resealable bag. Add the mousse to the bag.
TOPPING
Sprinkles, crushed sandwich cookies, colored sugar crystals, edible pearls, etc.
Pipe vanilla (or chocolate) mousse into trifle cups, starting from the outermost part and working your way inwards and upwards. Repeat with the chocolate (or vanilla) mousse. You may also alternate brown and white, using two layers of each. Top with whatever topping you chose.
TIP: If using the trifle cups pictured above, you can simply put the filled cups back into the plastic box packaging, put that into a Ziploc, and freeze it compactly and efficiently!
NOTE: You can also do a variation of this with a crust on the bottom by doing the following. Pulse half a package of Oreo-style cookies with 2 heaping tablespoons of peanut butter in a food processor until you get crumbs. Press into the cups before adding the other layers.
