Instructions

• Start by crushing the 5 Oreo cookies into fine crumbs. You can do this by placing them in a zip-top bag and rolling over them with a rolling pin or using a food processor for a quick solution. Set aside.
• In a microwave-safe bowl, melt the 2 ounces of semi-sweet chocolate. Heat in short increments, stirring in between until smooth. Allow it to cool slightly.
• In a mixing bowl, combine 1 cup of heavy cream and 1 tablespoon of granulated sugar. Using an electric mixer, whip until soft peaks form. Be careful not to over-whip; you want it to remain fluffy.
• In another bowl, combine the 8 ounces of mascarpone cheese, ½ cup granulated sugar, 1 teaspoon vanilla extract, and 2 tablespoons of unsweetened cocoa powder. Mix until smooth and creamy.
• Fold the melted chocolate into the mascarpone mixture until well incorporated. Then, gently fold in the whipped cream, being careful to maintain the light texture.
• In your trifle cups or small glasses, start layering by adding a spoonful of crushed Oreos at the bottom. Follow with a layer of the chocolate mascarpone mixture. Repeat the layers until the cups are filled, finishing with a layer of the mascarpone mixture on top.
• Cover the trifles with plastic wrap and refrigerate for at least 2 hours, allowing the flavors to meld together. Serve chilled, garnished with extra cocoa powder or crushed Oreos if desired.