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Chocolate Mousse Trifle

Here is another Company worthy dessert that will definitely make an impression. I brought this to a gathering, and once agin came home with an empty bowl. Initially I was going to make this into mini shot glass parfaits, but time was not on my side so I went with a plan B, and I’m glad I did. It looked amazing, and tasted even better.

Chocolate Mousse:

  • 6 small avocados, skinned, seeded
  • 1 c vegan dark chocolate chips, melted
  • 2 tbsp raw cacao
  • 6 tbsp maple syrup
  • 6 tbsp Almond Milk, unsweetened, vanilla
  • 2 tbsp vanilla extract
  • pinch of Himalayan salt

Combine all ingredients into food processor. Blitz until ingredients are well blended. Scrape down sides as needed. Taste for sweetness and adjust as needed.

  • Whipped coconut cream
  • 4-5 oz. raspberries
  • 1/4 c mini dark chocolate chips, vegan
  • 1/4 c almonds, sliced

Layer Chocolate Mousse in the bottom of a trifle bowl.

Layer with the whipped coconut cream.

Note: To make whipped coconut Cream, chill two cans of Coconut cream overnight. Open cans of coconut cream and scoop out the cream that has risen to the top. Whip coconut cream until light and fluffy with a mixer. You can use the remaining part of the coconut cream for smoothies.

Arrange the raspberries around the edge of the trifle bowl on top of the whipped coconut cream.

Sprinkle the mini chocolate chips into the center of the trifle. Sprinkle the sliced almonds on top of the mini chocolate chips. Chill for at least on hour.

Serve. Eat. Enjoy.

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