Mocha Chocolate Trifle Mousse
OMG! Cannot even express to you how incredible this dessert is!! No time for dieting now gang! You’re gonna win some fans over with this one! Who doesn’t like chocolate, strawberries, and Kahlua? This is very easy and quick to make too and so so good! Was a big hit at the potluck!
Tools: Kitchen Aid Mixer or regular mixer, Pampered Chef measuring bowls (they sure do come in handy to put ingredients in to save time), Pampered Chef glass Trifle Bowl. If you don’t have one you can do half this recipe and make it in a springform pan and keep it in the frig overnight to set up even more like a cake.) I’ve made this dessert both in a springform pan and as in my Pampered Chef Trifle bowl.
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Ingredients
- in When using a Spring Form Pan cut the ingredientsHalf –
- 4cups Cups cold heavy cream2for half recipe
- oz 8packages mascarpone cheese2, 12for half
- 1cup organic or powdered Stevia from Sugar In The RawI buy it at HEB, 1/2for half
- 1 / 4cup Mocha Kahlua with a dash of Hazelnut Kahlua Same for half or more if you dare!!I bought some little samples so I didn’t have to buy a whole bottle!
- 4 Tablespoons unsweetened cocoa powder2 TB for half
- 2 Teaspoons instant espresso powder1 Teaspoon for half
- 2teaspoon Teaspoons good Vanilla extract1for half
- 6in packages of Pamela’s Gluten Free Chocolate Chip Cookies.8 oz, 3 packageshalf
- 4 Tablespoons unsweetened cocoa powder2 TB for half
- 2 Teaspoons instant espresso powder1 Teaspoon for half
- 2teaspoon Teaspoons good Vanilla extract1for half
- 6in packages of Pamela’s Gluten Free Chocolate Chip Cookies.8 oz, 3 packageshalf
Instructions
- Strawberries for the top (Optional, I had some frozen so why not! Who can resist chocolate and strawberries anyway!?)
- Semisweet Chocolate chips (I blend about a cup up in my NutriBullet and put some in between each layer of chocolate cream and on top for garnish) (for springform pan I sprinkle some on top after pouring it into the pan)
- Directions
- In the bowl of an electric mixer fitted with whisk attachment, combine the heavy cream, mascarpone, sugar, collee, liqueur, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks. I used my Kitchen Aid mixer.
- Assemble by putting a layer of cookies in the bottom of the Trifle bowl or spring form pan and cover with the cream, sprinkle some of the chocolate bits on and keep layering to the top. Top with Strawberries and some more of the chocolate bits.
- Cover with the top for Trifle Bowl and refrigerate for about 6 hours or overnight is best when making it in the springform pan…
Recipe Notes
