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 pot luck!

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 spring form pan and keep it in frig over night to set up even more like a cake.)  I've made this dessert both in a spring form pan and as in my Pampered Chef Trifle bowl.



When using a Spring Form Pan cut the ingredients in Half -

4 Cups cold heavy cream (2 cups for half recipe)

(2) 8 oz packages mascarpone cheese (12 oz for half)

1 cup organic or powered Stevia from Sugar In The Raw (I buy it at HEB)  (1/2 cup for half)

1 / 4 cup Mocha Kahlua with a dash of Hazelnut Kahlua (I bought some little samples so I didn’t have to buy a whole bottle!)  Same for half or more if you dare!! 

4 Tablespoons unsweetened cocoa powder (2 TB for half)

2 Teaspoons instant espresso powder (1 Teaspoon for half)

2 Teaspoons good Vanilla extract (1 teaspoon for half)

6 (8 oz) packages of Pamela’s Gluten Free Chocolate Chip Cookies.  (3 packages for half)

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 spring form pan I sprinkle some on top after pouring it into the pan)


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 sping 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 over night is best when making it in the spring form pan...

Enjoy the Journey!




Gluten Free Lady