Description
This Brownie Trifle layers rich fudgy brownies with smooth chocolate chia mousse and fluffy coconut whipped cream. Finished with chocolate shavings, it serves 12 and works well as a make-ahead Thanksgiving dessert for a crowd.
Ingredients
- Brownies:
- 2 boxes Simple Mills brownie mix
- 1 cup melted coconut oil, butter, or ghee
- 6 tablespoons water
- 4 eggs
- Chocolate Chia Pudding Mousse:
- 3 cups milk, such as dairy, cashew, almond, or coconut milk
- 3/4 cup chia seeds
- 6 tablespoons cacao powder
- 6 tablespoons maple syrup
- 3 teaspoons vanilla extract
- Coconut Whipped Cream:
- 4 cans full-fat coconut milk, 13.5 ounces each, chilled for 24 to 48 hours
- 4 tablespoons maple syrup, honey, or another sweetener
- 4 teaspoons vanilla extract
- Garnish:
- Chocolate shavings
Instructions
- Add the milk, chia seeds, cacao powder, maple syrup, and vanilla extract to a blender. Blend until smooth and creamy. Cover and refrigerate for at least 4 hours so the mousse can thicken.
- Refrigerate the coconut milk for 24 to 48 hours. About 30 minutes before whipping, place a mixing bowl in the refrigerator to chill.
- Open the chilled coconut milk without shaking the cans. Scoop only the firm coconut cream into the chilled bowl and reserve the coconut water for another use.
- Whip the solid coconut cream for about 1 minute. Add the sweetener and vanilla extract, then beat for another minute until fluffy. Keep chilled until needed.
- Heat the oven to 400°F or 204°C. Grease two 8×8-inch or 9×9-inch square baking pans.
- Combine the melted coconut oil, butter, or ghee with the water. Whisk in the eggs, then stir in the brownie mix until combined.
- Divide the brownie batter evenly between the prepared pans.
- Bake for about 20 to 25 minutes. Let the brownies cool completely before assembling the trifle.
- Cut the cooled brownies into roughly 1-inch cubes.
- Pack a dense double layer of brownie cubes into the bottom of a large trifle or serving dish.
- Spread half of the chilled chocolate chia mousse over the brownie layer.
- Add roughly half of the coconut whipped cream over the mousse.
- Add another layer of brownie cubes, followed by the remaining chocolate chia mousse.
- Finish with the remaining coconut whipped cream and garnish with chocolate shavings.
- Keep the Brownie Trifle chilled until ready to serve.
Notes
Chill the chocolate chia mousse, coconut whipped cream, and cooled brownies before assembling so the layers remain neat and distinct.
The individual components can be prepared one day ahead.
The complete Brownie Trifle can also be assembled one day before serving. Keep it covered and refrigerated.
For the freshest presentation, reserve some coconut whipped cream and the chocolate shavings for the final garnish just before serving.
Regular whipped cream can replace coconut whipped cream for a dairy version.
To make the brownies vegan, use an appropriate egg substitute that works with the brownie mix.
For a pumpkin spice variation, replace the chocolate chia mousse with pumpkin pie chia mousse and add cinnamon cookie crumbs for crunch.
If using a different brownie mix, follow the package directions for that specific mix.
Chia seeds thicken the chocolate mousse. If chia seeds are unavailable, chocolate avocado pudding can work as an alternative.
You can assemble this dessert in one large trifle bowl or divide the layers among individual glasses to make mini trifles.
Store the Brownie Trifle covered in the refrigerator for about 3 to 4 days.
Keep the dessert chilled because coconut whipped cream can soften or melt in warm conditions.