Nicole MacPherson: Meatless Mummy Con Carne


Dark Chocolate Raspberry Mousse Trifle Recipe



Have you heard about the show on the W Network called Pressure Cooker? It's a fun cooking competition in which home cooks receive ingredients on conveyer belts to make a delicious dish in very little time. It's an interesting concept—cooking under time constraints with only the ingredients on hand. This is a familiar situation for most of us; who amongst us has not tried to throw together a decent supper at 5:00 pm with only a few ingredients in the fridge and cupboards?

What I'm saying is that sometimes my life feels like an episode of Pressure Cooker, but without the celebrity chef involvement.

The great thing about this show is that they post their recipes from each episode for us to enjoygood news for recipe junkies like myself. A few weeks ago, they featured a Craft Beer White Chocolate Raspberry Mousse Trifle, and I decided to see if I could adapt this recipe given the ingredients that I had on handno trips to the grocery store allowed! I also decided to make it vegan, and I'm happy to say the result was wonderful! Also wonderful, the recipe calls for only three tablespoons of beer, which means I was able to enjoy a brew after throwing this quick and easy trifle together!


1-400 mL can full-fat coconut milk, well chilled
3 tablespoons craft beer
1 cup dark chocolate chips, or chopped dark chocolate
6 tablespoons raspberry jam
1/2 cup chocolate cookie crumbs (I used Oreo cookie crumbs)
  Flip the can of very well chilled coconut milk upside down, pour out the watery liquid, and then scoop out the thick cream. (Note: save the watery liquid to make a smoothie!)
  Beat together the thick coconut cream and 3 tablespoons of craft beer for one minute, so that the mixture resembles whipped cream.
  Meanwhile, melt the chocolate chips in a double boiler or the microwave, stirring often. Add the melted chocolate to the coconut cream/beer mixture, and beat until combined. 
  Place a heaping tablespoon of raspberry jam in the bottom of a martini glass or dessert bowl. Spoon the chocolate mousse on top, followed by two tablespoons of cookie crumbs. Top with more mousse and garnish with extra cookie crumbs and raspberry jam.
  Chill for 1 hour before serving. Sip your leftover beer while you wait!
(Yield: 4-6 servings)
Want more quick and easy vegan desserts? Try my Five Ingredient, Ten-Minute Chocolate Mousse Pie, my Chocolate Coconut Cream Pie-in-a-Jar, or my Avocado Key Lime Pie.