Triple-Chocolate Trifle - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Samantha Goldfien
If you're stopping at double chocolate, you aren't thinking big enough.
Ingredients
- 10 oz. semisweet chocolate chips
- 1/2 tsp. instant espresso powder
- 2 tbsp. warm water
- 1/2 tsp. pure vanilla extract
- 6 egg whites
- 1/4 tsp. kosher salt
- 1 c. heavy cream
Instructions
- Make the chocolate mousse: In large, heatproof bowl over saucepan of barely simmering water, heat chocolate with 4 1/2 tablespoons water gently until most chocolate is melted.
- Remove from heat and stir until smooth. Or, in microwave-safe bowl, heat chocolate on 50% power until it is mostly melted (the time can vary, check it after a couple minutes).
- Remove from microwave and stir until completely smooth. Whisk vanilla and espresso into chocolate mixture. Allow mixture to cool.
- While chocolate is cooling, beat egg whites with salt until stiff. Whisk egg yolks, 1 at a time, into cooled chocolate mixture until completely blended. Whisk 1/4 of egg whites into chocolate. Gently fold remaining egg whites into chocolate until completely blended.
- Whip heavy cream to soft peaks and fold gently into chocolate mixture. Chill mousse thoroughly in the refrigerator, at least 2 hours.
- Make White Chocolate Whipped Cream: In heatproof bowl over saucepan of barely simmering water, heat white chocolate with 3/4 cup heavy cream until most chocolate is melted. Remove from heat and stir until smooth. Or, in microwave-safe bowl, heat chocolate with 3/4 cup cream on 50% power until it is mostly melted (the time can vary, check it after a couple minutes). Remove from microwave and stir until completely smooth.
- Whisk white chocolate mixture into remaining 2 1/4 cup heavy cream until completely smooth. Chill mixture thoroughly.
- When completely cold, add confectioners sugar and salt and beat to soft peaks.
- Assemble the trifle: Line bottom of trifle dish with half of brownie pieces Cover with 1/2 of chocolate mousse and place in refrigerator to set, about 30 minutes. Cover mousse with 1/2 of white chocolate whipped cream. Repeat layering process with remaining ingredients.
- Let set at least 2 hours before serving, preferably overnight to let ingredients blend together. Garnish as desired.
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