Triple-Chocolate Trifle - PCOS-Friendly Recipe

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.