A luscious dessert for the everydays? Check out this easy chocolate trifle recipe that will shine a smile on every face!

However, trifles can be made quite elaborately, that is not why we love trifles at all. In fact, trifles as its name implies are pretty trifling to make.

A basic trifle doesn’t require much but a bit of sponge cake, custard and whipped cream. Traditionally, it should also contain a bit of fortified wine but since kids are not allowed a pint of beer in the morning, alcohols in desserts are also generally frowned upon in families with kids.

Not like stuffing kids with sugar should be any different than nourishing them with lager, but we aren’t that point of social recognition yet so desserts or even meals full of sugar are still fine.

Probably a bit of sugar here and there wouldn’t be such an immense problem but partly because the addictive nature of refined sugar and the irresponsible usage of it by almost everyone who is making food its empty calories are everywhere.

When we quit sugar, takes a little time for our taste buds to adjust to the new reality, given that we don’t kill them with some new miraculous artificial sweetener. After we adjust to the world of real flavors, we can create and enjoy life as it is.

Like this chocolate trifle that will provide something that has never been before. It’s so decadent that no one will ever notice that it’s healthy. Given of course that an absurd amount of whipped cream could be counted as healthy, but cream is full of minerals and vitamins, right?

The base of this chocolate trifle is our favorite spongy keto chocolate cake made of almonds while to chocolate layer is made of luscious chocolate mousse. The best thing about it is that the cake base can be frozen in slices and used up whenever the fancy took us to whip the cream up. Make it once use it until it lasts!

Ingredients

Cake base

6 medium / 300g Eggs (separated)
1 teaspoon / 5g Baking powder (follow instructions on packaging)
3 tablespoons / 60g Sweetener of choice (stevia)
2 tablespoons / 10g Cocoa powder (unsweetened)
1¾ cups / 200g Almond flour

Mousse

1½ cups /200g Dark chocolate
2 teaspoons / 5g Cocoa powder
2 medium / 100g Eggs
2 teaspoons / 10g Sweetener of choice to taste (optional as most dark chocolates are already sweetened)
⅞ cup / 200g Heavy whipping cream

Whipped cream layer

⅞ cup / 200g Heavy whipping cream
1 teaspoon / 5g Vanilla extract
1 tablespoon / 20g Sweetener of choice

How to make Chocolate trifle

Cake base

Separate eggs and put egg whites in the mixing bowl. Beat egg whites until peaks form. Add yolks into the egg whites one by one whilst keep beating it.
Mix in the sweetener, baking powder, cocoa powder and the almond flour.
Pour batter on the prepared tray and put it in a preheated 350°F / 180°C oven until the inner temperature of the cake reaches 190°F / 88°C which should happen in 30 – 45 minutes.

For more detailed instruction check out this Keto Chocolate Cake

Chocolate Mousse

Melt chocolate then take it off heat to let it cool down a little above room temperature when it’s still liquid.
Break and separate the eggs.
Beat egg whites until hard peaks form.
Add yolks to the whites one by one then eventually add cocoa powder and sweetener of choice to the mixture.
Fold in cooled chocolate carefully until combined.
In a separate bowl, whip cream until thickened about 2-3 minutes.
Use a large wooden spoon or spatula to fold thick whipped cream into the eggs mixture carefully to keep the mixture light and airy.

For more detailed instructions check out this Low carb chocolate mousse.

Whipped cream layer

Whip the cream with the vanilla extract and optional sweetener until thickened.

Assembly

Make the layers by starting with the sponge cake, add whipped cream and finish with the mousse. Repeat it until the cup is full. Let it sit in the fridge for an hour to cool properly or just gobble it up right away.

Enjoy!

Some are borne to be free but others can’t imagine life without boundaries. Make sure to check out these desserts in the cups:

Chocolate Trifle Recipe