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    Home » Recipes

    Vegan Chocolate Chestnut & Raspberry Trifle

    Published: Dec 9, 2018 · Modified: Aug 31, 2021 by Louise-Claire Cayzer · This post may contain affiliate links · This blog generates income via ads · 1 Comment

    Jump to Recipe

    This delicious and decadent Vegan Chocolate Chestnut & Raspberry Trifle came about because we had some guests coming over & I wanted to level up and actually make a dessert. Usually the desserts we feature here are thought up by Vanessa, but this one is my creation!

    I'm obsessed with using chestnuts in winter, there's something soothing about their slight sweet nutty flavour, whether baked into something savoury or made into a puree & served with dessert. They have a particular affinity with chocolate & vanilla flavours, so initially I was just going to make a simple velvety chestnut chocolate mousse & serve in little pots.

    But then I remembered I had made brownies for a poorly friend.
    And not just any brownies.

    Vanessa's Famous Chocolate Brownies!! 

    I had made too many to transport to my poorly friend so had popped the leftovers in the freezer, ready to get out when unexpected guest popped by. Or chocolate emergencies happened.

    And so I thought- What if I made a Chocolate Trifle using the brownies, then a layer of boozy berries, then a layer of Chestnut Mouse??

    I'm SO unbelievably glad that I did have that 'what if' moment. Because a new dessert star is born and it is the perfect chocolatey trifley antidote to Christmas pudding.

    Vegan Chocolate Chestnut and Raspberry Trifle with spoon in foreground this recipe

    The first time I made this trifle, I used double the amount of chocolate that I specify in the recipe. This is totally gorgeous (and preferred by The Gardener) but I found it too intense, & it meant that the subtle flavour of chestnut was lost.

    The layer of coconut cream on top also helps to balance out the overall flavour of the dish, so you get intense chocolate brownie, tangy raspberry coulis, creamy velvety chestnut mousse & cool coconut cream all in one bite. Delicious.

    You can of course make this at any time of year, but I suggest making the Vegan Chocolate Chestnut & Raspberry Trifle as an alternative Christmas pudding & decorate with festive berries & pomegranate seeds.

    📖 Recipe

    Chocolate Chestnut and Raspberry Trifle in a large glass dish with fruit in smaller dish in background

    Vegan Chocolate Chestnut & Raspberry Trifle

    Louise-Claire Cayzer
    A delicious and decadent dessert treat made with chocolate brownies, chestnut puree and tangy raspberries.
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    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Chilling time 30 minutes mins
    Total Time 30 minutes mins
    Course Dessert
    Cuisine Christmas
    Servings 9

    Ingredients Note:

    For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.

    (Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)

    Ingredients

    For the Brownie layer

    • 6-8 squares leftover Brownies (about 300g) (we use Vanessa's Brownie recipe. You could substitute other brownies or cake, but why not make extra brownies to take to someone as a gift)

    For the Raspberry Layer

    • 400 g fresh or frozen raspberries
    • 3 tablespoon castor sugar
    • 4 tablespoon Gran Marnier or other orange liquor

    For the Chestnut Mousse Layer

    • 400g chestnut purree (I buy this in ready made packs from the supermarket. You can also get it in tins)
    • 200g good quality dark/vegan cooking chocolate (if you want it extra chocolatey use 400g)
    • 3 tablespoon agave or maple syrup or coconut nectar (or use sugar that has been dissolved)
    • 4-5 tablespoon coconut milk (the kind you drink.)

    For the Coconut Creme Layer

    • 2 400g tins coconut cream (800g total) (put in the fridge for at least 1 hour)
    • 100 g icing sugar

    Instructions

    For the Raspberry Layer

    • Add all the ingredients to a saucepan and cook gently until the rasperries are soft and the sugar is dissolved.  Set Aside.

    For the Chestnut Mousse Layer

    • Either microwave the chocolate, or melt it gently in a bowl over a saucepan of hot water. Stir so it melts evenly
    • In a food processor or with a whisk, whip the chestnut puree, coconut milk & syrup so it forms a soft mousse.
    • Whip the chocolate into the chestnut mousse so it is all combined and smooth. 

    For the Coconut Cream layer

    • Remove the coconut tins from the fridge and scoop out the cold cream that has separated, discarding the 'water'
    • Whip together with the icing sugar until smooth and creamy with soft peaks.

    To Assemble

    • In a large clear bowl first add a layer of the brownies. Sprinkle with some extra Gran Marnier if you like!
       
    • Add the layer of raspberries 
    • Add the layer of chestnut mouse, smoothing it out
    • Add the layer of whipped coconut cream, smoothing it out
    • Decorate with berries in pretty patterns. 
    • Pop in the fridge for at least ½ hour or until it's time to bring it to the table!
    Tried this recipe and loved it? Follow and Mention @vegan_larder or comment and ⭐ below

    Chocolate Chestnut Raspberry Trifle Vegan Pinterest

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    Hi! I'm Louise-Claire! I believe vegan and plant-based food should be easy to make, never scary and above all, absolutely delicious. Also, it's for everyone, not just for vegans!

    I'm a photographer, recipe developer and gardener. You'll find me in the kitchen, in the studio or wandering the garden, picking delicious veggies to make recipes for you! So why not stay a while, check out some of my recipes and try one or two for yourself...Find out more on my About Me page.

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