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.
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.
A delicious and decadent dessert treat made with chocolate brownies, chestnut puree and tangy raspberries.
- 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
- 400 g fresh or frozen raspberries
- 3 Tbsp castor sugar
- 4 Tbsp Gran Marnier or other orange liquor
- 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 Tbsp agave or maple syrup or coconut nectar or use sugar that has been dissolved
- 4-5 Tbsp coconut milk the kind you drink.
- 2 400g tins coconut cream (800g total) put in the fridge for at least 1 hour
- 100 g icing sugar
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Add all the ingredients to a saucepan and cook gently until the rasperries are soft and the sugar is dissolved. Set Aside.
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Either microwave the chocolate, or melt it gently in a bowl over a saucepan of hot water. Stir so it melts evenly
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In a food processor or with a whisk, whip the chestnut puree, coconut milk & syrup so it forms a soft mousse.
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Whip the chocolate into the chestnut mousse so it is all combined and smooth.
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Remove the coconut tins from the fridge and scoop out the cold cream that has separated, discarding the 'water'
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Whip together with the icing sugar until smooth and creamy with soft peaks.
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In a large clear bowl first add a layer of the brownies. Sprinkle with some extra Gran Marnier if you like!
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Add the layer of raspberries
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Add the layer of chestnut mouse, smoothing it out
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Add the layer of whipped coconut cream, smoothing it out
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Decorate with berries in pretty patterns.
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Pop in the fridge for at least 1/2 hour or until it's time to bring it to the table!
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