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A pretty blackberry trifle parfait in a small trifle glass.
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5 from 2 reviews

Blackberry Mousse Trifle For Two

This blackberry mousse trifle for two is made with layers of chocolate cake (gluten-free option!), bright blackberry mousse, and fluffy whipped cream. This is a pretty dessert made with minimal effort that is perfect for summer.
Prep Time30 minutes
Cook Time22 minutes
Chill4 hours
Total Time4 hours 52 minutes
Course: Dessert
Cuisine: American
Diet: GF
Servings: 2 Servings
Calories: 395kcal
Author: Erin Cernich

Equipment

Ingredients

Blackberry Mousse

Small Chocolate Gluten Free Cake

Vanilla Whipped Coconut Cream

Instructions

Blackberry Mousse

  • In a blender, add 8 ounces of the blackberries, lemon juice, and honey. Puree until light and smooth. Keep in the blender and set aside. Halve or chop the remaining 2 ounces of blackberries for layers in the trifle. Set aside until ready to use.
    1 teaspoon lemon juice, 3 tablespoons honey, 10 ounces fresh blackberries
  • In a small prep bowl, add the water. Sprinkle the gelatin over the top, let sit for 5 minutes to allow the gelatin to bloom – it will resemble a firm gel when ready. Then, heat the bloomed gelatin to a liquid in the microwave – only about 5 to 10 seconds.
    1 ½ tablespoons water, 1 teaspoon unflavored gelatin powder
  • Pour the liquified gelatin into the blackberry puree in the blender and mix for another 30 to 45 seconds – until all ingredients are thoroughly blended.
  • Strain the blackberry puree through a fine mesh strainer set over a bowl - to remove the seeds. Cover the bowl and chill in the refrigerator until is starts to thicken. About 1 hour. 
  • While the blackberry puree is chilling, make whipped cream with the coconut milk.
    13.5 ounces unsweetened canned coconut cream, full fat
  • Add the coconut cream solids to a medium mixing bowl. Using a hand held mixer, beat until soft peaks form. Set aside in the refrigerator until ready to use. Note – Sweetening the whipped coconut cream is optional. If you prefer a sweeter dessert, add a tablespoon of honey to the whipped cream as you are whipping it.
  • Now, make the chocolate cake.

Small Chocolate Gluten Free Cake

  • Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line the bottom of a 6-inch round cake pan with a piece of parchment paper. Lightly grease the pan and the paper.
  • In a small mixing bowl, whisk together the almond flour, tapioca flour, coconut flour, xanthan gum, cocoa powder, baking powder and soda, and salt.
    6 tablespoons blanched almond flour, 3 tablespoons tapioca flour, 1 ½ tablespoons coconut flour, 1/8 teaspoon xanthan gum, 3 tablespoons unsweetened cocoa powder, Dutch process, 1/4 teaspoon baking powder, 1/8 teaspoon baking soda, 1/4 teaspoon salt
  • In a medium mixing bowl, add the sugar, egg, melted coconut oil, sour cream, and vanilla extract. Whisk until completely combined.
    1/2 cup organic cane sugar, 1 large egg, room temperature, 3 tablespoons cold pressed refined coconut oil, melted, 2 tablespoons full fat sour cream, room temperature, 1 teaspoon vanilla extract
  • Sprinkle the dry ingredients over the top of the wet ingredients. Stir until no dry streaks remain. Add the hot coffee (or water), and stir until combined.
    2 tablespoons medium brew coffee, very hot
  • Pour the batter into the prepared cake pan and bake for 22 to 25 minutes, or until the cake is springy to the touch, the sides are pulling away from the pan, and a toothpick inserted in the middle comes out mostly clean. Cool the cake in the pan set on a wire cooling rack for 10 minutes, then transfer to the rack to cool completely.

Assemble

  • Once the blackberry puree has thickened, add 3/4 cup of the whipped coconut cream. Gently fold the mix together until no streaks remain. The mousse will be the consistency of the whipped cream and will continue to firm as it chills. Note: Any remaining whipped cream can be used for layers in the trifle. If you don't have enough, follow the instructions for the whipped coconut cream linked in the recipe.
  • Slice the cake in half if you are making cake rounds - to ensure you get enough cake pieces. Use a cookie cutter that fits your serving glasses to cut out the cake rounds. Or, you can also chop the cake into large chunks.
  • In your serving glasses, layer your trifle: starting with 1) cake 2) mousse 3)whipped cream 4) blackberries. Or make the layers however you prefer.
  • Cover and chill for at least 3 hours to allow the mousse to set. Enjoy!

Notes

  • Serving Size - This is a small batch recipe that can be doubled.
  • Traditional or Gluten Free Cake - Use my gluten free chocolate cake as written, or the easy chocolate 6-inch cake for a traditional cake.
  • Whipped Cream - I prefer whipped coconut cream for a creamier whipped cream.  However, you can swap in dairy whipped cream.
  • Mousse Sweetener - Swap in any sweetener of choice.  Taste test as you go and add more sweetener to get desired sweetness.  Keep in mind, the fruit is inherently sweet and too much sugar will overpower the fresh fruit flavor.
  • Chill Time - Refrigerate for at least 4 hours total to give the mousse time to set.  Overnight is also a great option.
  • Strain the Puree - I recommend straining the fruit puree to remove the seeds and for a super smooth mousse.
  • Storing - The trifle should be stored covered in the refrigetaor for 2 to 3 days.  Beyond that, the cake may start to dry out the mousse may start to 'weep'.
  • Freezing - I do not recommend freezing the trifle.  

Nutrition

Calories: 395kcal | Carbohydrates: 37g | Protein: 6g | Fat: 28g | Saturated Fat: 19g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 33mg | Sodium: 168mg | Potassium: 267mg | Fiber: 3g | Sugar: 26g | Vitamin A: 70IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 3mg