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Chocolate Brownie Espresso Trifles are a luxurious gluten-free dessert for fiendish chocolate lovers.
I am a sucker for a trifle and man oh man is a Chocolate Brownie Trifle taking the situation to the absolute limit! It’s pure indulgence there is no getting away from it.
The base of these Trifles are incredibly fudgy gluten-free brownie bites soaked in a punchy espresso. Layered with a silky luxurious chocolate mousse and topped with a sweet and light espresso dreamy cream topping.
Now, lest we not forget my awkward time as an assistant at a cookery school where the chef announced to the students ‘Georgina’s portion sizes are far too large, please don’t serve the apple crumble the way she has’. Of course I was mortified but she was also correct, my portion sizes are really something I need to work on. No one has ever mistaken my cakes for the sort of delicate little patisserie you might find in a bijou bakery in Paris.
That said, I mentioned up top that these Trifles are a romantic double couple serving. Perhaps you might think of them for Valentine’s Day if you care to celebrate this polarising occasion. However, even though these Trifles divide beautifully between two regular sized small glass tumblers, you could possibly share an individual glass with your loved one. It’s completely up to you though. Who am I to talk Miss Huge Portions over here. These Trifles are rich and gorgeously decadent and lovely to indulge in together.
It may seem like these Chocolate Brownie Espresso Trifles are a bit of a faff but actually they are not as time consuming as they appear. The fudge brownies are the easiest one bowl brownies in the world. There’s a bit of cooling time involved but that’s just time you can walk the dog, watch Netflix, go to bed, hang out with your friends or your family.
I have a lot of brownie recipes up my sleeve but these incredibly fudgy gluten-free brownies are one of my faves as they are so quick and easy. This recipe just makes a small batch, enough for two people and is a one bowl affair. You melt the chocolate and then literally tip all the other ingredients into the mix, stir and pour into the tin. After baking it also cools in tin, it’s a pretty hands off affair, but creates the most amazing gluten-free brownies.
The chocolate mousse is also easy, it’s egg-free and just five minutes of prep and that dreamy cream topping will whip up in moments. Plus like all Trifles worth their salt they can be made a day or two in advance so you can just grab it from the fridge when you’re good to go. Although do note that the cream topping is always best prepared just before serving.
If you make these Chocolate Brownie Espresso Trifles then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.
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Chocolate Brownie Espresso Trifles {gluten-free}
Ingredients
Brownies
- 65 g dark chocolate
- 55 g unsalted butter
- 100 g caster sugar
- 50 g almond flour
- 1 tablespoon cocoa powder
- 1/8 teaspoon espresso powder
- 1 egg lightly beaten
- ¼ teaspoon salt
Espresso
- ½ teaspoon espresso powder
- 20 ml boiling water
Chocolate Mousse
- 60 g dark chocolate
- 120 g double cream
- 1/8 teaspoon sea salt
Cream Topping
- 150 ml double cream
- ½ teaspoon icing sugar
- ½ teaspoon espresso powder
Decoration
- 1 tablespoon chocolate shavings
- ¼ teaspoon espresso powder
Instructions
Brownies
- Pre-heat oven to 180°C/160°C fan/gas mark 4 and line and grease a 4 inch x 4 inch square cake tin.
- Melt the dark chocolate with the butter in a bain marie or a glass bowl set over a saucepan of simmering water.
- Remove the melted chocolate from the heat and stir in the caster sugar, almond flour, cocoa powder and espresso powder.
- Stir in the egg until completely combined.
- Pour the brownie mixture into the pan and bake for 20 minutes.
- Remove from the oven and leave the brownies to cool in the tin.
- Place the brownies in the fridge to set for 4 hours or overnight.
- Remove the chilled brownies from the fridge and cut into 1 inch cubed bites.
- Place the brownie bites at the bottom of two glasses in a single layer. There may be a few more brownie bites than you need.
Espresso
- Whisk the espresso powder into the boiling water until dissolved.
- Pour the espresso over the brownie bites, divided into the two glasses.
- Place in the fridge to cool for at least half an hour.
Chocolate Mousse
- Melt the dark chocolate in a bain marie or a glass bowl set over a saucepan of simmering water.
- Remove from the heat and stir in the double cream and salt until completely combined and thickened.
- Spoon the chocolate mousse over the brownie espresso bites, divided between the two glasses.
- Place in the fridge to chill whilst you prepare the cream topping.
Cream Topping
- Whisk the double cream with the icing sugar and espresso powder until the cream is thick and of dropping consistency, it should not be stiff.
- Spoon the cream over the chocolate mousse layer, divided between the two glasses.
- Decorate the finished Chocolate Brownie Espresso Trifles with chocolate shavings and more espresso powder.
Nutrition
SHOP THE RECIPE
I used a very small square cake tin for baking the brownies. This one in fact – PME Anodised Aluminium Square Cake Pan 4 x 4 x 3-Inch Deep
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If you like this recipe then you may like…
Salted Peanut Butter Blond Chocolate Mousse
Milk Chocolate Peanut Caramel Brownies {gluten-free}
Chocolate Raspberry Cake
Chocolate Courgette Muffins {vegan, gluten-free}
Ruby Berry Eton Mess
Chocolate Peanut Butter Caramel Crunch Cups
Hello, so lovely of you to drop by. I am Georgina. I bake a lot, eat a lot and love writing about my gluten-free kitchen adventures here. I run a gluten-free cake business but am mostly kept busy with my 2 cats, 1 dog, 1 husband, 2 gorgeous sons and twin baby girls.
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