Red Velvet Mousse Trifle


Semi-homemade, but completely delicious, this trifle recipe will impress any guest and save you time and effort. Imported from Germany, our chocolate mousse mix is the epitome of decadence, but requires just some milk and the flick of a wrist to develop the smooth and fluffy consistency of the mousse of your dreams. 


Red Velvet Mousse Trifle



2 C L'essence des Fruits® Chocolate Mousse Mix

2 C Whole Milk

1½ T Red Food Coloring

½ C Cream Cheese / softened

½ C Buttermilk

½ C Powdered Sugar

1 t Vanilla Extract

pinch Kosher Salt

1 Chocolate Pound Cake / store bought

Chocolate Shavings / as garnish



In the bowl of a stand mixer, with the whisk attachment in place, combine mousse mix, milk, and food coloring. Beat for about 5 minutes until mixture is light and fluffy and a deep red color, occasionally scraping down the sides and bottom of the bowl. Place in the refrigerator to chill for at least one hour. Combine cream cheese, buttermilk, powdered sugar, vanilla, and salt in a mixing bowl. Whisk together until incorporated and smooth. Set aside.

In a trifle dish or individual clear, glass serving dishes, layer pieces of chocolate pound cake, red velvet mousse, and cream cheese drizzle. Finish with a layer of drizzle once serving dish is full and garnish with chocolate shavings.

Print This Article

Mexican Mole Chocolate Tart

Sid Wainer Mexican Chocoalte Tarte

When it's cold outside, there's nothing like a sweetly spiced dessert to warm you up inside. This dessert offers creamy dark chocolate that is perfectly paired with our Jansal Valley Mexican Spice Blend. Oh, and the pre-baked tart shells.. they are a sweet head start when making these delicious bite-sized chocolate tarts. Bake off a dozen and everyone will love you. 

Mexican Mole Chocolate Tart 




For Filling:
2/3 C Bittersweet Chocolate
3 T Southcoast Farms® Organic Unsalted Butter
¼ C Granulated Sugar
1 Large Egg
1 Large Egg Yolk
1 t Pure Vanilla Extract
Pinch Kosher Salt
½ t Jansal Valley® Mexican Mole Spice Blend
(2) 3” Domaine de Provence® Tart Shells

For Garnish:
Fresh Raspberries dusted with pulverized Jansal Valley® Vanilla Almond Sugar

Sid Wainer Chocolate Tarte



Preheat oven to 325°F.

Over a double boiler, melt chocolate and butter together until smooth.Meanwhile, in a mixing bowl using a wire whisk, beat sugar, egg, yolk,vanilla extract, salt, and mole spice until very smooth and lightened in color.

Once chocolate has melted, temper the two mixtures together slowly, adding a small amount at a time to prevent curdling.

Divide better between two tart shells. Bake in preheated oven for about 20 minutes, or until filling has just set and slightly risen. Enjoy!

Sid Wainer Mexican Mole Chocolate Tarte