Gluten-Free Chocolate Trifle
Ingredients
- 2 boxes (310g each) Ina Paarman chocolate mousse
- 3 packets (6s) PnP frozen gluten-free brownies, cut into smaller blocks
- 12 PnP frozen gluten-free chocolate macaroons
Method
- Prepare 1 packet chocolate mousse according to packet instructions and spoon into a 3L trifle dish.
- Chill in the fridge for 1½ hours to firm up.
- Place brownies on top of semi-set mousse.
- Prepare the second packet of mousse according to packet instructions and spoon on top of brownies.
- Set in the fridge for 2-3 hours until firm.
- Top with macaroons just before serving.
Recipe Source: PnP Fresh Living
