This chocolate trifle is to-die-for good. I get rave reviews every time I make my famous chocolate brownie trifle!
Whether you call it a chocolate trifle, a brownie trifle, a chocolate mousse trifle, this baby will knock your socks off by any name! I mean…how do you go wrong with chocolate on chocolate on chocolate on whipped cream? I’m tellin’ ya, this one’s a crowd pleaser!
If you want to make your brownies from scratch, these homemade brownies are the BEST ever, and they are super easy to throw together! A boxed mix will do fine though, if you’re short on time!
What is a trifle?
A trifle is originally a French dessert coming from the French word for truffle! A true trifle is made with egg custard over cake and topped with whipped cream. This is basically a delicious, Americanized version of the real thing!
Can you make a trifle ahead of time?
Yes! Absolutely. That is one of the very best things about this dessert. You could even make it a day in advance and just keep it in the fridge until it’s ready to serve.
What is the difference between a trifle and a parfait?
A trifle and a parfait are very similar in concept. They are both basically layers of pudding or yogurt, chocolate, fruit with cake, cookie or brownie pieces.
Chocolate Trifle Recipe
- 1 batch brownies
- 2 king sized symphony bars
- 2 packages Jello instant chocolate mousse
- 1 pint heavy whipping cream, whipped
- Prepare brownies let brownies cool, then cut into small cubes.
- Prepare mousse according to package directions and whip your cream. Crumble symphony bars into small pieces.
- Take a large trifle dish and layer accordingly: 1/2 your brownie cubes, 1/2 chocolate mousse, 1/2 symphony bars, 1/2 whipped cream, repeat.
- Garnish with extra cake or symphony crumbs. You can refrigerate for several hours before serving.
Mmmm am I right? Hurry quick and invite someone over so you have a great excuse to make this dessert!
If you like this recipe I think you’ll also like Blondies from Heaven (they really are) and our amazing Peanut Butter Cookies.
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This post was originally published May 20th, 2013 and has been updated.