Chocolate Brownie Trifle
Imagine layers of rich chocolate brownie, decadent chocolate mousse, softly whipped cream, sweet caramel and fruity cherries, all finished off with a sprinkling of chocolate. This is the trifle recipe you didn’t know you needed.
Servings: 8 servings
Ingredients
- 600 ml double cream
- 750 g brownie bites
- 500 ml chocolate mousse
- 1 x 397 g tin caramel
- 500 g pitted fresh cherries
- Fresh mint sprigs
- 2 twirls or flakes
Instructions
- Pour the cream into a large mixing bowl and whisk until you have soft peaks - take care not to over whisk.
- Place the brownie bites into the bottom of your trifle dish and pour over a layer of chocolate mousse. Use the back of a spoon, a spatula or palette knife to spread in a smooth and even layer.
- Top with a layer of whipped cream and gently spread to smooth, repeat with a layer of caramel. Sprinkle over the cherries.
- Repeat the layering process until you reach the top of your dish - making sure you finish with a layer of whipped cream.
- Decorate with fresh cherries and sprigs of mint. Crumble over the twirls or flake chocolates. Cover and chill until ready to serve.
Notes
Scroll up for a step by step guide with images on how to make chocolate brownie trifle. There's also recipes for making your own brownies and own chocolate mousse.
To store: Keep in the fridge until you're ready to serve. I usually make it the day before and leave it in the fridge overnight. But can last up to 2 days in the fridge, I might be tempted to decorate it at the last minute.
Make ahead: Make it as instructed and it will happily chill out in the fridge overnight if you are serving it the next day.
Whipped cream: take care to whip the cream just to soft peaks for the decoration - if you over whip, it will split and you will eventually get something akin to butter.
Splash of liqueur: if making for adults, you can drizzle the brownie layer with a splash of liqueur. Kirsch would be delicious for a nod to Black Forest Gateau, whilst Amaretto or Frangelico would give a delicious nutty flavour.
Individual servings: you can make individual trifles by assembling in glasses or bowls, if you prefer.
To decorate: I like to crumble over a twirl or flake to fit with the retro trifle theme, but you could make your own dark chocolate curls (made using a vegetable peeler) if you prefer. Cherries work beautifully with chocolate and look so pretty too. Or try a drizzle of dark chocolate, some raspberries, red currants, mint, edible flowers...