Chocolate Brownie Trifle

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This may be controversial but I am not the biggest fan of the traditional trifle (sorry!). I have really tried over the years, but it just doesn’t do it for me. However, I know for many people, Christmas just wouldn’t be Christmas without a Christmas trifle. In my efforts to join in, after many rounds of testing, I have come up with this delicious Chocolate Brownie Trifle - and trust me, it is so good. 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. If it can convert me, it can convert anyone…

What I love about this Chocolate Brownie Trifle is that you can make it as simple or as complicated as you like. Here's the thing... you can choose to make your own homemade brownies and chocolate mousse. Both very easy, and very delicious. OR if you are pushed for time (aren’t we all at Christmas?), it is absolutely okay to use shop-bought options. Or bake the brownies but buy the mousse or vice versa. Or bake the brownies but use a box mix. Really this is one of the desserts where you can make your own rules.

But this means that really this can be a great last minute dessert that you can pull together in no time at all without turning the oven on or breaking a sweat. If you use shop brought ingredients, the only real things you have to do in this is whip up the cream and then layer everything together! Make it look pretty and you're done

Why you will love this Chocolate Brownie Trifle recipe:

It can be made ahead so it is an ideal Christmas dessert for entertaining.
It is a real showstopper and doubles up as a Christmas centrepiece that will wow your guests when you bring it to the table.
It is the perfect alternative to Christmas Pudding if you have guests who aren’t fans.
It is so quick and easy to put together - it takes just 15 minutes!
It is full of flavour and texture thanks to the light chocolate mousse, sweet caramel, rich chocolate brownies, fruity cherries, creamy whipped cream and refreshing mint. Think Black Forest Gateau vibes.
It is super versatile, you can switch up the fruit to use whatever you prefer - raspberries and strawberries are also delicious.

Ingredients:

Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down

Double cream - you must use double (heavy) cream in this recipe, single cream won’t whip up or set as well.

Brownie bites - nothing complicated - just brownies cut into bite sized pieces! These bring a delicious chocolate flavour which, when combined with the cherries, reminds me of a Black Forest Gateau.

Chocolate mousse - I have opted for mousse as an alternative to the custard layer in a traditional trifle. It adds a wonderfully light texture and delicious chocolate flavour.

Caramel - this adds sweetness which balances out the rich intensity of the chocolate brownies.

Cherries - plump, juicy and sweet cherries are utterly delicious with chocolate. It is always a popular combination when it comes to Christmas desserts.

Fresh mint - this is entirely optional but adds a refreshing flavour and pretty decoration.

Substitutions and Variations:

Brownie bites - brownie bites give a rich, fudgy chocolate-y flavour, but you could use leftover chocolate cake or even chocolate cupcakes. You don’t even have to use chocolate - a vanilla cake would be lovely too (although obviously it wouldn’t be a Chocolate Brownie Trifle!).
Chocolate Mousse - you could also use custard here, or you could make a chocolate custard. Simply buy a good quality store bought custard and whisk in melted dark chocolate. Really very delicious!
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. You could also sherry or Baileys if you want something that sticks with the Christmas dessert theme.
Cherries - you don’t have to use fresh cherries - you could use defrosted frozen ones. You could also mix with cherry compote or use a cherry pie filling. You don’t even have to use cherries! Raspberries, strawberries, blackberries (any fruit you like really) will be delicious! Frozen or fresh!1
Twirls or flakes - these make me feel nostalgic for my childhood but you can absolutely upgrade to something a little more sophisticated and grate over some good-quality milk or dark chocolate. Alternatively, you could drizzle with melted chocolate or top with some LINDOR chocolate truffles or Maltesers.

Directions:

If you want to bake your own brownies. Here's what to do:

150g dark chocolate
160g plain white flour
240g caster sugar
½ teaspoon salt
125g butter
1 teaspoon vanilla extract
120ml milk
60g cocoa powder

Preheat the oven to 160c fan / 180c. Line a 15cm baking tray with greaseproof parchment paper.

ONE: In a heatproof bowl, add the chopped chocolate, cubed butter and milk and melt it together. I find it easiest to do this in the microwave in 30 second blasts, stirring in between but you can also do it over a pan of barely simmering water. Once melted, stir in the sugar and vanilla and give it a good mix.

sifting flour and cocoa powder into the brownie batter.

TWO: Sieve the flour and cocoa powder into the mixture. Add the salt. Stir to combine and

THRE: Pour into the prepared baking tin. Bake for 30 minutes. There should still be a wobble in the middle but the edges should be firmer to the touch.

FOUR: Leave to cool completely before slicing. If you want the fudgiest brownies, leave them in the fridge overnight.

If you want to make your own chocolate mousse, here is what to do:

300ml double cream
100g dark chocolate, roughly chopped

ONE: Melt the chocolate. I normally do this in the microwave but you could do it in a heatproof bowl over a pan of barely simmering water. Stir until it's melted and smooth.

Whisk the double cream either in a stand mixer or using an electric whisk. Whisk until you get soft peaks. Do not over whip.

TWO: Stir the cream into the chocolate until it's all well mixed.

It's now ready to use in the trifle or you can spoon into little pots to have it on its own.

To make the Brownie Trifle, here's what to do:

Remember that this is a step by step guide in case you are a visual person but as always you can find the full recipe below for detailed instructions.

ONE: Cut and pit fresh cherries.

TWO: Whisk cream to soft peaks and layer brownie bites in the trifle dish.

Layering Chocolate Trifle with whipped cream

THREE: Layer chocolate mousse, whipped cream, caramel, and cherries, smoothing each layer.

FOUR: Layer until the top, finishing with whipped cream, then decorate with cherries, mint, and chocolate. Chill until serving.

Cooking Tips:

Chill out: technically you could serve this straight away - but I make anything ahead of time if I possibly can as it just saves so much stress. You just need to cover with cling film and keep it in the fridge until you’re ready to serve.
Chocolate mousse: for this trifle I've used a mousse just made of chocolate and cream but this three-ingredient chocolate mousse is also very good if you want a more classic French mousse. You can use also use a good-quality ready made version if you don’t have time. No judgement and no one will know!
Individual desserts: you can make individual trifles by assembling in glasses or bowls, if you prefer.
Brownie bites: I like the fudgy brownies I've detailed here but you could make these triple chocolate brownie bites or cheat and use shop bought. I am all for saving time at Christmas! You could also whip up my Moist Chocolate Cake and crumble it in the base instead. Meringue would also be very good with all these different flavours, like Eton Mess kind of vibes.

Frequently Asked Questions

Can I use store bought caramel?

There’s never any judgement here. Of course you can make your own caramel (and it’s much simpler than you might think). For something like this, I would opt for a butterscotch. You simply melt sugar and butter together until golden and then bubble in some double cream. Let it cool completely before drizzling in. However, sometimes life is too short to be making caramel from scratch and I love the convenience of the kind you get in tins - Carnation is the brand I use for things like this (it is also brilliant for banoffee pie). Never feel guilty about cooking in a way that works for you!

Can I make this Chocolate Brownie Trifle ahead of time?

Yes! I don’t know about you, but being able to make it ahead is a non-negotiable factor when deciding on a Christmas dessert. That is why this Chocolate Brownie Trifle is perfect - it takes just seconds to put together and then will happily chill out in the fridge overnight if you are serving it the next day.

Can I make this Chocolate Brownie Trifle for vegans?

A few years ago, that might have seemed impossible. However, nowadays, there are so many plant-based substitutes that, with a few simple tweaks, you could turn this Chocolate Brownie Trifle into the most delicious vegan Christmas dessert. Simply swap the double cream for a whippable vegan cream (either this one from The Coconut Collab or this whippable creamy oat from Oatly), then use a vegan chocolate mousse, brownie and caramel, and opt for a vegan dark chocolate for decorating. Enjoy!

How to store leftovers?

Store any leftover brownie trifle, covered, in the fridge for 1-2 days.

Other recipes you might enjoy:

If you liked the sound of this Chocolate Brownie Trifle and are looking for more Christmas dessert inspiration, I have so many other recipes for you to try. My White Chocolate and Passion Fruit Cheesecake is a real showstopper. My Lemon Meringue Tart is perfect to make for any special occasion - I love serving it with homemade raspberry coulis for the dreamiest dessert combination out. If you wanted to stick with the chocolate vibes, my Melt in the Middle Chocolate Puddings are rich, indulgent and utterly divine - although I find you can never go wrong with a tiramisu at Christmas, especially my Baileys Tiramisu or my Tiramisu Cake, made with Panettone.

Made this recipe and loved it?

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