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This may be controversial, but I am not the biggest fan of traditional trifle. 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 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.
Table of Contents
What I love about this Chocolate Brownie Trifle is that you can make it as simple or as complicated as you like. You can choose to make your own homemade brownies and chocolate mousse. Both are very easy and very delicious. OR if you are pushed for time (aren’t we all at Christmas?), it is absolutely okay to use store-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 (like my Chocolate Dream Cake too). It’s also a brilliant way to use up leftover brownies.
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 store-bought ingredients, the only real things you have to do are whip the cream and layer everything together! Make it look pretty, and you’re done (kind of like my Christmas Pretzel Crack).
Why you’ll love this 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 centerpiece 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 super versatile. You can switch up the fruit to use whatever you prefer – raspberries and strawberries are also delicious.
Ingredients
- Heavy cream (double cream) – You must use heavy cream here; light (single) cream won’t whip up or set as well.
- Brownie bites – Nothing complicated, just brownies cut into bite-size pieces! They bring a rich chocolate flavor that, 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 flavor.
- Caramel – This adds sweetness, which balances out the rich intensity of the chocolate brownies.
Substitutions and variations
Brownie bites – 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.
Chocolate mousse – If you want, 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, amaretto, Frangelico, sherry, or Baileys are all great.
Cherries – You don’t have to use fresh cherries; you could use thawed 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!
How to make chocolate brownie trifle
Here’s a quick visual guide — the full recipe with exact measurements is below.
If you want to bake your own brownies, here’s what to do:
- 5.3 oz (150 g) dark chocolate, chopped
- 5.6 oz (160 g) all-purpose flour (plain flour), about 1 1/4 cups
- 8.5 oz (240 g) superfine sugar (caster sugar), about 1 1/4 cups
- 1/2 tsp salt
- 4.4 oz (125 g) butter, cubed (about 1 stick plus 1 tbsp)
- 1 tsp vanilla extract
- 1/2 cup (120 ml) milk
- 2 oz (60 g) unsweetened cocoa powder, about 2/3 cup
Preheat the oven to 355°F (180°C/160°C fan). Line a 6-inch (15 cm) baking pan with 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 bursts, 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.
TWO: Sift the flour and cocoa powder into the mixture. Add the salt and stir until just combined.
THREE: Pour into the prepared pan. 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’s what to do:
- 1 1/4 cups (300 ml) heavy cream (double cream)
- 3.5 oz (100 g) dark chocolate, roughly chopped
FIVE: Melt the chocolate. I normally do this in the microwave, though you could do it in a heatproof bowl over a pan of barely simmering water (creating a double boiler). Stir until it’s melted and smooth.
Whip the heavy cream in a stand mixer or with an electric mixer until you get soft peaks. Don’t over-whip.
SIX: 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 it into little pots to have it on its own.
To assemble the trifle:
SEVEN: Pit and halve the fresh cherries.
EIGHT: Whip the cream to soft peaks and layer the brownie bites in the trifle dish.
NINE: Layer chocolate mousse, whipped cream, caramel, and cherries, smoothing each layer.
TEN: Layer until the top, finishing with whipped cream, then decorate with cherries, mint, and chocolate. Chill until serving.
Tips from Margie’s kitchen
- 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 plastic wrap 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. My Classic French Chocolate Mousse (Mousse au Chocolat) is also very good if you want something more traditional. You can also use a good-quality ready-made version if you don’t have time. No judgment, 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 store-bought. I am all for saving time at Christmas! You could also whip up my Chocolate Mud Cake and crumble it in the base instead. Meringue would also be very good with all these different flavors, like Eton Mess kind of vibes.
Frequently asked questions
There’s never any judgment 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 heavy (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 cans – Carnation is the brand I use for things like this (in the US, canned dulce de leche works the same way) (it is also brilliant for banoffee pie). Never feel guilty about cooking in a way that works for you!
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.
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 heavy (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!
Yes! This is one of my favorite ways to use up leftover brownies, and store-bought brownies or a box mix work perfectly too. Just cut them into bite-size pieces.
Store any leftover brownie trifle, covered, in the fridge for 1-2 days.
Other recipes you might enjoy
My No-Bake Chocolate Cheesecake, Lemon Meringue Tart, and Melt in the Middle Chocolate Puddings are all rich, indulgent and utterly divine. Don’t miss my Chocolate Tarts with Marshmallow, Baileys Tiramisu, or Tiramisu Cake, made with Panettone. Homemade Chocolate Marshmallows are the one to try for a smaller sweet treat that is still impressive.
Easy Dessert Recipes
Easy Chocolate Dream Cake
Easy Baking Recipes
Lemon Drizzle Loaf Cake
Easy Baking Recipes
Torta Caprese (Flourless Chocolate Cake)
Easy Baking Recipes
The Best Cheesecake Brownies
If you tried this Chocolate Brownie Trifle or any other recipe on the site, please do leave a comment and let us know how it went!
Chocolate Brownie Trifle
Ingredients
- 20 fl oz heavy cream (double cream), about 2 1/2 cups
- 26 oz brownie bites, homemade, store-bought, or leftover
- 17 fl oz chocolate mousse, homemade or store-bought, about 2 cups
- 1 can caramel or dulce de leche, about 14 oz (397 g)
- 17.5 oz pitted fresh cherries, or thawed frozen, about 3 cups
- Fresh mint sprigs
- 2 Cadbury Flake or Twirl bars, or about 2 oz (60 g) chocolate shavings
Instructions
- Pour the cream into a large mixing bowl and whip until you have soft peaks, taking care not to over-whip.
- Place the brownie bites in the bottom of your trifle dish and pour over a layer of chocolate mousse. Use the back of a spoon, a spatula, or an offset spatula to spread it in a smooth, even layer.
- Top with a layer of whipped cream and gently spread to smooth, then add 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 Flake or Twirl bars. Cover and chill until ready to serve.
Notes
Make-ahead and storage
To store: Keep covered in the fridge for up to 2 days. I usually make it the day before and leave it in the fridge overnight, and you may want to decorate it at the last minute. Make ahead: Assemble as instructed and chill overnight if you’re serving it the next day.More quick tips
- Whipped cream: Whip the cream just to soft peaks. If you overwhip, it will split and you’ll eventually get something akin to butter.
- Splash of liqueur: If making for adults, drizzle the brownie layer with a splash of liqueur. Kirsch would be delicious for a nod to Black Forest gateau, while amaretto or Frangelico would give a lovely nutty flavor.
- Individual servings: Assemble in glasses or bowls if you prefer.
- To decorate: I like to crumble over a Flake or Twirl to fit the retro trifle theme, but you could make your own dark chocolate curls or shavings (use 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, redcurrants, mint, or edible flowers.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely delicious, made my brownies Christmas Eve and simple enough to put together then Christmas morning. Made the mousse pre assembly, substituted raspberries for cherries due to personal preferences. Gorgeous creamy rich desert.
Made this trifle for Christmas Eve and it was a big hit! Everybody loved it. Would definitely make again.