Chocolate Brownie Trifle

5 from 2 votes

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.

Prep Time15

Cook Time0

Total Time15

Course: Dessert

Cuisine: English

Servings: servings

Author: Margie Nomura

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

US Customary - Metric

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.

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