If you’re looking to make an unforgettable chocolate dessert, this recipe delivers. Picture this: A gooey brownie base offsets a fluffy rich mousse under homemade whipped cream. And then those delectable elements are layered on repeat.
When you’re serious about treats, there’s no trifling with this lavish chocolate trifle. It’s easy to make and hard to resist.
25min
Prep time
33min
Cook time
8
Servings
Chocolate Mousse Brownie Trifle
If you’re looking to make an unforgettable chocolate dessert, this recipe delivers. Picture this: A gooey brownie base offsets a fluffy rich mousse under homemade whipped cream. And then those delectable elements are layered on repeat.
When you’re serious about treats, there’s no trifling with this lavish chocolate trifle. It’s easy to make and hard to resist.
If you’re looking to make an unforgettable chocolate dessert, this recipe delivers. Picture this: A gooey brownie base offsets a fluffy rich mousse under homemade whipped cream. And then those delectable elements are layered on repeat.
When you’re serious about treats, there’s no trifling with this lavish chocolate trifle. It’s easy to make and hard to resist.
Preheat oven to 350 degrees. Line a nonstick, 9x9-inch pan with parchment paper.
Combine cocoa powder, granulated sugar and brown sugar in a bowl. Whisk in the melted butter, either by hand with a whisk or using an electric mixer. The heat from the butter allows the cocoa powder to bloom, drawing out its rich flavor.
Add in the eggs, followed by the vanilla extract and salt. Continue whisking until combined.
Use a rubber spatula to fold in the flour.
Transfer to your prepared baking pan and smooth out. Bake at 350 degrees for 30-35 minutes. The brownies are done once the edges are set and a toothpick inserted into the center of the brownies comes out mostly clean with only a few crumbs attached. Start on your whipped cream while the brownies are cooking.
Remove from oven and let cool. Start on the mousse while brownies are cooling.
Make the Chocolate Mousse
Put metal or glass bowl and beaters in freezer for 10-15 minutes. You want the bowl and beaters to be as cold as possible
Combine 1/2 cup of heavy cream and chocolate in a microwave safe bowl. Melt in microwave for 2-3 minutes at 50% power. Stir the mixture until combined then transfer to fridge to cool to room temperature.
Pour remaining 11/2 cup of heavy cream into your chilled mixing bowl. Beat on high until stiff peaks form, 3-5 minutes. Do not over beat. Transfer to fridge if chocolate mixture is not yet room temperature.
Once chocolate mixture reaches room temperature, slowly fold in whipped cream using a rubber spatula. Mixture should be well combined without any streaks. It’s important not to overwork the mixture so it stays light and airy. Begin assembling trifles.
Make the Whipped Cream
Put metal or glass bowl and beaters in freezer for 10-15 minutes. You want the bowl and beaters to be as cold as possible
Add 1 cup heavy cream and 3 tablespoons of confectioners’ sugar to your chilled bowl. Beat on high until stiff peaks form, 3-5 minutes. Transfer to fridge until trifle assembly.
If you want to try different textures for whipped cream, you can add stabilizers like cornstarch, gelatin or cream cheese. Learn more.
Assemble Trifles
Line up four individual cups/jars. Crumble a layer of brownie as your base layer. Top with a layer of whipped cream, then a layer of chocolate mousse. Transfer to fridge to allow mousse to set for 5-10 minutes.
Once first layer of mousse is set, top with a layer of brownies and a second layer of mousse. Transfer to fridge again for 5-10 minutes so mousse can set.
Top the trifles off with a dollop of whipped cream and some more crumbled brownies.
Note:
Did you know that a "trifle" is an Americanized version of the French dessert "truffle," which usually includes egg custard cake and whipped cream?
