This chocolate trifle is a rich layered dessert filled with fudgy brownie pieces, smooth chocolate pudding, fluffy whipped topping, and plenty of chocolate in every spoonful.
Chocolate trifle looks impressive sitting in a big glass bowl, but it’s surprisingly easy to put together. The dark brownie cubes contrast beautifully with creamy pudding and white whipped topping, while mini chocolate chips and chocolate shavings give the dessert a little extra texture.
Best of all, this is a dessert that actually benefits from being made ahead. Give it a couple of hours in the refrigerator and the layers settle together while still keeping their own textures. Scoop all the way down when you serve it so everyone gets brownies, pudding, whipped topping, and chocolate in one bite.
I love how practical this dessert is when you’re feeding a crowd. You can assemble the whole thing before dinner, cover it, and forget about it until dessert time.
WHAT IS A CHOCOLATE TRIFLE?
A chocolate trifle is a layered dessert traditionally assembled in a deep glass trifle bowl so all of those beautiful layers remain visible.
There are plenty of ways to make one. Some versions use chocolate cake, chocolate mousse, custard, cookies, or chocolate candy. This recipe combines homemade brownies with thick chocolate pudding and whipped topping.
The brownies are especially good here because they hold their shape better than a very soft cake. They become slightly tender where they touch the pudding but don’t disappear into the creamy layers.
You’ll get several different textures at once: dense brownie pieces, silky pudding, light whipped topping, tiny chocolate chips, and delicate chocolate curls over the top.
Want to know the best part? Almost every component can be prepared in advance.
WHY YOU’LL LOVE THIS EASY CHOCOLATE TRIFLE
RICH CHOCOLATE FLAVOR: Chocolate appears in several forms without making the dessert feel like one heavy layer. Cocoa brownies, chocolate pudding, mini chocolate chips, and shaved chocolate each add something different.
EASY TO MAKE AHEAD: Assemble the trifle several hours before you need it and keep it chilled. This makes it especially convenient for holidays, potlucks, birthdays, and family dinners.
GREAT FOR A CROWD: One large trifle bowl makes about 12 generous servings. Because you scoop rather than slice it, serving is quick and simple.
BEAUTIFUL LAYERS: A clear bowl does most of the presentation work for you. You don’t need fancy decorating skills to make this dessert look special.
SIMPLE INGREDIENTS: Everything needed for the recipe can be found at an ordinary grocery store.
CHOCOLATE TRIFLE INGREDIENTS
A good trifle needs enough structure to hold distinct layers while still feeling creamy when you dig into it. The brownie cubes give this recipe that sturdy base, and the pudding fills the spaces between them without making everything runny.
You’ll need:
- 1 cup unsalted butter, melted and slightly cooled
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- 2 (3.9-ounce) packages instant chocolate pudding mix
- 4 cups cold whole milk
- 2 (8-ounce) containers frozen whipped topping, thawed in the refrigerator
- 1 cup mini semisweet chocolate chips, divided
- 4 ounces semisweet chocolate bar, divided, for chopped chocolate and chocolate curls
- ½ cup hot fudge sauce, room temperature, optional for drizzling over the finished trifle
THE BROWNIES
The brownie layer should be fudgy but firm enough to cut into clean cubes once cooled.
Using melted butter gives them a rich flavor, while cocoa powder keeps the chocolate taste deep without adding extra melted chocolate to the batter.
Don’t worry about getting absolutely perfect brownie squares. Trifle is forgiving. A few irregular pieces actually make it easier to fill the spaces around the edge of the bowl.
THE CHOCOLATE PUDDING
Instant chocolate pudding is ideal for this dessert because it sets quickly and stays thick.
Whole milk gives the pudding a smooth, creamy consistency. Be sure the milk is cold when you whisk it with the pudding mix.
Warm or room-temperature milk won’t give you the same quick, thick set.
THE WHIPPED TOPPING
Thawed whipped topping keeps the trifle light and holds its shape well after several hours in the refrigerator.
Thaw it in the fridge rather than leaving it on the counter for a long period. It should be soft enough to spread but still cold when you assemble the dessert.
THE CHOCOLATE
Mini chocolate chips add tiny bites of firm chocolate between the softer layers.
Use part of the semisweet chocolate bar chopped into small pieces throughout the trifle and save the prettiest curls or shavings for the top.
CHOCOLATE TRIFLE SUBSTITUTIONS AND ADDITIONS
BROWNIES: If you need to save time, you can replace the homemade brownie layer with approximately 8 cups of prepared brownie cubes. Choose brownies that are fudgy but not underbaked, since very soft brownies can lose their shape once layered with pudding.
CHOCOLATE CAKE: Chocolate cake can replace the brownies for a lighter texture. You will need approximately 8 cups of 1-inch chocolate cake cubes. Let the cake cool completely before assembling the dessert.
PUDDING: Chocolate fudge pudding gives this dessert an especially deep flavor, but regular instant chocolate pudding works perfectly. You could also use one package of chocolate pudding and one package of vanilla pudding for contrasting layers.
WHIPPED CREAM: If you would rather make fresh whipped cream, beat 4 cups of very cold heavy whipping cream with ½ cup of powdered sugar and 2 teaspoons of vanilla until medium-stiff peaks form. Keep it refrigerated until you assemble the trifle.
CHOCOLATE CHIPS: Dark chocolate, milk chocolate, or white chocolate chips can replace the semisweet mini chips. Mini chips work especially well because they’re easier to eat in a spoonful of trifle.
COOKIES: Sprinkle 1 to 1½ cups of coarsely crushed chocolate sandwich cookies between the layers for extra crunch.
PEANUT BUTTER: For a chocolate peanut butter variation, drizzle about ½ cup of warmed creamy peanut butter in thin ribbons between the pudding and whipped topping layers.
CARAMEL: A light drizzle of caramel sauce can be added between the layers. Keep the amount modest so the brownies don’t become overly wet.
HOW TO MAKE CHOCOLATE TRIFLE
Making a trifle is mostly about preparing each component properly before you begin layering. Cool ingredients are much easier to work with, and they help the finished dessert stay neat.
STEP ONE: PREHEAT THE OVEN
Preheat the oven to 350°F.
Lightly grease a 9×13-inch baking pan with nonstick cooking spray. For easy brownie removal, you can line the pan with parchment paper, leaving enough hanging over the sides to lift the brownies out once they’ve cooled.
STEP TWO: MAKE THE BROWNIE BATTER
Add the melted butter and granulated sugar to a large mixing bowl. Whisk until well combined.
Add the eggs one at a time, mixing after each addition.
Stir in the vanilla extract.
In a separate medium bowl, whisk together the cocoa powder, all-purpose flour, salt, and baking powder.
Add the dry ingredients to the wet ingredients. Stir just until you no longer see streaks of dry flour.
Don’t keep beating once everything is combined. Too much mixing can make the brownies more cakey than fudgy.
STEP THREE: BAKE THE BROWNIES
Spread the brownie batter evenly into the prepared baking pan.
Bake for 25 to 30 minutes, or until the center is set and a toothpick inserted near the middle comes out with a few moist crumbs rather than wet batter.
Allow the brownies to cool completely in the pan.
PRO TIP:
Don’t assemble the trifle with warm brownies. Even slightly warm brownie cubes can soften the whipped topping and make your layers slide together.
STEP FOUR: PREPARE THE CHOCOLATE PUDDING
Add both packages of instant chocolate pudding mix and the 4 cups of cold whole milk to a large bowl.
Whisk for about 2 minutes, until the pudding becomes smooth and noticeably thicker.
Place it in the refrigerator for 5 to 10 minutes while you prepare the brownies and chocolate.
The pudding should be thick enough to spoon into the trifle bowl without running straight through the brownie layer.
STEP FIVE: CUT THE BROWNIES
Once completely cool, remove the brownies from the pan.
Cut them into approximately 1-inch cubes.
You don’t have to measure every piece. Aim for fairly even cubes so they’re easy to layer, then save a few smaller pieces for filling gaps near the outside of the trifle bowl.
PRO TIP:
A plastic knife or a sharp knife wiped clean between cuts can help you get neater brownie cubes.
STEP SIX: PREPARE THE CHOCOLATE
Set aside about ¼ cup of the mini chocolate chips for the top.
Finely chop approximately half of the semisweet chocolate bar. Use a vegetable peeler or the edge of a sharp knife to make curls and shavings from the remaining chocolate.
Keep the best-looking curls aside for your final garnish.
STEP SEVEN: MAKE THE FIRST BROWNIE LAYER
Add half of the brownie cubes to the bottom of a 3½- to 4-quart trifle bowl.
Arrange some of the brownies directly against the glass so the chocolate layer is easy to see.
Fill the center with the remaining brownie pieces.
Avoid pressing them down firmly. You want enough room for some pudding to settle naturally around the cubes.
STEP EIGHT: ADD THE PUDDING
Spoon half of the chocolate pudding over the brownies.
Spread the pudding carefully toward the edge of the bowl using the back of a spoon or an offset spatula.
Try not to smear too much pudding against the upper portion of the glass. Keeping each layer fairly tidy makes the finished trifle more attractive.
STEP NINE: ADD THE WHIPPED TOPPING
Spread one 8-ounce container of thawed whipped topping over the pudding.
Use light strokes rather than pressing down hard. The goal is to create a visible white layer without mixing it into the chocolate pudding underneath.
Sprinkle about ⅜ cup of the mini chocolate chips and half of the chopped semisweet chocolate over the whipped topping.
STEP TEN: REPEAT THE LAYERS
Add the remaining brownie cubes.
Spoon the remaining chocolate pudding evenly over the brownies.
Add the second container of whipped topping and gently spread it across the top.
At this point, you should have distinct layers of dark brownie, chocolate pudding, and fluffy whipped topping showing through the sides of the bowl.
STEP ELEVEN: GARNISH
Sprinkle the reserved mini chocolate chips over the top.
Add the remaining chopped chocolate, followed by the chocolate curls and shavings.
If you’re using hot fudge sauce, drizzle a small amount over the top shortly before serving.
PRO TIP:
If your fudge sauce is thick, warm it only enough to make it pourable, then let it cool again before adding it. Hot sauce can melt the whipped topping.
STEP TWELVE: CHILL
Cover the trifle loosely with plastic wrap, keeping the plastic from touching the decorated top if possible.
Refrigerate for at least 2 hours before serving.
Four hours is even better if your schedule allows it. The pudding settles around the brownie pieces and the dessert becomes easier to scoop without losing all of its layers.
THE SECRET TO DISTINCT TRIFLE LAYERS
Temperature makes a big difference.
Your brownies need to be completely cool. The pudding should be cold and thick. The whipped topping should be thawed but still chilled.
When all three components are cool, they stay where you put them.
Another helpful trick is working from the outside toward the center. Arrange the prettier brownie cubes around the glass first, then fill the middle. Spread pudding gently to the perimeter before adding the whipped layer.
You don’t need ruler-straight lines. A homemade trifle should still look soft and inviting. You simply want enough contrast that each layer is easy to see.
HOW TO KEEP CHOCOLATE TRIFLE FROM GETTING SOGGY
A little softening is part of what makes a trifle good. You want the edges of the brownies to absorb some moisture from the pudding.
What you don’t want is a bowl where every layer has turned into the same texture.
Start with fully baked brownies that have cooled completely. Cut them into cubes instead of crumbling them.
Use pudding that has thickened before assembly, and don’t add large amounts of liquid sauce between the layers.
For the best balance of soft and structured, make this dessert about 2 to 12 hours before serving.
CHOCOLATE TRIFLE RECIPE TIPS
Use a clear bowl if possible. A trifle tastes the same in any large serving bowl, but seeing the layers is a big part of its appeal.
Give the brownies enough time to cool. You can bake them the night before and leave them covered once completely cool.
Use cold milk for the pudding. It thickens faster and gives you a better layering consistency.
Cut brownies into bite-size pieces. Huge pieces can make the dessert awkward to scoop and serve.
Don’t mash down the brownie layers. Loosely arranged cubes leave little spaces for the pudding to settle.
Keep the whipped topping cold until you need it.
And save part of your prettiest chocolate garnish for the very end. A fresh scattering of curls right before serving makes the finished bowl look much more appealing.
TROUBLESHOOTING THIS EASY CHOCOLATE TRIFLE
MY PUDDING IS TOO THIN
Make sure you’re using instant pudding rather than cook-and-serve pudding and that you used the amount of milk specified in the recipe.
Whisk it thoroughly, then refrigerate for another 10 minutes.
THE LAYERS ARE MIXING TOGETHER
One or more of your ingredients may be too warm.
Place the pudding and whipped topping back into the refrigerator. If your brownies are still warm, wait until they’re completely cool before continuing.
MY BROWNIES ARE FALLING APART
Very fudgy brownies can be delicate immediately after baking.
Let them cool completely before cutting. Chilling the cooled pan for 20 to 30 minutes can make particularly soft brownies easier to cube.
THE TRIFLE LOOKS MESSY AGAINST THE GLASS
Use a clean paper towel to wipe small smears from the inside edge of the bowl as you build each layer.
You can also spoon pudding into the center first, then gently push it outward instead of dropping it directly against the glass.
THE DESSERT IS TOO RICH
Serve slightly smaller portions and skip the hot fudge drizzle.
You can also replace some of the brownie cubes with chocolate cake for a lighter overall texture.
HOW TO SERVE CHOCOLATE BROWNIE TRIFLE
Chocolate trifle should be served cold, straight from the refrigerator.
Use a large serving spoon and scoop all the way from the top toward the bottom of the bowl. That way each portion gets a little of every layer instead of only whipped topping or pudding.
Small glass dessert bowls are especially pretty because you can still see the layers after serving.
This dessert is rich, so you don’t need oversized portions. A generous scoop of about 215 grams is plenty for most people.
Chocolate trifle is a natural choice for birthdays, potlucks, holiday dinners, family gatherings, or any occasion when you need one dessert that can serve plenty of people without individual decorating.
For a party dessert table, keep the other choices simple. Fresh strawberries or raspberries are especially nice beside a rich chocolate dessert because their slight tartness cuts through the sweetness.
CAN I MAKE CHOCOLATE TRIFLE AHEAD OF TIME?
Yes. This is one of the best things about a trifle.
You can make the brownies a day ahead. Cool them completely, then cover the pan tightly or transfer the cubes to an airtight container.
The pudding can also be prepared several hours in advance and kept covered in the refrigerator.
For the finished dessert, assemble everything up to 24 hours before serving.
If making it that far ahead, consider holding back the final chocolate curls and hot fudge drizzle until shortly before serving. The top will look fresher.
HOW TO STORE CHOCOLATE TRIFLE
IN THE FRIDGE
Cover the trifle bowl tightly with plastic wrap or transfer leftovers to airtight containers.
Store in the refrigerator for up to three days.
The brownie pieces will continue to soften as the dessert sits. It’s still delicious on the second and third day, but the layers will be softer than they were when first assembled.
IN THE FREEZER
Freezing the fully assembled trifle isn’t recommended.
Pudding and whipped topping can change texture after freezing and thawing, and the brownies may absorb too much moisture.
If you want to prepare part of the recipe far ahead, freeze the brownies by themselves for up to two months. Thaw them completely before cubing and assembling the trifle.
CHOCOLATE TRIFLE VARIATIONS
For a chocolate strawberry trifle, place 3 cups of sliced fresh strawberries between the pudding and whipped topping layers. Pat the berries dry first so they don’t release too much moisture into the dessert.
For a cookies and cream chocolate trifle, add 1½ cups of coarsely crushed chocolate sandwich cookies between the layers and scatter a few larger cookie pieces across the top.
For a chocolate peanut butter trifle, drizzle thin ribbons of creamy peanut butter between the pudding and whipped topping.
For a double chocolate cake trifle, replace the brownies with approximately 8 cups of cubed chocolate cake.
For a chocolate caramel trifle, add a light caramel drizzle between each set of layers and scatter chopped chocolate-covered toffee pieces over the top.
Keep the basic structure the same and the dessert stays easy to assemble.
CHOCOLATE TRIFLE FAQS
Can I make chocolate trifle the night before?
Yes. Chocolate trifle can be assembled the night before and refrigerated until you’re ready to serve it. Cover the bowl well and add any delicate chocolate curls just before serving if you want the freshest appearance.
What kind of bowl is best for trifle?
A clear 3½- to 4-quart trifle bowl works best for this recipe. A large clear glass salad bowl can also be used.
Can I use boxed brownies?
Yes. Prepare enough boxed brownie mix to make one 9×13-inch pan and let the brownies cool completely before cutting them into cubes. Follow the ingredient amounts and baking directions printed on the specific brownie mix you choose.
Can I use chocolate cake instead of brownies?
Absolutely. Replace the brownie cubes with about 8 cups of cooled chocolate cake cubes. Cake produces a softer and slightly lighter trifle.
How long does chocolate trifle need to chill?
Chill the assembled dessert for at least 2 hours. Four hours gives the layers more time to settle and makes serving easier.
How long will chocolate trifle keep?
Stored covered in the refrigerator, it will keep for up to three days. The texture becomes softer with each day.
Can I use homemade whipped cream?
Yes. Beat 4 cups of cold heavy whipping cream with ½ cup powdered sugar and 2 teaspoons vanilla until medium-stiff peaks form. Use it in place of the two containers of whipped topping.
Why is my chocolate trifle watery?
The most common causes are pudding that didn’t set properly, warm brownie pieces, frozen whipped topping that wasn’t thawed correctly, or watery additions such as wet fruit. Make sure every layer is properly prepared and chilled before assembly.
Do I have to use a trifle bowl?
No. Any deep serving bowl with enough capacity will work. A clear glass bowl simply shows off the layers better.
How far ahead can I prepare the brownies?
Bake the brownies up to two days ahead and store them tightly covered at room temperature once completely cool. You can also freeze the brownies for longer storage and thaw before using.
CHOCOLATE TRIFLE RECIPE
Ingredients
- 1 cup unsalted butter melted and slightly cooled
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- 2 3.9-ounce packages instant chocolate pudding mix
- 4 cups cold whole milk
- 2 8-ounce containers frozen whipped topping, thawed
- 1 cup mini semisweet chocolate chips divided
- 4 ounces semisweet chocolate bar divided
- ½ cup hot fudge sauce room temperature, optional
Instructions
- Preheat the oven to 350°F. Lightly grease a 9×13-inch baking pan or line it with parchment paper.
- Whisk the melted butter and granulated sugar together in a large bowl. Add the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the cocoa powder, flour, salt, and baking powder.
- Stir the dry ingredients into the wet ingredients just until combined.
- Spread the batter into the prepared baking pan. Bake for 25 to 30 minutes, until the center is set and a toothpick comes out with a few moist crumbs.
- Cool the brownies completely before cutting them into approximately 1-inch cubes.
- Whisk the instant pudding mixes with 4 cups of cold whole milk for about 2 minutes. Refrigerate for 5 to 10 minutes to thicken.
- Set aside ¼ cup of mini chocolate chips. Chop half of the semisweet chocolate bar and shave the remaining half into curls.
- Place half of the brownie cubes in the bottom of a 3½- to 4-quart trifle bowl.
- Spread half of the chocolate pudding over the brownie layer.
- Spread one 8-ounce container of whipped topping over the pudding. Sprinkle with about ⅜ cup mini chocolate chips and half of the chopped chocolate.
- Repeat with the remaining brownies, remaining chocolate pudding, and second container of whipped topping.
- Garnish with the reserved mini chocolate chips, remaining chopped chocolate, and chocolate curls.
- Drizzle with room-temperature hot fudge sauce, if desired.
- Cover and refrigerate for at least 2 hours before serving.
Notes
- Make sure the brownies have cooled completely before assembling your dessert.
- Keep the pudding and whipped topping cold so the layers stay distinct.
- For the cleanest-looking trifle, place attractive brownie cubes against the glass before filling in the middle.
- The trifle can be assembled up to 24 hours ahead.
- Store leftovers covered in the refrigerator for up to three days.
- Freezing the assembled dessert isn’t recommended because the pudding and whipped topping can change texture after thawing.
WHY THIS CHOCOLATE TRIFLE WORKS
This chocolate trifle gives you the kind of dessert that looks like it took much more work than it actually did.
The brownies add enough structure to keep the pudding from taking over the entire bowl. The pudding brings a cool, silky texture, while the whipped topping keeps each spoonful from feeling too dense. Mini chocolate chips break up all that softness with just enough bite.
And because the finished dessert needs refrigerator time before serving, you aren’t trying to assemble it at the same time everyone is ready for dessert.
Make it early, let it chill, and bring the whole bowl to the table when you’re ready. Once that first spoon goes through the layers, you’ll see fudgy brownie chunks streaked with chocolate pudding and whipped topping all the way down.
Rich, creamy, chocolatey, and wonderfully easy to share.
