CHOCOLATE TRIFLE RECIPE
This easy chocolate trifle combines fudgy homemade brownies, creamy chocolate pudding, fluffy whipped topping, and plenty of chocolate for an impressive make-ahead dessert.
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.