Chocolate Brownie and Mousse Trifle
Warm, layered, and delightfully chocolatey, this easy trifle brings rich brownie chunks and silky mousse together for an elegant yet simple dessert perfect for any occasion.
Ingredients
Brownie base
- 1 box brownie mix (plus ingredients required by the mix)
- 1/2 cup chocolate chips (optional) Add for extra chocolate flavor.
Chocolate mousse
- 8 oz semisweet chocolate, chopped
- 2 tbsp unsalted butter
- 1/4 cup granulated sugar
- 3 large egg yolks Use room temperature
- 1/2 cup heavy cream For melting chocolate.
- 1/2 tsp vanilla extract
- 1 cup heavy whipping cream (for folding into mousse)
Whipped cream topping
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Garnish
- Chocolate shavings or cocoa powder Optional for decoration.
- Fresh berries (optional) Add for freshness.
Instructions
Preparation
- Preheat oven and bake the brownies according to the box instructions; cool completely, then cut or crumble into bite-sized pieces.
Make the Chocolate Mousse
- Heat 1/2 cup heavy cream until steaming, pour over chopped semisweet chocolate and butter, let sit 1 minute, then stir until smooth.
- Whisk egg yolks with granulated sugar, temper by adding a few tablespoons of the warm chocolate mixture, then combine fully; stir in 1/2 tsp vanilla.
Chill and Fold
- Cool the chocolate base slightly, whip 1 cup heavy whipping cream to soft peaks, then gently fold into the chocolate mixture until light and airy.
- Chill mousse at least 1 hour to set.
Prepare the Whipped Cream
- Whip 1 cup heavy whipping cream with powdered sugar and 1 tsp vanilla to medium peaks for the topping.
Assemble the Trifle
- In a trifle bowl or individual glasses, layer brownies, a generous spoonful of mousse, and a dollop of whipped cream; repeat to fill, finishing with whipped cream on top.
Garnish and Chill
- Add chocolate shavings or a light dusting of cocoa and fresh berries if desired; chill for at least 2 hours before serving for best texture.
Notes
Cool brownies completely before layering to prevent the mousse from melting. Chill the mousse well; warm mousse will collapse when folded with whipped cream. For smoother mousse, chop chocolate finely so it melts evenly. Use room-temperature egg yolks and temper slowly to avoid scrambling. For lighter texture, gently fold whipped cream with a spatula—don’t overmix.