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Chocolate Trifle recipe

Chocolate Trifle recipe


  • Recipes
  • Dish type
  • Dessert
  • Trifle
  • Chocolate trifle

A deliciously different trifle with a chocolate theme. Kahlua soaked chocolate cake is layered with chocolate mousse, crushed Daim bars and whipped cream.

22 people made this

IngredientsMakes: 1 large bowl

  • 520g chocolate sponge cake mix
  • 125ml coffee flavoured liqueur, such as Kahlua
  • 85g dry chocolate mousse mix
  • 11 1/2 (28g) Daim bars, crushed
  • 900ml double cream, whipped
  • 40g milk chocolate

MethodPrep:1hr ›Cook:30min ›Extra time:6hr chilling › Ready in:7hr30min

  1. Preheat oven to 180 C / Gas 4. Grease and flour three 20cm round cake tins.
  2. Prepare cake mix according to package directions. Pour batter into the prepared tins.
  3. Bake in preheated oven for 30 minutes. Let cake cool slightly then pierce cakes with a fork. Pour the coffee liqueur gradually over the three cake layers.
  4. Prepare the chocolate mousse according to the package directions. Let chill in the refrigerator.
  5. Once cake is cool break it into pieces. Layer cake pieces, chocolate mousse, Daim bars and whipped cream, 1/3 at a time in a large glass bowl. Grate the milk chocolate over the top. Let chill in refrigerator for several hours before serving.

Chocolate mousse mix

Can be purchased online if you can't find it in your local supermarket.

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Reviews & ratingsAverage global rating:(4)

Reviews in English (4)

by naples34102

As long as you can accept a certain artificial taste because of all the "processed food" ingredients, this is very good for a quick, impromptu dessert. I only had three people for dinner, so I altered this a bit to make in individual parfait glasses. I brushed leftover turtle brownies with Starbuck's liqueur, then chopped them in 1/2 inch pieces. I subbed a package of Dream Whip for the frozen topping because you don't have to wait for it to thaw, and used one package of chocolate mousse mix. I layered this as directed in the recipe with the crushed toffee bars and topped it off with just a little more of the crushed toffee bars rather than the chocolate bar. Very pretty little parfaits, and came together in minutes.-14 Jan 2008

by LINDA MCLEAN

According to my guests, this was a great ending to our dinner party. Lots of kids, so I used decaf coffee instead of the liquor. I added some peanut butter chips to the layers too. Everyone asked to take some of the leftovers home Sue!-11 Mar 2003

by granolagirl

This recipe tasted good, but the directions regarding how much chocolate mousse to use aren't really clear. I ended up using two packages of chocolate mousse mix and it didn't seem like enough.-15 Sep 2004


Recipe Summary

  • 1 (19.8 ounce) package brownie mix
  • 1 ¾ cups cold milk
  • 2 (3.3 ounce) packages instant white chocolate pudding mix
  • 4 teaspoons instant coffee granules
  • 2 tablespoons warm water
  • 2 cups frozen whipped topping, thawed
  • 3 (1.4 ounce) bars chocolate covered toffee bars, chopped

Prepare brownies according to package directions. Bake and cool completely. Cut into 1 inch cubes.

In a medium bowl, whisk together milk and pudding mix until mixture begins to thicken. Dissolve coffee granules in water and stir into pudding mixture. Fold in whipped topping.

In a glass serving bowl, layer one-third of brownie cubes, one-third of pudding mixture and one-third of candy. Repeat layering until all ingredients are used. Chill 30 minutes in refrigerator before serving.


50 Best Trifle Recipes for an Easy, Impressive Dessert

"Where have you been all my life?" That's the question we'd like to ask these trifle recipes. Whether tall or short, served family style or in individual cups, most of these trifles have thing in common: They're surprisingly easy to make. That's not something we're usually able to say about a dessert that looks this good.

With so many different varieties in this list, though, you might have a hard time deciding where to start. We recommend beginning with a classic trifle featuring cherries, strawberries, and blueberries so you're comfortable assembling one of these masterpieces. From there, try one of the exciting chocolate dessert recipes we've included in our collection, like a chocolate coffee mousse trifle, a mint chocolate Oreo trifle, or a peppermint brownie trifle that's perfect for the holidays&mdashor your Fourth of July menu.

Of course, not every trifle recipe has to include berries or chocolate. We also have a recipe for a pumpkin tiramisu trifle with notes of gingersnap and maple, a gingerbread trifle that your Christmas dinner guests will flip for, and a lemon blueberry trifle that would look lovely sitting next to your other Fourth of July desserts. Grab a spoon and dig in!


Recipe Summary

  • 1 (18.25-ounce) package light devil's food cake mix
  • 1 ⅓ cups water
  • 2 tablespoons vegetable oil
  • 2 large egg whites
  • 1 large egg
  • Cooking spray
  • 3 cups cold fat-free milk
  • 1 (5.9-ounce) package chocolate instant pudding mix
  • ½ cup Kahlúa (coffee-flavored liqueur) or 1/2 strong brewed coffee
  • 1 (8-ounce) carton frozen fat-free whipped topping, thawed
  • ½ cup chopped reduced-fat chocolate toffee crisp bars (about 4 bars) (such as Hershey's Sweet Escapes)

Combine first 5 ingredients in a large bowl beat at medium speed of a mixer until well-blended. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack remove from pan. Cool completely on a wire rack.

Combine milk and pudding mix in a medium bowl prepare according to package directions.

Tear half of cake into pieces place in a 3-quart bowl or trifle dish. Pour half of Kahlúa over cake pieces top with half of pudding, whipped topping, and chocolate bars. Repeat procedure with remaining cake, Kahlúa, pudding, whipped topping, and chocolate bars. Cover chill at least 4 hours.


Chocolate Trifle Recipe

Break up the brownies and scatter over the base of the trifle dish, then sprinkle over the Kahlua.

Now make the chocolate layer. Break up the chocolate into small pieces and melt in a heatproof bowl over a pan of simmering water without letting the bowl touch the water. Remove from the heat. Boil the kettle and measure out 225ml boiling water. Add the water a dessertspoonful at a time to the chocolate and stir - it will thicken to become a sauce. Don't rush this and add the water too quickly or the mixture will stiffen and curdle. Pour it over the brownies and place in the fridge to set for at least 2 hours.

For the custard, mix together the egg yolks, sugar and cornflour in a large bowl. Bring the cream just to the boil in a saucepan, then pour it over the egg yolk mixture, whisking all the time. Rinse out the pan with cold water, return the custard mixture to the pan and stir over a gentle heat until thickened do not allow to boil. Pour the custard into a bowl, cover the surface with clingfilm to prevent a skin forming. When cool, place in the fridge and chill for 2 hours.

Once the chocolate layer has set, stir the custard well and pour over the chocolate layer. Return to the fridge to set for an hour.

Top Tip for making Chocolate Trifle

The trifle will keep for 24 hours in the fridge – decorate a few hours before serving. You can keep the curls in a plastic box in the fridge layered with sheets of greaseproof paper until you are ready to serve the trifle. 100g (4oz) each of plain and white chocolate will make plenty of curls.


Pour yourself a glass of Bailey’s & Ice!

Slice the chocolate roll into thin slices and spread with jam.

Layer the sides and base of a trifle bowl with cake & drizzle generously with Baileys (depending on taste).

Pour chocolate custard over the cake, top with another row of cake slices drizzled with Baileys, a layer of chocolate custard & top with chopped Tim Tams (all to reach the level just above the cake on sides of bowl).

Pour over a layer of vanilla custard, smoothing to the edge, layer custard with 375ml whipped cream. Layer cream generously with chocolates of choice – chopped Tim Tam’s, flake, peppermint crisp.

Pour over more Baileys (depending on taste).

Use chopped aero bar, peppermint crisp & cherry ripe.

Refrigerate until ready to serve.


  1. Layer of Brownies
  2. Layer of Green Pudding
  3. Layer of Cool Whip
  4. Layer of Andes Candies – Half crushed and half whole pieces
  5. Repeat

I also decided to make a few dessert shooters with the leftover ingredients I had. Normally I add a few more layers but since I was taking this to a party I did not want it to overflow. I did a few different varieties with the chocolate mint ingredients. I like making dessert shooters because it helps prevent me from eating a huge portion!


Strawberry-Chocolate Trifle

Prepare cake mix according to package directions, using unsalted butter, eggs, and 1 cup water. Pour batter into an 8-inch square metal baking pan coated with cooking spray.

Bake at 350° for 38 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan cool completely on a wire rack.

Combine milk and pudding mix in a medium bowl, stirring with a whisk 2 minutes. Cover and chill 5 minutes. Fold in 1 container whipped topping.

Cut cake into 1-inch squares. Layer half of cake in bottom of a 4-quart trifle bowl. Brush cake with 2 tablespoons liqueur, if desired spread half of pudding mixture over cake. Layer half of strawberries over pudding. Reserve 1/4 cup of remaining whipped topping. Top strawberries with remaining 1 1/4 cups whipped topping. Repeat layers with remaining cake, liqueur, if desired, pudding mixture, and strawberries. Cover and chill 8 hours. Dollop center of trifle with reserved 1/4 cup whipped topping, and drizzle with chocolate syrup just before serving.


This tiramisu chocolate trifle recipe is creamy, crunchy, and indulgent.

Serving dessert in individual sized portions always seems more festive. For instance these black & white parfaits are terrific for parties and showers, as is this dessert parfaits recipe served in baby jars for a shower.


Deliciously Easy Chocolate Brownie Trifle

Getting together with family is the best! This Deliciously Easy Chocolate Brownie Trifle recipe came from getting together with my family. All you have to do is make a pan of brownies, have a few more ingredients, and create some easy layers. Impressing your family and guests just got extremely easy. It looks gorgeous and taste even better!

I’m so lucky to have such an amazing family that loves to cook and share recipes. My sister in law Brandy has out done herself again! She made this fabulous trifle over the holidays that I just had to share with you. (Thanks Brandy!)

The trifle is full of my favorite flavors. I dug in like a kid in a candy store and you will too.

I whipped up this recipe while my sister was at my house. She leaned over the trifle dish, just waiting to try a bite. I loved messing with her and telling her she had to wait until I took the pictures. (She’s not used to the whole picture taking aspect.) It was sooo cute watching her excitement. I had to give her the spoon and the whisk to lick. That satisfied her sweet tooth until the trifle and pictures were done.

If you love chocolate pudding, brownies, and cool whip then this recipe is for you! It’s super easy and you will look like a superstar serving this dessert for your family and friends. This Chocolate Brownie Trifle is that good!

Easy Peasy Pleasy Tips

  • An 8࡮ pan of brownies work perfect for this recipe. Use store bought or make your own pan.
  • Cool brownies completely. You could make the brownies ahead of time or the night before.
  • If making homemade brownies or boxed brownies…don’t forget those ingredients.
  • DO NOT follow the the pudding box directions. Follow the directions listed below when mixing the pudding. You will see that you need less milk.

Chocolate Brownie Trifle

Ingredients

  • 1 box brownie mix (8࡮ pan)
  • 2 cups milk
  • 1 5.1 ounce package chocolate instant pudding mix
  • 1 16 ounce container cool whip, divided
  • chocolate bar, optional for garnish

Prepare brownies according to package directions. Cool completely. Split the prepared brownies into thirds. Cut one third into little squares and set aside. Crumble the remaining 2 thirds but keep separate for the layers. Mix instant pudding according to package directions using only 2 CUPS milk. Carefully fold in half of the cool whip into prepared pudding.

Layer a third of the crumbled brownie into the bottom of a trifle dish. Next layer half of the pudding mixture over the brownie. Then layer half of the remaining cool whip over the pudding mixture. Repeat the layers once more. Top the middle of the trifle with little brownie squares. Using a vegetable peeler, peel chocolate shavings over the top of the trifle. Keep refrigerated until ready to serve. Eat and Enjoy!

I hope this recipe makes you smack your lips! This Deliciously easy Chocolate Brownie Trifle is a recipe right at your fingertips. It’s that easy and looks soooo pretty!


Bake the chocolate cake according to the boxed directions if using a boxed cake mix, if making a homemade cake you can use my favorite chocolate cake recipe or your favorite. Once the cake is baked let the chocolate cake cool completely.

Cut the cake into bite sized pieces.

While the cake is cooling make the pudding. If you are using homemade pudding make sure that it is cooled completely.

Crush the Oreo Cookies. The easiest way I have found is to put them in a zip close freezer bag and use a rolling pin to crush them.

In a trifle dish or a large clear bowl, put half of the chocolate cake in a layer on the bottom. Then a layer using half of the pudding, then half of the Oreos and half of the cool whip.

Layer everything again in the same order.

After the second layer of cool whip top with chocolate shreds and full Oreo Cookies.