Description
Layers of fudgy brownie cubes, silky dark chocolate mousse, and pillowy whipped cream come together in a no-bake trifle that looks stunning and tastes like pure chocolate bliss.
Ingredients
- Brownies, cubed: 4 cups
- Dark chocolate, finely chopped: 8 ounces
- Heavy cream: 3 cups (2 cups for mousse, 1 cup for topping)
- Granulated sugar: 1/2 cup
- Vanilla extract: 2 teaspoons
- Egg yolks: 3 large
- Salt: 1/8 teaspoon
- Shaved chocolate or unsweetened cocoa powder, for garnish: as needed
Instructions
- Chill the tools: Place a large mixing bowl and beaters in the refrigerator for 10 minutes to help the cream whip quickly.
- Whip the cream for mousse: In the chilled bowl, beat 2 cups heavy cream to soft peaks. Refrigerate while you prepare the chocolate base.
- Melt the chocolate: Set a heatproof bowl over a pot with barely simmering water and gently melt 8 ounces chopped dark chocolate, stirring until smooth. Remove from heat and let cool to lukewarm.
- Make the mousse base: In a separate bowl, whisk 3 egg yolks with 1/2 cup sugar until thick and lightened in color. Whisk in 1 teaspoon vanilla and the pinch of salt, then slowly whisk in the lukewarm melted chocolate until glossy and uniform.
- Fold the mousse: Using a spatula, fold the whipped cream into the chocolate base in 3 additions until no streaks remain. Refrigerate to slightly firm up, about 15 minutes.
- Prep the topping: Whip the remaining 1 cup heavy cream with 1 teaspoon vanilla to soft peaks for the finishing layer. Keep chilled.
- Prepare the vessel: Cut brownies into 1/2 to 3/4 inch cubes and set out a clear trifle bowl or individual glasses.
- Assemble the layers: Add a layer of brownie cubes to the base of the bowl, spoon an even layer of chocolate mousse over the brownies, then add a layer of whipped cream. Repeat the layers to the top, finishing with whipped cream.
- Chill to set: Cover and refrigerate for at least 2 hours so the mousse firms and the flavors meld.
- Garnish and serve: Sprinkle shaved chocolate or dust lightly with cocoa powder. Scoop deep to capture every layer and serve cold.
Notes
- Use high quality chocolate for the best mousse flavor.
- Underbake brownies slightly for extra fudgy texture.
- Assemble a day ahead for deeper flavor and cleaner scoops.
- For an egg free version, skip yolks and make a stabilized whipped cream mousse.
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 420
- Sugar: 28 g
- Sodium: 110 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 120 mg
Keywords: chocolate brownie mousse trifle, no bake dessert, layered trifle, easy party dessert, chocolate mousse trifle