Chocolate Trifle Recipe

If you have watched that infamous episode of "Friends" — you know, the one where Rachel attempts to make a trifle — then you likely know how not to make a trifle, because it usually doesn't have a layer of beef sautéed with peas and onions. All joking aside, if you want to learn how to actually make a delicious trifle, recipe developer Jennine Bryant has the perfect version of a chocolate trifle, which consists of layered brownies, chocolate mousse, and a fluffy Amaretto cream. Is your mouth watering yet? This trifle would be wonderful to serve at a party or even just for a sweet, after-dinner treat.

"It's great fun putting the trifle together, it's so simple really but it can be a real showstopper dessert," Bryant raves. "It feeds loads of people so it's a great idea for dinner parties, etc. Also, amaretto cream is just to die for!" So, if you have a soft spot for brownies, Amaretto cream, and decadent chocolate we have totally got you covered! Keep scrolling to find out how to make this incredible recipe that tastes even better than it looks...if that's at all possible! 

Gather the ingredients for a chocolate trifle

Ready to get cooking? Before you start anything, head to the grocery store with your shopping list in hand. First, pick up some unsalted butter and then a few ounces of cooking milk chocolate. When you pop by the dairy aisle, be sure to pick up a few large eggs. Then, pick up a cream of tartar and a little bit of granulated sugar.

You will also need some whipping cream, vanilla extract, and Amaretto. Pop by the bakery and select some ready-made chocolate brownies. You could also make your own at home if you prefer, but we love the simplicity of using premade ones! Last but not least, get white and dark chocolate flakes and melted chocolate to drizzle.

Melt the chocolate

Okay, the grocery shopping is out of the way, and now we can start! Take out a heatproof, microwave-safe bowl and toss in the milk chocolate and butter. Microwave it on a low setting, and be sure to check and stir the mixture every 20 seconds or so. Continue cooking until the butter is fully melted. It shouldn't take very long but just be careful not to overheat it. 

Take the mixture out and let it cool before whisking in the egg yolks, one by one. As a reminder, you should have separated these from the whites ahead of time. Continue whisking until smooth.

Beat the egg whites and cream of tartar

Grab another clean bowl and add all the egg whites. Continue beating them until they are foamy. Once they reach that nice, foamy consistency, add the cream of tartar. Going along with the theme, continue beating until they form soft peaks. "Definitely use an electric whisk to beat the egg whites, it takes a good few minutes using my stand mixer turned up high, so you might well be there for hours by hand," Bryant notes. 

While you continue beating the egg whites, you can gradually add in the sugar, 1 tablespoon at a time. This will make a meringue. Keep beating the butter and sugar until stiff peaks form again and the mixture feels smooth to the touch. If it feels grainy, continue mixing until it's smooth.

Fold the egg white mixture into the chocolate

Take a spoonful of the egg whites and fold them into the chocolate mixture. Once the first spoonful mixes in completely, you can add the rest of the egg whites. Be sure to gently fold them in until everything is combined.

Using another clean bowl, add whipping cream to the mix and whisk until it thickens. Then, add the vanilla extract and continue whisking until the cream is thick and holds its form. Gently fold the thickened cream into the chocolate mousse mixture and set it aside.

Begin assembling the trifle

You're going to use a lot of bowls for this recipe, and you need a nice clean one for this step. Add two cups of whipping cream to the bowl and whisk until it starts to thicken. Gradually add the Amaretto and continue whisking until it is combined and the cream has thickened.

Now, it's finally time to assemble the trifle. For the bottom layer, add the cubed brownies to the trifle bowl. Then, add ½ of the prepared milk chocolate mousse on top. Top the second layer with ½ of the prepared Amaretto cream. Add the rest of the brownies on top of the Amaretto cream and top with the remainder of the chocolate mousse. Then, scoop in the final portion of Amaretto cream and decorate with chocolate flakes and melted chocolate as desired. Store in the fridge until you are ready to serve.

Serve and enjoy

Dig in! "I think the trifle is so decadent it doesn't really need anything else with it," Bryant notes. "Though, perhaps it would pair well with a nice dessert wine or after dinner drink. Something light and refreshing to balance out the richness of the trifle." Bryant also gives some helpful storage tips. "The trifle should be kept covered and kept in the fridge," she shares. "It's easiest to just keep it in the trifle bowl, though when there is only a little left it probably makes sense to decant it into a Tupperware or something similar. It should be consumed within 3 days, and is obviously best when it is at it's freshest!" We hope you love this chocolatey treat! 

Chocolate Trifle Recipe
5 from 30 ratings
This chocolate trifle has layers of brownies, Amaretto cream, and chocolate mousse, making for one decadent dessert.
Prep Time
1
hour
Cook Time
0
minutes
Servings
14
Servings
trifle on plate
Total time: 1 hour
Ingredients
  • ¼ cup + 2 tablespoons unsalted butter
  • 12 ounces cooking milk chocolate, broken up into pieces
  • 5 large eggs, yolks and whites, separated
  • 1 teaspoon cream of tartar
  • ½ cup granulated sugar
  • 3 cups whipping cream, divided
  • 1 teaspoon vanilla extract
  • 3 tablespoons Amaretto
  • 1 package premade brownies, cubed
  • ¼ cup white and dark chocolate flakes
Optional Ingredients
  • melted chocolate for drizzling
Directions
  1. In a heatproof, microwave-safe bowl, add the milk chocolate and the butter. Microwave it on a low setting, making sure to check and stir every 20 seconds until it is fully melted. Allow the mixture to cool for a few minutes, before whisking the egg yolks in, one at a time, until smooth.
  2. In a clean bowl, beat the egg whites until they are foamy, then add the cream of tartar and continue to beat them until they form soft peaks.
  3. Keep beating the egg whites and gradually incorporate the sugar, 1 tablespoon at a time, as though making a meringue. Keep beating the egg whites and sugar until stiff peaks form, and the mixture feels smooth to the touch. If it feels a little grainy, continue beating the mixture for a while longer, until it is smooth.
  4. Take a spoonful of the stiff egg whites and fold them into the chocolate mixture. Once the spoonful has been fully mixed in, add the rest of the egg whites and gently fold them in until everything is combined.
  5. In a clean bowl, whisk 1 cup of whipping cream until it begins to thicken. Add the teaspoon of vanilla extract and continue to whisk until the cream is thick and holds its form. Then, gently fold the thickened cream into the chocolate mousse mixture. Set this aside.
  6. In another bowl, whisk 2 cups of whipping cream until it begins to thicken. Gradually add the 3 tablespoons of Amaretto and keep whisking until it is combined and the cream has thickened.
  7. It is now time to assemble the trifle. First, add a layer of cubed brownies (roughly half of the brownies) to the bottom of the trifle bowl. Then, add ½ of the prepared milk chocolate mousse on top of the brownies. Top this layer with ½ the prepared amaretto cream.
  8. Add the rest of the brownies on top of the Amaretto cream, then top them with the remaining chocolate mousse. Top the trifle with the final portion of Amaretto cream, and decorate with chocolate flakes and melted chocolate as desired.
  9. Store in the fridge until ready for serving.
Nutrition
Calories per Serving 521
Total Fat 38.0 g
Saturated Fat 20.6 g
Trans Fat 0.2 g
Cholesterol 159.6 mg
Total Carbohydrates 38.1 g
Dietary Fiber 1.2 g
Total Sugars 23.2 g
Sodium 146.1 mg
Protein 7.0 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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