This chocolate trifle recipe was given to me verbally by a friend years ago. Enough time has passed that I can’t actually recall if the way I make it now was the original directions or how I’ve adapted it over the years. Either way it is a yummy dessert with layers of brownie, chocolate mousse and whipped cream with Skor bar through out. This is one easy dessert. There are a couple steps, but not a lot of baking or skill required.

Not only is this chocolate trifle a decadent and delicious dessert, It is also perfect for the baking adverse as it originates from a number of packaged items. The first being the base is a boxed brownie mix. Yes, you could make your own or even use chocolate cake, but there is really no need. As the consistency, ease and texture of the brownie mix works best. I will add a note of my preference being a plain brownie mix rather than a chocolate chunk one like pictured.

Next is the chocolate mousse. A package of the Dr. Oetker instant milk chocolate mousse is what I use as it is readily available in stores here, generally found in the pudding or baking section. If your preference is dark chocolate, then that would work too. I follow the directions on the box which call for cold milk and the use of a hand mixer. So fairly simple.

Then I like to whip up my own whipped cream, sweetened with sugar and vanilla. Again this takes only a couple minutes with a hand or stand mixer.

Lastly this trifle is studded with small pieces of broken up Skor chocolate bars (thin crunchy toffee coated in milk chocolate). I find taking a rolling pin and bashing your frustrations out on the individually wrapped chocolate bars on the floor, works best for breaking them up small enough, before opening the package.

I have a trifle dish on a stand that has the smooth clear glass sides to display the layers nicely. However a regular serving bowl, provided it’s large enough would work as well. I like to do two layers of everything, with some extra Skor bits for good measure.

Chocolate Trifle

1 Boxed Brownie Mix (and ingredients required to make)
1 Package of Dr. Oetker Instant Milk Chocolate Mousse Mix (plus milk to make)
2 Cups Whipping Cream
2 Tablespoons Granulated Sugar
1 Teaspoon Vanilla
4 Full Size Skor Chocolate Bars

Directions

Mix and cook the brownies in an 8″x 8″ or 9″ x 9″ dish according to the package directions.
Allow to cool completely.
Cut into small pieces.
While the brownies are cooling make the chocolate mousse by following the package directions.
Cover the bowl in the fridge until ready to use.
Mix 2 Cups of cold whipping cream with 2 Tablespoons of granulated sugar and 1 teaspoon of vanilla.
Whisk or beat the whipped cream with a hand mixer until thickly whipped.
Place covered in fridge until needed.
Break up the Skor chocolate bars (beat them in the closed wrappers with a rolling pin on a hard surface like the floor) until in even, tiny pieces.
Don’t open the wrappers until actually layering.
Begin layering with half the brownie pieces.
Then half the chocolate mouse spooned over.
Sprinkle with the broken pieces of one chocolate Skor bar.
Spoon on and smooth half (or slightly less – it’s more important to have enough to evenly cover the top) of the whipped cream.
Sprinkle with the second chocolate bar of broken score pieces.
Repeat the layers in the same order (brownies, mousse, skor bar, whipped cream and Skor bar), making sure to the smooth the whipping cream evenly on top and scatter with the last broken bit of Skor bar.
Allow to set up, covered, in the fridge a minimum of 2 hours and up tp 24 hours.
Store any leftovers covered in the fridge up to 3 days.

Print

Chocolate Trifle

Brownie layered with milk chocolate mousse, whipped cream and Skor bits

Course Dessert

Cuisine American

Keyword chocolate, trifle,

Prep Time 30 minutes

Cook Time 30 minutes

Servings 12

Ingredients

• 1 Boxed Brownie Mix and ingredients required to make
• 1 Package of Dr. Oetker Instant Milk Chocolate Mousse Mix plus milk to make
• 2 Cups Whipping Cream
• 2 Tablespoons Granulated Sugar
• 1 Teaspoon Vanilla
• 4 Full Size Skor Chocolate Bars

Instructions

1. Mix and cook the brownies in an 8″x 8″ or 9″ x 9″ dish according to the package directions.
2. Allow to cool completely.
3. Cut into small pieces.
4. While the brownies are cooling make the chocolate mousse by following the package directions.
5. Cover the bowl in the fridge until ready to use.
6. Mix 2 Cups of cold whipping cream with 2 Tablespoons of granulated sugar and 1 teaspoon of vanilla.
7. Whisk or beat the whipped cream with a hand mixer until thickly whipped.
8. Place covered in fridge until needed.
9. Break up the Skor chocolate bars (beat them in the closed wrappers with a rolling pin on a hard surface like the floor) until in even, tiny pieces.
10. Don’t open the wrappers until actually layering.
11. Begin layering with half the brownie pieces.

12. Then half the chocolate mousse spooned over.

13. Sprinkle with the broken pieces of one chocolate Skor bar.
14. Spoon on and smooth half (or slightly less – it’s more important to have enough to evenly cover the top) of the whipped cream.

15. Sprinkle with the second chocolate bar of broken Skor pieces.

16. Repeat the layers in the same order (brownies, mousse, skor bar, whipped cream and Skor bar), making sure to the smooth the whipping cream evenly on top and scatter with the last broken bit of Skor bar.
17. Allow to set up, covered, in the fridge a minimum of 2 hours and up tp 24 hours.
18. Store any leftovers covered in the fridge up to 3 days.

Even more chocolate can be found in my recipes for chocolate molten lava cakes or Triple Chocolate Cookies