This eggless chocolate brownie mousse trifle dessert is every chocolate lover’s dream. Layers of fudgy brownies, chocolate mousse, whipped cream, and chocolate sauce tucked in a glass or trifle bowls make a stunning presentation and a fun treat for everyone.
Trifle desserts are a great choice for the holiday season or any special events like Valentine’s Day, Christmas, house parties or even catering to a large crowd. I make this black forest brownie trifle and Baileys chocolate pudding trifle a lot during the holiday season. It is the perfect dessert to take to a potluck or a dinner party because who can say no to chocolate!! Trifles are super easy to make, fun to assemble, and inexpensive too. This chocolate brownie mousse trifle recipe is easy enough for beginners.
Brownie Trifle Recipe Ingredients
There are 5 components to it.
I always use my trusted eggless fudgy brownie recipe. It is very chocolaty and will just melt in your mouth. After baking and cooling, cut them into small pieces and keep them aside. You can use a ready mix or even store-bought brownies for your convenience.
- Chocolate mousse.
I use only 3 ingredients to make the mousse and it turns out light, fluffy, and delicious every single time. My chocolate mousse recipe is egg-free and very easy to make.
- Whipped cream
I prefer to make my own whipped topping using cold heavy cream and sugar. If I am pressed on time then the frozen cool whip topping works well.
- Chocolate ganache sauce.
Is there anything like too much chocolate?? I guess, not!! Firstly, mix up chocolate chips with warm heavy cream using 1:1 ratio to make a quick chocolate sauce. I strongly recommend using homemade or store-bought chocolate sauce in this trifle recipe to make it very moist and extra delicious.
- Chocolate shavings on the top.
This step is a bonus. Do not stress if you don’t have the shavings. You can add crumbled brownie pieces, chocolate chips, grated chocolate bar, or even walnuts on top as garnish.
The choice of container matters.
- Any type of clear glass or good-quality plastic container will work for individual trifles.
- I recommend using 4 -5 oz glasses or cups. For catering to a large number of guests, disposable plastic containers work well. You will find many options in size and shape on Amazon.
- Small glass bowls, glass mugs, and clear dessert/ice cream cups work well.
- Avoid using printed, opaque, or colorful containers because the layers won’t be seen.
- You can make this trifle using one big trifle bowl as well. They come in various sizes. Choose an appropriate size depending on the serving size you need considering how many people you often host. I recommend anything around 120 oz and 7-8″ in diameter.
Easy workflow to save time!
- As there are so many components involved in making this trifle, I am sharing how I make it for a large party with ease.
- Make brownies and freeze them up to 3 months in advance or keep them in the fridge in an airtight container for a week.
- Make the chocolate mousse up to 3 days in advance. Store it in the fridge until needed.
- If I am using homemade whipped cream then I whip it the very same day. You can whip it up to 1 day in advance.
- To make this dessert easier, I use frozen topping Cool Whip. Thaw overnight in the fridge or as directed. It works like a charm.
Can you make trifles ahead of time?
This is the best advantage of making trifles for dessert is that you can make it ahead of time. You can assemble the trifle up to 3 days in advance.
- You can substitute every component with a store-bought one if desired.
- Swap the brownie for a chocolate cake sponge.
- Swap homemade whipped cream with cool whip topping.
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Chocolate Brownie Mousse Trifle Recipe
Chocolate Brownie Mousse Trifle
Semi-sweet chocolate mousse
For melting chocolate
- ½ cup Heavy whipping cream to warm up
- 8 oz Semi-sweet chocolate 226 grams/ 1 cup
To whip in another bowl
- 1 ¼ cup Heavy whipping cream 300 ml, to whip
- ½ teaspoon vanilla
- Pinch of salt
For Whipped cream.
- 1 cup Heavy Whipping Cream
- 2 tablespoons confectioners’ sugar
- ½ teaspoon pure vanilla extract.
For chocolate ganache drizzle (optional)
- ½ cup (4oz) chocolate chips or chopped chocolate
- ½ cup (118ml) heavy cream
Prepare chocolate mousse
Process of melting chocolate
- Warm up ½ cup cream in a microwave-safe bowl or a pot over a stovetop just until a simmer and not boiling. Add in the semi-sweet chocolate chips and cover the bowl with a lid/ dish. Keep it undisturbed for 30 seconds. The trapped heat of the cream will slowly start to melt the chocolate.
- Now open the lid and start stirring gently. It will look goopy at first but after a minute of stirring, it will start to form a smooth chocolate sauce known as ganache.If you suspect that all the chocolate didn’t melt then just pop it in the microwave for 10 seconds at a time. Smoothen out the tiny bits of chocolate and keep the ganache aside to cool at room temperature.
- Whipping chilled heavy whipping cream
- Meanwhile in a big bowl add cream, a pinch of salt, and vanilla. Whip it with an electric or handheld whisk for 4-5 minutes. Or until you see that the cream has started to just thicken. Now switch off the electric whisk and just manually whisk it to a soft droopy peak consistency. Whisking with a hand, later on, gives you more control over the consistency and avoids over-whipping the cream.
- We are looking for a very soft peak consistency. Please do not whisk until stiff peaks. The cream should be just thick and not hold the peaks at all.
- Mixing process to make the mousse
- The prepared chocolate mixture should have come to room temperature by now. It should not be warm. Now scoop 3-4 tablespoons already whipped cream into chocolate first. Fold it gently so that the cream is completely incorporated with chocolate. This is done to stabilize chocolate. It is a crucial step taken to avoid chocolate seizing when it comes in contact with chilled cream.
- The next step is adding the chocolate mixture to the big bowl of already whipped cream. Fold it gently in one clockwise direction. We want the mouse light and fluffy. This way we are incorporating air in the mousse.
- Once it is mixed well, transfer into an airtight container and refrigerate for 3-4 hours or overnight.
- Whipping chilled heavy whipping cream
For whipping cream
- Make sure the heavy whipping cream is well chilled in the refrigerator. Chill the whisk and the bowl in the freezer for 15 minutes.
- Using a handheld mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium speed until 2 minutes.
- Once the cream starts to thicken up, increase the speed to high until soft peaks form, about 1 minute. Now lower the speed and whisk until medium to stiff peaks form.
- Be careful not to overwhip the cream or it will turn into butter.
- One way to know that the cream is done is when you see deep streaks while whisking it. The whisk attachment should hold the cream in stiff peaks that do not drip or fall flat. Refrigerate until use.
For chocolate ganache drizzle
- Place chopped chocolate or chocolate chips in a medium-sized heatproof bowl and set aside.
- Pour heavy cream into a small saucepan and heat over medium heat just until cream comes to a simmer. You can warm up the cream in the microwave too.
- Once cream is simmering, remove from heat and pour evenly over chocolate (do not stir). Cover with a lid and let sit for 5 minutes.
- After 5 minutes, remove cover and use a whisk to gently whisk chocolate and cream together until completely melted and smooth. Use it to drizzle between the layers and the top of the trifle.
For assembling the trifle.
- Cut the brownie into small cubes, depending on the size of the trifle cup. I prefer 4-5 oz cups.
- Add a layer of brownie pieces on the bottom.
- Spoon or pipe in the chocolate mousse.
- Now add a big dollop of whipped cream using a spoon or a piping bag and spread it evenly.
- Top it with a sprinkle of grated chocolate.
- Repeat this process one more time with brownie, then mousse followed by a whipped cream layer and grated chocolate for garnish.