Serves: 8 | Total Time: 45 minutes (plus chilling time)
Let’s Talk Trifle ❤️
Okay, this one is so good. Layers of fudgy brownie, fluffy mocha whipped cream, and rich chocolate pudding—yes, it’s as dreamy as it sounds.
It’s the kind of dessert that feels fancy, but really, it’s just some smart layering of all the best things.
I’ve made this for birthdays, holidays, random Sundays… it always disappears.
🧾 What You’ll Need
- 1 box fudge brownie mix (plus ingredients it calls for)
- 1 1/2 cups cold heavy whipping cream
- 1/4 cup powdered sugar
- 1 tbsp instant espresso powder
- 1 tsp vanilla extract
- 1 (3.9 oz) box instant chocolate pudding mix
- 2 cups cold milk
- 1/4 cup mini chocolate chips (optional)
- Chocolate shavings or curls (for topping)
Why I Love This Recipe
Let me tell you a little story. The first time I made this trifle, I wasn’t even planning on making dessert. I just had some leftover brownies and a box of pudding sitting in the pantry. But once I layered it all together with some whipped cream and a bit of espresso magic? Game over. Everyone thought I’d spent hours on it.
Why it’s a keeper:
- Looks fancy but takes less than an hour
- That mocha whipped cream… you’ll want to eat it by the spoon
- Great make-ahead dessert for parties
- Super customizable with flavors and toppings
🧠 Why This Recipe Works (Quick Science)
- The instant espresso in the whipped cream boosts the chocolate flavor. It’s a flavor enhancer, not just a coffee vibe.
- Instant pudding thickens quickly with cold milk thanks to modified starches—it sets in minutes without heat.
- Layering textures (fudgy, fluffy, smooth) keeps each bite exciting.
Pro Tips
- Cool brownies completely before cutting—warm brownies fall apart.
- Chill the mixing bowl and beaters before whipping cream for better peaks.
- Don’t overbeat the whipped cream. Stop when soft peaks hold.
- Use clear glass for layering so everyone sees the beauty!
- Make it ahead and chill a few hours—the flavors get even better.
Tools You’ll Need
- 9×13 baking pan
- Mixing bowls
- Hand or stand mixer
- Trifle dish or clear glass bowl
- Whisk
- Rubber spatula
- Microplane or vegetable peeler (for chocolate curls)
Substitutions and Variations
- No espresso powder? Use strong brewed coffee in the pudding (replace part of the milk).
- Want it less rich? Use angel food cake instead of brownies.
- Add crunch with crushed Oreos or toffee bits in the layers.
- Swap the pudding—try white chocolate or even caramel.
Make Ahead Tips
- Make the brownies a day in advance.
- Whip cream and assemble everything up to 24 hours ahead.
- Add chocolate curls right before serving so they stay crisp.
How to Make Chocolate Brownie Mocha Trifle
Step 1: Bake the Brownies
Prepare and bake the brownies according to the box instructions. Let them cool completely, then cut into small cubes.
Step 2: Make the Chocolate Pudding
Whisk together 1 (3.9 oz) box of instant chocolate pudding mix and 2 cups of cold milk for 2 minutes until thick. Let it sit and set while you prep the cream.
Step 3: Whip the Mocha Cream
In a chilled bowl, whip 1 1/2 cups cold heavy cream with 1/4 cup powdered sugar, 1 tbsp instant espresso powder, and 1 tsp vanilla. Beat until soft peaks form.
Step 4: Layer It All Up
In a glass trifle dish, start with brownie chunks, then pudding, then mocha whipped cream. Repeat layers. Top with more cream, chocolate shavings, and mini chips if using.
Step 5: Chill
Cover and chill the trifle for at least 2 hours so everything sets and flavors come together.
Leftovers & Storage
- Cover and keep in the fridge for up to 3 days.
- Don’t freeze—whipped cream and pudding don’t hold up well.
- It might get a little soft, but it still tastes amazing the next day.
Common Mistakes
- Cutting warm brownies – they’ll fall apart and won’t layer well.
- Overwhipping cream – it turns to butter fast. Watch it closely.
- Not chilling enough – flavors blend better with time.
- Using hot pudding – make sure it’s instant and cold-set.
What to Serve With It
- Hot coffee or espresso (to play off the mocha flavor)
- A light salad or soup dinner—this dessert is rich
- A glass of milk or cold brew on the side
FAQ
Can I make this a day in advance?
Yes! In fact, it’s even better the next day.
Can I use homemade brownies?
Absolutely. Just make sure they’re fudgy and cooled.
What if I don’t like coffee?
Leave out the espresso—it’ll just be a chocolate whipped cream.
Can I make this in individual cups?
Yes! Use mason jars or small cups for a cute, portioned dessert.
Ready to Try It?
This is the kind of dessert that wows without the stress. It’s rich, creamy, chocolatey, and full of flavor—perfect for any occasion. If you try it, leave a comment below! Let me know how it turned out or ask any questions. I’m here for it.
