This Chocolate Fudge Brownie & Raspberry Trifle is a showstopper that combines decadent richness with refreshing tang in every bite. Layers of moist, fudgy brownie, velvety chocolate mousse, and juicy raspberries create a symphony of textures and flavors. Perfect for gatherings or a special treat, it’s surprisingly simple to assemble in just 50 minutes.
The contrast between the deep, indulgent chocolate and the bright, zesty raspberries is pure magic. Each spoonful offers a balance of creamy, chewy, and fruity elements that will leave everyone craving more. Whether you’re a seasoned baker or a beginner, this trifle is a foolproof way to impress with minimal effort and maximum flavor.
Ingredients for Chocolate Fudge Brownie & Raspberry Trifle
- 1 Best Ever Fudge Brownie recipe, cut into small cubes (can be made up to 24 hours in advance)
- 1 cup (6oz/180g) dark chocolate (use high-quality chocolate for best results)
- 1 pack (8oz/225g) cream cheese, room temperature (softened for easier mixing)
- 2 cups (16floz/500ml) whipping cream (divided, for mousse and topping)
- 2 cups (12oz/360g) raspberries (fresh or frozen, thawed if frozen)
Step-by-Step Instructions
- Bake the Brownies: Prepare the Best Ever Fudge Brownie recipe as directed. Once baked and cooled, cut into small cubes. Set aside.
- Make the Easy Chocolate Mousse:
- Gently melt the dark chocolate in a microwave or over a double boiler. Set aside to cool slightly.
- Using an electric mixer, whip the cream cheese until smooth and lump-free.
- Add 1 cup of whipping cream to the cream cheese and continue whipping until the mixture thickens.
- Quickly mix a spoonful of the cream cheese mixture into the melted chocolate, then fold the chocolate into the remaining cream cheese mixture. Work swiftly as the chocolate will stiffen quickly.
- Place the mousse in the fridge to set. It can be stored for up to 3 days.
- Whip the Cream: Whip the remaining 1 cup of whipping cream until soft peaks form. Refrigerate until needed. If it softens, re-whip before use.
- Assemble the Trifle:
- In a 4-quart glass bowl or trifle dish, layer half of the brownie cubes, pressing slightly to fill gaps.
- Spread half of the chocolate mousse over the brownies.
- Top with half of the raspberries and half of the whipped cream.
- Repeat the layers with the remaining ingredients.
- Garnish and Serve: Garnish with chocolate curls or a dusting of cocoa powder. Serve immediately or refrigerate for up to overnight before serving.
Perfect Pairings: Sauce and Topping Ideas
Elevate your Chocolate Fudge Brownie & Raspberry Trifle with a drizzle of raspberry coulis or a sprinkle of crushed pistachios for added texture. For a decadent twist, try a dollop of salted caramel sauce or a dusting of golden edible glitter for a festive touch.
Make-Ahead Magic: Storage and Reheating
This trifle is a great make-ahead dessert! Assemble it up to 24 hours in advance and store it covered in the fridge. If the whipped cream softens, simply give it a quick whip before serving. Avoid freezing, as the texture of the mousse and cream may change.
Time-Saving Tips for Busy Bakers
Save time by using store-bought brownies instead of baking from scratch. For the mousse, melt the chocolate while the brownies bake to streamline the process. Pre-wash and dry the raspberries the night before to cut down on prep time.
Recipe Variations to Suit Your Taste
Swap raspberries for strawberries or blackberries for a different fruity twist. For a nutty flavor, add a layer of chopped hazelnuts or almond slivers. If you prefer a lighter mousse, use milk chocolate instead of dark chocolate.
Equipment Guidance for Effortless Assembly
Use a 4-quart glass trifle dish for a stunning presentation. A stand mixer or electric hand mixer will make whipping the cream and mousse base a breeze. Keep a rubber spatula handy for smooth layering and folding.
Chocolate Fudge Brownie & Raspberry Trifle
Ingredients
Best Ever Fudge Brownie recipe
- 1 Best Ever Fudge Brownie recipe, cut into small cubes
Dark Chocolate
- 1 cup dark chocolate 6oz/180g
Cream Cheese
- 1 pack cream cheese 8oz/225g, room temperature
Whipping Cream
- 2 cups whipping cream 16floz/500ml
Raspberries
- 2 cups raspberries 12oz/360g
Whipping Cream
- 2 cups whipping cream 16floz/500ml
Instructions
- Bake the Brownies as directed. The Brownies can be made up to 24 hours in advance of making your trifle.
- For the Easy Chocolate Mousse: In a bowl gently melt the chocolate in the microwave or over a Ban Marie. Set aside to cool.
- Using an electric mixer or a stand mixer whip up the cream cheese until loosened and no lumps.
- Pour in the cream and continue whipping until the mixture becomes thick. This is the base for your mousse.
- Take a spoonful of the cream cheese and quickly mix it into the melted chocolate then swiftly fold the chocolate mixture into the rest of the cream cheese. You will want to do this fast because the chocolate will start to stiffen quickly once added to the creamy mix.
- Once the melted chocolate is fully incorporated place in the fridge until needed. It will last for up to 3 days.
- Whip the second measurement of cream until it reaches soft peaks. No need to add any sugar or flavor to it. Set in the fridge until needed. If it goes soft while resting you can whip it up again to stiffen.
- Begin layering trifle: Lay half the brownie cubes into a 4-quart glass bowl or trifle dish. Compress slightly so there are no gaps.
- Spread half the chocolate mousse over brownies.
- Top mousse with the raspberries and half the whipped cream.
- Repeat layering and garnish with chocolate curls or cocoa powder and serve.
- This trifle can be made hours in advance or refrigerate up to overnight until serving.
