This Salted Caramel & Chocolate Brownie Trifle is a decadent masterpiece that combines rich, fudgy brownies with layers of velvety caramel and silky chocolate. Each bite offers a perfect balance of sweet and salty, with a delightful contrast of textures that will leave you craving more.
Ready in just 1 hour and 30 minutes, it’s surprisingly simple to create yet feels indulgent enough for any special occasion.
The crunchy brownie chunks mingle with the smooth, creamy layers, while the salted caramel adds a luxurious depth of flavor.
Whether you’re hosting a dinner party or treating yourself, this trifle is a showstopper that promises to impress. Its irresistible combination of flavors and textures makes it a dessert you’ll want to make again and again.
Ingredients for Salted Caramel & Chocolate Brownie Trifle
- Fudge Brownies: 1 batch (use your favorite recipe or a 9×13-inch pan of Best Ever Brownies)
- Salted Caramel Mousse:
- 1 cup salted caramel sauce (plus extra for assembly)
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 2 cups (1 lb/454 g) cream cheese, softened
- 3 cups heavy cream, divided (half for the mousse, half for the layers)
- Chocolate Ganache: 1 batch (make ahead and keep at room temperature)
Step-by-Step Instructions
- Prepare the Fudge Brownies: Bake 1 batch of brownies in a 9×13-inch pan. Let cool completely. (Tip: You can make these up to 2 days in advance or freeze them.)
- Make the Salted Caramel Mousse:
- Beat the softened cream cheese on medium-high speed until smooth, about 2-3 minutes.
- Add the salted caramel sauce, sugar, and vanilla. Beat on high until fluffy, about 3 minutes.
- Whip 1.5 cups of heavy cream until soft peaks form. Fold half into the caramel mixture. Refrigerate until needed.
- Refrigerate the remaining whipped cream for assembly.
- Prepare the Chocolate Ganache: Make 1 batch and set aside at room temperature. If it stiffens, microwave briefly to liquify.
- Assemble the Trifle:
- In a large trifle dish or glass bowl, crumble the brownies, leaving some chunks for texture.
- Drizzle salted caramel sauce over the brownies to moisten.
- Spoon the salted caramel mousse over the brownies, spreading it to the edges.
- Drizzle chocolate ganache over the mousse layer.
- Top with the reserved whipped cream, spreading it to the edges.
- Repeat the layers: brownie, caramel sauce, mousse, ganache, and whipped cream.
- Finish with crumbled brownie crumbs and a drizzle of caramel and chocolate sauces.
- Chill: Refrigerate for at least 4 hours, or up to 24 hours, to enhance flavor and texture.
- Serve: Dig deep to enjoy all the layers together!
Perfect Pairings: Sauce and Topping Ideas
Elevate your trifle with extra toppings like crushed nuts (pecans or hazelnuts work wonders), a sprinkle of sea salt, or even a handful of fresh berries for a fruity twist.
If you’re feeling indulgent, add a dollop of whipped cream or a drizzle of extra salted caramel sauce on top before serving. These little touches make each bite even more special!
Time-Saving Tips for Busy Bakers
Short on time? Use store-bought brownies and salted caramel sauce to cut down on prep. You can also make the brownies and caramel mousse a day ahead and assemble the trifle just before serving. If you’re in a rush, skip the chilling time and serve immediately—it’ll still taste amazing!
Storage and Serving Suggestions
This trifle can be stored in the fridge for up to 24 hours, making it a great make-ahead dessert for parties. Cover it tightly with plastic wrap to keep it fresh.
When serving, use a large spoon to dig deep and capture all the layers for the ultimate flavor experience. It’s perfect for sharing at gatherings or enjoying as a decadent treat at home.
Recipe Variations to Try
Switch things up by using different brownie flavors, like peanut butter or espresso brownies, for a unique twist.
You can also swap the salted caramel mousse for a chocolate or vanilla mousse if you prefer. For a nutty crunch, layer in some chopped toasted almonds or walnuts between the brownie and mousse layers.
Equipment Guidance for Effortless Assembly
A large trifle dish or clear glass bowl is ideal for showcasing the beautiful layers. If you don’t have one, a deep casserole dish or even individual serving glasses work just as well.
Make sure you have a sturdy whisk or hand mixer for whipping the cream and mousse to perfection. A microwave-safe bowl is also handy for reheating the ganache if it thickens.
Salted Caramel & Chocolate Brownie Trifle Recipe
Ingredients
Fudge Brownies
- 1 recipe Best Ever Brownie’s
Salted Caramel Mousse
- 1 cup Salted caramel sauce plus extra for assembly
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 2 cups cream cheese softened
- 3 cups heavy cream divided (half for the caramel mousse and half for the layers)
Chocolate Ganache
- 1 recipe Chocolate Ganache
Instructions
- Fudge Brownies Make 1 batch of my Best Ever Brownies or any of your favorite brownies in a 9 x 13 inch pan. When baked, set aside to go cold until needed. (You can make the brownie 2 days in advance, and it also freezes really well.)
- Salted Caramel Mousse Beat the softened cream cheese on medium-high speed until smooth and no lumps, 2-3 minutes.
- Add in the 1 cup of Salted Caramel Sauce, vanilla and sugar. Continue to beat on high until fluffy, another 3 minutes., the more air the better your mousse will be.
- Whip the cream until soft peaks form. Divide the cream in half, half for the mousse and another half for cream layers.
- Fold half the whipped cream into the caramel mouse. Place in fridge until needed.
- Place the remaining whipped cream in the fridge until assembly of the trifle.
- Chocolate Ganache Make 1 batch of my Chocolate Ganache recipe. Set aside at room temperature until you are ready to assemble. If it stiffens at any point just pop it into the microwave to liquify again.
- Assembling the Brownie Trifle In a large trifle dish (or a big glass bowl) crumble in your fudge brownie. Leave some bits chunky so you have a nice chewy texture to match the soft mousse and cream.
- Next, spoon over some Salted Caramel sauce to moisten the brownie.
- Scoop in a large spoonful of the Salted Caramel Mousse and move it around to reach the edges
- Drizzle the rich Chocolate Ganache over the Salted Caramel Mousse layer
- Lastly, spoon on the whipped cream layer all the way to the edges.
- Repeat the layers again from the start: Crumbled Brownie, Caramel Sauce, Caramel Mousse, Chocolate sauce, Whipped Cream.
- To finish I crumble some brownie crumbs and drizzle over the gorgeous sauces.
- Place the trifle in the fridge for a minimum of 4 hours but up to 24 hours. The flavor and texture will improve the longer it rests. Dig deep down to enjoy all your lovely layers together!