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!