Chocolate Brownie Mousse Trifle

Chocolate Brownie Mousse Trifle

Prep Time: 30 minutes

Cook Time: 30 minutes

Yield: 4

This chocolate brownie mousse trifle is absolutely overloaded with chocolate. A crumbled brownie layer at the bottom, smothered in velvety chocolate mousse, then topped off with some milk and white chocolate curls.



  • 200g (7oz) Cadbury Bournville dark chocolate, chopped
  • 45g (3 tbsp) unsalted butter
  • 2 eggs
  • โ…” cup granulated white sugar
  • 1 tsp vanilla extract
  • ¼ cup plain (all-purpose) flour
  • ¼ tsp baking powder

Chocolate Mousse

  • 200g (7oz) Cadbury Bournville dark chocolate, chopped
  • 4 eggs, separated
  • 2 tbsp caster (super-fine) sugar
  • 225ml double (heavy) whipping cream


  1. To make the brownie base, grease and flour an 8-inch square pan and set aside.
  2. In the microwave, melt the butter and chocolate in 1 minute increments or alternatively, in a double boiler. Whisk until smooth and allow to cool to room temperature.
  3. Using an electric mixer, beat eggs, sugar and vanilla until thick and pale – about 10-15 minutes.
  4. Fold in flour, baking powder and melted chocolate. Mix to combine. Set aside for 10 minutes to allow the batter to thicken.
  5. In the meantime, preheat oven to 180°C, 350°F, Gas Mark 4.
  6. Pour batter evenly into the square pan helping it along into the corners if need be, and bake in the oven for approx. 20-25 minutes.
  7. Allow to cool completely in the pan then transfer to a large bowl. Using a fork, crumble the brownies into a mixture of small and medium sized crumbs then place the crumbs in each trifle or dessert bowl, approx. ¼-โ…“ full.
  8. To make the chocolate mousse, ut the chocolate into small chunks and place in a microwave safe bowl. Microwave in 30 second intervals until the chocolate has completely melted. Take care not to burn the chocolate. Allow to cool a little, then add the egg yolks, one at a time until fully incorporated.
  9. In a separate bowl, whisk the 4 egg whites until they start forming peaks. Add the sugar and continue whisking until stiff peaks form. In another bowl, whisk the cream until soft peaks form. Add the chocolate/yolk mixture to the cream in three stages until fully mixed, and fluffy.
  10. Using a big metal spoon or a spatula, fold in the egg whites into the cream/chocolate mixture until incorporated.
  11. Pour or spoon the chocolate mousse over the brownie crumbs until almost full then top with white and milk chocolate curls. Or whatever else you fancy.
  12. Place the desserts in the fridge for at least 3 hours to set, and enjoy.
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