Chocolate Mousse Brownie Trifle

The moment that we’ve all been waiting for (and especially I) has arrived! The first recipe, with pictures and all! Isn’t that exciting :D?

I’ve decided to start big. As you probably already guessed by the subject of this post, the grand opening begins with a Chocolate Mousse Brownie Trifle. 2 favorite recipes of mine combined with, to top it off, some extra cream. I promised I wouldn’t let you down. šŸ˜‰

But as I begin to explain this recipe, I might as well warn the sensitive reader. If you’re really planning on making this delectable dessert and eating it, you might want to consider going on an only-vegetable diet straight away. Or you can do as I do, and just don’t give a damn. This little jar (or whatever you’re planning to put it in) of deliciousness contains dangerous amounts of heavy whipping cream, dark and white chocolate, sugar, eggs and everything that we like so much, but hate at the same time. This time it’s go hard or go home.

Let’s start with the brownies. I could tell you an entire history about this not-so-delicate flavor bomb, but than we’d both wast our precious time on reading nonsense instead of getting to action and baking the queen brownie of all brownies. So here it is:

Majestic Brownies


  • 300 g pure chocolate
  • 140 g white chocolate (roughly chopped)
  • 330 g dark brown sugar
  • 150 g unsalted butter
  • 110 g all purpose flour
  • 3 eggs
  • 12 cl heavy whipping cream
  • optional: nuts (roughly chopped)


  1. Melt the dark chocolate with the butter (au bain-marie or in the microwave on half strength, stirring regularly so that the chocolate doesn’t burn). Stir in the brown sugar and let it cool for a bit.
  2. Whisk in the eggs one by one with aĀ wooden spoon, then add the flour, chopped white chocolate, cream and optionally the nuts. If you addĀ nuts, you’ll have to roast them in advance in a 150Ā°C preheated oven.
  3. GreaseĀ a rectangular oven dish with butter and line it with parchment paper. Put in the dough and bake it for about 45 to 50 minutes inĀ a 150Ā°C preheated oven. The baking time depends on what kind of oven you’re using and how strong it is of course.
  4. When the top of the brownies is baking too hard too soon and you’re afraid it might burn, just put some aluminium foil over the oven dish. Let it bake until you can put in a toothpick and it comes out relatively clean. So if the toothpick doesn’t come out clean, let it bake a little longer. Let the bakeĀ cool down completely after you take it out of the oven.
  5. Cut into pieces (and roughly crumble them up if you’re going to use them for the trifle)
  6. A piece of it should look somewhat like this…


This recipe serves about 8 – 10 portions and is best to be eaten 1 or 2 (even 3) days after preparation.

Next item on the list is the chocolate mousse. I’ve been searching for the perfect velvety chocolate mousse, in vain… Until I stumbled across a cake named ‘the American Beauty’. It’s all in theĀ name they say, and this one didn’t let me down. Basically, the American Beauty exists of a flourless, dark chocolate cake (beware though, don’t let the ‘flourless’ part fool you, ’cause if you eat only half of this cake you’ll need a liver transplantation) and a dark chocolate mousse topped of with a chocolate glaze. Yes I made this cake (with success), but I did something I regularly do, thatĀ I shouldn’t. I just ate the chocolate mousse and let the cake for what it was, because I just couldn’t help myself with such a rich and creamy mousse. It was just so yummy. And if you don’t believe me, try it out for yourself. Oh, and without it you obviously can’t make the trifle.

Royal Chocolate Mousse


  • 50 g unsalted butter
  • 300 g dark or semi-sweet chocolate
  • 3 large eggs, separated
  • 3 tbsp (tablespoons) granulated sugar
  • 1 tbsp vanilla extract
  • 240 ml heavy whipping cream


  1. Melt the butter with the chocolateĀ (au bain-marie or in the microwave on half strength, stirring regularly so that the chocolate doesn’t burn). Set aside until cool.
  2. Whisk the egg yolks, sugar, and vanilla together until smooth and then whisk in the chocolate mousse.
  3. Using a mixer, whisk the egg whites until stiff. Then fold the egg whites into the chocolate mixture (not otherwise) in 3 batches with a wooden spoon. Once an addition is almost completely incorporated, add the next. It is possible that the texture will look completely questionable but keep going, it gets better!
  4. Using a mixer whip the cream until stiff. Fold in the whipped cream carefully with a wooden spoon in 3 batches, until the mousse texture is uniform.
  5. Place the mousse in the fridge for about 3 – 6 hours.
  6. So here’s one to make your mouth water.

brownies3This portion serves up about 6 smaller portions (depends on how emotionally stable you are) and stores for 3 days in the fridge.

And finally, here comes the trifle.

I got my inspiration for this concoction from Pinterest, and I’ll give you a link for the original, but I adjusted it to my own flavors with my own recipes. So basically I can call this recipe mine šŸ™‚

5 Layer Trifle

  1. Mix 12 cl of heavy whipping cream in a bowl until stiff,Ā addingĀ 3 tablespoons of powdered sugar while mixing. Gently stir 125 g of greek yogurt into the whipped cream. Or just whisk 250 g of mascarpone until creamy. Depending on if you preferĀ the sour flavor of the yogurt to contrast the richness of the chocolate, or the neutral flavor of the mascarpone or even justĀ whipped cream, you use whatever flavors you like best. It’s possible to experiment a little bit with this layer of the trifle. You could put in some extra orange zest or maybe some liquor or coffee extract, whatever occurs to you to be a good plan.
  2. Begin to start filling a cup or a jar with a layer of the cream that I just described to you. Push some brownie pieces, big or small, into the white mixture (in the cup obviously) and on top of that spread a generous amount of chocolate mousse. Again, pop in a layer of cream and top it off with some pieces of brownie. Make as many cups as you like, but you’ll probably have a lot of brownie leftovers, which is good of course.
  3. Now attack your creations immediately or place themĀ in the fridge until you are ready to eat yourself comatose.

And that’s all folks!


Now go and spread the love! Or just spread the mousse. The mousse is fine too.

Pictures were taken by me and my brother, edited by my brother, and drooled over by my dear sister and mom.
Spelling check done by my favorite grammarnazi & niece Eliza, so a big thanks for that! šŸ˜€

Here’s theĀ link to where I got my inspiration from:Ā

And if there are any questions, any at all (even the translation of the recipe in Dutch), feel free to commentĀ in the comment section below!


2 thoughts on “Chocolate Mousse Brownie Trifle

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