Raspberry Brownie Chocolate Trifle (Printable Version)
# What You'll Need:
→ Trifle Layers
01 -
400 g brownies, cooled and cut into cubes (store-bought or box-mix prepared as per instructions)
02 -
360 ml whole milk (or 2% milk as alternative)
03 -
100 g instant chocolate pudding mix
04 -
500 ml whipped cream (such as Cool Whip or homemade)
05 -
300 g fresh raspberries, washed and patted dry
# Step-by-Step Directions:
01 -
In a mixing bowl, whisk together the instant chocolate pudding mix and whole milk until smooth and slightly thickened. Gently fold in 2 cups (about 240 ml) of whipped cream to create a creamy and airy pudding mixture.
02 -
Place half of the brownie cubes evenly at the bottom of a large trifle dish or clear glass bowl.
03 -
Spread half of the chocolate pudding mixture over the brownie layer, smoothing it gently.
04 -
Top the pudding layer with a portion of the remaining whipped cream, then sprinkle half of the fresh raspberries across the surface.
05 -
Repeat layering with the remaining brownies, chocolate pudding mixture, whipped cream, and raspberries until all ingredients are used, finishing with whipped cream and raspberries on top.
06 -
Cover the trifle and refrigerate for at least 1 hour to allow the flavours to meld. Serve chilled.
# Helpful Notes:
01 -
For best texture, ensure brownies are completely cool before assembling to prevent melting the cream and pudding.
02 -
Always use fresh berries for optimal texture; frozen berries tend to release excess liquid.
03 -
To add texture, consider layering 60 g chopped nuts such as almonds, pecans, or walnuts between layers.