Chocolate Trifle
February 3, 2008
I make this dessert for an annual Super Bowl party at our dear friends’ house, and it always receives rave reviews. I think the chocolate pudding just makes people happy! It is very, very, sweet and of course can be easily adapted with other pudding or chips flavors.
The original recipe calls for a cup of coffee-flavored liqueur, such as Kahlua. I make mine with decaf espresso instead, because I know kids will be eating it and at this stage in our lives, I never know who will show up pregnant! (There were three expectant moms tonight.)
I like to bake the brownies the night before so they are cool and ready to go the day of the event. It makes a huge amount of trifle, perfect to feed a crowd.
Chocolate Trifle
Adapted from Chocolate Delight
** Pay attention to the additional ingredients you’ll need to prepare the brownies and pudding!
1 family size package brownie mix (meant to bake in a 9 x 13 pan)
1 c. strong brewed coffee or espresso
2 5.9-oz. packages instant chocolate pudding mix
1 8-oz. package Heath toffee bits
1 12-oz. package mini chocolate chips
2 8-oz. containers Cool-Whip, thawed
Prepare brownies according to package directions, making sure you do not underbake. Cool. Cut into 1-inch squares and pour coffee over cake. Set aside.
Assemble remaining ingredients, as pudding will begin to set as soon as milk is added. Prepare pudding according to package directions.
In a 10-inch trifle bowl or larger, layer half of coffee-soaked brownies. Then layer half of pudding, 1 container of Cool-Whip, and half the Heath and chips. Repeat layering. Keep refrigerated until serving.
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Filed under: Dessert
I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two boys, ages 4 and 6, and husband. Trying to feed my family something more diverse than a different shape of pasta each night. Read more 
3 Comments
1.
Lisanne | February 4, 2008 at 1:38 pm
Oh my word. That just looks scrumptious. I *so* have to make that sometime … wowee, would that be a *fantastic* Valentine’s Day dessert!
Lisanne, this recipe could feed an army, but you could take the same idea, scale it back to one regular-sized box of pudding (not 2 family-sized!), and do it as individual layered parfaits. That would be fun for Valentine’s Day! — Dara
2.
Dana | February 4, 2008 at 2:29 pm
We make this without the coffee. And we call it “Death by Chocoloate” and you’re right….it is so good!
3.
Jodi | February 4, 2008 at 4:29 pm
I’ll have an after the Super Bowl party if you’ll brng this, ’cause I don’t really care about football but I do care about chocolate!:O)
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