Go Back
Print

Christmas Chocolate Trifle

A showstopper trifle dessert! The rich layers of chocolate brownie and pudding are contrasted by the fresh flavors of macerated berries and the lightness of whipped cream.

Course Dessert
Cuisine American
Keyword Chocolate Dessert, Christmas Chocolate Trifle, Desserts for a Crowd, Grand Marnier Dessert, Show Stopping Desserts, Strawberry Dessert, Trifle Dessert
Prep Time 20 minutes
Cook Time 45 minutes
Assembly Time 10 minutes
Servings 16 people
Author The Tiny Fairy

Ingredients

  • 2 boxes brownie mix plus required ingredients to make the brownies family size
  • 1 22-oz Kozy Shack ready made chocolate pudding
  • 1 container strawberries, rinsed, hulled and sliced
  • 1 pint blueberries, rinsed
  • 2-3 tablespoons granulated sugar
  • Grand Marnier or other orange flavored liquor
  • 2 cups heavy whipping cream
  • 2 heaping tablespoons confectioner's (powdered) sugar
  • 1 teaspoon pure vanilla extract

Instructions

Bake the Brownies

  1. Mix and bake the brownies according to the packaging instructions. For a thick layer, bake in an 8X8 Pyrex glass baking dish. Set aside to cool to room temperature.

    Note: Oven temperatures vary. Take precautions to not over bake the brownies. Insert toothpick in center, if it crumbly, remove from oven. If wet, bake for a few minutes and re-test.

Macerate the Berries

  1. In a mixing bowl, combine 2-3 tablespoons of granulated sugar, about 1/4 cup of Grand Marnier with your fresh fruit. You can also add raspberries and blackberries, according to your preference. Toss to combine and allow to macerate for 30 minutes.

Making the Whipped Cream

  1. In a cold mixing bowl, whip together the whipping cream, 2 heaping tablespoons of confectioner's (powdered) sugar and a teaspoon of pure vanilla extract. Cover with plastic wrap and refrigerate until ready to assemble.

Assembling the Trifle

  1. Place a layer of brownie at the bottom of the bowl and evenly sprinkle a generous amount of orange liquor.

    Note: Cut the brownie into a round disc the size of your trifle bowl by using a parchment paper to measure a template. You can also trim the edges of the brownie and cut squares - layer the squares in the bowl.

  2. Add half the chocolate pudding in the center and spread the pudding from the center outward to the edge of the bowl. This is easier to do when the brownie is a round disc.

  3. Ladle about half the macerated fruit evenly over the chocolate pudding.

  4. Add half the whipped cream in the center and spread from the center outward to the edge of the bowl.

  5. Repeat with remaining brownie, chocolate pudding, macerated fruit and whipped cream.

  6. Garnish with fresh fruit.

Recipe Notes

Depending on the size of your trifle bowl or the amount of fruit you macerated, you may have extra macerated fruit with syrup.   You can serve it in a separate bowl or refrigerate to enjoy later over ice cream.