Double Chocolate Mocha Trifle has made an appearance before here at the blog, but it was ages ago, buried deep in the archives. This rich, crowd-pleasing trifle is a go-to when I am taking dessert anywhere! I made it last week for Staff Appreciation at school and decided to update photos to bring the post back to life!
Double Chocolate Mocha Trifle blends two chocolates, a hint of coffee, and crunchy toffee to bring together heaven in a trifle bowl!
Find an inexpensive glass trifle dish at Target, Wal-Mart, or Bed, Bath, and Beyond.
Double Chocolate Mocha Trifle
1 pkg brownie mix (plus ingredients to make brownies)
1 3/4 cups cold milk
2 pkgs (3.4 oz each) white chocolate instant pudding and pie filling *Can substitute vanilla if white choc is unavailable
1/4 cup warm water
4 t. instant coffee granules (I use Folgers)
8 oz container frozen whipped topping, thawed
1 bag Heath English toffee bits
Bake brownies according to package directions in a 9×13 baking dish. Cool completely.
In a large bowl, whisk dry pudding mix into milk until mixture begins to thicken. Dissolve coffee granules in warm water and add to pudding mixture, mixing well.
Fold in whipped topping, mixing well.
Cut brownies into 1-inch cubes (*Tip-Spray pizza cutter with Pam to cut brownies easily!)
To assemble trifle, layer 1/3 of brownie cubes onto bottom of the trifle bowl. Top evenly with 1/3 of pudding mixture using spatula. Then, sprinkle a thin layer of toffee bits. Repeat layers two more times.
Chill 30 minutes before serving.
Recipe adapted from Pampered Chef.