This indulgent Chocolate Trifle is a dreamy dessert that comes together in just 20 minutes of prep time. With layers of rich chocolate and creamy goodness, it’s the perfect make-ahead treat for special occasions or weekend gatherings.
After a brief chill in the fridge, you’ll be rewarded with a spectacular dessert that’s both elegant and surprisingly light at only 211 calories per serving. The perfect balance of textures and flavors makes this trifle an absolute showstopper.
Ingredients for Decadent Chocolate Trifle
- Chocolate Cake: One 9×13 inch baked cake, cut into small cubes
- Heavy Whipping Cream: 1 pint, chilled for best whipping results
- Powdered Sugar: 1/4 cup for sweetening the whipped cream
- Chocolate Pudding: 3 cups, either homemade or store-bought variety
- Heath Candy Bars: 4-5 bars, crushed into small pieces for layers
Step-by-Step Instructions
- Pudding Preparation: If using homemade pudding, prepare according to your recipe. Let it cool completely.
- Cake Preparation: Cut your chocolate cake into bite-sized cubes for easy layering.
- Whipped Cream Making: Beat the cold heavy cream for 1-2 minutes, gradually add powdered sugar until stiff peaks form.
- First Layer Assembly: Place 1/3 of cake cubes in trifle dish, top with 1/3 pudding, sprinkle 1/3 Heath pieces, spread 1/3 whipped cream.
- Complete Layering: Repeat the layering process twice more to create three complete layers.
- Chill and Serve: Refrigerate for 1-2 hours to allow flavors to meld together perfectly.
Make-Ahead Tips
This trifle tastes even better when the flavors have time to blend! You can make it up to 24 hours before serving – just keep it covered in the fridge. For the best-looking layers, wait to add the final layer of whipped cream and Heath bar pieces until a few hours before serving.
Easy Shortcuts & Substitutions
Short on time? Use your favorite store-bought chocolate cake or brownie pieces instead of baking from scratch. Not a Heath bar fan? Try crushed Butterfinger, Snickers, or even Oreo cookies! You can also swap the homemade whipped cream for Cool Whip if you’re in a hurry.
Serving Tips
This showstopper dessert looks amazing in a clear glass trifle bowl – it lets everyone see those beautiful layers! For casual get-togethers, you can make individual servings in clear plastic cups or mason jars. Serve it chilled with extra Heath bar pieces sprinkled on top for added crunch. A small scoop of vanilla ice cream on the side takes it to a whole new level of yummy!
Storage Guide
Keep your trifle covered in the fridge – it’ll stay fresh for up to 3 days. The texture is best within the first 48 hours. After that, the cake might get a bit soggy, but it’ll still taste great! Just remember that the whipped cream may start to lose its shape after a day or two.
Chocolate Trifle
Equipment
- Trifle Dish
- Electric mixer
- Large mixing bowl
Ingredients
For the Trifle
- 1 whole chocolate cake baked in a 9×13 pan
- 1 pint heavy whipping cream
- 1/4 cup powdered sugar
- 3 cups chocolate pudding homemade or store-bought
- 4-5 whole heath candy bars crushed into small chunks
Instructions
- Prepare pudding according to recipe directions.
- Cut the baked chocolate cake into small cubes. (You can use a cake mix for the cake, or make it from scratch, just be sure to bake it in a 9×13” pan so it’s easier to cut into cubes).
- Whip Cream: Place whipping cream in a large mixing bowl. Beat with electric beaters for 1-2 minutes. Slowly add the powdered sugar and continue beating until stiff peaks form. Set aside.
- Assemble: Layer ⅓ of the cake cubes in the bottom of a trifle dish. Dollop ⅓ of the pudding mixture over the cake. Sprinkle ⅓ of the heath bar pieces over the pudding. Spread ⅓ of the whipped cream over the heath bars.
- Repeat with two more layers.
- Refrigerate trifle for 1-2 hours before serving.
