Chocolate Pudding Brownie Trifle

Products Used
Chocolate Pudding Brownie Trifle Imperial



  • 1 2/3 cups all-purpose flour*
  • 2 tablespoons cocoa powder
  • 1/4 teaspoon baking soda
  • 1 1/2 sticks (12 tablespoons) unsalted butter
  • 1 bag (12 oz) semi-sweet chocolate chips (about 51-55% cocoa, higher cocoa amounts will make a less sweet brownie)
  • 4 large eggs
  • 1 1/4 cups Imperial Sugar Extra Fine Granulated Sugar
  • 2 teaspoons vanilla extract
  • 1 1/2 cups pecan pieces (optional)

Dark Chocolate Cream

  • 1 2/3 cups milk
  • 1 cup minus 2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
  • Pinch salt
  • 1 envelope gelatin (Knox® recommended)
  • 3 tablespoons water
  • 8 ounces dark chocolate, about 55% cocoa mass, chopped in pieces
  • 2 teaspoons vanilla extract
  • 2 cups whipping cream

Milk Chocolate Cream

  • 1 2/3 cups milk
  • 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
  • Pinch salt
  • 1 envelope gelatin (Knox® recommended)
  • 3 tablespoons water
  • 12 ounces Milk chocolate, about 36% cocoa mass, chopped in pieces
  • 2 teaspoons vanilla extract
  • 2 cups whipping cream


  • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 335°F. Line bottom and sides of a deep 8 x 12-inch baking pan with parchment paper. (A touch of oil will help it to stick to pan). Set aside.
  2. Sift together flour, cocoa powder, and baking soda. Set aside.
  3. Cut butter in pieces and place in bowl with chocolate and salt. Place over a pan filled with low simmering water and stir until chocolate is melted. Remove from heat and set aside.
  4. In bowl large enough to hold all ingredients whisk eggs until completely smooth. Add sugar and vanilla and whisk for 2 minutes until well combined.
  5. Add melted chocolate mixture and stir until smooth. Add sifted dry ingredients and combine well. Add pecans.
  6. Scrape brownie mixture into pan and even out smoothly.
  7. Bake until center of brownies has set and no longer trembles, about 45-48 minutes. Set aside until it reaches room temperature. Place in fridge or freezer.
  8. For dark chocolate cream bring milk, sugar, and salt to a boil in a saucepan large enough to hold all ingredients. Remove from heat.
  9. In a small vessel combine gelatin with water and allow to hydrate for 4 minutes. Add hydrated gelatin to heated milk and whisk until dissolved.
  10. Add chocolate and vanilla. Whisk until combined. Although mixture may look completely smooth, it is best to use an immersion blender and blend for 2 minutes. Set aside.
  11. Whip cream to very soft peaks and set aside in refrigerator.
  12. Place chocolate mixture into an ice bath and stir mixture especially on sides of bowl until it starts to thicken to similar consistency as Ranch dressing.
  13. Remove from ice and fold in whipped cream. Set aside.
  14. Cut brownies in 1-inch squares or desired size. Press brownies firmly against inner sides of bowl (this will ensure that you see them through glass) and scatter some on bottom.
  15. Pour half of chocolate cream into bowl and place in freezer for about 30 minutes or until cream is firm enough to hold a second layer of brownies (without these sinking to bottom). Cover with remaining cream and place in freezer.
  16. Repeat steps 8 thru 15 using ingredients for milk chocolate cream and remaining brownies. (Set some brownies aside for decoration.) Depending on size of trifle bowl, you may have some brownies and or a little cream extra. Place trifle bowl in refrigerator until ready to serve.
  17. For decoration whip cream, sugar, and vanilla to firm peaks. Fit in a piping bag and cover surface of trifle with rosettes.
  18. Decorate with brownies and fruit if desired.
Rate & Review
or to post comments

Oops.. there is no Spanish translation to this recipe