Tested till perfect Chocolate on Chocolate Trifle

Chocolate on Chocolate Trifle

If there were an award for over-the-top desserts, this triple-chocolate treat would take the cake. It's pure heaven on a spoon, with layers of white and dark chocolate custard, fudgy brownies and totally decadent chopped-up chocolate bars.

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 8 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 12


  • 1 cup 1cupwhipping cream
  • 3 bars (each 39 g) 3bars (each 39 g)chocolate-covered crisp toffee, (such as Skor)


  • 1/3 cup 1/3cupunsalted butter
  • 3 oz 3ozunsweetened chocolate, chopped
  • 2 oz 2ozbittersweet chocolate, 60 chopped
  • 1-1/4 cups 1-1/4cupsgranulated sugar
  • 2 2eggeggs
  • 1 tsp 1tspvanilla
  • 3/4 cup 3/4cupall-purpose flour
  • 1 pinch 1pinchsalt


  • 3 cups 3cupsmilk
  • 2/3 cup 2/3cupwhipping cream
  • 3 3eggeggs
  • 1/2 cup 1/2cupgranulated sugar
  • 1/4 cup 1/4cupcornstarch
  • 2 tsp 2tspvanilla
  • 3 oz 3ozbittersweet chocolate, chopped
  • 3 oz 3ozwhite chocolate, chopped
To change the number of servings, enter the number, then press "calculate". or reset


Brownies: Line 8-inch (2 L) square metal cake pan with parchment paper or grease; set aside.

In saucepan over medium heat, melt butter with unsweetened and bittersweet chocolates until smooth. Let cool for 10 minutes.

Whisk in sugar, then eggs, 1 at a time, whisking well after each addition; whisk in vanilla. In bowl, whisk flour with salt; using wooden spoon, stir into chocolate mixture until combined.

Scrape into prepared pan; bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out with a few moist crumbs clinging, 20 to 25 minutes. Let cool in pan on rack. (Make-ahead: Cover with plastic wrap and refrigerate for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.)

Custard: In large saucepan, heat milk with cream just until bubbles form around edge. In bowl, whisk eggs with sugar; whisk in cornstarch. Gradually whisk in milk mixture. Return to pan; bring to boil, whisking constantly. Reduce heat to medium-low; cook, whisking constantly, for 2 minutes. Stir in vanilla. Strain through fine sieve into large liquid measure.

Transfer 3 cups (750 mL) of the custard to bowl; whisk in bittersweet chocolate until smooth. Whisk white chocolate into remaining custard until smooth. Place plastic wrap directly on surface of both; refrigerate until cold, 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Cut brownies into bite-size pieces; set aside 12 for garnish. Whip cream. Coarsely chop 2 of the chocolate bars. Finely chop remaining bar; reserve for garnish.

Scatter half of the brownie pieces in 10-cup (2.5 L) glass trifle or serving bowl. Spoon in half of the bittersweet chocolate custard; smooth surface. Sprinkle coarsely chopped chocolate bars over top. Top with white chocolate custard; smooth surface. Scatter remaining half of the brownie pieces over top. Top with remaining bittersweet chocolate custard. Top with whipped cream. Garnish with reserved brownie pieces and chocolate bar. (Make-ahead: Cover and refrigerate for up to 12 hours.)

Additional information :

TimeSaving Tip: If you don't have time to make the brownies, buy brownies and cut them into bite-size pieces to make 5 cups (1.25 L).

Nutritional Information Per serving: about

cal 564 pro 9g total fat 37g sat. fat 21g
carb 58g fibre 3g chol 150mg sodium 96mg

% RDI:

calcium 13 iron 14 vit A 25 folate 11
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