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Chocolate Toffee Trifle Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes (for baking cake if not pre-made, otherwise 0)
  • Total Time: 25 minutes plus 2 hours chilling
  • Yield: 12 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

This Chocolate Toffee Trifle is a decadent layered dessert featuring moist chocolate cake chunks, creamy sweetened condensed milk, rich caramel and fudge sauces, and a fluffy whipped cream topping sprinkled with crunchy chopped Heath or Skor toffee bars. Perfectly chilled, this trifle offers a harmonious blend of textures and flavors that satisfy any chocolate and toffee lover’s cravings.

Ingredients

Scale

Chocolate Cake Layer

  • 1 pan chocolate cake (9×13-inch), baked and cooled

Sauces and Sweeteners

  • 14 oz sweetened condensed milk
  • 12 oz caramel sauce
  • 1 cup chocolate fudge sauce

Whipped Cream

  • 2 cups cold heavy whipping cream
  • 0.5 cup powdered sugar
  • 1 teaspoon vanilla extract

Toppings

  • 6 Heath or Skor bars, chopped

Instructions

  1. Prepare the Whipped Cream: In a cold mixing bowl, beat the cold heavy whipping cream with powdered sugar and vanilla extract until soft peaks form. Chill the whipped cream until ready to use to ensure it stays stable and fluffy.
  2. Break the Cake: Break the baked and cooled chocolate cake into small chunks or cubes to create layers for the trifle. This allows for better layering and texture.
  3. Layer the Base: In a trifle dish, arrange one-third of the chocolate cake chunks evenly at the bottom. Drizzle one-third of the sweetened condensed milk over the cake, followed by one-third of the caramel sauce to infuse moisture and sweetness.
  4. Add Whipped Cream and Fudge: Spoon a generous layer of the prepared whipped cream over the cake and sauce layer. Drizzle some fudge sauce on top of the whipped cream to add richness.
  5. Repeat Layers: Repeat the layering process two more times using the remaining cake chunks, sweetened condensed milk, caramel sauce, whipped cream, and fudge sauce, building up the trifle for a beautiful multi-layered effect.
  6. Top and Garnish: For the final layer, spread the remaining whipped cream on top of the last cake layer. Sprinkle the chopped Heath or Skor bars over the whipped cream generously to add crunch and toffee flavor. Optionally, drizzle additional fudge sauce over the top for extra indulgence.
  7. Chill: Place the completed trifle in the refrigerator and chill for at least 2 hours before serving. This allows the flavors to meld and the dessert to set for the best taste and texture.

Notes

  • For best results, use cold heavy whipping cream and chilled bowls to achieve stiff peaks quickly when whipping the cream.
  • You can substitute Heath or Skor bars with any other toffee or chocolate candy bars as preferred.
  • Ensure the chocolate cake is fully cooled before breaking into chunks to prevent it from becoming soggy.
  • The trifle can be assembled a day in advance and refrigerated to save time on serving day.
  • If you prefer a lighter version, consider using whipped topping instead of heavy whipped cream.

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Find it online: https://athleticcupping.com/chocolate-toffee-trifle-recipe-2/