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Chocolate Toffee Trifle Recipe

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  • Author: admin
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes (for cake or brownies)
  • Total Time: 3 hours (including chilling time)
  • Yield: 10 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

This Chocolate Toffee Trifle is a decadent layered dessert combining moist chocolate cake or brownie cubes, creamy chocolate pudding, fluffy whipped cream, crunchy toffee bits, and luscious caramel sauce. Perfect for chocolate lovers, this easy-to-make trifle is a crowd-pleasing dessert that requires no baking beyond preparing the cake or brownies. Refrigerated for a few hours, the flavors meld beautifully and layers set to create an irresistible treat.

Ingredients

Scale

Cake Layer

  • 2 cups chocolate cake or brownie cubes (from a 9×13-inch pan)

Pudding Layer

  • 3 cups prepared chocolate pudding
  • 1 1/2 cups cold milk (for preparing pudding, if using a mix)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon espresso powder (optional)

Whipped Cream Layer

  • 2 cups whipped cream or whipped topping

Toffee and Garnish

  • 1 cup toffee bits or chopped toffee bars
  • 1/3 cup caramel sauce
  • 1/4 teaspoon sea salt flakes (optional, for garnish)

Instructions

  1. Bake the Cake or Brownies: Bake a 9×13-inch pan of chocolate cake or brownies according to package or recipe directions, then allow it to cool completely.
  2. Cube the Cake: Once cooled, cut the cake or brownies into small cubes and set aside for layering.
  3. Prepare the Chocolate Pudding: Prepare the chocolate pudding following package instructions, using cold milk. Stir in vanilla extract and espresso powder if desired.
  4. Chill the Pudding: Refrigerate the pudding for 10 to 15 minutes, or until it thickens and is spoonable.
  5. Prepare Whipped Cream: If using heavy cream, whip it with a little sugar and vanilla until soft peaks form. If using whipped topping, soften slightly in the fridge for easier spreading.
  6. Chop Toffee Bars: Roughly chop toffee bars if not using ready-made toffee bits; reserve a small handful for garnish.
  7. Layer Cake Cubes: Place an even layer of chocolate cake or brownie cubes at the bottom of a clear trifle dish or large glass bowl.
  8. Add Caramel Sauce: Drizzle a thin layer of caramel sauce over the cake cubes to add moisture and sweetness.
  9. Layer Chocolate Pudding: Spoon a generous layer of chocolate pudding over the caramel-coated cake and gently spread to edges.
  10. Add Whipped Cream: Spread a layer of whipped cream or topping evenly over the pudding.
  11. Sprinkle Toffee Bits: Scatter a handful of toffee bits on top of the whipped cream layer for crunch and flavor.
  12. Repeat Layers: Continue layering cake cubes, caramel drizzle, chocolate pudding, whipped cream, and toffee bits until the dish is filled.
  13. Finish with Whipped Cream and Toffee: Top with a final thick layer of whipped cream and sprinkle reserved toffee bits on top.
  14. Drizzle Extra Caramel: Drizzle additional caramel sauce on the top layer for a decorative and flavorful finish.
  15. Refrigerate: Cover and refrigerate the trifle for at least 2 hours or up to overnight to set the layers and blend flavors.
  16. Garnish and Serve: Just before serving, optionally sprinkle sea salt flakes on top, then serve chilled by scooping into bowls or dessert cups.

Notes

  • For best results, bake the cake or brownies a day ahead to allow them to fully cool.
  • Using espresso powder enhances the chocolate flavor but is optional.
  • Whipped cream can be homemade or store-bought whipped topping based on preference.
  • Toffee bits can be store-bought or made by chopping toffee bars.
  • The trifle can be assembled up to a day in advance for convenience.
  • Sea salt flakes add a nice contrast but omit if you prefer a sweeter finish.

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