Need Chocolate? Then this one should fit the bill …
Triple Chocolate Trifle with Guinness!
Once in a while you need to indulge a bit … just a bit 😉
This is one of those desserts that must be approached with some caution, as it’s so rich and so decadent that just a little goes a long way. Did I say it was rich?!? Oh yum indeed.
Generally this dessert is made with Kahlua, a coffee liqueur, but you can also use a sweetened coffee or GUINNESS! Oh my yes indeed.
I love this dessert, and when you let the brownies soak in Guinness, wooza, it’s “gooder than snuff”. The Guinness adds a brilliant twist to the flavor and makes for a lovely dessert to celebrate St. Patrick’s Day.
After living in Ireland and England for several years, I was spoiled to many Irish and British foods available. Although I can get most of them now in the states, there is nothing like the taste of a Guinness IN Ireland!
So I was more than delighted with this boozy version, a real tribute to the Black and Tan and Chocolate lovers everywhere. Of course, feel free to tone it down with Coffee, which is also quite nummy, and you won’t have to worry too much about a designated driver. 😉
For the mousse you can use your favorite, homemade or with a little help from Jell-O. Last year I made a rather simple and decadent Chocolate Mousse that only required 3 ingredients, click here to find out how it’s made. It would be a tasty and easy Mousse to use in this dessert or anytime you need that chocolate fix.
It’s the perfect dessert to take along for large gatherings or parties!
- 1 (19.8 oz) Fudge Brownie Mix, family size box.
- 1/4 - 1/2 cup Guinness, Kahlua (Coffee Liqueur) or strong brewed sweetened Coffee
- 2 (3.9 oz) boxes Jello Chocolate Mousse (or @ 4 cups of your favorite Chocolate Mousse)
- 1 (16 oz) Whipped Topping, (such as Cool Whip)
- 6 (1.4 oz) Chocolate covered English Toffee bars, (such as Heath bars)
- 1 cup toasted Pecans, chopped (optional)
- Bake Brownies according to directions. Cool.
- Using a fork, punch holes in cooled Brownies.
- Pour Guinness, Kahlua or sweetened Coffee over Brownies, allow to soak in and set aside.
- Prepare Chocolate Mousse and set aside.
- Crush the Chocolate Toffee bars. (Can leave in wrapper or put in plastic ziploc bag, cover with kitchen towel and smash with hammer or heavy tenderizer).
- Crumble Chocolate Brownies.
- You can either use in a single trifle or individual parfaits glasses.
- (For a single Trifle dish) Start by layering with half the crumbled Brownies, top with half the Mousse, followed by half the Candy Bars and toasted Pecans (optional) and topped off with half the Whipped Topping.
- Repeat layer again for a total of 2 layers ending with the Whipped Topping and Sprinkled Candy Bars and Nuts (optional).
For Making Individual Servings:
- Follow above assembly directions, Dividing ingredients between 6 - 8 dishes, but only making 1 layer for each dish.
Best if made the day before. Keep refrigerated.
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.