Chocolate Trifle


Preparation info

  • Difficulty


  • Makes



Appears in

Guittard Chocolate Cookbook

Guittard Chocolate Cookbook

By Amy Guittard

Published 2015

  • About

My grandmother loved to entertain, especially during the summer. She had favorite meals and favorite desserts for serving to her guests. After a day of lounging in the sun, the ladies would dress up for a candlelit, multicourse dinner. Most of the dinner parties I throw are more casual. While I use a party as a perfect excuse to pull out my pretty patterned linen napkins and to purchase enough bouquets to turn my apartment into a mini floral boutique, most of my dinner gatherings involve sitting on the floor eating family-style fare. But even the most casual dinner party warrants a dessert that’s sophisticated—like this trifle, a fixture at my grandmother’s summertime soirées. I like serving this treat in vintage glasses as a tribute to my granny. You have room for creativity with this dessert. The bottom layer can be crumbled cookies, diced-up brownies, or even pound cake. (Don’t use fresh brownies or cookies; be sure they are at least a day old to avoid moisture accumulating in the serving dish.) The middle layer is whipped cream, which can be flavored or just slightly sweetened, and the top layer is chocolate pudding. Simply divine. For a more traditional presentation, layer the ingredients in one large glass bowl.



Cut the brownies into small cubes, or break the cookies into small pieces, and divide among four short glasses, dessert cups, ramekins, or pretty coffee mugs. Spread about ¼ cup [60 ml] of the whipped cream into each glass, then add ¼ cup [60 ml] of the pudding. Sprinkle with the chocolate shavings and serve. Store wrapped tightly with plastic wrap in the refrigerator for up to 1 day.