Total time: 45 minutes (plus time to cool), serves 8.

This one is really good. Yes, this dessert is as dreamy as it sounds: layers of fudgy brownie, fluffy mocha whipped cream, and rich chocolate pudding.

It feels fancy, but it’s really just a smart way to layer all the finest things.

I’ve made this for birthdays, holidays, and just odd Sundays. It always goes away.

I want to tell you a story. I wasn’t even going to make dessert the first time I prepared this trifle. In the pantry, I just had some brownies and a box of pudding left over. But once I put it all together with some whipped cream and a little bit of espresso magic? It’s over. Everyone assumed I had worked on it for hours.

Why you should retain it:

• It looks fancy, but it only takes an hour.
• You will want to consume that mocha whipped cream by the spoonful.
• A great dessert to make ahead of time for parties
• You can change the tastes and toppings to make it your own.

🧠 Why This Recipe Works (A Quick Look at Science)

• The whipped cream with instant espresso makes the chocolate taste better. Not only a coffee feel, it makes the flavor better.
• Modified starches help instant pudding thicken quickly when mixed with cold milk. It sets in minutes without heat.
• Adding different textures (fudgy, fluffy, smooth) to each layer keeps things interesting.

What You’ll Need

• 1 box of fudge brownie mix and the things it says to add
• 1 1/2 cups of chilled heavy whipping cream
• 1/4 cup of sugar in powder form
• 1 tablespoon of instant espresso powder
• 1 tsp of vanilla extract
• 1 box of instant chocolate pudding mix (3.9 oz)
• 2 cups of cold milk
• 1/4 cup of micro chocolate chips (optional)
• Chocolate curls or shavings (for the top)

Things You Will Need

• A baking pan that is 9 by 13 inches
• Bowls for mixing
• A hand mixer or a stand mixer
• A transparent glass bowl or a trifle dish
• Whisk
• Spatula made of rubber
• Microplane or vegetable peeler (to make chocolate curls)

How to Make a Mocha Trifle with Chocolate Brownies

Step 1: Bake the brownies.

Follow the instructions on the box to make and bake the brownies. Let them cool down all the way, and then cut them into little cubes.

Step 2: Prepare the Chocolate Pudding

Mix together 1 (3.9 oz) box of instant chocolate pudding mix and 2 cups of cold milk for 2 minutes, or until the pudding is thick. Let it sit and harden while you get the cream ready.

Step 3: Make the Mocha Cream Fluff

In a bowl that has been cooled, mix together 1 1/2 cups of cold heavy cream, 1/4 cup of powdered sugar, 1 tablespoon of instant espresso powder, and 1 teaspoon of vanilla. Beat until gentle peaks start to develop.

Step 4: Put It All Together

Put brownie chunks in a glass trifle dish, next pudding, and last mocha whipped cream. Do the layers again. If you want, you can add extra cream, chocolate shavings, and tiny chips on top.

Step 5: Cool

Put a lid on the trifle and put it in the fridge for at least two hours so that everything can set and the flavors can mix.

Tips from the pros

• Let the brownies cool all the way down before cutting them. If you cut them while they are still warm, they will break apart.
• Before whipping cream, put the mixing bowl and beaters in the fridge.
• Don’t whip the cream too much. Stop when the soft peaks stay up.
• Use clear glass for layering so that everyone can see how beautiful it is!
• Make it ahead of time and let it cool for a few hours. The flavors will grow much better.

How to Prepare Ahead of Time

• Make the brownies the day before.
• Whip the cream and put everything together up to 24 hours before.
• Add chocolate curls just before serving so they stay crunchy.

Storing and using leftovers

• Put a lid on it and store it in the fridge for up to three days.
• Don’t freeze; whipped cream and pudding don’t hold up well.
• It might get a touch mushy, but it still tastes great the next day.

Mistakes that happen a lot

• If you cut heated brownies, they will fall apart and not stack neatly.
• Don’t whisk cream too much; it turns to butter quickly. Keep a tight eye on it.
• Not cold enough—flavors get better with time.
• Use hot pudding that is instant and cold-set.

Changes and substitutions

• Don’t have espresso powder? Add strong brewed coffee to the pudding instead of some of the milk.
• Want it to be less rich? Instead of brownies, make angel food cake.
• Add some crunch to the layers with crushed Oreos or toffee bits.
• Change the pudding to white chocolate or even caramel.

What to Eat with It

• Espresso or hot coffee (to go with the mocha flavor)
• This dessert is heavy, so a light salad or soup for dinner is best.
• A glass of milk or cold brew on the side

Frequently Asked Questions

Can I make this a day ahead of time?

Yes! Actually, the next day is much better.

Can I use brownies that I baked myself?

Of course. Just make sure they are cold and fudgy.

What if I don’t want coffee?

Don’t add the espresso; it’ll just be a whipped cream with chocolate.

Is it possible for me to make this in separate cups?

Yes! Use small cups or mason jars to make a pretty, portioned dessert.

Are you ready to give it a try?

This dish is sure to impress without causing any stress. It’s full of flavor, creamy, rich, and chocolatey. It’s great for any occasion. Leave a comment below if you try it! Please tell me how it went or ask me any questions. I’m ready for it.