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July 20, 2009

Double Chocolate Mocha Delight

It's been graduation party season lately, so I dug out one of my all-time favorite dessert recipes. It was such a huge hit at the first party (the bowl was practically licked clean), that I made it again for another party so that the people who missed it the first time around could enjoy it as well! This is a classic from my days with Pampered Chef...and no matter what, I never tire of it!

It's called Double Chocolate Mocha Trifle and it's a crowd pleaser. One word of advice -- it's not the prettiest dessert, so I wouldn't recommend making it in a glass bowl. I've adapted the original recipe ever so slightly. Hope you like it.

You'll Need
  • 1 package brownie mix (prepared as directed for cake-like brownies)
  • 1 3/4 cups cold milk
  • 2 packages (3.4 ounces each) white chocolate instant pudding mix (if you can't find white chocolate, substitute either butterscotch or vanilla)
  • 1/4 cup warm water
  • 4 teaspoons instant coffee granules
  • 2 cups frozen whipped topping, thawed
  • 1/3 package Heath Bar crunch bits


  1. Prepare brownies as directed for cake-like brownies
  2. Cool completely and cut into 1-inch cubes
  3. Dissolve coffee granules in warm water
  4. Whisk pudding mix and milk until pudding starts to thicken
  5. Add coffee to pudding mixture and mix well
  6. Fold in whipped topping
  7. Layer 1/3 brownies cubes on bottom of medium sized bowl
  8. Top with 1/3 pudding mixture, spread evenly
  9. Sprinkle with toffee bits
  10. Repeat layers ending with toffee
  11. Refrigerate for at least 30 minutes before serving

NOTE: If you want to pretty this up, buy a second container of whipped topping, thaw it, and put a skim coat of whipped topping over the top. Use a cake decorator to put small rosettes of whipped topping around the edge of the bowl, and large rosette in the center. Garnish with chocolate shavings and/or toffee bits.

Sorry I don't have a picture of this one...but trust me, it is DELICIOUS!!

1 comment:

Chow and Chatter said...

sounds amazing now I know why it would be a crowd pleaser!! rebecca