Dark Chocolate Mousse Brownie & Summer Berry Trifle



This may be controversial but I’m just not a big fan of trifle. If I’m going to do dessert I want decadent layers of chocolate. So I decided to make the type of trifle that I want to eat by combining some of my favourite desserts.

We’ve got layers of chocolate brownie, black raspberry liquor, fresh berries and cherries, dark chocolate mousse, dark chocolate ganache and then we layer it all over again.

If you’re a chocolate lover, you’re absolutely going to want this on your table this Christmas. I mean look at it!


Dark Chocolate Mousse Brownie & Summer Berry Trifle


Serves: 10+

Ready in: 40 mins




Dark Chocolate Ganache

250ml cream

200g quality dark chocolate, roughly chopped


Dark Chocolate Mousse

250g quality dark chocolate, roughly chopped

3 eggs, at room temperature, yolks and whites separated

2 tbsp caster sugar

300ml cream


Trifle Layers

1 slab of homemade chocolate brownie or approx. 750-800g of store-bought chocolate brownie or cake

100ml berry or cherry liquor* (optional)

4 cups assorted berries (I used a mix of strawberries, raspberries, blueberries and blackberries)

2 cups fresh cherries, halved and pitted (save a few whole to decorate)

grated dark chocolate, to garnish

mint leaves, to garnish

whipped cream or Greek yoghurt, to serve


Dark Chocolate Ganache:

  1. Gently heat the cream on the stovetop until small bubbles appear and it is near-boiling.
  2. Take off the heat, add the chopped chocolate and leave it to sit for 1 minute. 
  3. Stir together until well combined, smooth and glossy. Set aside to cool.


Dark Chocolate Mousse:

  1. Melt the chocolate with a good pinch of salt on the stove in a bowl over a pot of simmering water (bain-marie) or in the microwave. Set aside to cool.
  2. In a large bowl, beat the egg yolks and sugar until the sugar has dissolved and it’s silky smooth.
  3. In a second bowl whisk the cream until slightly thickened and just whipped.
  4. In the third bowl whisk egg whites until it forms firm peaks. 
  5. Add the thickened cream to egg yolks and mix well. 
  6. Fold through the melted chocolate until well combined. 
  7. Lastly, add in the egg whites and gently fold until the mixture is smooth and well combined. 


To Assemble:

  1. Reserve a few of the best looking berries and cherries to decorate the trifle. 
  2. Cut the brownie into small pieces or crumble with your hands and place half in the bottom of a 21cm glass bowl or trifle dish. Drizzle over half of the liquor and scatter with half of the berries and cherries pressing a few on the sides of the bowl so you can see them from the outside. Spoon over half of the chocolate mousse and smooth out to create an even layer. Drizzle over half of the chocolate ganache and use a spoon to smooth out to cover the chocolate mousse.
  3. Repeat the layers of brownie, liquor, berries and cherries, chocolate mousse and chocolate ganache with the remaining half of each of the ingredients. 
  4. Top with the reserved berries and garnish with grated chocolate and fresh mint leaves just before serving.
  5. Chill in the fridge until serving and serve with whipped cream or Greek yoghurt to cut through the sweetness and balance the chocolate. 
  6. The leftover trifle will last 3-4 days in the fridge or until the fresh fruit is past it’s best.



  • This can be made a day ahead so you have less to do on the day and more time to spend with loved ones. 
  • To make this dessert even quicker you can use store-bought chocolate mousse.
  • If fresh berries aren’t in season or available to you, you can use frozen. Simply layer them into the trifle frozen straight from the freezer and be sure to eat within a day or two as frozen won’t stay fresh as long. With frozen berries I would assemble the trifle on the day I’m serving it.
  • If you make the ganache in advance it will thicken so you will need to gently warm it in a pot or in the microwave to soften it again before using it. 
  • *For the liquor, I used Chambord which is a black raspberry liquor that comes in mini bottles in most liquor stores. Any cherry or berry liquor will work well such as cherry brandy or amaretto. You could also use traditional sherry or brandy, Cointreau to add a citrus twist or skip the liquor completely. 
  • I use Whittakers 72% Dark Ghana chocolate for both the mousse and ganache.