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Brownie Trifle recipe made with velvety smooth white chocolate mousse spooned between layers of crumbled brownies. The best dessert recipe for a crowd. A fancy dessert that’s easy to make.
A Brownie Trifle is a dessert that is perfect for any occasion. Creamy white chocolate spooned between layers of crumbled brownies will bring a smile to everyone and this dessert comes together so easily.
Brownie Trifle Recipe With White Chocolate Mousse
I use a good quality white chocolate and although there are plenty of very good brands that melt well, you will most likely find Baker’s brand or Ghirardelli Chocolate in your local market. Either of these work wonderfully. White chocolate chips won’t melt well, so try to avoid those.
In addition to the white chocolate, I also use heavy cream and a touch of lemon zest – that’s it!
After the chocolate has melted and is blended with the cream and zest, I put it in the refrigerator to chill. Meanwhile, I bake a small tray of brownies and after the brownies have baked and cooled, I crumble bits of the brownies into the dessert glasses.
For the parfait glasses, I used wine glasses that were given to me as a gift. I actually prefer drinking my wine out of glasses with stems (I’m old school) so these stubby wine glasses make perfect dessert parfait glasses.
Really, that’s all there is to it. Crumble the brownies into a glass, add a few spoonfuls of the mousse, add another layer of brownies and repeat.
A lovely dessert that’s easy to make and will surely be a show-stopper!
*Notes: This white chocolate mousse brownie parfait recipe will yield 3 to 4 parfaits, depending on how much mousse is spooned into the glasses. The mousse can be stored in the refrigerator, covered with plastic wrap for up to 3 days.
White Chocolate Mousse Brownie Parfait
WHITE CHOCOLATE MOUSSE
- 10 ounces good-quality white chocolate (do not use white chocolate chips)
- 1 3/4 cups heavy cream, divided
- 1 teaspoon lemon zest
- 10 tablespoons unsalted butter (plus more for greasing the pan)
- 1 1/4 cup sugar
- 3/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup all-purpose flour
- 2/3 cup semi-sweet chocolate chips
- Whipped cream (optional)
- Stir white chocolate and 3/4 cup cream in heavy medium saucepan over low heat. When the chocolate begins to melt, add the lemon zest and continue stirring until chocolate has melted.
- Transfer chocolate mixture to a bowl and let stand until mixture cools, about 20 minutes.
- Beat remaining 1 cup cream in a medium bowl until stiff peaks form. Fold into cooled chocolate mixture. Cover, chill at least 2 hours.
- Meanwhile, make the brownies.
- Position oven rack in the lower third of the oven. Preheat oven to 325 degrees F.
- Butter an 8 x 8-inch baking pan.
- Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and place the bowl over a pot containing about 1-inch of simmering water. Stir occasionally until the butter is melted and the mixture is smooth.
- Remove the bowl from the pot and set aside to cool slightly.
- Stir in the vanilla and add the eggs one at a time, whisking after each addition. Continue whisking until the batter becomes shiny and well blended.
- Stir in the chocolate chips.
- Spread evenly in the pan.
- Bake for about 20 – 25 minutes or until a toothpick inserted into the center comes out clean.
- Transfer pan to a cooling rack to cool completely.
- TO ASSEMBLE
- Cut 1/2 to 1-inch squares of the brownies and drop them into the parfait glasses. Top the brownies with a few spoonfuls of the mousse. Repeat until glasses are filled.
- Top with whipped cream, if desired.