I hate cliches.
Years of college writing classes beat them out of me. But forgive me for this, past writing professors. This rings true for this particular dessert:
A death by chocolate trifle: you can make it the easy way, or the hard way.
The hard way would involve making every element from scratch. Which is what I had prepared to do.
Chocolate cake, chocolate pudding; a topping of chocolate mousse. Topped with a lovely smothering of whipped cream. I could have easily made each one of the elements from scratch– and about three quarts of heavy whipping cream.
But I did this the easy way.
It was bad enough that I was going to be turning on the oven. Did I really have to torture myself by making from-scratch chocolate pudding on a hot July day, too?
This chocolate dessert recipe is more about assembly than ingredients. While I’m sure that it could inspire Romantic poetry if made from full-fat and full-sugar ingredients, it merely inspires smiles and speechlessness when made from instant mixes. Which is enough for me.
My mom used to make this dessert for EXTRA special occasions. It inspires all sorts of fabulous childhood memories for me.
Death By Chocolate Trifle
- 1 box devil’s food cake mix (plus eggs & oil required)
- 1 box chocolate pudding (plus skim milk required)
- 1 box chocolate mousse mix (plus skim milk required)
- 1 Heath bar
- Cool Whip (not pictured, because it was defrosting in the fridge…)
- Prep the cake, pudding, and mousse according to package directions.
- Smash the Heath bar to smithereens by opening it, putting it in a ziploc bag, and then whacking it with a rolling pin.
- Let the Cool Whip defrost in the fridge. (Does anyone else remember how they used to make chocolate Cool Whip? That was the. shit.)
- Once the cake is cool enough to handle and the pudding/mousse is all set, it’s time for assembly. Keep in mind: the cake should be a wee bit warm. You’ll see why in a second.
- Jigsaw the cake into the bottom of your vessel. I used a footed trifle bowl that I got at Ross for about $10.
You’re going to want to make sure the cake is still warm. Because…
- Next, pour your pudding on top of the warm cake. Add another layer of cake, then the mousse. It’ll look something like this:
- Now, here’s the hardest part: let the trifle sit in your fridge for at least 4 hours. All the pudding will soak into the warm cake layers, making a delightfully gloopy and heavenly chocolately cake. When you just can’t stand it anymore, top the trifle with Cool Whip and then sprinkle on your toffee chunks.