Description
These Mini Chocolate Easter Trifles are pure fun in a glass—layered with brownie chunks, creamy chocolate mousse, fluffy whipped cream, and crunchy candy eggs. They look impressive, taste rich and playful, and are surprisingly simple to assemble. Perfect for Easter gatherings, spring parties, or anytime you want a cheerful make-ahead dessert.
Ingredients
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1 batch brownies, baked and cooled (or store-bought)
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2 cups chocolate mousse or thick chocolate pudding
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1½ cups whipped cream (homemade or ready-made)
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1 cup crushed candy-coated chocolate eggs (such as **Cadbury Mini Eggs)
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Optional toppings: extra whole mini eggs, chocolate shavings, sprinkles, or caramel drizzle
Instructions
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Prep the Brownies
Cut cooled brownies into small bite-size cubes (about 1-inch pieces). -
Crush the Candy Eggs
Place candy eggs in a zip bag and gently crush with a rolling pin. Aim for a mix of small bits and crunchy chunks. -
Start the First Layer
Spoon a layer of chocolate mousse or pudding into the bottom of each glass or jar. -
Add Brownie Layer
Add a layer of brownie cubes. Press gently so they settle into the mousse. -
Add Crunch Layer
Sprinkle crushed candy eggs over the brownies. -
Add Whipped Cream
Top with a layer of whipped cream. -
Repeat Layers
Repeat mousse → brownies → crushed eggs → whipped cream until glasses are filled, finishing with whipped cream on top. -
Decorate
Garnish with whole mini eggs, chocolate curls, or sprinkles. -
Chill
Refrigerate at least 30 minutes before serving so layers set and flavors blend.
Notes
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Use fully cooled brownies so layers stay neat.
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Whip cream to stiff peaks so it holds shape between layers.
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Dry brownies? Lightly brush cubes with milk or chocolate milk.
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Make ahead friendly: Assemble up to 24 hours ahead; add final toppings just before serving.
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No clear glasses? Use small bowls or ramekins—the taste is the same.