Mini Double Chocolate Trifles

Place a few scraps of brownie on the bottom of each cup, about 1/3 of the way up. Set aside.

In the bowl of a stand mixer, beat the Cool Whip until thick. Beat in the powdered sugar until just combined. Set aside about 2/3 cup of the cream. Meanwhile, add the cocoa powder into the remaining cream. Stir gently with a rubber spatula until cocoa is fully incorporated.

Fill the cups to the top with the chocolate cream. Use a rubber spatula to scrape any excess off of the top. Pipe the white cream over the chocolate cream. Serve chilled or at room temperature.