English Toffee and Brownie Trifle

Prepare brownies according to your favorite recipe or instructions on box. Allow to completely cool, and crumble brownies into a medium sized bowl using a fork. If brownies are gooey, pull apart using hands.

Next, prepare the whipped cream. In a stand mixer, or using an electric hand mixer, combine cream and sugar. Beat on high speed until soft peaks form. Mix in vanilla and beat again for 1 minute. Transfer to a large bowl and place in refrigerator.

Then, prepare the chocolate mousse. In a microwave safe bowl, melt the butter using 30 second intervals on 50% power. Then, add the chocolate chips to the melted butter, and stir until combined. Continue melting using 30 second intervals on 50% power. Stir after each interval.

While melting chocolate, prepare the heavy whipping cream in a similar fashion as before. Using the same mixing bowl as the previous whipped cream (no need to wash between) beat the cream on high speed using a stand or electric hand mixer until soft peaks form. Add chocolate mixture and vanilla extract to the cream, and continue to beat for 1 minute.

Finally, prepare the trifle. It’s important to know you can eye most of these measurements based on your taste preferences. In a glass trifle dish, first spread an even layer of brownie pieces on the bottom, about 1/3 of the pan. Drizzle these pieces with 1/3 of the Kahlua. Next, spread an even layer of whipped cream on top of the brownies. Sprinkle 1/3 of the English toffee on top of the whipped cream. Next, add an even layer of the chocolate mousse. Repeat this pattern of layering until all brownie pieces and remaining ingredients have been used. Top the entire trifle with whipped cream, and sprinkle with English toffee to finish.

Refrigerate for 20 minutes, and serve.

Once served, the dessert won’t be as attractive to the eye, but their eyes will probably be closed while savoring each bite.