Saturday, October 12, 2013

Nutella Mousse Brownie Trifle

No this is not necessarily a fall recipe, but it is incredibly delicious! I don't own a trifle bowl, as I had never made one before this, so I ended up putting it in a regular glass bowl. It wasn't as pretty as it could have been, but I had no complaints from those devouring it!

Kind of lost the sense of layers because of the glass bowl vs a trifle bowl, so just use your imagination!
I don't know why I didn't think of putting in multiple little glasses at the time (although, I wouldn't have had enough of those either), especially considering how I love everything bite- size! Next time around I'll add some whipped cream to the top and sprinkle some more toasted hazelnuts on top to finish it off...or maybe add strawberries....or both! I really was just trying to use up some extra ingredients I had lying around the house, and I was not disappointed with the results!

nutella mousse brownie trifle

for the mousse:
{recipe from Mele Cotte}


  • 2 1/2 cups heavy cream
  • 1 1/2 cups powdered sugar, sifted
  • 16 ounces cream cheeese, at room temperature
  • 13 ounces Nutella
  • 1/2 cup hazelnuts, finely chopped


  1. In stand mixer with whisk attachment or with a hand mixer in a large bowl, whip the cream until it holds medium peaks. Beat in 1/2 cup of powdered sugar and whip until cream holds stiff peaks. Carefully transfer the cream into bowl and refrigerate until needed.
  2. In stand mixer with paddle attachment, beat cream cheese until smooth. Add remaining one cup of powdered sugar, starting on low speed and gradually increase to medium speed until incorporated and smooth. Add Nutella and hazelnuts.
  3. Using a large rubber spatula, gently stir in about one quarter of whipped cream to lighten the hazelnut mixture. Then, carefully fold in remaining whipped cream. Transfer into bowl and cover completely witth plastic wrap or a cover. Refrigerate at least 4 hours or overnight.
for the brownies:
{recipe slightly adapted from Taste of Home}

  • 2/3 cup unsalted butter, cubed
  • 3/4 cup baking cocoa
  • 1/4 cup vegetable oil
  • 2 cups sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2/3 cup semisweet chocolate chips
  • 1/2 cup milk chocolate chips
  • 1 cup coarsely chopped toasted hazelnuts
  1. Melt butter in large saucepan. Whisk cocoa in oil until smooth. Cook and stir over low heat until cocoa is blended. Transfer to large bowl; stir in sugar. Add eggs, one at a time, stirring well after each addition. Stir in vanilla. Combine flour, baking powder and salt; gradually add to cocoa mixture. Stir in chocolate chips and nuts.
  2. Spread into greased 13" x 9" baking pan. Bake at 350 degrees F for 25-30 minutes or until toothpick inserted near center comes out clean. Cool in pan on wire rack.


Cut up brownies into small pieces and put a layer of the chunks on bottom of trifle bowl. Layer mousse on top. Then place another layer of brownie over mousse. Repeat process until all mousse and brownie is used up, preferably ending with brownie layer on top.

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