These trifles are made with triple chocolate Ghirardelli brownies and layers of sweet and creamy Cadbury Creme egg mousse.
Preparation:
Cook:
Level: Easy
Ingredients
- 1 box (Size 19oz) Ghirardelli Trifle Fudge Brownie Mix
- Required additional ingredients specified in the mix packaging (usually water, eggs and oil)
- 8 Cadbury Creme Eggs, mini, for garnish
- FOR THE MOUSSE:
- 4 ounces, liquid Cream cheese, softened
- ½ cups cut sugar
- 8 Cadbury Creme Eggs, regular size
- 1-½ cup Heavy cream
- 1 tbsp Vanilla extract
Preparation
Grease an 8 x 8 square pan. Prepare brownies according to package directions (you will usually need water, eggs, and oil, as directed in mix package) and follow baking time suggested.
While the brownies are cooling, prepare the mousse. Start by beating the cream cheese and 1/4 cup sugar in a bowl until smooth.
Cut regular sized creme eggs in half with a knife. Using a spoon, scoop out the center (cream) of the eggs and add them to the mixing bowl. Beat for an additional 30 seconds to a minute to incorporate.
In separate bowl, beat heavy cream, remaining 1/4 cup sugar and vanilla until stiff peaks form. Fold half of the whipped cream mixture into the cream cheese mixture. Finish with the remaining whipped cream until completely blended.
Cut the empty milk chocolate shells into small pieces. Add the chocolate to the vanilla mousse.
Cut the brownies into 1 inch squares. Using small trifle dishes (or glasses of your choice), layer an even layer of brownies, followed by a mousse. Repeat the layers. Top with Cadbury Creme Mini Eggs.
