Description
These trifles are made with triple chocolate Ghirardelli brownies and layers of sweet and creamy Cadbury Creme Egg mousse.
Ingredients
- 1 box (19 Oz. Size) Ghirardelli Trifle Fudge Brownie Mix
- Additional Required Ingredients Specified In Mix Package (typically Water, Eggs And Oil)
- 8 Cadbury Creme Eggs, Mini, For Topping
- FOR THE MOUSSE:
- 4 ounces, fluid Cream Cheese, Softened
- ½ cups Sugar, Divided
- 8 Cadbury Creme Eggs, Regular Size
- 1-½ cup Heavy Cream
- 1 Tablespoon Vanilla Extract
Preparation
Grease an 8 x 8 square pan. Make brownies according to package directions (you’ll typically need water, eggs, and oil, as directed in mix package) and follow the suggested baking time.
While brownies cool, make the mousse. Start by beating cream cheese and 1/4 cup sugar in a bowl until smooth.
Cut regular size creme eggs in half with a knife. Spoon the centers (creme) out of the eggs and add them to the mixing bowl. Beat for an additional 30 seconds to a minute to incorporate.
In a 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 remaining whipped cream until fully mixed.
Chop empty milk chocolate shells into small pieces. Stir chocolate into 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 mousse. Repeat the layers. Top with mini Cadbury Creme Eggs.
