These easy, individual triple chocolate trifles are a delicious Valentine's Day dessert. This recipe makes two large or four small trifles.
I’m very excited to be participating again in this Good Cookie Valentine’s Day event with Julie from The Little Kitchen and Cookies for Kids Cancer. This is the fifth year for our event and we want to continue to make a difference in the fight against pediatric cancer.
Cancer is the #1 cause of death of children by disease in the U.S. There are 40,000 U.S. children actively battling cancer right now. The National Cancer Institute’s budget for childhood cancer is less than 4%. It’s such a small number and that’s why I got involved.
And with the ongoing health crisis, children are still being diagnosed with cancer. It’s imperative that we raise awareness and continue to raise funds to fund the ongoing pediatric cancer research!
Help us make a difference by donating to Cookies for Kids' Cancer!
Our goal is to raise at least $3000. If we do, three companies—OXO, Mediavine, and Dixie Crystals—have each pledged to match our donations raised through this campaign up to $3000! That means when we raise $1, it turns into $4!
Thank you to so many of you who have already donated, please help us reach our goal so we can get the full matching donations and help us make an even huge difference!
Can't donate now? No worries! Donations made through March 1, 2021 will be matched!
Easy Triple Chocolate Trifles
Since we're showing love for Cookies for Kids Cancer, and it's almost Valentine's Day, I'm sharing an easy, no-bake dessert recipe that is perfect for Valentine's Day! It's a triple-chocolate trifle in two individual portions.
First, we have a layer of chocolate pudding, made using instant pudding mix. Next, a layer of chocolate crumbs. I used chocolate snack cakes, but you could use brownies, cupcakes, cookies or graham crackers. Whatever you have on hand. And finally, white chocolate whipped cream. Repeat, and garnish with chocolate shavings, berries or a sprig of mint.
A: I used TastyKake Chocolate Juniors (I left the cream in while crumbling for extra moisture), and I believe Hostess and other brands make something similar.
A: Yes, you can use chocolate cake/cupcakes, chocolate brownies, chocolate cookies, or chocolate graham crackers.
A: There are a couple of minor tweaks you can make: use low-fat or fat-free milk when preparing the Instant chocolate pudding. Use low-fat cakes or cookies for the crumbs. You could also use smaller glasses and make three or four portions instead of two large ones.
These portions are pretty big. I used stemless red wine glasses. You can use smaller glasses or even mason jars, and stretch the ingredients into three or even four smaller portions.
The pudding can be made a day ahead of time. The white chocolate whipped cream should be made the day you plan to serve it. It's not that you can't store the cream, but it's tricky to soften it to portion it into the glasses. The white chocolate makes the cream stiffer than traditional whipped cream when chilled.
You can assemble these early in the day and refrigerate until ready to serve.
- ½ cup heavy cream
- 6 oz white chocolate chips
- 2.1 oz Instant chocolate pudding mix
- 2 cups milk
- 2 chocolate snack cakes (about 3 oz each), crumbled (see notes)
- Place the white chocolate chips in a medium mixing bowl.
- In a small saucepan, bring the heavy cream just to scalding (small bubbles form at the edge of the pan). Do not let it boil.
- Pour the hot cream over the white chocolate, and let stand for 1 minute, then whisk until smooth. Let the mixture cool to room temperature.
- While the white chocolate cream is cooling, make the instant pudding: in another mixing bowl, combine the pudding mix with the 2 cups of milk. Refrigerate for 5 minutes.
- Once the white chocolate cream is cool, whip with a hand mixer or stand mixer until medium peaks form. This could take up to 15 minutes with a hand mixer.
- In two glasses, layer the chocolate pudding, chocolate cake crumbs, white chocolate cream, then more crumbs, more pudding, more crumbs, and a final layer of white chocolate cream.
- If desired, garnish with chocolate shavings, berries, or a sprig of fresh mint.
Instead of snack cakes, you can substitute chocolate cake crumbs, brownie crumbs, cookie crumbs or chocolate graham cracker crumbs.
As an Amazon Associate and member of other affiliate programs, I earn a small percentage from qualifying purchases.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 993Total Fat: 62gSaturated Fat: 36gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 134mgSodium: 422mgCarbohydrates: 94gFiber: 1gSugar: 70gProtein: 18g
I am not a certified nutritionist. This nutrition information is automatically calculated by third party software and is meant as a guideline only.
Be sure to visit the other bloggers participating in the Valentine’s Day event and check out their recipes!Heart Shaped Chocolate Cake from Julie of The Little Kitchen
Easy Chocolate Mousse from Allison of Celebrating Sweets
Chocolate Marshmallow Cookies from Sheila of Life, Love, and Good Food
Lemon Biscotti from Jenn of Ever AFTER IN THE WOODS
Easy Cream Cheese Candies from Kelly of Live Laugh Rowe
Cornflake Cookies from All The Good Cookies from Wendy of A Day in the Life on the Farm
Strawberry Mochi Cookies from Heather of Delicious Not Gorgeous
Red Velvet Valentine Brownies Recipe from Jennifer of The Rebel Chick
Red Velvet Cupcakes Recipe from Faith of An Edible Mosaic
Chinese Five-Spice Snickerdoodle Cookies from Bridget of Bake at 350
Chocolate Molten Lava Cake from Ashley of Spoonful of Flavor
Double Chocolate M&M Cookies from Melissa of Persnickety Plates
Raspberry Lemon Macaroons from Sue of It's Okay to Eat the Cupcake
Raspberry Curd from Holly of A Baker's House
Red Velvet Brownies from Kelly of Kelly Lynn's Sweets and Treats
Toffee Chocolate Chip Ice Cream Cookie Sandwiches from Audrey of That Recipe
Creamy Raspberry Sherbet Pandemic Punch from Laura of Untwisted Vintage
Chocolate Dipped Strawberry Cake Balls from Lindsey of Lindsey Loo's Bakery
Chocolate Covered Oreo Pops for Valentine's Day from Heather of Totally Tailgates
Amaretto Cherry Swirl Cake from Samantha of Haute Pepper Bites
Gluten Free Double Chocolate Bundt Cake from Elaine of Small Farm Big Life
Easy Strawberry Mousse from Caroline of Caroline's Cooking
Cornflake Cookies from All The Good Cookies #HelpingCookies from Wendy of A Day in the Life on the Farm
Vanilla Bean Cherry Chocolate Kiss Cookies from Colleen of Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Neapolitan Cookies Recipe from Lisa of Blogghetti
Small Batch Almond Thumbprint Cookies from Lauren of Healthy Delicious
Kahlua Truffles from Camilla of Culinary Adventures with Camilla
Red Velvet Brownie Cups from Nikki of Soulfully Made
Triple Chocolate Trifles from Coleen of The Redhead Baker (recipe above)
Cast Iron Skillet Cookie For Two from Aimee of Aimee Broussard
Festive Puppy Chow from Erin of The Speckled Palate
Chewy White Chocolate Raspberry Cookies from Jessica of A Kitchen Addiction
Hot Chocolate Bombs for Valentine's Day from Anna-Marie of Beauty and the Beets
Chocolate Sandwich Cookies from Lisa of Taste Cook Sip
Peanut Butter Snickerdoodles from Betsy of The JavaCupcake Blog
Cherry Blossom Cookies from Carolann of Apron Warrior
Chocolate Mint Frappuccino Cookies from Peabody of Sweet ReciPEAs
Mini Chocolate Covered Strawberry Cheesecakes from Kate of Kate's Recipe Box
Almond Flour Peanut Butter Cookies from Shashi of Savory Spin
Funfetti Cookie Bars from Becca of The Salted Cookie
Grapefruit Poppyseed Cake from Michelle of Cold Weather Comfort
White Rabbit Candy Cookies from Linda of Ketchup with Linda
Baby Yoda Valentine’s Day Cookies to Support Cookies for Kid’s Cancer from Jenn of justJENN recipes
Salted Peanut Butter Pretzel Cowboy Cookies from Bree of Baked Bree
Red Velvet Hot Chocolate Bombs from Erin of The Spiffy Cookie
Homemade Hot Chocolate Mix from Gwynn of Swirls of flavor
Cherry Chocolate Chip No Bake Cheesecake from Stefanie of Stef's Eats and Sweets
Valentine's Day Homemade Ding Dongs from TammyJo of The Chocolate Cult
Guava Macarons with Coconut Buttercream from Lindsay of Anchored Baking
Valentines Pink Dessert Charcuterie Board for Kids from Nicole of For the Love of Food
Hot Chocolate Cookies from Amanda of A Cookie Named Desire
Cóctel de Camarones from Rebekah of Kitchen Gidget
Cuccidati (Italian Fig Cookies) from Amy of The Nifty Foodie
Lemon Poppyseed Heart Shaped Sandwich Cookies from Lisa of Garlic & Zest
Valentine's Day Almond Flour Brownies from Kaitlin of I Can Cook That
Peanut Butter Chocolate Cake from Trang of Wild Wild Whisk