If you have read this blog for any length of time, you know my husband notoriously loves pudding. After years of ridiculing him for his Snack Pack tendencies, I decided to take a look in the mirror. Turns out, even though I’m not a member of the packaged chocolate pudding fan club, I definitely have earned my stripes in the rice pudding gang. So apparently we’re a pudding family- who knew!? This malted chocolate trifle is a grown-up, homemade ode to my husband’s love of both chocolate pudding and malted chocolate candies. Those, combined with a gooey pan of homemade brownies make for a seriously delicious treat that can be dressed up for Easter or simply served to the chocolate lovers in your life. Let me tell you how to make it!
How to Make a Trifle
To make this malted chocolate trifle, we start with the brownies. Butter, cocoa powder, and sugar are melted together before eggs and vanilla are added to the mix. Just a smidge of flour stirred in and a quick bake leaves these brownies rich and fudgy. While the brownies are baking, we can get a head start on the pudding. This is a super quick chocolate pudding made on the stovetop. Sugar, cocoa powder, chocolate malt powder (like Ovaltine!) and cornstarch are stirred together with milk. The mixture gets heated on the stove and cooked until slightly thickened and bubbly. A little butter and vanilla come next before the pudding is cooled and set at least to room temperature.
Once the brownies and pudding have cooled slightly, we can make the espresso whipped cream. Heavy cream, powdered sugar, and Kahlua are whipped together with softened cream cheese which will help create a stable, fluffy mixture. Then, all three elements are layered together in a trifle dish with the candy of your choosing: malted robin egg candies for Easter or plain malt chocolate balls for any other time. Both make for a deliciously textured and flavored treat that everyone will love.
If you’re looking for a great last minute Easter dessert, I hope you’ll consider this malted chocolate trifle. Happy Easter to you all and Happy Baking!
If you like this malted chocolate trifle, you should check out:
Caramelized Banana Pudding
Creamy Rice Pudding
Chocolate Pudding Pie
Peaches and Cream Trifle
Poached Pear Trifles
Malted Chocolate Trifle with Coffee Whipped Cream
This malted chocolate trifle includes layers of homemade brownies, a quick malted milk chocolate pudding, and espresso whipped cream!
- Prep Time: 45
- Cook Time: 30
- Total Time: 90
- Yield: 8-10 servings
- Category: Dessert
For the brownies:
- 10 tablespoons unsalted butter
- 1–1/4 cup sugar
- ¾ cup unsweetened cocoa powder
- ½ teaspoon salt
- 2 large eggs
- ½ teaspoon vanilla extract
- ½ cup all-purpose flour
For the pudding:
- 2/3 cup sugar
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 3 tablespoons cornstarch
- 2 cups reduced fat milk
- ¼ cup heavy whipping cream
- 2 teaspoons vanilla extract
For the coffee whipped cream:
- 4 ounces cream cheese, at room temperature
- 1–1/2 cup heavy whipping cream
- ¾ cup powdered sugar
- ¼ cup coffee liquor, like Kahlua
- Malt chocolate balls, eggs, candies, or other assorted chocolates of your choosing, chopped
To make the brownies:
- Preheat the oven to 350 degrees Farhenheit. In a medium saucepan, combine the butter, sugar, cocoa powder, and salt, stirring together on medium low heat until completely melted. Stir in the eggs, one at a time, whisking vigorously after each addition. Stir in the vanilla and fold in the all-purpose flour. Spread the batter into a 9” square baking pan, baking for about 22 minutes or until a toothpick inserted comes out with moist clumps only. Allow to cool to room temperature completely.
To make the pudding:
- In the meantime, begin making the pudding by combining the sugar, cocoa powder, salt, and cornstarch in a medium sized saucepan over medium heat. Slowly stir in the milk and cream and heat, stirring regularly, until the mixture barely begins to bubble. Begin stirring continuously until thickened to a mayonnaise consistency, about 1-2 minutes. Immediately remove from heat and stir in the vanilla. Pour into a heat-safe bowl and place a single sheet of plastic wrap directly on top of the pudding. This will help ot prevent the pudding from forming a skin. Allow to cool at least to room temperature.
To make the whipped cream:
- In the meantime, prepare the whipped cream. In a large bowl, beat the cream cheese just barely until smooth. Slowly stir in the whipping cream and then increase the speed, whipping until frothed and bubbly. Add the sugar and continue whipping on medium high speed until soft peaks form. Add the coffee liquor and continue whipping just until thickened to a cloud-like consistency. Refrigerated covered until ready to prepare your trifle.
To assemble the trifle:
- Cut the cooled brownie pieces intil spoon-sized pieces. You can also opt for smaller pieces! Begin layering in your ingredients. Crumble the brownies and a few malt chocolate balls into the bottom of an 8-cup (or larger) trifle dish. Spoon the pudding on top, shaking the trifle dish gently to allow it to seep down into the dish. Finish with dollops of the coffee whipped cream and more candy pieces. If desired, you can layer the elements differently. Allow to rest in the fridge covered until you’re ready to enjoy.