Malted Chocolate Trifle with Coffee Whipped Cream

Malted Chocolate Trifle with Coffee Whipped Cream by Wood and Spoon blog. This is a simple layered brownie and chocolate pudding trifle decorated with malted chocolate balls and a coffee Kahlua whipped cream. You can simplify this recipe even more by using a boxed brownie or pudding recipe, but this homemade version of box brownies and chocolate pudding mix is so quick and easy! Learn how to make this great Easter dessert that serves a crowd on

This malted chocolate trifle includes layers of homemade brownies, a quick malted milk chocolate pudding, and espresso whipped cream!


For the brownies:

  • 10 tablespoons unsalted butter
  • 11/4 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
  • 11/2  cup heavy whipping cream
  • ¾ cup powdered sugar
  • ¼ cup coffee liquor, like Kahlua

Additional items:

  • Malt chocolate balls, eggs, candies, or other assorted chocolates of your choosing, chopped


To make the brownies:

  1. 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:

  1. 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:

  1. 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:

  1. 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.