Mini Chocolate Trifles have rich brownie crumbles with a soft, creamy cheesecake layer and are accented with toasted coconut.
These Mini Chocolate Trifles are so easy to put together, but are elegant enough to finish off a special occasion meal. All of your favorite flavors are layered into one individual dessert that’s plenty to satisfy any sweet tooth, yet not overwhelming in size. If you love chocolate, cream cheese and coconut this is the sweet treat for you!
If you’re looking for similar recipes with a summery feel to them, try this Mini Peach Trifle and Banana Pudding Trifle. The perfectly fresh, ripe peaches are so good and the classic banana pudding recipe gets rave reviews.
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We made ours in these adorable little dishes that my mother-in-law received as a wedding gift in 1950. They are favorites and you can see them in photos of our Blackberry Barbecue Sauce too.
Since they’re now over 70 years old I’m afraid I can’t steer you to these exact little beauties, but this link will take you to a page of cute mini dessert dishes on Amazon. They’re all rated 4 star or above and any of them would be perfect for these Mini Chocolate Trifles.
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Tips and Tricks for Each Trifle Layer
- The brownie layer can be any brownies you choose. We love my Aunt Mildred’s Foolproof Brownie Recipe, but you can use your favorite recipe or even a box mix. Any recipe that makes a 8×8 or 9×9 pan will be perfect. Heck, you can use storebought brownies if you’re short on time.
- The soft and creamy cheesecake layer is good enough to eat on its own. In our opinion anything with cream cheese is over the top delish. The sweetness comes from sweetened condensed milk and the softness from whipped cream. We do recommend that you whip your own cream. That stuff out of the freezer section is full of chemicals we like to stay away from.
- Ah…. toasted coconut. We like toasting ours in a skillet on the stovetop, but if your preferred method is in the oven that’s fine. You can leave the coconut out all together if you have someone with allergies.
- If you prefer this recipe could certainly be made as one larger trifle. If making individual ones the size of your dishes will determine how many trifles you get. Figure on 10-16, approximately.
Mini Chocolate Trifles with Toasted Coconut
- 1 recipe brownies, crumbled recipe for 8 or 9 inch square pan
- 8 ounces cream cheese room temperature
- 2 teaspoons vanilla
- 1 cup sweetened condensed milk
- 1 cup heavy cream whipped
- 1 cup sweetened coconut
- Beat cream cheese, sweetened condensed milk and vanilla with a mixer at medium speed until well blended.
- Carefully fold in whipped cream and chill 1-2 hours before assembling trifles.
- Meanwhile brown coconut in skillet over medium-low to medium heat, stirring constantly until browned - about 7-8 minutes.
- Layer in glasses or individual dessert dishes. Begin with brownie crumbles, then cream cheese layer, then coconut. Continue with layers until dish is full. My dishes took two layers of each.
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Ashley | Spoonful of Flavor says
Chocolate and coconut is always a great combination! Love this so much.
Thanks so much, Ashley!
Sharon Chen says
Oh my this looks so good! Can’t wait to try this for Valentine’s 😉
It is a perfect Valentine’s Day dessert. Thanks, Sharon.
Beth Neels says
Those do look elegant enough for company, but they look perfect for my honey for Valentine’s Day, as well! Definitely putting these on the list!
Exactly right, Beth. It is a versatile dessert!
Now this is a dessert I definitely want to try. I’ll take brownies any way I can get them and I love coconut.
Thanks so much, Jill!
This sounds sooo good! I’m not a big fan of coconut so I think I might use nuts or something like that but this looks delicious. Something quick and tasty to whip together.
Absolutely nuts would be an awesome substitute for the coconut. Or, it’s plenty delicious without either!