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Easy Dessert Trifle with Chocolate Sauce
Whether you’re having a Valentine’s Day party or a dinner for two, these easy dessert trifles are a perfect Valentine’s Day dessert. While you can certainly make one large trifle, we chose to make individual ones for easier service.
You will need ...
- Cake, any flavor
- Whipped Cream
- Chocolate Pudding
- Berries
- Chocolate Sauce
The cake
For this trifle, I used a strawberry cake. Mostly for the color. You can use any cake flavor. To make the individual trifles, I sugest making the cake in a cupcake tin. Do not use wrappers, but instead just generously grease the tin. Fill the tins halfway.
*note
If you are pressed for time, or you just don’t feel like baking a cake, just go to the freezer section of your grocery store and buy a frozen pound cake and cut it into small pieces.
The Pudding
Once the cake has been set into the bottom of your serving dish, add in a layer of pudding. I used chocolate pudding because it’s a favorite in our house. But vanilla would work great as well. I make my own pudding, but you can easily use a box mix to save time.
The Whipped Cream & Berries
Then, add in a layer of whipped cream. If you do not want to whip your own whipped cream, you could use Cool Whip. Then, throw in a few berries of your choice.
The Chocolate Sauce
Why not top all of this off with a little chocolate sauce? Just to add a little more chocolate to the mix. The recipe to the chocolate sauce is below. If you do not want to make your own, store-bought chocolate sauce will do just fine.
Chocolate Sauce Recipe
- Cocoa Powder, dark, 1/4 Cup
- Cocoa Powder, regular, 1/4 Cup
- Granulated Sugar, 1 Cup
- Salt, pinch
- Water, 1/2 Cup
- Vanilla Extract, 1 tsp
- Honey, 2 tsp
In a saucepan, combine cocoa powders, sugar, salt, and vanilla extract. Add in the water and whisk together until combined. Bring to a boil, then reduce to a simmer and let simmer for no longer than 5 minutes. Any longer will make the sauce tacky. Remove from heat and in the honey. Whisk to combine.
This sauce will keep in the refrigerator for about 3 weeks. Remove it an hour or two before serving to let it thin out a bit.