Heaven & Hell Trifles Recipe

Heaven & Hell Trifles are a decadent masterpiece that balance rich indulgence with heavenly lightness. Layers of velvety chocolate mousse, airy whipped cream, and crumbly brownie create a symphony of textures. Each bite offers a perfect contrast of sweet and slightly bitter, making it impossible to resist. Ready in just 1 hour 30 minutes, this dessert is surprisingly simple yet utterly luxurious. Served in elegant glasses, it’s as stunning as it is delicious, perfect for impressing guests or treating yourself.

This dessert is a celebration of contrasts, blending creamy, crunchy, and smooth elements into every spoonful. The deep cocoa flavors mingle with hints of vanilla, while the generous layers ensure every bite is a delight. With 4 servings, it’s ideal for sharing or savoring over a few days. Whether you’re hosting a dinner party or indulging in a solo treat, these trifles promise to elevate any moment into something truly special.

Ingredients for Heaven & Hell Trifles

• Angel Food Cake: 1 (homemade or store-bought)
• Triple Chocolate Pudding:
  • 1 ¼ cup sugar
  • ¼ cup Rodelle Gourmet Baking Cocoa Powder
  • 2 Tbsp cornstarch
  • ¼ tsp salt
  • 5 large egg yolks
  • 2 cups milk
  • 1 ¼ cup heavy cream
  • 2 oz semisweet or dark chocolate (finely chopped)
  • 2 Tbsp salted butter (cut into small pieces)
  • 1 tsp Rodelle Organic Chocolate Extract
• Vanilla Whipped Cream:
  • 2 cups heavy cream (cold)
  • ⅓ cup powdered sugar
  • 1 ½ tsp Rodelle Vanilla Paste
• Chocolate Ganache:
  • 2 cups semisweet chocolate chips
  • 1 cup heavy cream
  • ½ tsp Rodelle Gourmet Vanilla Extract

Step-by-Step Instructions

1. Prepare the Pudding:
   1. In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt.
   2. Add egg yolks, milk, and heavy cream. Whisk until combined.
   3. Place the saucepan over medium-high heat. Whisk continuously until the mixture thickens and begins to bubble (about 8-10 minutes).
   4. Remove from heat and stir in chopped chocolate and butter until smooth and melted.
   5. Let sit for 5 minutes, then stir in chocolate extract.
   6. Strain the pudding through a fine-mesh sieve into a heatproof bowl. Cover with plastic wrap (directly touching the surface) and chill for 4-6 hours.
2. Make the Whipped Cream:
   1. In a stand mixer or large bowl, whisk heavy cream, powdered sugar, and vanilla paste on medium-high speed until stiff peaks form.
   2. Transfer to a pastry bag fitted with a star tip (or a Ziploc bag with a corner snipped off). Set aside.
3. Prepare the Chocolate Ganache:
   1. Combine chocolate chips and heavy cream in a small saucepan.
   2. Melt over medium-low heat, stirring frequently, until smooth. Remove from heat and let cool for 10-15 minutes.
4. Assemble the Trifles:
   1. Cut the Angel Food Cake into bite-sized pieces.
   2. In serving glasses, layer:
      • ½” of chocolate pudding
      • Angel Food Cake pieces
      • A drizzle of ganache
      • A piped layer of whipped cream
      • A thinner layer of chocolate pudding
      • Another layer of cake, ganache, and whipped cream
   3. Drizzle with remaining ganache, if desired. Serve chilled.

Perfect Pairings: Sauce and Topping Ideas

While the Heaven & Hell Trifles are already decadent, you can elevate them further with a drizzle of caramel sauce or a sprinkle of sea salt for a sweet-and-salty twist. For a fruity contrast, try adding a layer of raspberry coulis or fresh berries between the pudding and cake layers. A dusting of cocoa powder or chocolate shavings on top adds a finishing touch of elegance.

Time-Saving Tips for Busy Bakers

To cut down on prep time, use a store-bought angel food cake instead of making one from scratch. You can also prepare the chocolate pudding and ganache a day in advance and store them in the fridge. When assembling, use a Ziploc bag with a corner snipped off for the whipped cream if you don’t have a piping bag handy. These small tweaks can save you precious minutes without compromising on flavor!

Storage and Serving Suggestions

These trifles are best enjoyed fresh but can be stored in the fridge for up to 24 hours. Cover each glass with plastic wrap to keep the layers intact. For a stunning presentation, serve them in clear glass dessert cups to showcase the beautiful layers. If you’re hosting a party, consider pre-assembling the trifles and chilling them until ready to serve—your guests will be impressed!

Recipe Variations to Mix It Up

Feel free to get creative with the layers! Swap the angel food cake for chocolate cake or brownie bites for an extra indulgent treat. You can also experiment with different pudding flavors, like vanilla or butterscotch, to create a unique twist. For a lighter version, use Greek yogurt instead of whipped cream. The possibilities are endless!

Essential Equipment for Effortless Assembly

To make this recipe a breeze, you’ll need a stand mixer or hand mixer for the whipped cream, a fine-mesh strainer for the pudding, and a small saucepan for the ganache. A piping bag with a star tip will give your whipped cream a professional look, but a simple Ziploc bag works just as well. Having the right tools on hand ensures smooth sailing from start to finish!

Heaven & Hell Trifles

Rahat

Heaven & Hell Trifles are a decadent masterpiece that balance rich indulgence with heavenly lightness. Ready in just 1 hour 30 minutes, this dessert is surprisingly simple yet utterly luxurious.

Print Recipe Pin Recipe

Prep Time 1 minute min

Total Time 1 minute min

Course Dessert

Servings 4 trifles – served in highball or rocks glasses

Calories 2217 kcal

Ingredients

  

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One Angel Food Cake

• homemade or store-bought – see notes for my favorite recipe

Triple Chocolate Pudding

• 1 ¼ cup sugar
• ¼ cup Rodelle Gourmet Baking Cocoa Powder
• 2 Tbsp corn starch
• ¼ tsp salt
• 5 large egg yolks
• 2 cups milk
• 1 ¼ cup heavy cream
• 2 oz semisweet or dark chocolate finely chopped
• 2 Tablespons salted butter cut into small pieces
• 1 tsp Rodelle Organic Chocolate Extract

Vanilla Whipped Cream

• 2 cups heavy cream cold
• ⅓ cup powdered sugar
• 1 ½ tsp Rodelle Vanilla Paste

Chocolate Sauce

• 2 cups semisweet chocolate chips
• 1 cup heavy cream
• ½ tsp Rodelle Gourmet Vanilla Extract

Vanilla Whipped Cream

• 2 cups heavy cream
• ⅓ cup powdered sugar
• 1 ½ tsp Rodelle Vanilla Paste

Instructions

 

• PuddingWill need to chill at least 4-6 hours before serving.
• In medium saucepan, whisk together sugar, cocoa powder, cornstarch and salt.
• Add egg yolks, milk, and heavy cream.
• Transfer saucepan to stovetop over medium-high heat and whisk ingredients together.
• Whisk ingredients continuously on Medium-high heat until mixture begin to thicken — as soon as mixture begins to bubble (begins to come to a boil), remove from heat and stir in finely chopped chocolate and butter.
• Whisk until ingredients are smooth and the chocolate and butter are completely melted.
• Allow to set for five minutes then stir in chocolate extract.
• Pour through a fine-mesh strainer into a large, heatproof bowl and allow to cool for 10 minutes.
• Cover the chocolate with clear wrap. Be sure to lay the clear wrap so that it is in direct contact with the surface of the pudding to prevent a skin from forming. Allow chocolate pudding to cool to room temperature (or at least for 30 minutes) before transferring to refrigerator to chill for 4-6 hours.
• Whipped CreamIn a stand mixer with a whisk attachment (or using a hand mixer and a large bowl), whisk together heavy cream, powdered sugar, and vanilla paste on medium-high speed until stiff peaks form.
• Pour into a large pastry bag fitted with a star tip (or you may also use a large Ziploc bag with a corner snipped off — this will be less decorative).
• Set aside.
• Chocolate GanachePrepare ganache by combining chocolate and heavy cream in a small saucepan.
• Melt, stirring frequently, over medium-low heat until chocolate is completely melted and mixture is smooth. Remove from heat and set aside — allow to cool at least 10-15 minutes before using in trifle.
• Prepare Angel Food Cake for trifle by cutting into slices and then cutting or tearing into bite-sized pieces.
• AssemblySpoon an even layer of pudding into the bottom of each glass (about ½” deep).
• Cover with a layer of Angel Food Cake pieces
• Generously drizzle ganache over cake.
• Pipe a layer of whipped cream over ganache.
• Top with another (slightly thinner) layer of chocolate pudding.
• Repeat with another layer of angel food cake, then ganache and then top generously with whipped cream.
• Drizzle with remaining ganache, if desired.

Nutrition

Calories: 2217kcalCarbohydrates: 150gProtein: 17gFat: 176gSaturated Fat: 108gCholesterol: 528mgSodium: 353mgPotassium: 950mgFiber: 7gSugar: 122gVitamin A: 5709IUVitamin C: 2mgCalcium: 435mgIron: 6mg

Keyword Chocolate, layered, raspberry, trifle

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