How to Make Chocolate Marionberry Mousse Trifles

Brownies

1. Preheat oven to 325ºF. Spray your baking pan with non-stick cooking spray and line with parchment paper. 

    Using a whisk mix sugar, cocoa powder and salt in a large bowl.

    Melt butter, then add to dry mixture, stir until combined. If the mixture is still hot, allow it to cool for several minutes to prevent cooking the eggs. Add the eggs, mixing well until fully incorporated. In a small bowl whisk together flour and baking powder add to batter mixture and mix (about 30 strokes). Pour into prepared pan.

   Bake according to below chart or until a toothpick comes out clean or with a few crumbs attached. You don’t want to overbake these brownies. They’re best when soft and fudgy.

   Pan Size	Bake Time
   8X8	32-37 mins
   9X9	20-25 mins

Mousse

1. Using a stand mixer with whisk attachment or an electric hand mixer and medium bowl, whip 2 cups heavy cream and powdered sugar until a whipped cream texture forms.

   Using your spatula scrap the entire jar of marionberry jam into your whipped cream. Using a spatula gently fold the mixture until completely blended. Cover with a lid or plastic wrap and place in your refrigerator while you make the pudding.

Pudding

1. In a medium bowl, mix the instant chocolate pudding and 2 cups milk with a whisk for 1 minute. It’s best to use cold milk. If you don’t have cold milk, after mixing, refrigerate until a thick pudding forms, about 5 minutes, before assembling trifles.

Assembly

1. Crumbled brownies method: Remove parchment paper from brownies and place brownies back in baking dish. Use hands or spoon to crumble. Cut brownies method: Remove brownies from dish and parchment paper. Use a knife to cut brownies into 1-inch square pieces. Place the first layer of brownie crumbles or brownie squares (2-4 squares per cup depending on the pan size you used) in the dessert container. Add a flatware tablespoon of chocolate pudding on top and smooth it over the brownies. Follow with a heaping spoon of mousse. The mousse should come above the top of the container. To create a classy, polished look use your spatula to flatten the top. Add more than enough mousse to your cup then, use the edge of the spatula. Start at one edge of the cup and cleanly push the excess mousse off and back into your mousse bowl. Top with whipped cream (optional) and a blackberry (optional). If you are using a larger dessert bowl cover the bottom with the brownies add all of the pudding for the second layer and all of the mousse for the third layer.