Mudslide and Brownie Trifle

Stacking this multi-layered dessert are rich custard layers of chocolate pudding with Kahlua and vanilla pudding with Bailey’s Irish Cream. Cut between those rich layers is a welcoming interruption of tender crushed brownie bits and crunchy roasted almonds.

Mudslide and Brownie Trifle

Mudslide and Brownie Trifle

Have I told you, I sorta have a thing for mudslides? Yeah, it might or might not be a slight obsession, but let’s not get all analytical here. Let’s  just call it a distraction. An obsession sounds expensive—something that requires therapy.

Along with my mudslide distraction, can you sense a run here? Yep, I’m on a trifle run. You know what I love about all this trifling? They are easy and people love them. I like them because I get to have a few a desserts in one, I can layer varying flavors and textures. Throw some booze in between all that, and well, I’m at the mercy of the last spoonful.

A few notes:

  • If booze in desserts is not your thing, skip it.
  • Too short cut this recipe, you can use boxed pudding. But like I mentioned in the previous trifle post, I find boxed pudding to be overly sweet and keep in mind this recipe hasn’t been tested with it so pour your alcohol slowly and mix along the way.
  • If you want something slightly lighter in texture change out the pudding for mousse. I chose the pudding for its denser texture as I wanted the broken brownies and roasted almonds to be contrasted against something more full bodied like pudding versus the lighter-airy texture of  mousse that would disappear too quickly in my mouth against those components.
  • For a step-by-step picture tutorial to making homemade pudding click here.

Mudslide and Brownie Trifles

Serves 7-8 (in 6.5oz glasses)

Ingredients:

Chocolate Pudding with Kahlua Layer:

  • 1/3 cup cornstarch
  • 1/2 cup granulated sugar
  • Pinch of salt
  • 3 cups cold whole milk
  • 3/4 cups dark chocolate, chopped
  • 1/2 cup plus 4 tablespoon of  Kahlua
  • 1 tablespoon vanilla extract

Vanilla Pudding with Bailey’s Irish Cream Layer:

  • 1/3 cup plus 1 tablespoon cornstarch
  • 1/2 cup granulated sugar
  • Pinch of salt
  • 3 cups cold whole milk
  • 1/2 cup plus 4 tablespoons of Bailey’s Irish Cream
  • 2 tablespoon vanilla extract

Brownie and  Almond Layer:

  • 1 1/2 cup of crushed brownie crumb
  • 3/4 cup of finely chopped almonds

Instructions:

Chocolate Pudding with Kahlua Layer:

1. Combine cornstarch, sugar, salt and milk in a blender or food processor and pulse until well blended. Alternatively, combine all ingredients in a bowl and whisk vigorously. Transfer mixture to a heat proof bowl and place over (not on) simmering water for approximately 15-20 minutes, stirring occasionally. Pudding is ready when mixture coats the back of the spoon.  Add Kahlua and stir to combine. Add vanilla and stir to combine.

Vanilla Pudding with Bailey’s Irish Cream Layer:

  1. Combine cornstarch, sugar, salt and milk in a blender or food processor and pulse until well blended. Alternatively, combine all ingredients in a bowl and whisk vigorously. Transfer mixture to a heat proof bowl and place over (not on) simmering water for approximately 15-20 minutes, stirring occasionally. Pudding is ready when mixture coats the back of the spoon. Add Bailey’s Irish Cream stir to combine. Add vanilla and stir to combine.

Assembly:

  1. Fill pastry bags with each flavor of pudding.
  2. Pipe a chocolate layer onto bottom of glass.
  3. Sprinkle crushed brownie and finely chopped roasted almonds on top of chocolate layer.
  4. Pipe vanilla pudding on top of brownie and almond layer.
  5. Continue layering by repeating steps 2-4.

Comments

  1. Kelly says

    What size glasses? They look like shooter glasses or are they slightly larger?

    Reply

    • Naomi replied: — October 6th, 2011 @ 4:53 pm

      Hi Kelly- They are shooters sizes. So if you use these small glasses like picture you will have about 24 of them. If you use regular high ball type of glasses you will have 7-8 servings.

      Reply

    • mel replied: — September 3rd, 2013 @ 10:50 pm

      as big as you can find, our local $2 dollar shop has fishbowl vases, I think they would be appropriate

      Reply

  2. Trish says

    I love your boozey desserts. I made your whiskey truffles the other day for a party and they were a huge hit, so I can’t to try this.

    Reply

  3. Kristin says

    Looks delicious! Where can I buy the shooter glasses in bulk? I’d like to have this type of dessert as the “grooms cake” for my wedding!

    Reply

  4. Danielle says

    Found this on Pinterest and it looks AMAZING! It says it the notes that the recipe hasn’t been tested, although I’m assuming by now it’s well tested – any tips for an NZer wanting show off to dinner guests by serving these?

    Reply

  5. Mek says

    If we don’t want to put alcohol in the pudding. Do we skip it or substitute something else in its place?

    Reply

  6. Josephine says

    I’d like to make these but only for 4 people – do I just half all of the ingredients? Also once finished layering do they go in the fridge until we’re ready to eat? Thanks x

    Reply

  7. says

    I have never tried a trifle without jelly before! I seriously want some of this now! What a great dinner party dessert and it looks absolutely spectacular! Thank you for sharing and giving me inspiration to try making desserts. New reader to join your baking journey

    Reply

  8. Andi says

    We tried this recipe. The pudding never really turned to pudding. Is there a step missing? We refrigerated the pudding but it never thickened. So right now we have brownies and some really boozy delicious milkshakes:) Any advice for next time? Thanks!

    Reply

  9. Taskeen says

    Hi i would like to know if we dont add Kahlua nd baileys irish cream its okay bcoz we r muslims nd these r alcohol so we cant add it so wat will be the substitute plzz reply….

    Reply

  10. Maya says

    Hi

    These look gorgeous!! I just wanted to clarify while making the chocolate pudding, when do u add the chocolate into the milk/cornstarch mixture? Also do we need to heat the milk and cornstarch mixture over double boiler or directly in a saucepan?
    Please do clarify as I want to make these gorgeous trifles for a dinner party next week.

    Thank You

    Reply

Trackbacks

  1. […] it into a cake.3. Mudslide PoptailIf you can drink it, she can turn it into a boozy popsicle.4. Mudslide and Brownie TrifleNot even British desserts are safe from BR’s mudslide obsession.//LinkWithinCodeStart var […]

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>