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Mudslide and Brownie Trifle

October 5, 2011 By Naomi Robinson | Bakers Royale 41 Comments

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.

Filed Under: Party Food, Sweet, Trifles

« Caramel Pumpkin Pot de Crème
For Consumption: Pinterest »

Comments

  1. Blog is the New Black says

    October 6, 2011 at 10:01 am

    I’m getting fat just reading this…

  2. Magda says

    October 6, 2011 at 12:00 pm

    Great dessert! I love booze in desserts so this is right up my alley.

  3. becca says

    October 6, 2011 at 1:50 pm

    These look decadently good.

  4. Kathy - Panini Happy says

    October 6, 2011 at 3:06 pm

    Oh my goodness, Naomi – how quickly can you get one of these down here to San Diego?? Better yet, I’m on my way! Seriously, these look just incredible.

  5. Jenny says

    October 6, 2011 at 4:00 pm

    Oh my — I love mudslides and I’m going to love these!

  6. Kelly says

    October 6, 2011 at 4:03 pm

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

  7. Trish says

    October 6, 2011 at 4:21 pm

    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.

  8. Naomi says

    October 6, 2011 at 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.

  9. Sukaina says

    October 6, 2011 at 5:25 pm

    Naomi, did you Momma not tell you it’s rude to show a pregnant woman something this gorgeous and not let her have a bite?! Yummmmmmmmmm!

  10. Alison @ Ingredients, Inc. says

    October 6, 2011 at 6:09 pm

    omg fabulous!!

  11. Ann P. says

    October 6, 2011 at 8:14 pm

    love boozy desserts 😀 and your blog always offers the most perfect boozy recipes! thanks again!

  12. shahar says

    October 6, 2011 at 8:20 pm

    Nice !! thank you for sharing 🙂

  13. Jennifer (Delicieux) says

    October 6, 2011 at 11:16 pm

    *drools* That looks so decadent and delicious!!!

  14. Lisa says

    October 7, 2011 at 12:01 am

    Fan-freaking-tastic! You have the best boozey desserts!

  15. Sylvie @ Gourmande in the Kitchen says

    October 7, 2011 at 12:12 am

    You have a mudslide distraction I have a chocolate distraction, either way these fit the bill. 😉

  16. Kristin says

    October 7, 2011 at 4:26 am

    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!

  17. Karyn says

    October 7, 2011 at 12:14 am

    OMG! Are you kidding me?!?! WOW! The Kahlua and Bailey’s pudding sound great just by themselves!

  18. LunaCafe says

    October 7, 2011 at 7:35 pm

    Stunning! …Susan

  19. Jessica says

    October 8, 2011 at 1:47 am

    These are so elegant looking and so simple to make that I’m adding this to my holiday entertaining menu.

  20. sweetsugarbelle says

    October 8, 2011 at 9:15 pm

    Love this!!!!

  21. thecoffeesnob says

    October 9, 2011 at 3:06 pm

    It’s almost midnight where I live and you’re just killing me with these trifles, Naomi!

  22. Jerry Hingle says

    October 11, 2011 at 7:04 pm

    I really like the presentation for this recipe. Shooters are always elegant desserts.

  23. recipes says

    October 11, 2011 at 5:39 pm

    Looks tasty and I would love to try this.

  24. Vicki V says

    October 13, 2011 at 12:24 pm

    Beautiful and decadent-looking!

  25. Pam says

    October 13, 2011 at 7:00 pm

    We love mudslides and I will be trying this. I’m so happy to find your blog!!

  26. JulieD says

    October 14, 2011 at 4:18 pm

    I was wondering how you got them to look so perfect. I love that you used pastry bags! These are too cute to eat!

  27. Danielle says

    April 7, 2013 at 1:54 am

    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?

  28. Gts mods says

    May 6, 2013 at 10:00 am

    Awesome dessert.

  29. Mek says

    May 20, 2013 at 10:11 pm

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

  30. mel says

    September 3, 2013 at 10:50 pm

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

  31. A says

    September 13, 2013 at 3:58 pm

    Soooo… what do you do with the dark chocolate?

  32. Josephine says

    October 8, 2013 at 6:55 am

    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

  33. katie says

    November 28, 2013 at 7:44 am

    i couldnt get my puuding layers to set can you help

  34. MissFoodFairy says

    January 18, 2014 at 3:58 am

    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

  35. Andi says

    December 27, 2014 at 5:58 am

    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!

  36. Taskeen says

    February 19, 2015 at 8:10 am

    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….

  37. Maya says

    April 9, 2015 at 4:47 am

    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

  38. the ghost says

    December 2, 2015 at 2:42 pm

    Yummy…..gat my mouth all wet

  39. the ghost says

    December 2, 2015 at 2:43 pm

    Yummy

  40. deborah says

    February 2, 2016 at 5:43 pm

    I’m wanting to make this in a trifle dish instead of the individual glasses . Should I double the recipe? Thanks

  41. Gabrielle Penna says

    March 3, 2016 at 6:07 pm

    Hi,
    How long would these keep in the fridge?
    I want to pre make them for a party 🙂

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About Naomi Robinson

Welcome to my cozy corner where baking meets random thoughts and musings. I’m a self-taught baker sharing all things sweet (and some savory—okay, and cocktails) with a whisk in one hand and a camera in the other.

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