Chocolate Mousse Brownie Trifle

WARNING - This dessert may be habit forming.

I have made this dessert before, many times.  Each time, without fail, someone says that it is the best thing they have ever tasted.

It's that good.

It probably has about a bazillion calories, should serve about 24.  But, some times, it just doesn't matter.  It's chocolate mousse (the real deal), brownies, strawberries and whipped cream decadence.  Yep, it's all good.

Chocolate Mousse Brownie Trifle

for the mousse:

1/3 cup sugar

1 1/2 Tablespoons cornstarch

1 1/2 cups milk

yolks from 2 large eggs

12 ounces (2 cups) semisweet chocolate chips

1 teaspoon vanilla

2 cups heavy (whipping) cream

for everything else:

2 cups heavy (whipping) cream

1 teaspoon vanilla

1/3 sugar

brownies (whatever kind you like - Entenmann's, box mix, homemade, etc.)

16 ounce strawberries (I use a little more)

trifle bowl, or straight sided glass bowl

Mousse:

Mix 1/3 cup sugar and the cornstarch in a medium saucepan. Stir in 1/2 cup milk with a whisk to blend, taking care to get into corners of pan.

Whisk in remaining 1 cup milk, then the yolks.

Stir gently with whisk over medium heat 5 to 7 minutes until boiling and thickened. 

Reduce heat to low and stir 2 to 3 minutes longer.  Remove from heat.

Stir in chocolate chips until melted, then the vanilla.

Place plastic wrap directly on the surface to prevent skin from forming.  Refrigerate 1 hour, or until cold.

Beat 2 cups cream in a large bowl with mixer on high speed until soft peaks form when beaters are lifted.  Fold in chocolate mixture until well blended.

Everything else:

Beat 2 cups cream, 1/3 cup sugar and vanilla in a large bowl with mixer on high speed until stiff peaks form when beaters are lifted.

Cut brownies.

Slice strawberries.  I am lazy, so I use an egg slicer.

To assemble:

Spread 2 cups mousse in serving bowl.  Place a little less than half the cut brownies in a row.  Make sure a row is pressed along the side of the bowl.

Spread top of brownies with a little less than half of the cream.  Repeat.  Save a little cream and a few brownies to garnish the top of the trifle.

Scatter1 cup (or more) of strawberries on top of the cream.

Spread more of the mousse on top of the berries.  I usually have a cup or so of mousse left.  It doesn't go to waste.

Top with remaining cream, brownies and berries.

Refrigerate at least 1 hour (if you can wait.)