Chocolate Heath Bar Trifle

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This Chocolate Heath Bar Trifle is perfect for those times when you want a delicious dessert fast.

Prep Time25

Additional Time4

Total Time4 25

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 405kcal

Author: Erica Schramek

Equipment

2 Large Bowl
stand mixer or hand mixer
trifle bowl

Ingredients

1 chocolate cake homemade, or store-bought
2 3.4 oz boxes instant chocolate pudding mix
4 cups cold milk
2 cups heavy whipping cream
2 tablespoons powdered sugar
⅛ teaspoon kosher salt
1 teaspoon vanilla extract
1 8-ounce bag of Heath bits

US Customary - Metric

Instructions

If making your chocolate cake from scratch or boxed mix, follow the recipe directions and allow the cake to cool completely. Tear the cake into small pieces.
In a large bowl, whisk the 2 3.4 oz boxes instant chocolate pudding mix and 4 cups cold milk together with a wire whisk for two minutes. Let the pudding rest for 5 minutes to thicken.
In the bowl of your stand mixer, add the 2 cups heavy whipping cream, 2 tablespoons powdered sugar, ⅛ teaspoon kosher salt, and 1 teaspoon vanilla extract. Whisk on low speed until foamy. Gradually increase the speed to high and whisk until the cream forms stiff peaks.
Fold half of the whipped cream into the chocolate pudding.
Layer one-third of the small pieces of cake at the bottom of a large trifle dish.
Top the cake layer with one-third of the pudding mixture.
Add one-third of the whipped cream on top of the pudding layer.
Sprinkle one-third of the bag of toffee bits on top of the whipped cream layer.
Repeat the layering process with another layer of cake, pudding, whipped cream, and toffee bits, using half of the remaining ingredients.
Use the remainder of the ingredients to create the final layers.
End with a layer of whipped cream and toffee bits on top for a beautiful presentation.
Cover with plastic wrap and chill the trifle in the refrigerator for at least an hour before serving, to allow the flavors to meld together and the dessert to set.
Serve and enjoy!

Notes

For ease of use, I prefer to purchase prechopped Heath bars. You could also substitute your favorite candy such as M&Ms, peanut butter cups, Butterfingers, etc.

Be sure to purchase instant pudding not cook-and-serve. Cook-and-serve pudding will not be set properly without being heated.

Do not overmix the whipped cream. Doing so will cause it to curdle and turn into butter.

Gently fold the whipped cream into the chocolate pudding. We want to lighten the chocolate pudding without knocking all of the air out of the whipped cream.

Storage: Refrigerate any leftovers for up to four days. I do not recommend freezing this trifle. Pudding usually doesn't freeze well.

Nutrition