German Chocolate Trifles

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These German Chocolate Trifles have a delicious homemade brownie, a thick caramel coconut filling, and a rich, pipeable chocolate frosting all in a mug for delicious single serving trifles.

Glass mug filled with layers of German Chocolate Trifle, featuring rich chocolate cake, creamy yellow pudding, and velvety chocolate mousse, all topped with crunchy nuts.

Ingredients

Top view of various baking ingredients in bowls and containers, perfect for a German Chocolate Trifle, including flour, sugar, butter, eggs, and chocolate chips. They're labeled on a light surface with a red cloth nestled in the corner.

See the recipe card at the bottom of the post for all ingredients and quantities.

  • butter – I use salted butter but you can definitely use unsalted butter. I would recommend adding about ½ teaspoon of salt to the brownies. We’ll be using melted butter and room temperature butter for these trifles.
  • sugar – granulated sugar and light brown sugar are both needed for these trifles.
  • cocoa powder – The Hershey’s special dark cocoa adds a nice contract to the trifles and also I love the flavor of it. Natural cocoa powder works great for this recipe too.
  • vanilla extract – use your favorite store-bought or homemade vanilla extract. This adds a nice flavor to the brownies and caramel coconut filling.
  • eggs – Always use large eggs in the recipes on cookiedoughandovenmitt.com unless specifically stated in a recipe.
  • flour – All-purpose flour is a must for the brownies. I prefer to use King Arthur brand all-purpose flour.
  • baking soda – The leavening agent needed for the brownies.
  • chocolate chips – Both milk and dark chocolate are in this recipe.
  • sweetened condensed milk - full-fat sweetened condensed milk is recommended.
  • coconut – Toasted coconut is the way to go in this recipe. The texture of toasted coconut is just perfect in the caramel coconut filling.
  • pecans – Pecans are optional if you aren’t a big fan of nuts. I enjoy them so I like them added. You can toast them if you don’t mind another step.
  • powdered sugar – Powdered sugar for the chocolate frosting recipe.
  • corn syrup – I used light corn syrup. This helps emulsify and fluff up the chocolate frosting.

Substitutions and Variations

  • The light brown sugar can be substituted out for dark brown sugar in a pinch.
  • The Hershey’s special dark cocoa powder can be substituted out with regular natural cocoa powder.
  • This recipe can be made into one large trifle or individual trifles.
  • The chocolate chips in the brownies and frosting can be switched out for your favorite chips whether it’s milk chocolate, semi-sweet, or dark chocolate.

NOTE: This recipe has not been tested with other substitutions or variations

How to make German Chocolate Trifles

Homemade Brownies

Create a delectable German Chocolate Trifle with this four-step process: 1) Sugars and cocoa, 2) Add wet ingredients, 3) Mix in eggs, and 4) Fold in flour using a whisk for perfect blend.

Step 1: In a large mixing bowl, whisk together the brown sugar, granulated sugar, and cocoa powder until well combined.

Step 2: Whisk in melted butter, hot water, and vanilla until combined.

Step 3: Whisk the lightly beaten eggs into the mixture.

Step 4: Beat in the flour and baking soda until incorporated.

Four-step brownie-making process: mixing batter with chocolate chips, pouring into a baking tray, baked brownies, and round pieces cut out from the baked brownies to create elements for a delightful German Chocolate Trifle. Steps numbered 5 to 8.

Step 5: Fold in the chocolate chips.

Step 6: Place the batter into the prepared pan to bake.

Step 7: Once baked, place on the counter to cool completely.

Step 8: Onced cooled, cut out 6 circles of brownies.

Caramel Coconut Filling

Four photos showing steps in preparing a dessert: 9. Eggs and brown sugar in a bowl. 10. Mixture in a pie crust, reminiscent of starting a German Chocolate Trifle. 11. Adding pecans and shredded coconut. 12. Stirring ingredients together to perfection.

Step 9: In a saucepan, add the egg yolks and sugar. Whisk until combined.

Step 10: Pour in the sweetened condensed milk and butter into the pan. Place the saucepan over medium heat and let the butter melt while stirring occasionally. Let the mixture cook for about 10 minutes or until it’s thickened.

Step 11: Once thickened, pour the mixture into a heat-proof bowl. Stir in the vanilla, 1 cup of toasted coconut, and the pecans until well combined.

Step 12: Set aside while working on the frosting.

TIP: Make sure you use sweetened condensed milk instead of evaporated milk for this recipe! They are next to each other in the grocery store but aren’t similar.

Chocolate Frosting

Two images side by side: Image 13 features butter and chocolate in a bowl, setting the stage for a delectable German Chocolate Trifle. Image 14 reveals the rich chocolate mixture with white powder gently dusted on top, inviting you to indulge.

Step 13: In a microwave-safe bowl, add the dark chocolate chips. Microwave in 30-second intervals and stir after each interval until the chocolate is completely melted and smooth. Let the chocolate cool slightly so it doesn’t melt the butter.

In a large mixing bowl, add in the butter and melted chocolate chips. Beat using a hand mixer on medium speed until combined. Scrape down the sides of the bowl.

Step 14: Add in the corn syrup and powdered sugar. Beat on low until the powdered sugar is almost completely incorporated.

Turn the mixer to medium speed and beat on medium speed until light and fluffy.

Add the chocolate frosting to a piping bag fitted with a Wilton 1M piping tip.

Assembling the German Chocolate Brownie Trifles

Four images illustrate how to assemble a German Chocolate Trifle: placing a brownie layer in a glass, adding a rich pecan mix, delicately piping chocolate mousse on top, and continuing to layer these delicious elements. Steps are numbered 15 to 18.

Step 15: Add the brownie to the bottom of the trifle cups.

Step 16: Add a scoop of caramel coconut filling on top of the brownie.

Step 17: Pipe a swirl of frosting on top of the coconut filling.

Step 18: Repeat the layers and top with a sprinkle of toasted coconut and a pecan.

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A close-up of a German Chocolate Trifle in a glass cup reveals chocolate and caramel layers, with a spoon lifting a piece. It's beautifully topped with shredded coconut.

How to Store and Freeze

Store these individual trifles covered with plastic wrap or in an airtight container in the fridge for up to 5 days in the refrigerator. You can eat them cold or let them warm up slightly on the counter.

These trifles also freeze great! Make sure the trifles are in a freezer-safe container. If they don’t have a lid, wrap them tightly in two layers of plastic wrap and place in a freezer bag or a freezer container for up to 2 to 3 months.

Let the trifles thaw overnight in the fridge before serving.

Indulge in a German Chocolate Trifle with rich chocolate mousse, topped with crunchy pecans and delicate shredded coconut, served elegantly in glass cups.

Recipe FAQs

Can I make these individual trifles in a large trifle dish?

Yes! You can cut the brownies into bite size pieces to make the brownies go further in the trifle and will make it easier to enjoy.

Can I make the brownies thinner?

Yes! If you want thinner brownies, feel free to use a large baking pan or jelly roll pan. The baking time will be a bit shorter so keep an eye on them while they bake.

What can I do with the extra caramel coconut filling?

Oh my goodness! I have so many ideas. You can make it a delicious topping for a gerham chocolate cheesecake or mix it with baking chocolate for delicious german chocolate truffles.

This post for German Chocolate Trifles was originally posted April 8, 2014.

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Glass mug filled with layers of German Chocolate Trifle, featuring rich chocolate cake, creamy yellow pudding, and velvety chocolate mousse, all topped with crunchy nuts.

German Chocolate Trifles

These German Chocolate Trifles have a delicious homemade brownie, a thick caramel coconut filling, and a rich, pipeable chocolate frosting all in a mug for delicious single serving trifles.
4.67 from 3 votes
Prep Time 45 minutes
Cook Time 40 minutes
Chill Time 3 hours
Total Time 4 hours 25 minutes
Course Dessert
Cuisine American
Servings 3 trifles
Calories 4885 kcal

Ingredients
  

Brownie

Coconut Filling

  • 3 large egg yolks
  • 14 ounces sweetened condensed milk
  • ¾ cup light brown sugar packed
  • ½ cup salted butter cubed
  • 1 teaspoon vanilla extract
  • 1 ¼ cups toasted coconut divided
  • 1 cup chopped pecans

Chocolate Frosting

  • ½ cup salted butter room temperature
  • 1 cup dark chocolate chips melted
  • 1 tablespoon light corn syrup
  • 1 ½ cups powdered sugar

Instructions

Brownie

  • Preheat the oven to 350 degrees F. Line the bottom of a 9x13-inch pan with parchment paper. Grease the sides and parchment paper with nonstick cooking spray.
  • In a microwave-safe bowl, add in the butter. Place in the microwave for two 30 second intervals. Stir after each interval.
  • In a large mixing bowl, add in the brown sugar, granulated sugar, and cocoa powder. Whisk together to remove the lumps.
  • Add the melted butter, hot water, and vanilla into the sugar and cocoa powder ingredients. Whisk until everything is combined.
  • Add in the lightly beaten eggs and continue whisking until smooth.
  • Add in the baking soda and flour. Whisk until incorporated. There may be a few lumps in the batter but that's okay.
  • Stir the chocolate chips into the batter.
  • Pour the batter into the prepared baking pan. Spread the batter to the sides and into the corners of the pan evenly.
  • Place in the preheated oven and bake for 30-35 minutes or until done. Place a toothpick into the center of the brownies. If the toothpick comes out clean or with moist crumbs, it's done. Let the brownies cool.

Caramel Coconut Filling

  • In a medium saucepan, add in the sugar and egg yolks. Using a clean whisk, whisk together until well combined.
  • Add in the sweetened condensed milk and butter. Place the saucepan over medium/low heat. Once the butter melts, turn the heat up to medium and whisk occasionally. Let the mixture cook until it thickens, about 10 minutes.
  • Once thickened, pour the mixture into a heat-proof bowl. Add in the vanilla, 1 cup of toasted coconut, and pecans. Stir with a spatula until combined.

Chocolate Frosting

  • Place the chocolate chips in a microwave-safe bowl. Microwave in 30 second intervals and stir after each interval. Mine took three 30-second intervals to completely melt the chips into a smooth mixture.
  • In a separate large mixing bowl, add the butter and melted chocolate chops. Beat with a hand mixer on medium speed until combined.
  • Add in the corn syrup and powdered sugar. Beat on low speed until the powdered sugar is combined. Turn the mixer on high and let it whip for another 3 minutes until light and fluffy. If the mixture is too thick for you, add a tablespoon of milk to thin out.

Assembling the Trifles

  • Using a glass that has a opening about the same size as the cups you're using for your trifle, cut out 6 circles from the brownies using the glass.
  • Place the brownies on the bottom of the cups for the single-serve trifles.
  • Add as much of the filling on top of the brownie as you would like and push to the edges of the cup with a spatula. I used 1 ½ tablespoons to 2 ½ tablespoons of caramel coconut filling for each layer.
  • Place the frosting in a piping bag fitted with the wilton 1M piping tip and pipe out a layer of frosting.
  • Repeat the layers. Top with the trifles with the remaining ¼ cup of toasted coconut for garnish.
  • Refrigerate until ready to serve.

Notes

Storage: Store these individual trifles covered with plastic wrap and the refrigerator for up to 5 days. Serve directly out of the fridge or allow them to warm up to room temperature. 
Freeze: Wrap these trifles in two layers of plastic wrap and a layer of heavy-duty aluminum foil. Place them in a freezer bag or freezer-container and freeze for up to 2 to 3 months. 
Thaw: Defrost overnight in the fridge before serving. 

Nutrition

Calories: 4885kcalCarbohydrates: 607gProtein: 59gFat: 263gSaturated Fat: 148gCholesterol: 1040mgSodium: 2474mgPotassium: 2362mgFiber: 23gSugar: 518gVitamin A: 5845IUVitamin C: 6.8mgCalcium: 1240mgIron: 13.6mg

(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)

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9 Comments

  1. Roxana | Roxana's Home Baking says:

    I adore German chocolate cake! I make it so rarely because I simply can not control myself around it, that's ho much I love it!
    Your single serve trifle (we all know a dessert in a mug can not feed a family) are perfect for a friends together or park and eat at the picnic.
    Thanks for sharing and for joining the party again this month

  2. I love chocolate and those trifles look so delicious

    1. I'm a pretty big fan of chocolate too! 😀

  3. Christine says:

    I love how these are individually served, perfect for parties! So rich and divine - who doesn't love chocolate with coconut?

    1. I didn't until recently! lol These would be wonderful for parties.

  4. I love German Chocolate cake so these trifles look heavenly, great idea!

  5. Christine@ Apple of My Eye says:

    Mhmm these definitely do look cute and big enough to feed a family?! Sign me up! I personally love the chocolate and coconut combination, so this looks like it'll be on the dessert menu for me soon 🙂

    1. Thank you! I really packed those mugs full! Let me know how they turn out for you. 😀

4.67 from 3 votes (3 ratings without comment)

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