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.
Servings: 3 trifles
Ingredients
Brownie
- 1/2 cup salted butter melted
- 1 1/4 cups granulated sugar
- 1/4 cup light brown sugar packed
- 3/4 cup Hershey's special dark cocoa powder
- 1/2 cup hot water
- 1 tsp vanilla extract
- 3 large eggs lightly beaten
- 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1 cup milk chocolate chips
Coconut Filling
- 3 large egg yolks
- 14 ounces sweetened condensed milk
- 3/4 cup light brown sugar packed
- 1/2 cup salted butter cubed
- 1 teaspoon vanilla extract
- 1 1/4 cups toasted coconut divided
- 1 cup chopped pecans
Chocolate Frosting
- 1/2 cup salted butter room temperature
- 1 cup dark chocolate chips melted
- 1 tablespoon light corn syrup
- 1 1/2 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 1/2 tablespoons to 2 1/2 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 1/4 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: 4885kcal | Carbohydrates: 607g | Protein: 59g | Fat: 263g | Saturated Fat: 148g | Cholesterol: 1040mg | Sodium: 2474mg | Potassium: 2362mg | Fiber: 23g | Sugar: 518g | Vitamin A: 5845IU | Vitamin C: 6.8mg | Calcium: 1240mg | Iron: 13.6mg
