Recipe

Mini Red Velvet Fudge Trifles

Mini Red Velvet Fudge Trifles
Mini Red Velvet Fudge Trifles

Overwhelm your senses with this rich, tempting dessert. Indulge in decadent red velvet brownies smothered in luscious hot fudge, a light layer of cream cheese topping, and juicy raspberries. Made with homemade fudge, these individual servings (you don’t have to share) are filled with heartfelt TSTE® flavor. Who could resist?

  • 60 minutes+
  • Sweets
  • Valentine's Day Recipes

Availability: In stock

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From: $2.89

To: $17.73

Ingredients

From TSTE®
½ cup TSTE® Cocoa - Dutched
1 tsp TSTE® Madagascar Pure Vanilla Extract
¼ cup TSTE® Cocoa Nibs

From the Grocer
1 box fudge brownie mix
(and preparation ingredients on box)
½ cup sour cream
½ oz red (liquid) food coloring
½ cup heavy whipping cream
2/3 cup sugar
¼ cup (½ stick) butter, melted
8 oz cream cheese, softened
½ cup powdered sugar
8 oz whipped topping
6 oz pkg raspberries

Preparation

FOR the first layer (brownies), empty the brownie mix into a large bowl. Add all necessary ingredients per box recommendations, sour cream, and red food coloring; mix well. Spoon batter into a greased 9x13-inch baking pan. Bake and cool as directed on the package. Once cooled, cut brownies into ½-inch cubes.
FOR the second layer (hot fudge): combine heavy whipping cream, sugar, and TSTE® Cocoa - Dutched in a large microwaveable bowl. Microwave on high for 2 mins, or until the sugar dissolves (and mixture boils). Then, stir in butter and cook on high 2-3 mins more, watching carefully and stirring about every 30 seconds, until the mixture begins to thicken. Allow to cool for 5 mins, then mix in TSTE® Madagascar Pure Vanilla Extract.
FOR the third layer (cream cheese mixture): beat the cream cheese and powdered sugar together in a small bowl. Fold in the whipped topping.
LAYER four transparent glasses with: brownie pieces, followed by hot fudge (cooled slightly), cream cheese mixture, then raspberries. Repeat. Sprinkle TSTE® Cocoa Nibs on top.

Yield: 4 servings
Total Time:
1 hr
Prep:
30 mins
Cook:
30 mins