Gluten Free Chocolate Brownie Trifles Recipe

We’ve re-imagined the traditional trifle with these chocolate creations.

Hand holding trifle

With our gluten free milk chocolate brownies as a base, they’re topped with a luxurious chocolate custard and plenty of whipped cream.

This recipe makes six individual servings, but you could instead make one large trifle for a showstopping dinner party pud.

Suitable for gluten free


6 x Honeybuns Milk Chocolate Brownies

500ml ready made chilled custard

100g dark chocolate, finely chopped

500ml double cream

Birds eye view of Chocolate sundae trifle

Your choice of decoration (we used buttons and caramel chips)


First, make the chocolate custard. Heat together the chopped chocolate and custard in a saucepan over a low heat and stir gently until the chocolate has melted into the custard. Set aside to allow to cool slightly.

Meanwhile whip the double cream with a handheld mixer until it’s thick and holds its shape.

Chop the gluten free brownies into small chunks and split between six dessert glasses. Add a layer of the chocolate custard to each glass to cover the brownies, then pop into the fridge for 15 minutes or so to firm up the custard slightly.

Next, top each trifle with a generous scoop of the whipped cream. You can pipe it on if you’re feeling fancy!

Scatter over your choice of decorations, then chill until serving. Best eaten on the same day – but it’s unlikely that they’ll last very long anyway!

If you like chocolate, why not try our Peppermint Chocolate Cake?