Easy Easter or Spring Dessert Idea

Easy Flowerpot Trifles

These flowerpot chocolate trifle desserts, that are prepared in small pots, create the illusion of new growth with spring flowers. Each trifle is layered with chunks of chocolate cake or brownies, chocolate pudding or mousse, whipped cream and Skor bar, and then topped with a decorative flower and leaf. These are easier to make than you think and make a delightful and delicious Easter or spring dessert!

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Use 4 (or however many you may need) unglazed, untreated terra cotta flowerpots(each with a 6 ounce capacity, about 2 3/4 inch tall and 2 3/4 inches across the top). Thoroughly wash the new pots in soap and hot water before using.

Ingredients:

(For 4 Flowerpot Trifles)

1 small chocolate cake(either a mix, from scratch, or store bought)or pan of brownies(you’ll probably have leftovers)

1/2 cup whipping cream

2 Skor chocolate bars

2 small containers (440g each) chocolate pudding snacks or 1 box Jello chocolate mouse

4 decorative icing flowers and leaves(I purchased mine from the Bulk Barn). If you can’t find any, just use mint leaves and omit the flowers to still give the illusion of new growth.

Directions:

I was in a hurry and so just used store-bought two-bite brownies, chocolate pudding snacks and flower wafer decorations. I found the flower decorations and Skor chocolate bars at the Bulk Barn.

If you’re making the cake, make it according to package directions and then cool. If you’re making the chocolate mousse, make it according to package directions. Whip the cream and sweeten to taste.

Chunk and crumble cake. Break up Skor bars. I used bigger chunks within the layers of trifle and then smaller, finer crumbs or pieces to resemble small pebbles or dirt on the the top layer.

In each terra cotta pot start with a bottom layer of chunks of cake, then a layer of mousse, whipped cream and Skor bar. Repeat layers. For the top layer I used chocolate pudding and then the Skor bar crumbs and a decorative wafer/icing flower and leaf. Store in fridge until ready to serve.

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Thanks so much for stopping by!

Warmly,

Rachel

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