These Easy Brownie Trifles with Raspberry Mousse are going to change your Valentine’s Day game! They were so much fun to make, taste amazing, and are super easy to change into something even easier to put together for the family. You can get as elaborate or as simple as you want with these trifles. You can even make them into one big trifle to take to a gathering of family or friends.

I made these in dessert cups. This makes them so much fun and easy to serve. My favorite brownie recipe is perfect for this dish. Any brownies can be substituted, though. I have even used store bought brownies when I’m in a pinch. Champagne and wine glasses also make a beautiful presentation for this dish.

Making the raspberry mousse that goes in between the brownie layers is so super easy. I had a recipe, years ago, for a similar recipe that used unflavored gelatin. I find using raspberry gelatin adds to the color and flavor of the dessert. You can also substitute strawberries and strawberry gelatin. Straining the berries is very important as the seeds of raspberries are hard and there are a lot of them that can really interfere with the whole experience of this dessert.

Gather your supplies:

• 12 oz frozen raspberries
• 1/3 cup water, divided
• 2 cups heavy whipping cream, very cold
• 3 oz box raspberry gelatin
• Your favorite brownies. I use this recipe.

Get to cooking!

• In a small saucepan, add raspberries and half of water. Heat over medium heat until berries are soft.
• Strain mixture to remove berries. Place back in saucepan.
• Add jello and the rest of the water and stir while heating over medium heat.
• Heat and stir just until the gelatin is dissolved. You don’t want to heat too long or it will change the flavor of the berries.
• Remove the mixture from the heat and allow to cool to room temperature.
• While berries are cooling, use a mixer to mix heavy cream until it is fluffy.
• Fold the berry mixture into the cream mixture until combined well.
• Layer bite-sized brownie pieces in the bottom of your single-serve dish, then add raspberry mousse. I use a gallon size freezer bag and snip the corner off to pipe the mousse into the cups.
• Keep layering until the the dish is full. You can top with whipped cream and a raspberry.
• This makes about 4-6 single serve dishes of brownie raspberry trifle.