Decadent Chocolate Pudding Trifle: A No-Bake Dessert for Chocolate Lovers
Indulge in layers of pure chocolate bliss with this Chocolate Pudding Trifle—the ultimate dessert for any occasion. This easy-to-make, no-bake treat combines the fudgy richness of milk-soaked Oreo crumbs, a silky, eggless chocolate pudding, and the crunch of whole Oreo biscuits, all crowned with a luxurious layer of chocolate ganache. A sprinkle of sea salt and thinly sliced almonds adds the perfect finishing touch, balancing sweetness with a hint of savory crunch.
What makes this recipe a must-try? It is eggless & Gelatin-Free so it is perfect with people with egg allergies and vegetarians. it is make-Ahead Dessert so it is ideal for parties or gatherings, as it tastes even better when prepared a day in advance. It is a no-bake dessert so no oven is required, just easy layering and chilling. It is a Dream for Chocolate Lovers- Packed with chocolate in every bite, from the Oreo base to the ganache topping. It is also perfect for Hosting: Beautifully layered in a trifle dish or individual cups, it’s a crowd-pleaser that’s as stunning as it is delicious.
Whether you’re hosting a holiday party, celebrating a special occasion, or just satisfying a chocolate craving, this trifle is guaranteed to impress. The combination of textures—from the fudgy Oreo base to the creamy pudding and crunchy toppings—makes every spoonful irresistible.
Happy Cooking!
Servings: 12-14 servings
Prep Time: 15-20 mins
Cooking Time: 30-40 mins
Chilling Time: 6-8 hours
Total Time: 8+ hours
Ingredients:
Chocolate Pudding:
3 cups milk
1 cup heavy cream
1/3 cup cornstarch
2/3 cup sugar
1/4 cup cocoa powder
1/8 tsp salt
Assembly & Garnish:
13-15 oz Oreo biscuits
1 cup milk
1.25-1.5 cup chocolate ganache
1/2- 2/3rd cup thinly sliced almonds
1/2 tbsp sea salt
Directions:
Chocolate Pudding: In a bowl mix cornstarch, salt, and 1 cup of milk. Keep it aside.
Put a saucepan on low-medium heat. Add 2 cups milk and the heavy cream along with the sugar. Mix well and heat till the sugar has melted.
Once the sugar has melted, add cocoa powder and use a whisk to mix. Whisk making sure there are no lumps.
Once the cocoa powder has mixed in add the cornstarch mixture. Use a whisk and mix well. Let it heat up and thicken. It will take 8-12 minutes. It will come to a low simmer and should coat the back of a spoon. Let it cool slightly.
Assemble Pudding: You can assemble in a big bowl or smaller individual bowls.
Soak Oreos in milk and form it as the base of the dessert. I like to use a spoon and smash it into a base, you can choose to let it be.
Top with half of the pudding.
Form another layer of the milk-soaked oreo over the pudding. Keep this intact. You can overlap to get more biscuit layer.
Top with the remaining pudding and make sure it is all covered.
Cover it with a cling wrap- make sure it is touching the pudding to say the skin doesn’t form on top.
Let the dish set in the fridge for 4-5 hours or overnight.
Prepare the ganache or you use used melted fudge sauce.
Once out of the fridge, pour ganache over it. Spread it out to form a layer on top.
Top with thinly sliced almonds over the ganache and cover the top completely. I like to sprinkle some sea salt over it as well.
It is ready! The dessert is ready to serve.
Notes/Tips:
Be sure to let it chill. It always tastes better the next day/overnight.
Make sure the pudding thickens.
You must use a whisk while mixing to avoid lumps.
Don’t skip the almonds! Ideally, use the sea salt as well.
This lasts well in the fridge for 2 days.
