Death by Chocolate – A Decadent Chocolate Mousse Trifle Recipe

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Death by chocolate feature image in trifle bowl

This Death by Chocolate dessert is as yummy as it looks!

We love this decadent chocolate dessert and it has everything a chocolate lover could want in one trifle bowl. It also looks beautiful like you spent hours making it!

There are other Death by Chocolate recipes out there but I’ve never found one quite like this. The cool whip and chocolate mousse combination make it light and airy and the layers of devil’s food cake and toffee bar pieces give it that rich chocolatey taste.

Even though my family of four can put a good dent by ourselves there really is a lot in that bowl. More than enough to keep a big group happy. Make this dessert for your next get-together with family and friends. I promise this dessert will be the hit of the party and you’ll come home with an empty bowl.

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Death by Chocolate – A Decadent Chocolate Mousse Trifle Recipe



Prep Time

30 min.

Cook/bake time

40 min.



Here's What You'll Need

A large trifle bowl


A devil’s food cake baked in a 13 x 9 baking pan (prepared and baked according to box instructions)
2 (3.1 oz.) boxes of chocolate mousse (prepared according to package)
6 individual size (1.4 oz.) toffee bars (Heath, SKOR or any Toffee Bar brand)
16 oz. cool whip


1. Make devil’s food cake according to the instructions on the box and bake in a 13 x 9 cake pan. Note: I usually only use half of the cake and freeze the other half to make another Death by Chocolate in the future.
2. Let the cake cool completely then cut into 1-inch cubes and set aside.
3. Make 2 boxes of chocolate mousse according to the instructions on the package and set aside.
4. Break your 6 Toffee Bars into small pieces. Note: The easiest way I’ve found to do this is to leave them in the wrapper and wallop them on the counter or a hard surface to break them up.
5. Last, assemble the layers in a trifle bowl as follows: Layer 1 = a single layer of devil’s food cake cubes on the bottom. Layer 2 = half of the chocolate mousse. Layer 3 = two bars of toffee pieces. Layer 4 = 1/3 of the cool whip. Repeat layers 1-4 then top with the remaining cool whip and last two bars of toffee pieces.
6. Serve and enjoy…or refrigerate for later.