This Trifle With Chocolate, Bananas, And Cashews is a dessert I make almost every year for family gatherings, and it always disappears quickly. Layers of chocolate mousse, fresh bananas, crunchy chocolate-covered cashews, and cocoa meringue create a rich chocolate trifle that is creamy, crunchy, and deeply satisfying. If you enjoy layered desserts like my Triple Berry Trifle, this version offers a more decadent, chocolate-forward twist.
Trifle With Chocolate At A Glance
- ⏱ Total Time: About 45 minutes plus chilling time
- 🍽 Servings: 8-10
- 🌍 Cuisine Type: American / European-style layered dessert
- 🍫 Flavor Profile: Rich chocolate mousse layered with sweet bananas, crunchy chocolate-covered cashews, and cocoa cashew meringue for a dessert that is creamy, nutty, and deeply chocolatey
- 📖 Dietary Info: Gluten-free and suitable for Passover
- 📦 Storage Notes: Store covered in the refrigerator for up to 2 days. For best texture, add any reserved crunchy toppings just before serving.
- ⭐ Why You'll Love It: An elegant layered dessert with creamy chocolate mousse, bananas, and crunchy cashews that feels special enough for holidays and simple enough to assemble ahead.
Chocolate and bananas are a classic pairing because the sweetness of the fruit balances the richness of the chocolate. In this layered chocolate trifle dessert, each spoonful combines mousse, bananas, and crunchy cashews for a contrast of creamy and crisp textures. If you love chocolate desserts, you might also enjoy my Dark Chocolate Bark With Sea Salt or the super Moist Chocolate Chip Banana Bread.
Jump to:
Trifles are wonderful make-ahead desserts because the layers can be assembled ahead and chilled until serving. While this version leans into chocolate and bananas, gluten-free treats like my Almond Macaroon Cookies or fruit-forward desserts such as my Berry Galette are also perfect when you want something a little special for guests.
Key Ingredients
You will need the following ingredients to make this chocolate trifle:
- Chocolate - Use a good bittersweet chocolate for the mousse and for coating the cashews. I tested this recipe with darker chocolate because the bananas add natural sweetness, and the deeper chocolate flavor keeps the dessert from becoming overly sweet. A chocolate around 72% cacao gives the best balance of richness and flavor, similar to what I use in my Dark Chocolate Truffles.
- Bananas - Choose bananas that are ripe but still firm. Overripe bananas will soften too much once layered into the mousse. When testing this recipe, bananas with just a few brown speckles had the best flavor while still holding their shape in the trifle.
- Cashews - Cashews give this dessert its signature crunch and nutty flavor. They appear twice in the recipe: first coated in chocolate and then ground into the cocoa cashew meringue. Their buttery flavor pairs beautifully with chocolate much like the Chocolate Coated Mixed Nuts.
See the recipe card for quantities.
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Variations
- Make Individual Trifles - Instead of assembling the dessert in one large bowl, layer the chocolate mousse, bananas, and cashews into small glasses or jars. Individual trifles look beautiful for dinner parties and make serving easy.
- Swap the Nuts - Cashews add a buttery flavor, but almonds, hazelnuts, or pistachios can be used instead. Each nut brings a slightly different texture and flavor that still pairs nicely with chocolate.
- Add Coffee Flavor - If you enjoy a deeper chocolate flavor, stir a teaspoon of espresso powder into the mousse. Coffee enhances the chocolate and adds a subtle richness without making the dessert taste like coffee.
- Use Strawberries Instead of Bananas - For a lighter fruit option, sliced strawberries can replace the bananas. The tartness of the berries contrasts nicely with the chocolate mousse and crunchy nuts.
How To Make A Trifle With Chocolate: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Nuts
Step 1: Melt the chocolate in the microwave or over a double boiler on the stove.
In a bowl, add the roasted cashews to the chocolate and combine.
Step 2: Spread the mixture on a prepared baking sheet. Cover and refrigerate for two hours.
Break into pieces and store in a covered container until you are ready to use.
Meringue
Step 3: Heat the oven to 275 degrees Fahrenheit. Finely grind the cashews with ¼ cup of sugar and the cocoa in a food processor.
Beat the egg whites in a bowl of an electric mixer on medium speed until soft peaks form.
Slowly add the remaining ½ cup of sugar.
Step 4: Turn the machine to high, beat until the meringue is glossy and still, about 2-3 minutes.
Fold the cashew mixture into the meringue.
Spread the meringue mixture onto the prepared baking sheet and level it to about ½ inch thickness.
Bake until firm and crisp. Cool completely on a wire rack. Break into bite size pieces, reserving some for garnish.
Mousse and Assembly
Step 5: Stir together the melted chocolate and hot water in a medium bowl until smooth. Cool to room temp.
Fold in the whipped cream making sure it is completely dissolved.
Cover, refrigerate until set, about 2 hours.
Step 6: Using a clear bowl or trifle bowl, follow these layers: chocolate cashews, meringue, banana, mousse. Repeat. Garnish with reserved nuts, meringue, and bananas.
Gwen's Pro Tip
You can make most of the components ahead of time, which makes this dessert much easier to assemble when you are entertaining. I usually prepare the chocolate-covered cashews and the cocoa cashew meringue up to three days in advance and store them in airtight containers. The mousse is best made the day you assemble the trifle, then simply layer everything together and refrigerate until ready to serve.
Because this trifle is naturally gluten-free, it also works beautifully as a Passover dessert when flour-based cakes are off the table. The chocolate mousse, bananas, and crunchy cashew layers create a dessert that still feels rich and celebratory without relying on traditional cake or cookies. If you are looking for more flourless desserts for the holiday, my Chocolate Chip Cookies or my Chocolate Cheesecake are other family favorites.
Trifle With Chocolate FAQ's
The key is balancing creamy layers with crunchy elements. In this trifle with chocolate, bananas, and cashews, the cocoa cashew meringue and chocolate-covered nuts help maintain texture so the dessert does not feel too soft. It also helps to assemble the trifle several hours before serving rather than a full day in advance.
This chocolate trifle will keep well in the refrigerator for up to two days when covered. The mousse and bananas stay fresh, but the crunchy elements will gradually soften over time. For the best texture, add any reserved cashews or meringue pieces just before serving.
Other Delicious Chocolate Desserts
Let me know your thoughts on Trifle With Chocolate by leaving a star rating below or by sharing it on Facebook, Instagram, or Pinterest!
Thank you!
Gwen
Trifle With Chocolate, Bananas, And Cashews (GF)
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Equipment
Ingredients
Mousse
- 9 ounces bittersweet chocolate melted, 72% cacao or above
- ⅓ cup water very hot
- 12 ounces frozen (dairy or non-dairy) whipped topping thawed (or 1 pint of heavy whipping cream whipped with 1 teaspoon of sugar whipped together)
Meringue
- 1 cup unsalted cashews toasted
- ½ cup sugar divided
- 1 ½ teaspoons cocoa powder
- 6 large egg whites
Nuts and Bananas
- 1 pound bittersweet chocolate melted, 72% cacao or above
- 2 cups unsalted cashews toasted
- 4-5 whole bananas ripe but firm, sliced into ¼ inch thick slices
Instructions
Nuts (Can be made up to two days in advance)
- Prepare a baking sheet by spraying it with a non-stick spray and setting it aside.
- Melt the chocolate either on the stove or in the microwave.1 pound bittersweet chocolate
- In a medium bowl, add the cashews and pour the melted chocolate over. Stir until coated.2 cups unsalted cashews
- Spread the mixture on the baking sheet. Cover with plastic wrap and refrigerate until firm, about 2 hours.
- Chop into bite size pieces, saving ¼ cup for garnish.
Meringue (Can be made one day in advance)
- Heat the oven to 275 degrees Fahrenheit. Line a baking sheet with parchment paper sprayed with a non-stick spray. Set aside.
- Finely grind the cashews with ¼ cup of sugar and the cocoa in a food processor.1 cup unsalted cashews, ½ cup sugar, 1 ½ teaspoons cocoa powder
- Beat the egg whites in a bowl of an electric mixer on medium speed until soft peaks form.6 large egg whites
- Slowly add the remaining ½ cup of sugar.½ cup sugar
- Turn the machine to high, beat until the meringue is glossy and still, about 2-3 minutes.
- Fold the cashew mixture into the meringue.
- Spread the meringue mixture onto the baking sheet and level it to about a ½ inch thickness.
- Bake until firm and crisp, 30-40 minutes but up to 90 minutes. You should be able to break the meringue into pieces once it cools.
- Cool completely on a wire rack.
- Break into bite size pieces, reserving some for garnish.
- Store in an airtight container on the counter if making this ahead. Note that the meringue won't be as crisp but it works.
Mousse (Day it will be eaten)
- Stir together the melted chocolate and hot water in a medium bowl until smooth.9 ounces bittersweet chocolate, ⅓ cup water
- Cool to room temp.
- Fold in the whipped cream making sure it is completely dissolved.12 ounces frozen (dairy or non-dairy) whipped topping
- Cover, refrigerate until set, about 2 hours.
Assemble
- Using a clear bowl or trifle bowl, follow these layers: chocolate cashews, meringue, banana, mousse, chocolate cashews, meringue, banana, mousse.4-5 whole bananas
- Cover and refrigerate 2 hours or overnight. Just before serving, garnish with reserved meringue and the reserved nuts.
Gwen Wolken says
A family favorite at Passover!