Bake the Brownies as directed. The Brownies can be made up to 24 hours in advance of making your trifle.

For the Easy Chocolate Mousse: In a bowl gently melt the chocolate in the microwave or over a Ban Marie. Set aside to cool.

Using an electric mixer or a stand mixer whip up the cream cheese until loosened and no lumps.

Pour in the cream and continue whipping until the mixture becomes thick. This is the base for your mousse.

Take a spoonful of the cream cheese and quickly mix it into the melted chocolate then swiftly fold the chocolate mixture into the rest of the cream cheese. You will want to do this fast because the chocolate will start to stiffen quickly once added to the creamy mix.

Once the melted chocolate is fully incorporated place in the fridge until needed. It will last for up to 3 days.

Whip the second measurement of cream until it reaches soft peaks. No need to add any sugar or flavor to it. Set in the fridge until needed. If it goes soft while resting you can whip it up again to stiffen.

Begin layering trifle: Lay half the brownie cubes into a 4-quart glass bowl or trifle dish. Compress slightly so there are no gaps.

Spread half the chocolate mousse over brownies.

Top mousse with the raspberries and half the whipped cream.

Repeat layering and garnish with chocolate curls or cocoa powder and serve.

This trifle can be made hours in advance or refrigerate up to overnight until serving.