Chocotorta Trifle

Chocotorta Trifle is an Argentine no-bake dulce de leche dessert inspired by the beloved classic chocotorta cake. Layered with chocolate cookies, coffee, and a rich cream cheese–dulce de leche cream, this trifle version keeps all the flavour of the original while making the process even easier.

Hey, folks – I hope you’re all doing well.

This is one of those desserts where a small twist actually makes life simpler, without sacrificing any of the indulgence. It’s rich, creamy, comforting, and comes together with very little effort. So, let’s dive into this Chocotorta Trifle.

Why You’ll Love This Chocotorta Trifle

• No baking required: Perfect for warm days or when you want an easy dessert.
• Rich and creamy: Dulce de leche and cream cheese make an irresistible pairing.
• Easier than the classic: A trifle format removes the need for perfect layering.
• Make-ahead friendly: Tastes even better after chilling.
• Deeply indulgent: Chocolate, coffee, and caramel flavours in every bite.

Classic Chocotorta (Argentine No-Bake Cake)

Have you heard of or tried chocotorta? It’s a hugely popular Argentine no-bake cake made with chocolate wafer cookies soaked in milk or coffee and layered with a luscious cream of cream cheese and dulce de leche. Traditionally, it’s finished with a layer of chocolate ganache and often garnished with extra dulce de leche on top.

In many ways, chocotorta is the Argentine answer to tiramisù. It’s simple, rich, and built entirely from layers that soften and meld together as the cake rests. And, in my humble opinion, Argentine dulce de leche is simply the best. When we eventually travel to Argentina, sampling as many brands as possible is definitely on the agenda.

Why a Chocotorta Trifle?

As you can see, I turned the original idea into this Chocotorta Trifle. The reason was practical. The classic recipe calls for chocolate wafer cookies, and despite some searching, I couldn’t find an option that really worked for me. Most cookies available locally were either American-style chocolate cookies or Oreos, which are much sweeter and have a different texture.

I did find one type of subtly sweet cookie that seemed promising, but they were extremely thin. I thought sandwiching two cookies with a bit of cream might solve the problem. Unfortunately, once I opened the packages, most of the cookies were already broken or crumbled.

That was the moment this trifle version was born. A trifle is even easier than a no-bake cake, and I do appreciate a shortcut when it makes sense. Instead of worrying about neat layers, everything gets assembled in one bowl and chilled until beautifully set.

Ingredients You’ll Need for Chocotorta Trifle

To make this Chocotorta Trifle, you’ll need a short list of indulgent ingredients.

• Chocolate cookies: Crumbled or layered, depending on their size and texture.
• Cream cheese: Softened, for a smooth and creamy base.
• Dulce de leche: Rich and caramel-like, the heart of the dessert.
• Strong brewed coffee: Adds bitterness and helps soften the cookies.
• Kahlúa or coffee liqueur: Optional, but enhances flavour depth.
• Instant espresso powder: Optional, for a more pronounced coffee note.
• Vanilla extract: Optional, for warmth and aroma.
• Dark chocolate: Grated, for garnish.
• Extra dulce de leche: Optional, for finishing touches.

How to Make Chocotorta Trifle

To make this Chocotorta Trifle, start by beating the cream cheese until light and fluffy, then blend in the dulce de leche, vanilla, and instant espresso powder, if using, until smooth and creamy. In a separate bowl, mix the freshly brewed coffee with Kahlúa, if desired.

To assemble, layer chocolate cookies in a trifle bowl, lightly soaking them with the coffee mixture. Spread a generous layer of the dulce de leche cream on top, then repeat the layers, finishing with cream. Refrigerate the trifle for at least two hours to allow the flavours to meld, then garnish with grated dark chocolate and extra dulce de leche before serving.

More Dulce de Leche Recipes

Are you looking for more fun recipes, like this Chocotorta Trifle? Be sure to check more recipes below:

• Dulce de Leche Crêpe Bake with Pecans and Brandy
• Dulce de Leche French Toasts with Caramel Custard
• Creamy Dulce de Leche Coffee Cocktail
• Peanut Butter Oatmeal Balls – A Decadent Twist on a Classic Snack
• Dulce de Leche Shortbread Bars (with Pecans and Cinnamon)

I hope you like this Chocotorta Trifle, and you will try it. If you make it, please let me know in the comment section of this post, send me an Instagram message, or share your photos by adding the hashtag #havocinthekitchen.

Cheers!

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Chocotorta Trifle

Recipe by Ben | Havocinthekitchen

0.0 from 0 votes

Course: Chilled and No-Bake Desserts, Boozy Desserts and TreatsCuisine: ArgentinianDifficulty: Easy

Chocotorta Trifle is a no-bake Argentine-inspired dessert layered with chocolate cookies, cream cheese, and dulce de leche. Rich and creamy.

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• about 350 gr. chocolate cookies (Like chocolate wafer cookies), preferably not too sweet

• 300 gr. cream cheese (about 10.5 oz. or 1 and 1/3 cups), room temperature

• 250 gr. dulce de leche (about 8 oz. or 2/3 cups), room temperature

• 1/2 tsp. instant espresso powder (optional)

• about 1/4 cup strong freshly brewed coffee

• 2-4 tbsp. Kahlua or other coffee-flavoured liquor (optional)

• 1 tsp. vanilla extract, optional

• Extra dark chocolate, grated, for garnish

• Extra dulce de leche, for garnish

Directions

• Beat the cream cheese with an electric mixer for one minute, until fluffy. Add the dulce de leche, vanilla, and instant espresso powder (If using) and cream the mixture for another minute.
• In a small bowl combine the freshly brewed coffee with Kahlua (If using).
• To assemble the trifle, you will need a medium bowl ~ 1000 ml.
• Arrange the first layer of cookies (You can crumble them if necessary) and sprinkle with some of the coffee.
• Spread a layer of the cream cheese/dulce de leche cream on top of the cookie layer.  Repeat the layers; the last later should be the cream.
• Refrigerate the trifle for at least 2 hours or longer. Sprinkle with grated dark chocolate and garnish with more dulce de leche, if desired. Enjoy!

Notes

• This dessert is quite sweet, so you can play around with using less or more of dulce de leche. Start with about 2/3 cup and then add more, as desired. The ratio of the cream to the cookies is higher, so you can play with that too (This will affect the sweetness).