Instructions

1. Heat oven to 350°. Prepare and bake brownie mix according to package directions. Cool 10 minutes in pan on a wire rack; invert directly onto rack; cool completely. *(I cooled in pan—didn't invert onto rack--and then cut into cubes while in pan.)
2. While brownie cools, in a large metal bowl, combine egg yolks, sugar, ½ cup water and butter. Place bowl over a pot of simmering water. (I used a small pan instead of a metal bowl. If you have a “double boiler”, that would be better.) Cook, whisking constantly, until mixture is pale and thickened and registers 160° on an instant-read thermometer, about 7 minutes. Remove bowl (or small pan) from saucepan and whisk in chocolate until smooth. In a separate bowl, beat 2 cups of the cream with ¼ cup sugar and vanilla until medium-firm peaks form. Fold whipped cream into hot chocolate mixture until no white remains. Cover surface directly with plastic and refrigerate at least 1 hour. (I poured this mixture into a cake pan to speed the cooling process.)
3. Once the brownie has cooled*, cut into 1 ½ inch cubes. Begin layering trifle: Spoon half the brownie cubes into a 4-quart glass bowl or dish. Compress slightly. Spread half the chocolate mousse over brownie cubes. Top mousse with half the strawberries and spray whipped cream to cover. Repeat the layering and garnish with chocolate curls or cocoa powder. Serve immediately or refrigerate up to overnight until serving. If you have extra mousse, add a little to each serving.