Chocolate Brownie Mousse Coconut Macaroon Trifle Food

COCONUT CHOCOLATE TRIFLE

Steps:

• Trim crust from top, sides and bottom of cake. Cut cake into 16 slices. Spread preserves over eight slices; top with remaining cake. Cut into 1-in. cubes. , Place in a 2-qt. serving bowl; drizzle with 1/3 cup orange juice. Chop chocolate; set aside 2 tablespoons for garnish. Sprinkle remaining chocolate and 1 cup coconut over cake. , In a large bowl, combine the milk, cream, dry pudding mix and remaining orange juice; beat on low for 2 minutes. Spoon over cake. Sprinkle with remaining coconut and reserved chocolate. Refrigerate for at least 4 hours before serving.

CHOCOLATE BROWNIE MOUSSE COCONUT MACAROON TRIFLE

Steps:

• Mix Chocolate Jello Mix with Milk, when thoroughly blended whip in the carton of Cool Whip.
• Whip Cream with Sugar & Vanilla until fairly stiff.
• Add 1 cup of whipped cream to the prepared & cooled Coconut Pudding.
• Cut prepared & cooled Brownies into small squares.
• Place half of the Brownies in the bottom of a Trifle dish.
• Spread half of the Choclolate pudding mixture over the Brownies.
• Spread half of the Coconut pudding mixture over the Chocolate pudding.
• Crumble the whole pkg of Coconut Macaroons over the Coconut pudding.
• Spread remaining Coconut pudding over the Macaroons.
• Place the remaining Brownies over the Coconut pudding.
• Spread the remaining Chocolate Pudding over the Brownies.
• Spread remaining Whipped Cream over the Chocolate Pudding.
• Top with toasted Coconut & Pecans. Grate Chocolate over all. Arrange Cherries.

COCONUT MACAROON BROWNIE PIE

Steps:

• Make the crust: Preheat the oven to 325˚ F. Coat a 9-inch pie pan with cooking spray. Whisk the egg white, granulated sugar, almond extract and salt in a medium bowl until frothy. Add the coconut and stir to combine. Press the mixture into the bottom and up the sides of the pie pan, then transfer to a baking sheet. Bake, rotating the pan occasionally, until the crust is golden brown around the edges and dry and lightly toasted in the center, 25 to 30 minutes. Transfer to a rack and let cool slightly.
• Make the filling: Combine the butter and chocolate in a medium saucepan over medium-low heat. Cook, stirring, until melted and smooth, about 2 minutes. Remove from the heat and whisk in the brown sugar and granulated sugar until combined. Whisk in the eggs, almond extract and salt. Whisk in the almond flour until smooth.
• Pour the filling into the crust. Loosely wrap a strip of foil around the crust edge to prevent it from over-browning. Bake on the baking sheet until a toothpick inserted into the center of the pie comes out mostly clean, about 30 minutes (the filling will crack slightly in spots). Transfer to the rack and let cool completely.
• Make the topping: Whisk the heavy cream and confectioners' sugar in a medium bowl until soft peaks form. Spoon over the pie before serving.

TRIPLE COCONUT MACAROONS & CHOCOLATE-DIPPED COCONUT MACAROON

Steps:

• Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line two cookie sheets with parchment paper and lightly spray parchment with nonstick vegetable cooking spray.
• Whisk together cream of coconut, corn syrup, egg whites, vanilla, and salt in small bowl; set aside. Combine unsweetened and sweetened coconuts in large bowl; toss together, breaking up clumps with fingertips. Pour liquid ingredients into coconut and mix with rubber spatula until evenly moistened. Chill dough for 15 minutes.
• Drop heaping tablespoons of batter onto parchment-lined cookie sheets, spacing them about 1 inch apart. Form cookies into loose haystacks with fingertips, moistening hands with water as necessary to prevent sticking. Bake until light golden brown, about 15 minutes, turning cookie sheets from front to back and switching from top to bottom racks halfway through baking.
• Cool cookies on cookie sheets until slightly set, about 2 minutes; remove to wire rack with metal spatula.
• Chocolate-dipped:.
• Cool cookies to room temperature on wire rack, about 30 minutes.
• Line two cookie sheets with parchment paper. Melt 8 ounces chocolate in small heatproof bowl set over pan of almost-simmering water, stirring once or twice, until smooth. (To melt chocolate in microwave, heat at 50 percent power for 3 minutes and stir. If chocolate is not yet entirely melted, heat an additional 30 seconds at 50 percent power.) Remove from heat; stir in remaining 2 ounces chocolate until smooth. Holding macaroon by pointed top, dip bottom and ½ inch up sides of each cookie in chocolate, scrape off excess with finger and place on cookie sheet. Refrigerate until chocolate sets, about 15 minutes.

COCONUT MACAROON BROWNIES

Steps:

• Heat oven to 350 degrees. Lightly butter an 8-inch square metal baking pan and line it with parchment paper, leaving about 2 inches of excess on each side to help you lift the cooked brownies out of the pan.
• Make the brownies: Put butter and chocolate into a medium pot and place it over low heat. Melt the mixture, taking care not to let the chocolate burn and stirring constantly with a rubber spatula until smooth. Scrape chocolate mixture into a large bowl and mix in the sugar. Let mixture cool until it's just warm to the touch, about 5 minutes.
• Whisk eggs into cooled chocolate mixture. Whisk in flour, cocoa powder, vanilla and salt. Mix in chocolate chips, if using. Scrape batter into prepared pan and smooth it into an even layer. Set aside.
• Make the coconut mounds: In a medium bowl, combine shredded coconut, condensed milk, egg white, vanilla and fine sea salt. Using a rubber spatula, mix until well combined. Using a small ice cream scoop or a tablespoon, drop 16 evenly spaced mounds of the coconut mixture, in 4 by 4 rows, onto the brownie batter.
• Sprinkle top lightly with flaky sea salt. Bake until the coconut mounds are golden brown and the brownie top is set and firm to touch, especially in the center, 25 to 35 minutes. Transfer the pan to a wire rack to cool completely before cutting into 16 squares.

MACAROON BROWNIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla; mix well. Combine the flour, cocoa and cream of tartar; gradually add to creamed mixture. Stir in nuts. Spread half into a greased 13x9-in. baking pan. , For filling, combine the coconut, condensed milk and vanilla; carefully spread over batter in pan. Top with the remaining batter. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, combine the sugar, milk and butter in a saucepan; cook and stir until sugar is dissolved. Add the marshmallows and chocolate chips; cook and stir until melted. Remove from the heat; stir in vanilla. Cool until frosting reaches spreading consistency, about 25 minutes. Spread over the cooled brownies. Cut into bars.

CHOCOLATE BROWNIE TRIFLE

Steps:

• Put the custard and chocolate in a saucepan. Gently heat, stirring, until the chocolate has completely melted into the custard. Cover the surface with cling film to stop the custard forming a skin, then cool.
• Sit the brownies in a trifle bowl and mix together the coffee with the 1 tbsp Irish cream liqueur. Drizzle all over the brownies. Use a rolling pin or saucepan to gently bash the bag of Maltesers a few times to crush a little, then sprinkle about three-quarters over the brownies. Spoon the cooled chocolate custard all over the top, then cover and chill.
• Make the final layer by combining the cream and 100ml Irish cream liqueur in a bowl. Sift over the icing sugar, then whip until soft peaks form. Cover and chill until you're ready to serve.
• To serve, give the cream a quick mix, then spoon on top of the chocolate custard. Scatter over the last few crushed Maltesers to decorate.

COCONUT TRIFLE

Steps:

• Place cake cubes in a large bowl. In a bowl, whisk the milk, extract and pudding mixes for 2 minutes (mixture will be thick). Stir in ice cream and 3/4 cup coconut until blended. Pour over cake cubes; stir just until combined. , Transfer to a 5-qt. trifle bowl. Spread with whipped topping. Toast remaining coconut; sprinkle over top. Cover and refrigerate for at least 30 minutes before serving.

CHOCOLATE MOUSSE BROWNIE DESSERT

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan with shortening or cooking spray. Make brownie batter as directed on box. Spread in pan.
• In 1-quart saucepan, heat 1/2 cup whipping cream and the chocolate chips over medium-low heat, stirring constantly, until chocolate is melted and mixture is smooth; cool 5 minutes.
• In medium bowl, beat 2 eggs and the sugar with electric mixer on medium speed until foamy, about 1 minute. On low speed, beat in cream-chocolate mixture until blended. Pour evenly over batter.
• Bake 30 to 34 minutes, or until topping is set and toothpick inserted in center comes out almost clean. Cool completely on cooling rack, about 2 hours. Refrigerate 1 hour or until chilled. Cut into 4 rows by 4 rows. Sprinkle cocoa on top and serve with whipped cream. Store loosely covered in refrigerator.

CHOCOLATE MOUSSE TRIFLE

Steps:

• Melt the choc and water together in a double boiler or microwave.
• Separate the eggs.
• Add Yokes and Sherry or Brandy to the choc mixture.
• Whisk egg white until stiff. Carefully Fold the egg whites into the chocolate mixture.
• Layer the sponge pieces and choc mix in a large bowl. Leave in refridgerator to chill and set.
• Top with whipped cream or for different flavour use cream made from unsalted butter.