CHOCOLATE TRIFLE
For a fabulous finale when entertaining, this lovely layered chocolate trifle is a winner! Chocolate trifle recipes are a do-ahead dessert that serves a group, and it even tastes great the next day. -Pam Botine, Goldsboro, North Carolina
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- Bake cake according to package directions. Cool. Prepare pudding according to package directions; set aside. , Crumble cake; reserve 1/2 cup. Place half of the remaining cake crumbs in the bottom of a 4-1/2- or 5-qt. trifle dish or decorative glass bowl. , Layer with half of the coffee, half of the pudding, half of the whipped topping and half of the crushed candy bars. Repeat the layers of cake, coffee, pudding and whipped topping. , Combine remaining crushed candy bars with reserved cake crumbs; sprinkle over top. Refrigerate 4-5 hours before serving.
Nutrition Facts : Calories 396 calories, Fat 12g fat (8g saturated fat), Cholesterol 1mg cholesterol, Sodium 569mg sodium, Carbohydrate 66g carbohydrate (41g sugars, Fiber 2g fiber), Protein 3g protein.
CHOCOLATE MOUSSE TRIFLE
Make and share this Chocolate Mousse Trifle recipe from Food.com.
Provided by Risingsun46
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 358, Fat 16.8, SaturatedFat 9.3, Cholesterol 144.1, Sodium 117, Carbohydrate 37.6, Fiber 4, Sugar 18.1, Protein 8.8
CHOCOLATE TRIFLE
At church functions, folks line up for this trifle. And it is so easy to make!
Provided by Wayne
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 8h55m
Yield 12
Number Of Ingredients 7
Steps:
- Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
- In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
- In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.
Nutrition Facts : Calories 488.1 calories, Carbohydrate 73.7 g, Cholesterol 12 mg, Fat 18.8 g, Fiber 1.9 g, Protein 4.8 g, SaturatedFat 11.5 g, Sodium 313.7 mg, Sugar 31.2 g
CHOCOLATE MOUSSE TRUFFLES
Provided by Food Network
Categories dessert
Time 40m
Yield Approximately 2 pounds; 32 pieces
Number Of Ingredients 5
Steps:
- Place cream and butter in pot and bring to a rolling boil. Remove from heat and let cool. Stir in melted dark chocolate. Mix with a beater until smooth. Add vanilla and mix again until smooth. Refrigerate until the mixture has become solid enough to scoop, at least 4 hours. Scoop out small balls and roll in cocoa powder. Place in candy cups to serve. Keep refrigerated.
FROZEN CHOCOLATE-MOUSSE TRIFLES
Frozen layers of airy chocolate mousse and chocolate angel food cake makes this dish easy-to-make and satisfying no matter what the weather.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 25m
Number Of Ingredients 7
Steps:
- In a medium bowl, toss together cake and brandy, if desired. In another medium bowl, using an electric mixer, beat egg whites on high until foamy. With mixer on medium, gradually add sugar. Increase speed to high and beat until stiff, glossy peaks form, 2 minutes. With a rubber spatula, gently fold cocoa powder into egg white mixture.
- In another medium bowl, beat cream on high until stiff peaks form, 3 minutes. Gently fold whipped cream into egg white mixture.
- Fill each of 4 small glasses with 1/4 cup cake and top with heaping 1/4 cup mousse. Repeat to make a second layer with remaining cake and mousse. Freeze until firm, 3 hours (or up to overnight). Let sit 10 minutes at room temperature, then finely grate chocolate over tops to serve.
Nutrition Facts : Calories 297 g, Fat 13 g, Fiber 3 g, Protein 8 g
TRIPLE CHOCOLATE MOUSSE
A trio of milk, dark and white chocolate combined in a delectable mousse
Provided by Gary Rhodes
Categories Dessert
Time 1h15m
Number Of Ingredients 7
Steps:
- For a 1.2 litre terrine, cut a strip of greaseproof paper as long as the tin and wide enough to cover the bottom and come up both long sides, with about 7.5cm to spare. Put the paper in the tin as if to line it, then draw a line across the paper on both sides where it meets the bottom edge, and the top edge, of the tin. Take the paper out of the tin and draw two lines at equal intervals between the bottom and top edge lines you have already drawn. (This will help you make each layer exactly the same depth when filling the tin.) Lightly grease the paper and use to line the tin.
- Whip a third of the cream to just soft peak stage, then chill. Melt the milk chocolate in a heatproof bowl set over a pan of simmering water or microwave on High for 2 mins. Whisk 2 egg yolks and 25g/1oz sugar in a heatproof bowl over a pan of simmering water with a hand-held electric blender for about 2-3 mins until the mixture has at least doubled in volume. Once you have reached this stage, remove the bowl from the heat and keep whisking, adding the melted chocolate - this not only incorporates the chocolate, but also cools the mixture more quickly. Leave to cool for a few minutes, then carefully fold in the whipped cream.
- Quickly whisk two egg whites into soft peaks, making sure the bowl and whisk are spotless to ensure the maximum volume is obtained. Using a large metal spoon, carefully fold the egg white into the chocolate mixture so you don't knock out too much air.
- Pour mixture into the terrine, filling it to first mark (any extra can be frozen), then freeze for 20-30 mins before starting the white chocolate mixture. Repeat process with white chocolate, then the plain; cover with plastic film and freeze completely. To guarantee a good set, make terrine at least 8-10 hrs or up to 2 days before.
- Dip the tin briefly in a large bowl of hot water. Put a chopping board or flat plate on top and invert the mousse. Gently remove the paper and open freeze for about 10 mins to re-set. To decorate, pipe an outline of melted plain chocolate in a teardrop shape onto each plate. Dust the plates lightly with icing sugar, then carefully fill the teardrop with cream. Slice the mousse, wiping the knife after each cut, and put a slice on each plate. Decorate with chocolate curls and serve at once.
Nutrition Facts : Calories 420 calories, Fat 33 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 25 grams sugar, Protein 7 grams protein, Sodium 0.3 milligram of sodium
CHOCOLATE BROWNIE TRIFLE
A naughty chocolate version of a traditional trifle, and so easy to make. Layer chocolate brownies, custard, Irish cream liqueur and whipped cream for an indulgent treat
Provided by Good Food team
Categories Dessert
Time 40m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 538 calories, Fat 39 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
CAPPUCCINO MOUSSE TRIFLE
"This is the easiest trifle I've ever made, yet it looks like I spent time on it," says Tracy Bergland, Prior Lake, Minnesota. "I like to pipe whipped topping around the edge of the bowl, grate chocolate in the center and sprinkle with cinnamon. It gets rave reviews."
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 20 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, stir milk and coffee granules until dissolved; remove 1 cup and set aside. Add pudding mixes to the remaining milk mixture; beat on low speed for 2 minutes (mixture will be thick). Fold in half of the whipped topping., Place a third of the cake cubes in a 4-qt. serving or trifle bowl. Layer with a third of the reserved milk mixture and pudding mixture and a fourth of the grated chocolate. Repeat layers twice. Garnish with remaining whipped topping and chocolate. Sprinkle with cinnamon. Cover and refrigerate until serving.
Nutrition Facts : Calories 166 calories, Fat 8g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 139mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.
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- Attach the whisk attachment of an electric mixer. Beat the instant pudding and the milk together for 3 minutes on medium speed. Put the mixing bowl in the refrigerator uncovered and chill for 15 minutes or until set.
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- Sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved (mixture must be clear).
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- To assemble trifle: Slice sponge cake into two layers; place one layer in bottom of 2 quart straight-sided souffle dish or trifle bowl. Sprinkle with 2 tablespoons rum, if desired. Arrange layer of peaches or kiwi on top of cake. Spoon about half of chocolate mousse evenly over fruit. Top with remaining half cake layer. Sprinkle cake with remaining rum; arrange sliced strawberries or raspberries on cake. Top with remaining mousse; refrigerate about 2 hours. Before serving, garnish with spoonfuls of whipped cream and fruit.
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