Chocolate Mousse Trifle Food

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CHOCOLATE TRIFLE



Chocolate Trifle image

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

1 package chocolate fudge cake mix (regular size)
1 package (6 ounces) instant chocolate pudding mix
1/2 cup strong coffee
1 carton (12 ounces) frozen whipped topping, thawed
6 Heath candy bars (1.4 ounces each), crushed

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



Chocolate Mousse Trifle image

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

1 plain sponge cake (you can buy a large sponge flan case} )
5 large eggs
1/2 lb chocolate
10 tablespoons sherry wine (to taste) or 10 tablespoons brandy (to taste)
5 tablespoons water
1/2 pint whipped cream

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



Chocolate Trifle image

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

1 (19.8 ounce) package brownie mix
1 (3.9 ounce) package instant chocolate pudding mix
½ cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
1 (1.5 ounce) bar chocolate candy

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



Chocolate Mousse Truffles image

Provided by Food Network

Categories     dessert

Time 40m

Yield Approximately 2 pounds; 32 pieces

Number Of Ingredients 5

1 pint heavy whipping cream
1/2 tablespoon butter
1 pound dark chocolate, finely chopped
1/4 ounce pure vanilla
Cocoa powder

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 Chocolate-Mousse Trifles image

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

2 cups crumbled chocolate angel-food cake (5 ounces)
1 tablespoon brandy (optional)
4 large egg whites
1/2 cup sugar
1/3 cup unsweetened cocoa powder, sifted
1/2 cup cold heavy cream
1/2 ounce bittersweet chocolate

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



Triple chocolate mousse image

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

butter , for greasing
425ml double cream
75g each good-quality milk, white, plain chocolate , broken into pieces
6 eggs , separated into 2-egg batches
75g caster sugar
50g plain chocolate , melted
icing sugar , single cream, chocolate curls

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



Chocolate brownie trifle image

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

500ml pot ready-made chilled custard (look for one with real vanilla)
100g dark chocolate, broken into pieces
400g shop-bought chocolate brownies
3 tbsp coffee
100ml Irish cream liqueur, plus 1 tbsp extra for soaking the brownies
121g bag Maltesers
500ml double cream
25g icing sugar

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



Cappuccino Mousse Trifle image

"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

2-1/2 cups cold milk
1/3 cup instant coffee granules
2 packages (3.4 ounces each) instant vanilla pudding mix
1 carton (16 ounces) frozen whipped topping, thawed, divided
2 loaves (10-3/4 ounces each) frozen pound cake, thawed and cubed
1 ounce semisweet chocolate, grated
1/4 teaspoon ground cinnamon

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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