Chocolate Sin Trifle Food

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EASY CHOCOLATE TRIFLE



Easy Chocolate Trifle image

Fall in love with our Easy Chocolate Trifle recipe! With layers of rich chocolate and fluffy cream, this trifle recipe looks gorgeous and tastes great.

Provided by My Food and Family

Categories     Dairy

Time 1h35m

Yield 18 servings, 2/3 cup each

Number Of Ingredients 5

1 pkg. (2-layer size) chocolate cake mix
2 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding Pudding
1 qt. (4 cups) cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
4 chocolate-covered toffee bars (1.4 oz. each), finely chopped

Steps:

  • Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool completely.
  • Beat pudding mixes and milk in medium bowl with whisk 2 min.
  • Cut cake into 1/2-inch cubes. Layer half each of the cake, pudding, COOL WHIP and chopped chocolate in trifle bowl. Repeat layers.

Nutrition Facts : Calories 340, Fat 18 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 70 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 0.5596 g, Sugar 0 g, Protein 5 g

CHOCOLATE TRIFLE RECIPE



Chocolate Trifle Recipe image

Easy to make a chocolate trifle using a cake mix and pudding.

Provided by Jennifer

Categories     Dessert

Time 40m

Number Of Ingredients 4

1 Box Devil's Food Cake
2 Boxes Chocolate Instant Pudding (I used 2 small boxed but 1 large box would work)
10 Ounces Cool Whip
1/2 Cup Mini Chocolate Chips

Steps:

  • Follow directions to make the cake on the back of the box. Put prepared cake mix into a 9x13 baking pan.
  • Once the cake has baked and cooled cut into squares
  • Make the instant pudding according to the package; set aside.
  • Using half of the cake, layer the cut squares into a deep dish or a trifle bowl.
  • Spoon half of the instant pudding over the top of cake squares
  • Spoon half of the cool whip on top of the chocolate pudding layer.
  • Sprinkle 1/4 cup of mini chocolate chips on top of cool whip layer
  • Repeat each layer one more time.
  • Refrigerate until ready to serve.

Nutrition Facts : ServingSize 10 Servings, Calories 160 kcal, Carbohydrate 30 g, Protein 2 g, Fat 4 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 6 mg, Sodium 301 mg, Fiber 1 g, Sugar 23 g

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 SKOR TRIFLE



Chocolate Skor Trifle image

This recipe was given to me from a friend who is a great lover of chocolate but also has a talent for making elegent and tasty desserts :) I am unsure where she got it from but it is so good to eat!!

Provided by Cheeky Mommy

Categories     Dessert

Time 45m

Yield 1 trifle, 6 serving(s)

Number Of Ingredients 4

1 chocolate cake mix
6 ounces instant chocolate pudding mix
500 ml whipping cream, whipped and sweetened
4 Skor candy bars, crushed

Steps:

  • Prepare Chocolate cake mix as directed on box and slice into chunks.
  • While cake is cooking prepare chocolate pudding mix as directed on box.
  • Layer in trifle bowl:
  • 1/2 of the cake chunks (I don't use all the cake (doesn't all fit in my trifle bowl so I save more room for the really good stuff).
  • 1/2 of the pudding.
  • 1/2 of the whipped cream.
  • 1/2 the crushed skor bars.
  • Repeat and done. Can eaten immediately or can be make several hours ahead.
  • For additional decoration sprinkle shaved chocolate on top.

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

CHOCOLATE TRIFLE



Chocolate Trifle image

This is a simple different recipe,and the beauty of it is you can make it well in advance and freeze it until the day you want to use it.I got the recipe a number of years ago from a friend and is a favourate to make as something different at Christmas.I often split this quantity into two smaller dishes,as I tend to have a number of different deserts at Christmas,so have one left for another day.

Provided by Wendles

Categories     Dessert

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 5

125 g fresh breadcrumbs
125 g brown sugar
8 tablespoons drinking chocolate
1 teaspoon coffee
600 ml cream

Steps:

  • Mix first 4 ingredients together.
  • Whip the 600ml of cream.
  • In high sided dish [or dishes] layer the breadcrumb mixture and the cream,starting with a layer of the breadcrumb mixture.
  • Your containers must be freeze proof.
  • Cover with cling film and freeze.
  • Remove from freezer an hour or so before serving.
  • [ can be turned out onto a serving plate,and a cherry or other decorations put on top if desired].

Nutrition Facts : Calories 469.7, Fat 32.8, SaturatedFat 20, Cholesterol 113.2, Sodium 215.8, Carbohydrate 40.3, Fiber 1.1, Sugar 21.6, Protein 5.4

CHOCOLATE PUDDING TRIFLE



Chocolate Pudding Trifle image

Here's an easy dessert that was the result of an "accident" at the bakery one day. Some small chocolate cakes refused to come out of the their pans (someone forgot to grease and flour!). Sad at the thought of throwing out all that delicious cake, Jennifer assembled layers of broken cake, pudding, whipped cream, and chocolate cookie crumbs. The results were fabulous, and many customers come back asking if any more "mistakes" have been made so they can have their terrific trifle!

Provided by Food Network

Categories     dessert

Yield Fills a 6-quart bowl about 3/4

Number Of Ingredients 7

Use your favorite chocolate cake recipe or even a box of your favorite chocolate cake mix. Allow cake to cool for 15 minutes before proceeding. Break up the cake into small pieces in a large bowl.
2 packages instant chocolate pudding mix
3 cups whole milk
2 cups heavy cream
1 1/2 tablespoons sugar
2 teaspoons vanilla extract
About 1 cup chocolate wafer crumbs, or chocolate-sandwich cookies, crushed into crumbs

Steps:

  • Prepare the chocolate cake as recommended above.
  • To prepare the chocolate pudding filling: In a large bowl, on the medium speed of an electric mixer, beat the instant pudding and the milk for 3 minutes. Place uncovered in the refrigerator and chill until set, about 15 minutes.
  • Meanwhile, in a medium-size bowl, whip the heavy cream with the sugar and the vanilla extract until soft peaks form, being careful not to overwhip.
  • To assemble the trifle: Place 1/3 of the cake in the bottom of a large glass bowl. Place over this 1/3 of the pudding mixture, spreading evenly with a rubber spatula. Spread 1/3 of the whipped cream over this. Sprinkle with 1/3 of the cookie crumbs. Proceed in this fashion until three layers have been assembled, ending with a dusting of the cookie crumbs. Refrigerate at least 2 hours, or overnight, before cutting and serving.

CHOCOLATE SIN TRIFLE



Chocolate Sin Trifle image

Ultra-decadent and ultra-easy! Break this one out on special occasions or when you want to wow a crowd! Prep time includes refrigeration time! recipe courtesy allrecipes.com

Provided by skat5762

Categories     Dessert

Time 9h20m

Yield 18-24 serving(s)

Number Of Ingredients 9

2 packages brownie mix (or use homemade)
2 packages instant chocolate pudding mix
1 cup water
2 (14 ounce) cans sweetened condensed milk
2 (8 ounce) containers frozen whipped cream, , thawed
2 (12 ounce) containers frozen whipped cream, , thawed
1 chocolate candy bar (I use Lindt or Cadburry's: orange and raspberry flavoured work very well)
cherries (optional) or raspberries (optional)
nuts (optional) or Heath candy bar, crunched up (optional)

Steps:

  • Prepare brownie according to package directions (or use homemade), and cool completely.
  • In a large bowl, combine pudding mix, water and sweetened condensed milk.
  • Mix until smooth, then fold in the 2 containers of 8-ounce whipped topping until no streaks remain.
  • In a trifle bowl, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping (I have a big trifle bowl- you may need to cut recipe in half!).
  • If using any optional ingredients, place on top of brownie layer.
  • Repeat layers.
  • Shave chocolate onto top layer for garnish.
  • Refrigerate 8 hours before serving.
  • Note: You can use non-fat ingredients and never know the difference.

CHOCOLATE CHERRY TRIFLE



Chocolate Cherry Trifle image

Make and share this Chocolate Cherry Trifle recipe from Food.com.

Provided by marisk

Categories     Dessert

Time 1h

Yield 16 serving(s)

Number Of Ingredients 16

2 (12 ounce) chocolate pound cake
1/2 cup black cherry jam
1/2 cup cherry brandy
2 cups drained bottled sour cherries (recommended ( Morello)
4 ounces bittersweet chocolate, minimum 70 percent cocoa solids, chopped
1 1/3 cups milk, plus
1 tablespoon milk
1 1/3 cups heavy cream, plus
1 tablespoon heavy cream
8 egg yolks
1/2 cup sugar, plus
1 tablespoon sugar
1/3 cup cocoa
3 cups heavy cream
1 ounce bittersweet chocolate
1 large wide trifle bowl

Steps:

  • Slice the chocolate pound cake and make jam sandwiches with the cherry jam, and layer the bottom of a large wide trifle bowl.
  • Pour over the cherry brandy so that the cake soaks it up, and then top with the drained cherries.
  • Cover with cling wrap and leave to macerate while you make the custard.
  • Melt the chocolate on low to medium heat in the microwave, checking after 2 minutes, though it will probably need 4 minutes. Or you can place it in a bowl over a pan of simmering water. Once the chocolate is melted, ser aside while you get on with the custard.
  • In a saucepan warm the milk and cream.
  • Whisk the egg yolks, sugar, and cocoa in a large bowl.
  • Pour the warm milk and cream into the bowl whisking it into the yolks and sugar mixture.
  • Stir in the melted chocolate, scraping the sides well with a rubber spatula to get all of it in, and pour the custard back into the rinsed saucepan.
  • Cook over a medium heat until the custard thickens, stirring all the time. Make sure it doesn't boil, as it will split and curdle.
  • Keep a sink full of cold water so that if you get scared you can plunge the bottom of the custard pan into the cold water and whisk like mad, which will avert possible crisis.
  • The custard will get darker as it cooks and the flecks of chocolate will melt once the custard has thickened. And you do need this thick, so don't panic so much that you stop cooking while it is still runny. Admittedly, it continues to thicken as it cools and also when it's chilling in the refrigerator. Once it is ready, pour into a bowl to cool and cover the top of the custard with cling wrap to prevent a skin from forming.
  • When the custard is cold, pour and spread it over the chocolate cake layer in the trifle bowl, and leave in the refrigerator to set, covered in cling wrap overnight.
  • When you are ready to decorate, softly whip the cream for the topping and spread it gently over the layer of custard. Grate the chocolate over the top.

Nutrition Facts : Calories 335.2, Fat 27.2, SaturatedFat 16.3, Cholesterol 187, Sodium 42.7, Carbohydrate 20.4, Fiber 0.8, Sugar 13.6, Protein 3.8

CHOCOLATE TRIFLE



Chocolate trifle image

terrific centrepiece

Provided by vstothard

Time 1h

Yield Serves 8

Number Of Ingredients 0

Steps:

  • Preheat oven to gas 120C, 250f or gas 1/2 and line a baking sheet with grease proof paper. Prep the decoration:without peeling or coring them slice the two pears very thinly from the top to the bottom. In a frying pan dissolve the sugar in 3 1/2 floz water over a medium heat. Bring to the boil then simmer for 3 mins. Remove from the heat, add the pear slices and leave for 2 mins. Remove with a spatula, place on the baking sheet and place in the oven 1 1/2 hours until golden.
  • Meanwhile, peel, core and quarter the remaining six pears. Heat 1 pt water with 3 1/2oz sugar in a large pan, stirring until the sugar is dissolved. Add the pears and simmer for about 8 mins until they are just tender. Drain and set aside to cool.
  • In a pan over a gentle heat, cook the raspberries and the remaining 4tbsp sugar until the berries just start to soften. Drain a spoonful on kitchen paper and reserve for decoration. Set the rest aside to cool.
  • Place half the sponge fingers in a glass bowl. Arrange half the pears on top and cover with half the raspberries. Repeat this layer again.
  • Make the custard: Melt the chocolate in the microwave then leave to cool. Pour the custard into a large bowl and stir in the melted chocolate. Lightly whip the cream and fold into the custard. Pour over the trifle and chill until set.
  • Stand pear strips in the centre of the trifle, sprinkle over the reserved raspberries and chopped plain chocolate.

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  • Reserve one square of the chocolate for decoration and put the rest in a medium heatproof bowl and either melt in a microwave on HIGH for about 1–1½ minutes, or place over a saucepan of gently simmering water.
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