DEATH BY CHOCOLATE TRIFLE
If you love chocolate, this showstopping trifle is bound to hit the spot.
Provided by By Tieghan Gerard
Categories Dessert
Time 2h25m
Yield 10
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake mix as directed on box for 13x9-inch pan. Cool 5 minutes. Use fork to poke cake all over.
- Drizzle liqueur over cake. Cover and refrigerate at least 2 hours but no longer than 12 hours.
- Meanwhile, make chocolate mousse as directed on box. Cover and refrigerate until cake is ready.
- To assemble, crumble one-fourth to one-third of cake into bottom of very large trifle or punch bowl. I like to use a punch bowl, which is typically much bigger than your typical trifle bowl.
- Add a layer each of chocolate mousse, whipped cream and crushed candy. Repeat until you have 3 to 4 layers. Cover and refrigerate until ready to serve.
Nutrition Facts : ServingSize 1 Serving
DEATH BY CHOCOLATE MOUSSE
I make this recipe for the holidays. It is the only pie that is gone at the end of the night. I use high-quality chocolate chips; they are easier to melt. You can use milk or semi sweet chips. You can use any ready made or cooked pie crust.
Provided by DEME
Categories Desserts Pies No-Bake Pie Recipes Pudding Pie Recipes
Time 7h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9 inch springform pan with 2 3/4 inch sides.
- In a medium bowl, mix together crushed cookies and softened butter or margarine. Press mixture evenly into greased pan. Bake in preheated oven for 5 minutes, then allow to cool.
- Combine 1 cup cream, chocolate, vanilla extract, and salt, in the top of a double boiler. Heat until chocolate is fully melted and mixture is smooth. Alternatively, if you have a food processor, you can blend mixture by placing chocolate, vanilla extract, and salt, in processor bowl. Bring 1 cup cream to a boil on stovetop, then slowly pour cream into processor with blade running. Continue to process until mixture is smooth.
- Pour chocolate mixture into a bowl and cool to room temperature, stirring occasionally.
- In a large bowl, beat 2 cups chilled cream with 1/4 cup sugar. Beat until stiff peaks form. Fold whipped cream into chocolate mixture. Pour mixture into cooled crust.
- Chill pie at least 6 hours before serving. Prior to serving, beat remaining 1 cup cream with 1/4 cup sugar. Beat until stiff, then pipe onto top of pie with a star tip, or place a spoonful on top of each slice.
Nutrition Facts : Calories 834.9 calories, Carbohydrate 61.2 g, Cholesterol 178.3 mg, Fat 67.4 g, Fiber 3.2 g, Protein 5.7 g, SaturatedFat 39.5 g, Sodium 236.9 mg, Sugar 46.2 g
DEATH BY CHOCOLATE III
Every time we have a church supper, I have to make this. It's a favorite!
Provided by LaNita
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Yield 16
Number Of Ingredients 4
Steps:
- Prepare brownies according to package directions. Let cool.
- Mix pudding according to package directions.
- In a glass punch bowl, layer in the following order: 1/2 of the brownie, crumbled; 1/2 of the pudding; 1 toffee bar, crushed; 1/2 of the whipped topping.
- Repeat layers in the same order. Save the last toffee bar to crumble and sprinkle on top before serving.
- Refrigerate. Best if made the day before you serve it.
Nutrition Facts : Calories 330.1 calories, Carbohydrate 49.5 g, Cholesterol 3.9 mg, Fat 14.9 g, Fiber 1.7 g, Protein 2.3 g, SaturatedFat 8.5 g, Sodium 330.2 mg, Sugar 20.1 g
DEATH BY CHOCOLATE
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 2h15m
Yield 12 to 16 servings
Number Of Ingredients 20
Steps:
- Special equipment: 1 (12 to 16 cup) glass trifle bowl or 12 to 16 individual small trifle bowls
- Whip the cream until stiff peaks are just about to form. Whip in the almond extract and confectioners'sugar until peaks form. Make sure not to over whip, the cream will then become lumpy and butter-like.
- When completely cool, use your hands to crumble the brownies into smaller pieces. In a glass trifle bowl, layer in the following order: crumbled brownies, about 1 1/2 cups pudding, 1 1/2 crumbled toffee bars, about 1 3/4 cups whipped cream. Repeat the layers in the same order. Save the last 2 toffee bars to crumble and sprinkle on top before serving.
- For individual small trifle bowls, layer in the following order: crumbled brownie, pudding, crushed chocolate covered toffee bars and whipped cream.
- Garnish with more crumbled toffee bars. Repeat with remaining ingredients.
- Preheat your oven to 325 degrees F.
- For your brownie batter, melt your butter in a medium (or large) heatproof bowl over a pot of simmering water.
- While the butter is melting, whisk your natural cocoa powder, sea salt and sugar in a separate bowl. (The sugar and salt will work as abrasive agents to get any lumps out of the cocoa.) Whisk the cocoa/sugar/salt combo into the melted butter. Continue to whisk the ingredients together in the bowl over the simmering water until the sugar has dissolved fully. The mixture should look like fudge and pull away from the bowl into a ball. Remove from the heat and set on a dishtowel on your counter, and allow the fudgy mixture to cool down until it's warm, but not hot anymore.
- While that is cooling, line the bottom and sides of your 9 by 13-inch baking pan with parchment paper or foil. You want to leave about 4 inches of overhang on the 2 opposite sides. These serve as your handles to remove the brownies from the pan in 1 piece, so make sure that there is enough of the overhang for you to have a solid grip. Grease the parchment or foil well.
- Stir in the vanilla into the cooled fudge mixture to loosen it up. Add the eggs into the mixture 1 at a time, adding the second egg after the first egg is fully incorporated. The batter should look shiny and well blended. Add in your flour and stir it until it's fully incorporated. Once it looks fully blended, beat the batter vigorously for at least 45 strokes. This'll not only get out any pent up stress, but it will make the brownies chewy. Fold in your chocolate chips. Spread the very thick and fudgy brownie batter evenly in the lined pan with an offset spatula or your greased hands.
- Pop the brownies in the oven and bake until they get a nice crust and your house smells like brownies, 30 to 35 minutes. Let them cool completely on a rack or a dishtowel on your counter.
- Whisk the sugar, cocoa powder and flour in a bowl until there are no lumps. Crack the eggs into the bowl, add the yolks and whisk into a paste. Slowly whisk in 1 cup milk until fully incorporated. Then whisk in the remaining 1 cup milk. Put the milk mixture into a saucepan and put over medium heat. Cook, whisking constantly, for 10 to 15 minutes, or until it starts to look like pudding. It will begin to bubble and it will hold soft peaks when you lift the whisk out. Take off the heat and cool to room temperature.
- Cook's Note: To prevent a skin from forming, cover the pudding with plastic wrap, pressing down directly on the surface of the pudding. Poke a few holes throughout to allow to cool to room temperature.
DEATH BY CHOCOLATE: ASSEMBLE DEATH BY CHOCOLATE
Steps:
- Place a closed 9 by 3-inch spring-form pan on a baking sheet. Set the top half of the chocolate brownie inside the pan top side up. Ladle 1 1/2 cups of ganache into the pan over the chocolate brownie. Trim the cocoa meringue with a serrated knife so that it will fit tightly into the pan. Place the trimmed cocoa meringue, top side up, inside the pan on top of the ganache, pressing down gently on the cocoa meringue to eliminate air pockets.
- Spoon the mocha mousse on top of the cocoa meringue spreading evenly. Place the remaining chocolate brownie half, bottom side up, on top of the mocha mousse. Chill the cake in freezer for 30 minutes or refrigerate for 1 hour.
- Remove from the freezer and cut around the edges to release from the spring-form pan. Pour the remaining ganache over the cake and use a cake spatula to spread the ganache evenly over the and sides of the cake. Refrigerate the cake for 10 to 15 minutes to set the ganache.
- Fill a pastry bag with a star tip with the chocolate mousse. Pipe a circle of stars (each touching the other) along the outside edge of the top of the cake. Continue to pipe out circle of stars until the top of the cake is covered. Refrigerate the Death By Chocolate for at least 4 hours and preferably 12 hours before cutting and serving.
- Heat the butter in a 2 1/2 quart saucepan over medium heat. When melted, add the sugar, heavy cream, sifted cocoa, 2 tablespoons dark rum, and salt. Stir with a whisk to combine. Bring to a boil, then adjust heat and allow to simmer for 5 minutes, occasionally stirring. Remove the saucepan from the heat. Add the instant coffee and vanilla extract and remaining tablespoon of rum, stir until smooth. Allow to cool to room temperature before serving.
- To serve, cut the Death By Chocolate into the desired number of servings. Heat the blade of a serrated slicer under hot running water before slicing into the cake. Repeat this procedure after making each slice. Flood the base of each 10-inch dinner plate with 3 to 4 tablespoons mocha rum sauce and place a piece of Death By Chocolate in the center of each plate. Serve immediately.
DEATH BY CHOCOLATE: CHOCOLATE MOUSSE
Steps:
- While the meringue is baking, prepare the chocolate mousse. Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place 6-ounces of semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap. Allow the chocolate to melt slowly, about 9 to 10 minutes. Remove from the heat and stir until smooth keep at room temperature until needed.
- Place 1 1/2 cups heavy whipping cream in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip. Whisk on high speed until peaks form, about 1 minute. Set aside for a few minutes until needed.
- Whisk 3 egg whites in a large stainless-steel bowl, until soft peaks form, about 3 minutes. Add 2 tablespoons sugar and continue to whisk until stiff peaks form, about 2 to 2 1/2 minutes. Add a 1/4 of the whipped cream to the chocolate and whisk quickly, vigorously, and thoroughly, then add to the egg whites. Now add the remaining whipped cream. Fold all together gently but thoroughly. Refrigerate the chocolate mousse until needed.
More about "death by chocolate mousse food"
DEATH BY CHOCOLATE CUPCAKES - HALF BAKED HARVEST
From halfbakedharvest.com
3.6/5 (23)Total Time 1 hr 30 minsCategory Dessert, SnackCalories 385 per serving
- Begin by making the chocolate mousse frosting. Combine the chocolate and water in a microwave safe bowl. Microwave on 30 seconds intervals, stirring after each, until just melted. Once the chocolate is melted whisk in the four egg yolks. Don't stop whisking until they are completely combined. Set aside. In a clean, dry bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and the salt. Whip on medium-high speed until stiff peaks form. They will be thick and smooth. This took me about five minutes. Add one third of the whipped egg whites to the bowl with the chocolate and fold gently to lighten up the mixture. Fold in the remaining egg whites gently with a spatula only until there are no visible streaks left. Be as gentle as possible, you dont want to deflate the egg whites. Cover the bowl and place in the freezer for at least one hour while you bake the cupcakes.
- Stir together flour, sugar, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, buttermilk, oil and vanilla. Beat on medium speed of mixer for two minutes. Beat in Kahlua. Evenly scoop batter into prepared muffin liners.
- Bake 12 to 15 minutes or until wooden pick inserted in center comes out clean. Allow to cool completely before filling and frosting.
DEATH BY CHOCOLATE #SUNDAYSUPPER - DESSERTS REQUIRED
From dessertsrequired.com
Estimated Reading Time 7 mins
ULTIMATE DEATH BY CHOCOLATE CHEESECAKE - LAYERS OF …
From layersofhappiness.com
Servings 8Total Time 1 hr 45 minsEstimated Reading Time 5 mins
DEATH BY CHOCOLATE CAKE - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
4.8/5 (6)Total Time 6 hrs 30 minsCategory 500+ Chocolate Desserts RecipesCalories 724 per serving
- Using a 9-inch cake pan as a template, trace a 9-inch circle on a sheet of parchment paper. Flip the parchment over and place it on a baking sheet.
- Place 4 egg whites, the cream of tartar, and salt in the bowl of an electric mixer fitted with the whip attachment. Beat on high until soft peaks form, about 45 to 50 seconds. Gradually add 1 cup sugar while continuing to beat on high. Whisk until stiff, about 1 1/2 minutes. Remove the bowl from the mixer and use a rubber spatula to fold in the remaining 1/4 cup sugar, 2 tablespoons cocoa powder, and the cornstarch until well combined. Fill to about 1/8-1/4-in from the edges of the traced parchment circle with meringue. Use an offset spatula to smooth the top and straighten the sides.
DEATH BY CHOCOLATE-DEVILS FOOD CAKE - CHOCOLATE CHOCOLATE ...
From chocolatechocolateandmore.com
4.4/5 (9)Estimated Reading Time 5 mins
- Prepare two 9 inch round baking pans by greasing them, then lining the bottoms with parchment paper. Grease parchment paper then dust the pans with flour. Set aside.
- Beat Butter on medium speed until fluffy, add in sugar and beat until lighter in color. Add in Cocoa powder and vanilla, beat well to combine. Add in eggs, one at a time beating well after each addition.
- Alternating, add flour and coffee to batter, starting and ending with flour, mixing just until each addition is combined in to batter. Make sure to scrape down sides of bowl occasionally.
DEATH BY CHOCOLATE RECIPE - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (5)Category Desserts, RecipesServings 16Calories 330 per serving
- Bake the brownies according to package instructions. Set aside to cool to room temperature. Crumble into tiny pieces.
- In a tall glass, punch, or trifle bowl, assemble the layers in this order: half of the brownie crumbles, half of the pudding, a third of the crushed toffee bars, and half of the whipped topping.
DEATH BY CHOCOLATE TRIFLE - SEEDEDATTHETABLE.COM
From seededatthetable.com
4.5/5 (15)Estimated Reading Time 2 minsServings 12
- Prepare mousse or pudding according to package directions with the above listed amount of cold milk; set aside. Place about half of the brownie bites on the bottom of the trifle bowl, in a single layer. Evenly pour half of the pudding/mousse on top of the brownies in the trifle bowl. Layer with half of the whipped cream, then half of the toffee bits. Repeat layers one more time. Chill for 4 hours before serving.
DEATH BY CHOCOLATE MOUSSE RECIPE - FOOD.COM
From food.com
Servings 8Total Time 55 minsCategory DessertCalories 279 per serving
- Heat water in the bottom half of a double boiler over medium heat. Place semisweet chocolate in the top half of the double boiler. Allow the chocolate to melt slowly, about 9-10 minutes. Remove from heat and stir until smooth. Keep at room temperature until needed.
- Chill the bowl and balloon whip for mixer. Place the cream in chilled bowl and whisk on high speed until peaks form, about one minute. Set aside.
- Whisk 3 eggs in a large stainless-steel bowl until soft peaks form, about 3 minutes. Add sugar and combine to whisk until stiff peaks form, about 2-3 minutes. Add 1/4 of the whipped cream to the chocolate and whisk quickly, vigorously and thoroughly. Gently fold in egg whites, then add the remaining whipped cream. Fold all together gently but thoroughly. Refrigerate until served.
DEATH BY CHOCOLATE CAKE RECIPE | CDKITCHEN.COM
From cdkitchen.com
5/5 (3)Total Time 2 hrsServings 12Calories 503 per serving
DEATH BY CHOCOLATE CAKE - IFIGOURMET
From ifigourmet.com
Brand NATIONWIDE
DEATH BY CHOCOLATE RECIPE : SBS FOOD
From sbs.com.au
5/5 (8)Servings 10Cuisine AustralianCategory Dessert
DEATH BY CHOCOLATE - MOUTHWATERING MUNCHIES
From mouthwateringmunchies.com
Estimated Reading Time 8 mins
DEATH BY CHOCOLATE TRIFLE - THE COOKIN CHICKS
From thecookinchicks.com
3.8/5 (30)Category DessertServings 12Calories 224 per serving
DEATH CHOCOLATE MOUSSE RECIPE | ZARNAK SIDHWA | MASALA TV
From masala.tv
Servings 6Total Time 50 minsCategory Desserts
DEATH BY CHOCOLATE: CAKE, MOUSSE, AND ICE CREAM [VEGAN ...
From onegreenplanet.org
Estimated Reading Time 2 mins
SWEET ADVENTURES DEATH BY CHOCOLATE: CHOCOLATE MOUSSE ...
From hungryaustralian.com
Estimated Reading Time 8 mins
DEATH BY CHOCOLATE – THE PLANET COOKBOOK
From recipes.planetdepos.com
DEATH BY CHOCOLATE MOUSSE- TFRECIPES
From tfrecipes.com
DEATH BY CHOCOLATE MOUSSE RECIPE - FOOD NEWS
From foodnewsnews.com
CHOCOLATE MOUSSE ARCHIVES - THE HUNGRY AUSTRALIAN
From hungryaustralian.com
DEATH BY CHOCOLATE MOUSSE
From crecipe.com
"DEATH BY CHOCOLATE MOUSSE" IS THE MOST DECADENT THING YOU ...
From pinterest.ca
DEATH BY CHOCOLATE NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
DEATH BY CHOCOLATE MOUSSE
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love