Double Chocolate Espresso Trifle Food

DOUBLE CHOCOLATE ESPRESSO TRIFLE

Steps:

• Prepare brownie mix according to package directions. Bake and cool and cut into 1 inch cubes.
• In a bowl, combine pudding mix, and milk. Whisk till slightly thickened. Dissolve espresso powder in another small bowl with hot water. Let sit till cooled. Add to pudding mixture and combine. Fold in two cups of the whipped topping.
• In a glass serving bowl or trifle bowl, layer 1/3 brownie cubes, 1/3 pudding mix and 1 chopped candy bar. Repeat twice more and top with remaining whipped topping. Chill for 60 minutes or overnight to allow brownie cubes to soften slightly.

CHOCOLATE LOVERS' TIRAMISU

Steps:

• In a medium bowl, mix cocoa powder with 1 1/2 cups very hot water until dissolved; set cocoa mixture aside. In a small microwave-safe bowl, place 1/4 cup cream and chocolate; microwave in 1-minute increments, and stir until melted. Cool to room temperature.
• Transfer cooled chocolate mixture to a mixing bowl; add cream cheese and sugar. Using an electric mixer, beat until blended. Add remaining cream; beat chocolate filling until fluffy, about 2 minutes.
• Spread 1 cup chocolate filling in the bottom of a 2-quart serving dish. One at a time, dip 6 ladyfingers in cocoa mixture, then arrange in a single layer in dish; spread with 1 cup chocolate filling. Repeat with three more layers, ending with filling.
• Cover tiramisu, and refrigerate at least 2 hours (or up to 2 days). Dust with cocoa powder before serving.

DOUBLE CHOCOLATE ESPRESSO POUND CAKE

Steps:

• In a double boiler or metal bowl over hot water, melt milk chocolate in espresso; stir until smooth. Remove from the heat., In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in chocolate chips and melted chocolate mixture., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° until a toothpick inserted near the center comes out clean, 80-90 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a large bowl, beat butter until light and fluffy. Beat in the confectioners' sugar, milk, vanilla and salt; frost cake.