TRIPLE CHOCOLATE HOLIDAY TRIFLE
Provided by Food Network
Categories dessert
Time 4h10m
Yield 10 to 12 servings
Number Of Ingredients 31
Steps:
- Preheat oven to 350 degrees F. Coat the bottom and sides of a 9- by 13-inch metal baking dish with cooking spray (I like Baker's Joy) and line with parchment paper. Lightly spray the paper.
- Combine the chocolate chips, cocoa and espresso powder in a mixing bowl. Pour the boiling water over top and whisk until the chocolate is completely melted. Set aside.
- In another bowl, add the flour, baking soda, baking powder and salt and whisk to combine. Set aside.
- In the bowl of a stand mixer fitted with the beater blade, cream together the butter and sugar on medium to medium-high speed until light and fluffy, 4 to 5 minutes. Add the eggs, one at a time, until incorporated. Whisk the buttermilk and vanilla into the reserved chocolate mixture. Reduce speed to low. Add 1/3 of the flour mixture, followed by 1/2 of the chocolate mixture until just combined. Repeat with another third of flour, the remaining chocolate, and final third of flour.
- Pour the batter into the prepared baking dish and smooth with a rubber or offset spatula. Bake for 28 to 32 minutes, until a toothpick pricked in center comes out clean. Cool the pan on a wire rack for 10 minutes. Run a paring knife along the edges of the cake and gently invert it onto the cooling rack. Discard the parchment paper and allow the cake to cool completely.
- Melt the butter in a medium saucepan over low to medium-low heat. Add the chocolate chips and espresso powder, and cook until chocolate is completely melted. Pour in the condensed milk and coffee liqueur and whisk until smooth and creamy, about 2 minutes. Set aside to cool.
- In the bowl of a stand mixer fitted with the whisk attachment (or with an electric mixer) beat the cream until stiff peaks begin to form. Gently fold cooled chocolate mixture into the whipped cream until it is completely incorporated and no streaks remain. Cover and chill for 1 to 2 hours.
- Combine 1/2 cup chocolate chips, cream, corn syrup, brown sugar, cocoa and salt in a heavy saucepan and bring to a boil, stirring frequently, over medium heat. Reduce heat to low and continue cooking at a gentle boil, stirring occasionally, for 5 minutes. Remove from the heat. Add the remaining 1/2 cup chocolate chips, butter and vanilla and whisk until glossy and smooth. Set aside.
- For the whipped cream:
- Just before serving, in the bowl of a stand mixer fitted with the whisk attachment (or with an electric mixer) beat the cream, confectioners' sugar and coffee liqueur until soft peaks just begin to form.
- This can be assembled in a large trifle dish or individual glass serving dishes. Line up the individual dessert components. Break the devil's food cake into small pieces (it's okay if it crumbles; it will press into a cohesive layer in the trifle dish). Rewarm fudge sauce on low heat to thin, if necessary.
- Spread a layer of chocolate mousse in the bottom of the dish. Arrange a fairly thick layer of devil's food cake pieces over the mousse. Drizzle fudge sauce over the cake pieces. Repeat layering, ending with mousse. Refrigerate trifle for 2 to 3 hours to set.
- This dessert is best served at room temperature, so remove from the refrigerator at least an hour or two before serving. Top with fresh whipped cream and chopped chocolate-covered espresso beans. (If making individual trifles, top each trifle with one whole chocolate-covered espresso bean.)
HOLIDAY TRIFLE
This is a nice dessert for Christmas with its red & green fruit, but it can be enjoyed anytime of the year. I have made this using white chocolate or cheesecake instant pudding. Both equally good.
Provided by quotFoodThe Way To
Categories Dessert
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Using (2) 9-inch round cake pans, bake cakes according to package directions; cool & cut 1 cake into 1-inch pieces; freeze other cake for future use.
- In a medium size bowl, combine sweetened condensed milk and water; stir.
- Add pudding mixes; beat until blended; Chill for 5 minutes.
- Fold whipped cream into pudding mix.
- In a trifle bowl, layer ingredients as follows: 2 cups pudding (spread, covering bottom of bowl), cake cubes (covering pudding), sprinkle with 1 tablespoons orange juice, top with 1 cup sliced strawberries, 1/2 cup raspberries and 1/3 cup sliced kiwis.
- Repeat once again and top with pudding.
- Garnish with extra fruit and/or chocolate curls or sprinkle with cocoa powder.
Nutrition Facts : Calories 678.5, Fat 27.7, SaturatedFat 13.3, Cholesterol 68.2, Sodium 904.4, Carbohydrate 105.1, Fiber 5.7, Sugar 78.5, Protein 9.2
BEST HOLIDAY TRIFLE
This holiday trifle is a unique showstopper of a dessert and is ridiculously easy. Every time I make it, I get raves because the presentation is beautifully dramatic and the flavors are unbeatable. Ideal for Christmas or Thanksgiving. When you bring this out, you will get "wow" from your guests. Make sure you include the topping, because that is what makes the presentation so elegant, belying the very easy nature of this recipe.
Provided by SimonSaysCook
Categories Fruits and Vegetables Vegetables Squash
Time P1DT1h50m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine cake mix, water, and egg in a large bowl using a fork. Pour batter into an ungreased 9x13-inch baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 33 minutes. Remove from the oven and let cool completely, about 30 minutes.
- Combine pudding with milk in a medium saucepan over medium heat. Bring to a boil, stirring constantly, about 5 minutes. Remove from heat and let sit and cool completely with a layer of plastic wrap directly touching the surface, to prevent a skin from forming.
- Meanwhile, mix pumpkin filling, brown sugar, rum, cinnamon, pumpkin pie spice, and cloves together in a large bowl using an electric mixer on low speed until well blended, 2 to 3 minutes.
- Tear cooled cake into cubes or bite-size pieces. Arrange in a layer at the bottom of a large glass or trifle bowl. Pour 1/2 of the pumpkin mixture over cake; layer 1/2 of the whipped topping over pumpkin. Repeat layers.
- Pulverize 2 gingersnap cookies in a food processor or place in a plastic bag and crush using a rolling pin or mallet. Dust over trifle. Stand 8 whole gingersnap cookies up around the circumference of the trifle.
- Cover trifle with plastic wrap and refrigerate, 24 to 48 hours. Remove from the refrigerator about 30 minutes before serving.
Nutrition Facts : Calories 399.3 calories, Carbohydrate 67.6 g, Cholesterol 18.5 mg, Fat 11.6 g, Fiber 6.8 g, Protein 5.1 g, SaturatedFat 6.8 g, Sodium 484 mg, Sugar 15.9 g
CLASSIC TRIFLE WITH BERRIES OR CITRUS
Trifles are as adaptable as desserts get. As long as you have layers of cake, custard, some kind of fruit or jam, and a fluffy cloud of whipped cream on top, they make festive desserts that you can vary as much as you like. While most trifles are boozy - the cake soaked with sherry or other spirits - orange juice makes a fine alternative, especially if you pair it with syrupy sugared orange segments. Or go more traditional, and use berries and sherry. This trifle is more about the interplay of soft vanilla-scented custard, whipped cream and fruit, with only one layer of cake at the bottom of the dish. If you'd like a higher cake-to-custard ratio, add more ladyfingers as directed in Step 9. And don't neglect the garnish. Topping the trifle with sliced almonds or amaretti lends crunch and looks pretty, too.
Provided by Melissa Clark
Categories parfaits and trifles, dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Make the custard: In a large bowl, combine sugar, cornstarch and salt. Add egg yolks and whisk until smooth.
- In a medium saucepan, heat cream, milk and any of the optional flavorings over medium heat until simmering.
- Slowly whisk 1/2 cup hot cream mixture into yolk mixture until well mixed. Whisking egg mixture constantly, slowly pour in remaining cream. Pour the egg mixture back into the saucepan and place it over medium-low heat.
- Cook custard, stirring continuously especially around the bottom and edges of the pot, until the custard has thickened enough to mound on the spoon, 5 to 10 minutes. Don't let it come to a boil, but a few simmering bubbles is fine. If it starts to curdle at any point, remove pot from the heat and whisk it intensely. It should smooth out.
- Once the custard is thick, scrape it into bowl, whisk in vanilla, and press a piece of plastic wrap directly onto its surface. Let the custard cool for at least 30 minutes. At this point, custard can be chilled for up to 3 days, or used to assemble the trifle. Pluck out cinnamon stick or cardamom pods, if using, just before assembling trifle.
- Prepare the fruit: If using berries, put them in a bowl, sprinkle with sugar to taste, and use a fork to mash them. If using oranges, supreme them: Cut the tops and bottoms off each one, squeezing the juice from the severed pieces into a bowl. Using a paring knife, cut the peel and all the white pith off the fruit. Working over the bowl to catch the juices, slice the segments away from the membrane, letting fruit fall into the bowl. It's OK if the segments fall apart; you're going to break them up anyway. When all the segments are cut out of the membranes, squeeze the membranes over the bowl to release as much of the juice as possible. Sprinkle oranges with sugar, to taste, and, using your hands, break the segments up into pieces. You want a pulpy, juicy mix in the bowl. There should be a lot of liquid. Let oranges or the berries macerate for 20 minutes.
- To assemble the trifle, spread the ladyfingers on one side with a thick layer of jam or marmalade. Put the ladyfingers, jam-side down, in the bottom of a medium (6- to 8-cup) trifle dish or any other serving bowl or dish (or use individual dishes, cups or glasses). You want to cover the bottom completely and, if you are using a bowl, go a little bit up the sides; break up the ladyfingers if needed to make them fit.
- Sprinkle sherry (or whatever liquid you are using) over the ladyfingers, making sure they are well moistened. Be generous: You don't want any dry bits.
- Spoon fruit and all their juices over ladyfingers. Top with custard. If you like a higher cake-to-custard ratio, you can break up a few more ladyfingers and scatter them on top of the custard, then drizzle with more sherry. Press a piece of plastic wrap directly onto the surface and refrigerate for at least 3 hours or up to 24 hours.
- When ready to serve, using an electric mixer or a whisk, beat the cream and confectioners' sugar until fluffy; it should hold a light peak. Spoon whipped cream on top of trifle and garnish as you like. Serve immediately. (Leftovers will keep covered in the refrigerator for 2 or 3 days.)
HOLIDAY CHAMBORD TRIFLE
Have made this using other ingredients for the liquer and fruit; we made this on Friday for a Drs' luncheon meeting. The results were awesome! Didn't allow for chilling time for the ingredients to marry.
Provided by Manami
Categories Dessert
Time 55m
Yield 10-15 serving(s)
Number Of Ingredients 12
Steps:
- Separate ladyfingers in half and dry in warm oven slightly toasty. (At about 300ºF for about 10 minutes or so.).
- Spread with jam and put back together. Cut into thirds.
- Place thawed berries in a sieve over a bowl and reserve liquid. Take the reserved raspberry juice and add to it enough Chambord to make 1 cup.
- Place 1/3 of ladyfingers in a glass trifle bowl or any other large bowl. Pour 1/3 of the liquid over and add 1/3 of the grapes and raspberries.
- Continue with remaining layers.
- Mix in a saucepan the sugar, cornstarch and egg yolk. Whisk in the milk and cook over medium heat, stirring constantly until a wooden spoon comes out coated or of a custard consistency.
- Remove from heat and add vanilla. Cool completely. When cooled pour over the cake mixture.
- Cover with whipped cream and top with toasted almond slivers.
Nutrition Facts : Calories 436.6, Fat 24.8, SaturatedFat 13.7, Cholesterol 180, Sodium 93.8, Carbohydrate 47.6, Fiber 2.2, Sugar 27.9, Protein 7.4
More about "holiday trifle food"
13 EASY HOLIDAY TRIFLE RECIPES TO MAKE - PUREWOW
From purewow.com
- Tiramisu Trifle. Coffee and booze and lots of eggs, cream and sugar: These are a few of our favorite things.
- Red Velvet Trifle. Thanks to cake mix and cream cheese, they’re ready in under an hour.
- Gingerbread Trifles with Eggnog Whipped Cream. The booze takes the edge off of all those relatives.
BEST HOLIDAY TRIFLE RECIPES | MARTHA STEWART
From marthastewart.com
Estimated Reading Time 4 mins
TRIPLE CHOCOLATE HOLIDAY TRIFLE RECIPE | COOKING CHANNEL
From cookingchanneltv.com
50+ EASY TRIFLE RECIPES GUESTS WILL LOVE - HOW TO …
From countryliving.com
OUR TOP 10 TRIFLE RECIPES (SIMPLE AND BEAUTIFUL!)
From tasteofhome.com
30 CHRISTMAS TRIFLE RECIPES: HOLIDAY TREATS - CHANNYGANS
From channygans.com
HOLIDAY TRIFLE | GET CRACKING - EGGS.CA
From eggs.ca
15 HEAVENLY TRIFLE RECIPES THAT DOUBLE AS A HOLIDAY …
From goodhousekeeping.com
FOURTH OF JULY TRIFLE - BETTER HOMES & GARDENS
From bhg.com
15 HOLIDAY TRIFLE RECIPES: DELICIOUS DESSERTS - BRIGHTER …
From brightercraft.com
11 BEST HOLIDAY TRIFLE RECIPES - PRETTY MY PARTY - PARTY …
From prettymyparty.com
67 DECADENT TRIFLE RECIPES - SORTED BY SEASONS
From homeschoolgiveaways.com
12 EASY SUMMER TRIFLE RECIPES THAT WILL BE THE STAR OF …
From womansday.com
9 TRIFLE RECIPES FOR THE HOLIDAYS - SIMPLEMOST
From simplemost.com
21 TRIFLE RECIPES FOR THE SWEETEST HOLIDAY EVER
From womansday.com
33 EASY TRIFLE RECIPES FOR YOUR HOLIDAY MEAL - DELISH
From delish.com
HOLIDAY TRIFLE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
15 HOLIDAY TRIFLE RECIPES: DELICIOUS DESSERTS - DIAMONDCARTER.COM
From diamondcarter.com
21 CRAZY GOOD TRIFLE RECIPES FOR SUMMER - TASTE OF HOME
From tasteofhome.com
15 HOLIDAY TRIFLE RECIPES: DELICIOUS DESSERTS - BRIGHTER CRAFT
From pinterest.ca
TRADITIONAL ENGLISH TRIFLE - WITH A HOW TO VIDEO - THAT SKINNY CHICK ...
From thatskinnychickcanbake.com
CHRISTMAS TRIFLE RECIPE – HOLIDAY TRIFLE WITH GINGERBREAD
From goodhousekeeping.com
10 BEST CHRISTMAS TRIFLE RECIPES - AK PAL KITCHEN
From akpalkitchen.com
MENU - CAROUSELFROZENTREATS
From carouselfrozentreats.com
10 BEST HEALTHY TRIFLE RECIPES | YUMMLY
From yummly.com
HOW TO MAKE THE PRETTIEST HOLIDAY TRIFLES | ALLRECIPES
From allrecipes.com
12 BEST HOLIDAY TRIFLE RECIPES - HOW TO MAKE A TRIFLE - PARADE ...
From parade.com
HOLIDAY TRIFLE DESSERTS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
15 HEAVENLY VEGAN TRIFLES FOR CHRISTMAS (OR THANKSGIVING)
From plantcake.com
ENGLISH CHRISTMAS TRIFLE - WHAT A GIRL EATS
From whatagirleats.com
60+ OF THE BEST TRIFLE RECIPES {LAST ROUNDUP YOU’LL EVER NEED}
From ahundredaffections.com
67 HOLIDAY TRIFLE RECIPES IDEAS | TRIFLE RECIPE, TRIFLE, TRIFLE DESSERTS
From pinterest.com
HOW TO MAKE RACHEL GREEN'S HOLIDAY TRIFLE FROM 'FRIENDS'
From huffpost.com
TRIPLE CHOCOLATE HOLIDAY TRIFLE | TASTE OF NOVA SCOTIA
From tasteofnovascotia.com
HOLIDAY BERRY TRIFLE - GASTROSENSES
From gastrosenses.com
20 CHRISTMAS TRIFLE RECIPES - HOLIDAY TRIFLE DESSERTS WE …
From southernliving.com
30 BEST TRIFLE DESSERT RECIPES- THE BOSSY KITCHEN
From thebossykitchen.com
11 BEST HOLIDAY TRIFLE RECIPES - PRETTY MY PARTY - PARTY IDEAS
From pinterest.com
55 BEST TRIFLE RECIPES - EASY TRIFLE DESSERT IDEAS
From thepioneerwoman.com
MUST-TRY HOLIDAY TRIFLE RECIPES – EAT SMART
From eatsmartproducts.com
HOLIDAY TRIFLE RECIPES - LOCAL PARENT
From localparent.ca
HEALTHY BERRY TRIFLE - NATURAL PALEO FAMILY
From naturalpaleofamily.com
HOLIDAY TRIFLE RECIPE - MASHED
From mashed.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