Triple Chocolate Peppermint Trifle Food

TRIPLE-CHOCOLATE PEPPERMINT TREATS

Steps:

• Preheat oven to 375°. Cream together butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In a separate bowl, whisk flour, cocoa, salt and baking soda; gradually beat into creamed mixture. Stir in semisweet and bittersweet chocolate chips. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake until set, 8-10 minutes. Cool 2 minutes before removing to wire racks to cool completely. , For frosting, melt white baking chips in a microwave; stir until smooth. In another bowl, beat cream cheese and confectioners' sugar until smooth. Beat in melted chips. Add enough milk to reach desired consistency. Frost cookies; sprinkle with peppermint candies.

TRIPLE-CHOCOLATE PEPPERMINT TRIFLE

Steps:

• Preheat oven to 350 degrees. Make the cake: Coat a 9-inch round cake pan with cooking spray. Line bottom with parchment paper; coat with cooking spray.
• Bring milk and butter almost to a boil in a small saucepan. Remove from heat, and set aside. Whisk flour, cocoa, baking powder, and salt in a bowl. Put eggs into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until pale and fluffy. Gradually add sugar, beating until pale and thick, about 5 minutes. Add vanilla. Reduce speed to low. Add hot milk mixture in a slow, steady stream. Add flour mixture, and beat until just combined.
• Pour batter into pan. Bake until center springs back when lightly touched, 25 to 30 minutes. Let cool in pan on a wire rack 20 minutes. Turn out onto rack. Remove parchment; let cool completely. Halve cake horizontally.
• Make the syrup: Bring sugar and 1/4 cup water to a boil in a small saucepan, stirring until sugar has dissolved. Let cool completely. Stir in liqueur.
• Make the mousse: Prepare an ice-water bath; set aside. Bring 1 cup cream just to a boil in a small saucepan. Place white chocolate in a food processor; with machine running, pour in hot cream in a slow, steady stream, and process until smooth. Transfer to a medium bowl set in ice-water bath. Let cool, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes.
• Beat remaining 1 1/2 cups cream to nearly stiff peaks. Fold into chocolate mixture, then fold in candies. Cover with plastic wrap, and refrigerate until thickened and almost firm, 4 to 6 hours.
• Make the pudding: Put chocolate into a large bowl; set aside. Bring cream almost to a boil in a small saucepan. Whisk yolks in a bowl. Pour in hot cream in a slow, steady stream, whisking.
• Pour mixture back into pan. Cook over medium heat, stirring, until thick enough to coat the back of a spoon, about 1 minute. Pour through a fine sieve over chocolate; whisk until smooth. Set bowl in ice-water bath. Let cool, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes. Place plastic wrap directly on surface; refrigerate until set, about 3 hours.
• To assemble: Spread one-third of the mousse into bottom of a glass trifle bowl that is 8 to 10 inches in diameter. Top with a cake layer, and brush with half the syrup.Top with half the pudding, then another third of mousse. Place remaining cake layer on top; brush with remaining syrup. Top with remaining pudding, then mousse. Cover with plastic wrap, and refrigerate 12 hours.
• Beat cream and sugar until soft peaks form. Top trifle with the whipped cream, and sprinkle with candies.

TRIPLE-CHOCOLATE PEPPERMINT FUDGE

Steps:

• Butter an 8-inch square cake pan; line with parchment, leaving a 1-inch overhang on two sides. Butter parchment. Place butter in a large heatproof glass bowl set on a wire rack.
• Heat cream, sugar, unsweetened chocolate, cocoa powder, corn syrup, and salt in a heavy saucepan over medium, stirring, until sugar is dissolved and chocolate is melted, about 10 minutes. Attach a candy thermometer to pan; bring mixture to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Boil, without stirring, until mixture reaches 238 degrees, about 15 minutes.
• Pour chocolate mixture into glass bowl (do not scrape saucepan). Attach thermometer to bowl; let stand (without stirring) until mixture reaches 110 degrees, about 1 hour, 30 minutes. Stir in peppermint extract with a wooden spoon; continue stirring and folding until mixture starts to thicken, lightens slightly in color, and begins to lose its sheen, about 5 minutes.
• Pour mixture into prepared cake pan (do not scrape bowl); press evenly with your hands, then smooth top with a spatula. Sprinkle evenly with candies, pressing to adhere. Let cool 1 hour. Spread white chocolate over candies. Refrigerate until firm, at least 15 minutes and up to 3 days.
• Run a sharp knife around edges of fudge to loosen; remove using parchment. Cut into 1-inch squares. Fudge can be stored in refrigerator, between layers of parchment, up to 1 week; bring to room temperature before serving.

PEPPERMINT WHITE MOCHA TRIFLE

Steps:

• For the chocolate cake: Prepare and bake the cake according to the package directions for a 9-by-13-inch pan. When completely cool, invert the cake onto a large cutting board. Using a sharp serrated knife, cut the cake into 1-inch cubes. Set aside for assembling.
• For the chocolate bark: Line a baking sheet with parchment paper. Place the chopped white chocolate and milk chocolate in separate small microwave-safe bowls. Microwave on high in 30-second intervals, stirring well between each, until both are completely smooth, about 1 minute. Dollop both chocolates in the center of the prepared baking sheet, then swirl together with a skewer or small offset spatula (the bark should be about 1/4 inch thick). Sprinkle with crushed peppermint candies. Transfer to the refrigerator to harden, about 15 minutes. Break the bark into large pieces or cut into tree shapes with a cookie cutter. Store in the refrigerator until ready to assemble.
• For the whipped white chocolate-mocha ganache: Heat the heavy cream and instant espresso powder in a small saucepan over medium heat until just simmering, about 2 minutes. Put the chopped white chocolate in a medium heatproof bowl, then pour the hot cream over. Let sit for about 5 minutes, then stir with a rubber spatula until melted and smooth. Transfer to the refrigerator until cool to the touch but not set, 15 to 20 minutes (it will thicken but not become completely solid). Once cool, whip with an electric mixer on medium-high speed until lightened in texture and color (it will hold soft peaks), about 2 minutes. (Do not overmix. The ganache will become grainy or break if too much air is incorporated.) Transfer to a piping bag fitted with a large star tip.
• For the milk chocolate-peppermint ganache: Heat the heavy cream in a small saucepan over medium heat until just simmering, about 2 minutes. Put the chopped milk chocolate and peppermint extract in a medium bowl, then pour the hot cream over. Let sit for about 5 minutes, then stir with a rubber spatula until smooth. Set aside at room temperature until thickened and pipeable, about 30 minutes. Transfer to a large piping bag and snip off the end.
• To assemble the trifle, layer about 1/4 of the cake cubes in the bottom of a trifle dish. Pipe a thin layer of peppermint ganache around the perimeter of the dish, and another squiggle in the center. Pipe small dollops of the white chocolate ganache around the perimeter, then sprinkle all over with about 1/4 of the crushed cookies and 1/4 of the crushed peppermint candies. Repeat until there are 4 layers total, topping the trifle with rosettes of the remaining white chocolate ganache. Sprinkle the remaining cookies and peppermint candy on top, then insert the chocolate bark.
• Refrigerate for at least 1 hour and up to 4 hours. Use a long-handled serving spoon to scoop.

PEPPERMINT-CHOCOLATE TRIFLE

Steps:

• Reserve 1/2 cup COOL WHIP. Beat cream cheese, sugar, 3 Tbsp. milk, extract and food coloring in medium bowl with mixer until blended. Gently stir in remaining COOL WHIP.
• Beat pudding mixes and remaining milk in medium bowl with whisk 2 min. Stir in melted chocolate.
• Layer half each of the cookie crumbs, pudding mixture and cream cheese mixture in clear glass bowl; repeat layers. Top with reserved COOL WHIP and crushed mints.

PEPPERMINT BARK TRIFLE

Steps:

• In a bowl, beat cream cheese, sugar, milk and extract until smooth. Fold in whipped cream; set aside., Place a third of the cake in a 3- or 4-qt. trifle dish or serving bowl. Top with a third of each of the cream cheese mixture, crushed peppermint and peppermint bark. Repeat layers twice; garnish with additional bark. Cover and refrigerate at least 4 hours.

TRIPLE-CHOCOLATE CAKE WITH CHOCOLATE-PEPPERMINT FILLING

Steps:

• For filling:
• Place chocolate in medium bowl. Bring cream and corn syrup to simmer in small saucepan. Pour hot mixture over chocolate; add extract and let stand 1 minute. Whisk until mixture is smooth. Let filling stand at room temperature while cake is baking and cooling.
• For cake:
• Position rack in lowest third of oven and preheat to 350°F. Butter 9-inch-diameter cake pan with 2-inch-high sides. Line bottom with parchment paper. Butter parchment. Dust pan with flour. Whisk first 5 ingredients in medium bowl to blend. Using electric mixer, beat butter in large bowl until light and fluffy. Gradually beat in both sugars, then vanilla. Add eggs 1 at a time, beating well after each addition. Beat in dry ingredients alternately with buttermilk in 2 additions each. Mix in chocolate chips.
• Transfer batter to prepared pan. Bake cake until tester inserted into center comes out clean, about 1 hour 5 minutes. Cool cake in pan on rack 5 minutes. Turn out cake onto rack. Peel off parchment. Cool completely.
• Using electric mixer, beat filling until fluffy and lightened in color, about 30 seconds. Using serrated knife, cut cake horizontally in half. Place 1 layer, cut side up, on rack set over baking sheet. Spread filling over. Top with second layer, cut side down. Chill filled cake 20 minutes.
• Meanwhile, prepare glaze:
• Stir chocolate, butter, and corn syrup in heavy small saucepan over low heat until melted and smooth. Mix in extract. Cool glaze until just lukewarm but still pourable, stirring occasionally, about 20 minutes.
• Pour 1/2 cup glaze over center of cake. Spread over top and sides of cake. Chill until glaze sets, about 15 minutes. Pour remaining glaze over center of cake, then spread quickly over top and sides. Chill until glaze sets, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; chill. Before continuing, let stand at room temperature until softened, about 4 hours.)
• Sprinkle candies around top edge of cake. Garnish with fresh mint leaves.

TRIPLE CHOCOLATE PEPPERMINT BARK

Steps:

• With a pencil and ruler, measure out and mark a 9 by 13-inch (23 by 33 cm) rectangle on a piece of parchment paper large enough to fit in a sheet pan. Flip the paper over (so the pencil marks are on the bottom), and then place the paper on a sheet pan.
• Place the bittersweet chocolate in a heatproof bowl and set it over a saucepan of barely simmering water (do not allow the bottom of the bowl to touch the water). Stir occasionally until the chocolate is melted and smooth. Remove the chocolate from the heat and pour it onto the rectangle on the parchment. Using an offset spatula, spread the chocolate to fill in the rectangle. Chill until set, about 15 minutes.
• While the chocolate is setting, in the same bowl you used to melt the bittersweet chocolate, combine the semisweet chocolate, cream, and peppermint extract. Warm it over the barely simmering water, stirring frequently, until the mixture is just melted and smooth. Remove the bowl from the heat and let the mixture cool until it is room temperature, about 15 minutes. Remove the sheet pan from the refrigerator and pour the semisweet chocolate mixture over the chilled chocolate rectangle. Using an offset spatula, spread the semisweet chocolate in an even layer, then chill until very cold and firm, about 1 hour.
• In a clean bowl, warm the white chocolate over barely simmering water until the chocolate is smooth. Working quickly, pour the white chocolate over the firm semisweet layer, using a clean offset spatula to spread it to cover. Sprinkle with the crushed candy canes. Chill in the refrigerator just until firm, about 20 minutes.
• Carefully transfer the parchment paper from the sheet pan to a large cutting board. Trim away any uneven edges of the bark so the sides are straight. Cut the bark into 2 by 9-inch (5 by 23 cm) wide strips, then cut the strips into squares or triangles.
• Let the bark stand at room temperature for 10 minutes before serving. Store in an airtight container, layering sheets of wax paper or parchment paper between the layers so the pieces don't stick to one another, in the refrigerator for up to 1 week.

TRIPLE CHOCOLATE TRIFLE RECIPE BY TASTY

Steps:

• Make the pudding: In a medium pot, combine the milk, table cream, sugar, cocoa powder, cornstarch, and salt and whisk together until evenly incorporated. Cook over medium-high heat, whisking constantly, until starting to thicken and bubble up, about 5 minutes.
• Remove the pot from the heat and whisk in the butter and vanilla. Strain the pudding through a fine-mesh sieve into a medium bowl. Cover with plastic wrap, pressing directly against the surface of the pudding to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or overnight.
• Make the whipped cream: In a medium bowl, combine the heavy cream, powdered sugar, and cocoa powder. Whip with an electric hand mixer on high speed until stiff peaks form, 3-4 minutes, scraping down the sides of the bowl as needed. Transfer the whipped cream to a piping bag fitted with a large tip and chill in the refrigerator until ready to use.
• Make the chocolate ganache: Add heavy cream to a microwave-safe liquid measuring cup. Microwave for 1 minute, until very hot. Add the chocolate chips and let sit for 2 minutes, then stir until smooth. Transfer to a piping bag fitted with a small tip. Set aside until ready to use.
• Assemble the trifles: Transfer the chocolate pudding to a piping bag fitted with a large tip.
• Add about ½ cup of the pound cake cubes to the bottom of each jar, pressing down to compact. Pipe about ¼ cup of chocolate pudding and ¼ cup of the whipped cream on top. Sprinkle 2-3 tablespoons of crushed chocolate sandwich cookies and 2 tablespoons chocolate caramel candy bars on top. Repeat to make a second layer with the remaining ingredients. Finish with a drizzle of chocolate ganache and garnish with fresh raspberries and a sprig of mint. Serve with chocolate spoons.
• Enjoy!

DARK TRIPLE CHOCOLATE CAKE

Steps:

• In a large bowl combine all ingredients except chocolate chips.
• Beat 4 minutes.
• Fold in chocolate chips.
• Bake in a greased and floured 12 cup bundt pan at 350 for 50-60 minutes or until toothpick comes out clean.
• Cool in pan for 15 minutes then turn onto serving plate.

TRIPLE LAYER CHOCOLATE PEPPERMINT BARS

Steps:

• Heat oven to 350 degrees. Line 8" square baking pan with foil; spray foil with cooking spray.
• To make crust - Heat chocolate mint chips and butter in medium saucepan over medium low heat until melted, stirring constantly. Remove from heat; stir in cookie crumbs. Press into bottom of pan.
• Bake 6-8 minutes or until fragrant. Cool competely on wire rack.
• To make filling - Heat 1/2 c chocolate mint chips and 1 T butter in small saucepan over medium low heat until melted, stirring constantly. Remove from heat; cool to room termperature.
• Beat remaining 1/4 c butter and cream cheese in large bowl at medium speed until smooth. Beat in 2 T cream and peppermint extract and vanilla. Reduce speed to low; beat in cooled chocolate mixture. Slowly beat in powdered sugar. Stir in remaining 1/4 c chocolate mint chips. Spread over crust; smooth top. Refrigerate 15 minutes or until set.
• To make topping - Meanwhile, place chopped chocolate in medium bowl. Bring cream to a boil in small saucepan over medium heat; pour over chocolate. Let stand 1 minute; stir until smooth. Cool at room temperature 3-5 minutes or until slightly thickened but still pourable. Spread over filling; sprinkle with peppermint candies. Refrigerate 1 hour our until set. Store in refrigerator.