CHOCOLATE PUDDING TRIFLE RECIPES

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THE BEST CHOCOLATE TRIFLE RECIPE - PRETTY PROVIDENCE



The Best Chocolate Trifle Recipe - Pretty Providence image

If you love chocolate trifle this chocolate brownie trifle is so good, and easy to prepare. I get rave reviews every time. 

Provided by Pretty Providence

Categories     Dessert

Prep Time 15 minutes

Cook Time 30 minutes

Yield 15

Number Of Ingredients 4

1 batch brownies
2 king sized symphony bars
2 packages Jello instant chocolate mousse
1 pint heavy whipping cream, whipped

Steps:

  • Prepare brownies let brownies cool, then cut into small cubes. 
  • Prepare mousse according to package directions and whip your cream. Crumble symphony bars into small pieces. 
  • Take a large trifle dish and layer accordingly: 1/2 your brownie cubes, 1/2 chocolate mousse, 1/2 symphony bars, 1/2 whipped cream, repeat. 
  • Garnish with extra cake or symphony crumbs. You can refrigerate for several hours before serving. 

Nutrition Facts : Calories 307 kcal, CarbohydrateContent 38 g, ProteinContent 2 g, FatContent 16 g, SaturatedFatContent 8 g, CholesterolContent 43 mg, SodiumContent 294 mg, SugarContent 25 g, ServingSize 1 serving

CHOCOLATE PUDDING TRIFLE RECIPE | FOOD NETWORK



Chocolate Pudding Trifle Recipe | Food Network 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.

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For a fabulous finale when entertaining, this lovely layered chocolate trifle is a winner! Chocolate trifle recipes are a do-ahead dessert that serves a group, and it even tastes great the next day. —Pam Botine, Goldsboro, North Carolina
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Reviews 5.0
Total Time 30 minutes
Category Desserts
Calories 396 calories per serving
  • Bake cake according to package directions. Cool. Prepare pudding according to package directions; set aside. , Crumble cake; reserve 1/2 cup. Place half of the remaining cake crumbs in the bottom of a 4-1/2- or 5-qt. trifle dish or decorative glass bowl. , Layer with half of the coffee, half of the pudding, half of the whipped topping and half of the crushed candy bars. Repeat the layers of cake, coffee, pudding and whipped topping. , Combine remaining crushed candy bars with reserved cake crumbs; sprinkle over top. Refrigerate 4-5 hours before serving.
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Category Dessert
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  • Lightly whip the cream and spoon over the custard. Sprinkle with the flaked almonds and grated chocolate. You can make this a day in advance if you like, chill until ready to serve.
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This is no ordinary trifle – this is a work of art! Scoop into layers of rich mousse, chunky brownie, creamy mascarpone and dulce de leche. Tip: a sugar thermometer will ensure perfect results.
From jamieoliver.com
Total Time 2 hours
Calories 399 calories per serving
    1. For the mousse, whisk the yolks and sugar together until pale, thick and doubled in volume. In a pan on a medium heat, gently heat the milk and cream until steam begins to appear. Remove from the heat and – whisking as you go – very gradually pour in the yolk mixture.
    2. Pour back into the pan and cook on a low heat for 6–8 minutes, stirring continuously. Using a sugar thermometer, simmer until it reaches 83ºC and is thick enough to coat the back of a spoon.
    3. Turn off the heat, snap in the chocolate and whisk until smooth. Place a piece of greaseproof paper on the surface of the mousse to prevent a skin forming and leave to cool. Once cold, pop in the fridge.
    4. Preheat the oven to 170ºC/338ºF/gas 3. To make the brownie, snap the chocolate into a heatproof bowl, add the butter, and melt over a pan of gently simmering water until combined. Set aside.
    5. In a separate bowl, whisk the eggs, sugar and salt until fluffy and tripled in volume. Gently fold in the melted chocolate, in batches, followed by the flour. Finally, break up and stir in the amaretti biscuits.
    6. Pour the brownie mixture into a lined 30cm x 15cm tin and bake for 20–25 minutes, or until crisp on the outside but slightly wobbly. Remove from the oven and leave to cool in the tin, then transfer to a wire rack to cool completely.
    7. For the mascarpone cream, place the eggs and sugar in a heatproof bowl over a pan of gently simmering water. Whisk continuously for 8–10 minutes, or until the temperature reaches 82ºC, and the mixture is pale, thick and has a ribbon-like consistency when dropped off the whisk. Allow to cool slightly.
    8. In another bowl, whisk the cream and mascarpone to soft peaks. Fold in the egg mixture, cover and put in the fridge until needed.
    9. When you're ready to assemble the trifle, whisk the dulce de leche to loosen and crumble up the brownie. Layer roughly one third of the brownie in the bottom of a 23cm glass bowl or trifle dish. Drizzle over one third of the amaretto and one third of the mascarpone cream. Spoon over a third of the dulce de leche followed by a third of the chocolate mousse, then repeat the layers twice more.
    10. Finish the trifle with any remaining bits of brownie, and decorate with marshmallows and caramel popcorn, if you like, then serve. Sparkler optional!
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Use leftover Christmas pudding to rustle up this speedy and sumptuously creamy trifle with Grand Marnier-steeped oranges
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Total Time 15 minutes
Category Dessert
Cuisine British
Calories 704 calories per serving
  • Lightly whip the cream and spoon over the custard. Sprinkle with the flaked almonds and grated chocolate. You can make this a day in advance if you like, chill until ready to serve.
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