CHOCOLATE TRIFLE RECIPE | ALLRECIPES
At church functions, folks line up for this trifle. And it is so easy to make!
Provided by Wayne
Categories Trifles
Total Time 8 hours 55 minutes
Prep Time 30 minutes
Cook Time 25 minutes
Yield 12 servings
Number Of Ingredients 7
Steps:
- Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
- In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
- In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.
Nutrition Facts : Calories 488.1 calories, CarbohydrateContent 73.7 g, CholesterolContent 12 mg, FatContent 18.8 g, FiberContent 1.9 g, ProteinContent 4.8 g, SaturatedFatContent 11.5 g, SodiumContent 313.7 mg, SugarContent 31.2 g
CHOCOLATE CHERRY TRIFLE RECIPE | NIGELLA LAWSON | FOOD NETWORK
Provided by Nigella Lawson : Food Network
Categories dessert
Total Time 12 hours 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield 16 servings
Number Of Ingredients 13
Steps:
- Slice the chocolate pound cake and make jam sandwiches with the cherry jam, and layer the bottom of a large wide trifle bowl. Pour over the cherry brandy so that the cake soaks it up, and then top with the drained cherries. Cover with plastic wrap and leave to macerate while you make the custard.
- Melt the chocolate on low to medium heat in the microwave, checking after 2 minutes, though it will probably need 4 minutes. Or you can place it in a bowl over a pan of simmering water. Once the chocolate is melted, ser aside while you get on with the custard.
- In a saucepan warm the milk and cream. Whisk the egg yolks, sugar, and cocoa in a large bowl. Pour the warm milk and cream into the bowl whisking it into the yolks and sugar mixture. Stir in the melted chocolate, scraping the sides well with a rubber spatula to get all of it in, and pour the custard back into the rinsed saucepan. Cook over a medium heat until the custard thickens, stirring all the time. Make sure it doesn't boil, as it will split and curdle. Keep a sink full of cold water so that if you get scared you can plunge the bottom of the custard pan into the cold water and
- whisk like mad, which will avert possible crisis.
- The custard will get darker as it cooks and the flecks of chocolate will melt once the custard has thickened. And you do need this thick, so don't panic so much that you stop cooking while it is still runny. Admittedly, it continues to thicken as it cools and also when it's chilling in the refrigerator. Once it is ready, pour into a bowl to cool and cover the top of the custard with cling wrap to prevent a skin from forming.
- When the custard is cold, pour and spread it over the chocolate cake layer in the trifle bowl, and leave in the refrigerator to set, covered in plastic wrap overnight.
- When you are ready to decorate, softly whip the cream for the topping and spread it gently over the layer of custard. Grate the chocolate over the top.
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CHOCOLATE PUDDING TRIFLE RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Category dessert
- 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.
RASPBERRY JELLY TRIFLE - THE HAPPY FOODIE
From thehappyfoodie.co.uk
Cuisine British
Place the trifle sponges in a glass bowl and dredge with the sherry.
Set aside 12 perfect raspberries. Place the rest in a small pan with the caster sugar and lemon juice. Cook briefly, stirring as the sugar dissolves, just long enough for the raspberries to soften and turn very juicy. Place a sieve over a bowl and tip the raspberries into the sieve, forcing as much through as possible with the back of a wooden spoon.Scrape underneath so nothing is wasted, aiming to leave only pips in the sieve. Return the raspberry juice to the pan.
Soften the gelatine in a little water. Lift the wobbly gelatine into the raspberry juice and gently heat, stirring as it melts. Do not let it boil. Cool slightly, then pour the raspberry jelly over the soggy trifle sponges. Cover with clingfilm and chill for about an hour, possiblylonger, until set.
To make the vanilla custard, scald the milk with the split vanilla pod, giving it a few prods with a wooden spoon to disperse the vanilla seeds. Beat the egg yolks with the whole egg and sugar. Strain the vanilla-flavoured milk over the egg and stir to mix before pouringback into the pan. Cook very gently over a low flame, beating with a wooden spoon regularly to disperse hot spots, continuing until very thick with a slight wobble to the texture. Pour the custard into a bowl and suspend over another bowl of iced water to chill the custard quickly. Stir occasionally. When tepid, spoon the custard over thejellied trifle sponges, or add the slightly cooled Bird’s custard or ‘fresh’ custard from the carton.
Whip the cream by hand with the icing sugar until it just holds peaks. Spoon or pipe the cream over the custard. Decorate with the reserved raspberries and slivers of angelica; add the silver balls just before serving. Cover with a tight stretch of clingfilm and chill until required.
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