CHOCOLATE TRIFLE
At church functions, folks line up for this trifle. And it is so easy to make!
Provided by Wayne
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 8h55m
Yield 12
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, Carbohydrate 73.7 g, Cholesterol 12 mg, Fat 18.8 g, Fiber 1.9 g, Protein 4.8 g, SaturatedFat 11.5 g, Sodium 313.7 mg, Sugar 31.2 g
CHOCOLATE MOUSSE TRIFLE
Make and share this Chocolate Mousse Trifle recipe from Food.com.
Provided by Risingsun46
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Melt the choc and water together in a double boiler or microwave.
- Separate the eggs.
- Add Yokes and Sherry or Brandy to the choc mixture.
- Whisk egg white until stiff. Carefully Fold the egg whites into the chocolate mixture.
- Layer the sponge pieces and choc mix in a large bowl. Leave in refridgerator to chill and set.
- Top with whipped cream or for different flavour use cream made from unsalted butter.
Nutrition Facts : Calories 358, Fat 16.8, SaturatedFat 9.3, Cholesterol 144.1, Sodium 117, Carbohydrate 37.6, Fiber 4, Sugar 18.1, Protein 8.8
TRIPLE CHOCOLATE MOUSSE
A trio of milk, dark and white chocolate combined in a delectable mousse
Provided by Gary Rhodes
Categories Dessert
Time 1h15m
Number Of Ingredients 7
Steps:
- For a 1.2 litre terrine, cut a strip of greaseproof paper as long as the tin and wide enough to cover the bottom and come up both long sides, with about 7.5cm to spare. Put the paper in the tin as if to line it, then draw a line across the paper on both sides where it meets the bottom edge, and the top edge, of the tin. Take the paper out of the tin and draw two lines at equal intervals between the bottom and top edge lines you have already drawn. (This will help you make each layer exactly the same depth when filling the tin.) Lightly grease the paper and use to line the tin.
- Whip a third of the cream to just soft peak stage, then chill. Melt the milk chocolate in a heatproof bowl set over a pan of simmering water or microwave on High for 2 mins. Whisk 2 egg yolks and 25g/1oz sugar in a heatproof bowl over a pan of simmering water with a hand-held electric blender for about 2-3 mins until the mixture has at least doubled in volume. Once you have reached this stage, remove the bowl from the heat and keep whisking, adding the melted chocolate - this not only incorporates the chocolate, but also cools the mixture more quickly. Leave to cool for a few minutes, then carefully fold in the whipped cream.
- Quickly whisk two egg whites into soft peaks, making sure the bowl and whisk are spotless to ensure the maximum volume is obtained. Using a large metal spoon, carefully fold the egg white into the chocolate mixture so you don't knock out too much air.
- Pour mixture into the terrine, filling it to first mark (any extra can be frozen), then freeze for 20-30 mins before starting the white chocolate mixture. Repeat process with white chocolate, then the plain; cover with plastic film and freeze completely. To guarantee a good set, make terrine at least 8-10 hrs or up to 2 days before.
- Dip the tin briefly in a large bowl of hot water. Put a chopping board or flat plate on top and invert the mousse. Gently remove the paper and open freeze for about 10 mins to re-set. To decorate, pipe an outline of melted plain chocolate in a teardrop shape onto each plate. Dust the plates lightly with icing sugar, then carefully fill the teardrop with cream. Slice the mousse, wiping the knife after each cut, and put a slice on each plate. Decorate with chocolate curls and serve at once.
Nutrition Facts : Calories 420 calories, Fat 33 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 25 grams sugar, Protein 7 grams protein, Sodium 0.3 milligram of sodium
More about "chocolate mousse trifle recipes"
THE BEST CHOCOLATE TRIFLE RECIPE - PRETTY PROVIDENCE
From prettyprovidence.com
5/5 (6)Category DessertCuisine AmericanCalories 307 per serving
- 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.
ONLY 3 INGREDIENT CHOCOLATE MOUSSE TRIFLE - SPICE BANGLA
From spicebangla.com
4.4/5 (57)Calories 790 per servingCategory Dessert
CHOCOLATE MOUSSE BROWNIE TRIFLES | TRIFLE RECIPE - TWO …
From twopeasandtheirpod.com
EPIC CHOCOLATE TRIFLE | JAMIE OLIVER RECIPES
From jamieoliver.com
DOUBLE CHOCOLATE MOUSSE TRIFLE RECIPE RECIPE - BETTER …
From bhg.com.au
CHOCOLATE MOUSSE TRIFLE | RECIPES - HERSHEYLAND
From hersheyland.com
Servings 1Total Time 3 hrs 30 mins
- Sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved (mixture must be clear).
- Stir together sugar and cocoa in large cold bowl; add whipping cream and vanilla. Beat on medium speed of electric mixer until stiff. Pour in gelatin mixture; stir until well blended.
- To assemble trifle: Slice sponge cake into two layers; place one layer in bottom of 2 quart straight-sided souffle dish or trifle bowl. Sprinkle with 2 tablespoons rum, if desired. Arrange layer of peaches or kiwi on top of cake. Spoon about half of chocolate mousse evenly over fruit. Top with remaining half cake layer. Sprinkle cake with remaining rum; arrange sliced strawberries or raspberries on cake. Top with remaining mousse; refrigerate about 2 hours. Before serving, garnish with spoonfuls of whipped cream and fruit.
CHOCOLATE MOUSSE TRIFLE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
GINGERBREAD AND WHITE CHOCOLATE MOUSSE TRIFLE | PUNCHFORK
From punchfork.com
CHOCOLATE BROWNIE MOUSSE TRIFLE RECIPE - SWEET 2 EAT BAKING
From sweet2eatbaking.com
CHOCOLATE MOUSSE TRIFLE RECIPE | HOW WAS YOUR DAY?
From gretasday.com
CHOCOLATE MOUSSE TRIFLE | RECIPE
From kosher.com
BEST TRIPLE CHOCOLATE MOUSSE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
ONLY 3 INGREDIENT CHOCOLATE MOUSSE TRIFLE - YOUTUBE
From youtube.com
CHOCOLATE MOUSSE AND CHERRY TRIFLE RECIPE - WOMAN AND HOME …
From womanandhome.com
CHOCOLATE MOUSSE TRIFLE RECIPE - ALDI
From aldi.com.au
CHOCOLATE MOUSSE TRIFLE – FOOD FUSION
From foodfusion.com
CHOCOLATE MOUSSE TRIFLE - BY ANDREA JANSSEN
From byandreajanssen.com
RASPBERRY CHOCOLATE MOUSSE TRIFLE - SUBURBAN SIMPLICITY
From suburbansimplicity.com
You'll also love