FESTIVE MINTY MOCHA TRIFLE
Discover delicious layer after layer with Festive Minty Mocha Trifle. Our Festive Minty Mocha Trifle is perfect for the holidays or any special occasion.
Provided by My Food and Family
Categories Home
Time 2h30m
Yield 16 servings, about 2/3 cup each
Number Of Ingredients 10
Steps:
- Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk, then coffee. Add chocolate syrup, peppermint extract and dry pudding mixes; beat 2 min. Gently stir in 2 cups COOL WHIP.
- Layer half each of the chopped cookies, pudding mixture and grated chocolate in 2-1/2-qt. bowl. Repeat layers. Top with remaining COOL WHIP.
- Refrigerate 2 hours. Sprinkle with crushed candies just before serving.
Nutrition Facts : Calories 250, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 20 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 0.7986 g, Sugar 0 g, Protein 3 g
PEPPERMINT WHITE MOCHA TRIFLE
Layers of chocolate cake, crushed cookies and peppermint come together with white mocha ganache and milk chocolate-peppermint ganache in this beautiful holiday trifle that's super easy to assemble. Inspired by a popular seasonal coffee drink, this showstopping dessert is sure to impress at your next celebration.
Provided by Zac Young
Categories dessert
Time 6h
Yield 12 servings
Number Of Ingredients 12
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.
GEVALIA PEPPERMINT MOCHA TRIFLE
The amazing flavor combination of French roast, chocolate syrup, raspberries and peppermint cannot be described. You'll just have to show them!
Provided by My Food and Family
Categories Home
Time 2h30m
Yield 16 servings, about 2/3 cup each
Number Of Ingredients 10
Steps:
- Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk, then coffee and chocolate syrup. Add dry pudding mixes; beat 2 min. Gently stir in 2 cups COOL WHIP.
- Layer half each of the chopped cookies, pudding mixture and grated chocolate in 2-1/2-qt. serving bowl. Repeat layers. Top with remaining COOL WHIP and raspberries.
- Refrigerate 2 hours. Sprinkle with crushed candy just before serving.
Nutrition Facts : Calories 350, Fat 15 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 20 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
HOLIDAY PEPPERMINT MOCHA
Make spirits bright with a minty mocha to share under the mistletoe or around the piano. I've also stirred in coffee liqueur instead of peppermint. -Lauren Brien-Wooster, South Lake Tahoe, California
Provided by Taste of Home
Time 10m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, heat milk over medium heat until bubbles form around sides of pan. Add cocoa mix; whisk until blended. Add espresso and heat through., Remove from heat; stir in liqueur. If desired, serve with whipped cream.
Nutrition Facts : Calories 197 calories, Fat 6g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 234mg sodium, Carbohydrate 22g carbohydrate (18g sugars, Fiber 1g fiber), Protein 5g protein.
HOLIDAY PEPPERMINT MOCHA RECIPE
Experience the delicious flavor of this Holiday Peppermint Mocha Recipe. Chocolate, peppermint and coffee are delicious on their own, but when those flavors team up in this Holiday Peppermint Mocha Recipe, they're a triple treat!
Provided by My Food and Family
Categories Home
Time 5m
Yield 4 servings, 1 cup each
Number Of Ingredients 6
Steps:
- Warm coffee, milk, chocolate and sugar in saucepan on medium-low heat 3 to 5 min. or until chocolate is melted and mixture is heated through, stirring occasionally.
- Stir in extract.
- Pour into 4 mugs. Serve with candy canes.
Nutrition Facts : Calories 150, Fat 5 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 25 mg, Carbohydrate 25 g, Fiber 1 g, Sugar 21 g, Protein 2 g
DOUBLE CHOCOLATE MOCHA TRIFLE
This is a great party dessert for the chocolate lover in all of us. Optional: decorate top with canned whipped topping swirl and shaved chocolate curls. Make sure you get a little of each layer in every serving. Enjoy!
Provided by ADRSEW
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 1h15m
Yield 15
Number Of Ingredients 7
Steps:
- Prepare brownies according to package directions. Bake and cool completely. Cut into 1 inch cubes.
- In a medium bowl, whisk together milk and pudding mix until mixture begins to thicken. Dissolve coffee granules in water and stir into pudding mixture. Fold in whipped topping.
- In a glass serving bowl, layer one-third of brownie cubes, one-third of pudding mixture and one-third of candy. Repeat layering until all ingredients are used. Chill 30 minutes in refrigerator before serving.
Nutrition Facts : Calories 248.7 calories, Carbohydrate 37.7 g, Cholesterol 6.9 mg, Fat 10.1 g, Fiber 1.3 g, Protein 3.1 g, SaturatedFat 4.3 g, Sodium 186.1 mg, Sugar 7.6 g
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