Raspberry Fudge Mocha Mousse Trifle Recipes

Steps:

• 1. Combine 3/4 cups preserves and raspberries in small bowl. Reserve 5 raspberries for garnish. Place 2 tablespoons hot fudge topping in small resealable plastic bag for drizzling. Stir stong-brewed coffee into remaining hot fudge in large bowl until blended. Fold in one container whipped topping to make mousse. Stir remaining container of whipped topping until fluffy.
• 2. Layer half the cake cubes in a trifle bowl or 2 1/2 to 3 quart glass bowl. Spread on half of fudge mousse and half of plain whipped topping. Spoon all the berries evenly over topping. Top with a layer of remaining cake cupes and fudge mousse.
• 3. Spoon dollops of remaining whipped topping over center of trifle. Top with reserved raspberries. Microwave remaining preserves on HIGH for 10 seconds. Stir until smooth. Drizzle over topping and fudge mousse. Microwave reserved hot fudge topping on HIGH for 5 seconds. Cut small corner off bag. Drizzle over top of trifle. Chill one hour before serving.

Steps:

• Make syrup:
• Combine 3 tablespoons water and sugar in small saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Remove from heat. Mix in Cognac. Cool.
• Make mocha pastry cream:
• Combine milk and espresso powder in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat. Discard bean. Using electric mixer, beat yolks and sugar in large bowl until very thick, about 3 minutes. Sift in cornstarch; beat to blend well. Gradually beat hot milk mixture into egg mixture. Return mixture to saucepan. Whisk over medium heat until mixture comes to boil, about 3 minutes. Remove from heat. Add chocolate. Whisk until chocolate melts and mixture is smooth. Transfer to medium bowl. Place plastic wrap directly onto surface of pastry cream. Refrigerate until cold, about 3 hours. (Can be made 2 days ahead. Cover syrup and store at room temperature. Keep pastry cream refrigerated.)
• Whisk cold pastry cream until smooth. Using electric mixer, beat whipping cream in large bowl until medium-stiff peaks form. Transfer 1 1/2 cups whipped cream to another medium bowl; set aside to use as topping. Stir 1/3 of remaining whipped cream from large bowl into pastry cream to lighten. Fold remaining whipped cream from large bowl into pastry cream in 2 additions.
• Assemble:
• Place 1 cake layer in bottom of 8-inch-diameter, 3-quart trifle bowl. Brush 1/4 of syrup over cake. Spread 3 tablespoons raspberry preserves over cake. Spread 1 cup pastry cream over. Arrange 1/2 cup fresh or frozen raspberries atop pastry cream. Repeat layering 3 times with remaining cake layers, syrup, preserves, pastry cream and 1 1/2 cups fresh or frozen raspberries.
• Spread reserved 1 1/2 cups whipped cream over trifle. Top whipped cream with 2 cups fresh raspberries. Lightly brush red currant jelly mixture over raspberries. Sprinkle with 1 1/2 teaspoons sugar. Garnish with red currant bunches or grape clusters, if desired. Cover and refrigerate at least 3 hours. (Can be prepared 8 hours ahead. Keep refrigerated.)

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.

Steps:

• If baking a boxed brownie mix, prepare and bake according to directions on box, I have used Toffee brownies and peanut butter brownies, cool and cube.
• Place 1/2 of cubed brownies in a 2 quart serving bowl.
• Prepare mousse mix according to directions.
• (mousse mix is found as a box mix in the pudding/jello section of grocer).
• Spread 1/2 of this over brownie layer.
• Top with 1/2 of whipped cream and sprinkle with the toffee bits.
• Repeat the layers once and sprinkle with grated chocolate, chopped nuts, broken pretzels, hot fudge.
• Refrigerate until serving.

Steps:

• Berry Filling: Combine 3/4 cup preserves and raspberries in small bowl. Reserve 5 raspberries for garnish.
• Sauce: Place 2 Tbsp Hot Fudge Sauce in small resealable plastic bag for drizzling.
• Fudge Mousse: Stir strong-brewed coffee into remaining Hot Fudge Sauce in large bowl until blended. Fold in one container whipped topping until fluffy.
• Assembly: Layer half the cake cubes in a trifle bowl, or 2-1/2 to 3 quart glass bowl.
• Spread on half of fudge mousse and half of plain whipped topping.
• Spoon all of the Berry Filling evenly over topping.
• Top with a layer of remaining cake cubes and Fudge Mousse.
• Spoon dollops of whipped topping over center of trifle. Top with reserved raspberries.
• Microwave remaining preserves at HIGH for 10 seconds. Stir until smooth. Drizzle over topping and Fudge Mousse.
• Microwave reserved Hot Fudge topping on HIGH for 5 seconds. Cut small corner off bag, and drizzle over top of trifle.
• Chill one hour before serving.