TRIPLE-CHOCOLATE PEPPERMINT TRIFLE
Our trifle is made with milk-chocolate pudding and white-chocolate mousse, balanced by chocolate liqueur-soaked cake. Crumbled candy -- inside and on top -- adds crunch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Serves 10 to 12
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees. Make the cake: Coat a 9-inch round cake pan with cooking spray. Line bottom with parchment paper; coat with cooking spray.
- Bring milk and butter almost to a boil in a small saucepan. Remove from heat, and set aside. Whisk flour, cocoa, baking powder, and salt in a bowl. Put eggs into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until pale and fluffy. Gradually add sugar, beating until pale and thick, about 5 minutes. Add vanilla. Reduce speed to low. Add hot milk mixture in a slow, steady stream. Add flour mixture, and beat until just combined.
- Pour batter into pan. Bake until center springs back when lightly touched, 25 to 30 minutes. Let cool in pan on a wire rack 20 minutes. Turn out onto rack. Remove parchment; let cool completely. Halve cake horizontally.
- Make the syrup: Bring sugar and 1/4 cup water to a boil in a small saucepan, stirring until sugar has dissolved. Let cool completely. Stir in liqueur.
- Make the mousse: Prepare an ice-water bath; set aside. Bring 1 cup cream just to a boil in a small saucepan. Place white chocolate in a food processor; with machine running, pour in hot cream in a slow, steady stream, and process until smooth. Transfer to a medium bowl set in ice-water bath. Let cool, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes.
- Beat remaining 1 1/2 cups cream to nearly stiff peaks. Fold into chocolate mixture, then fold in candies. Cover with plastic wrap, and refrigerate until thickened and almost firm, 4 to 6 hours.
- Make the pudding: Put chocolate into a large bowl; set aside. Bring cream almost to a boil in a small saucepan. Whisk yolks in a bowl. Pour in hot cream in a slow, steady stream, whisking.
- Pour mixture back into pan. Cook over medium heat, stirring, until thick enough to coat the back of a spoon, about 1 minute. Pour through a fine sieve over chocolate; whisk until smooth. Set bowl in ice-water bath. Let cool, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes. Place plastic wrap directly on surface; refrigerate until set, about 3 hours.
- To assemble: Spread one-third of the mousse into bottom of a glass trifle bowl that is 8 to 10 inches in diameter. Top with a cake layer, and brush with half the syrup.Top with half the pudding, then another third of mousse. Place remaining cake layer on top; brush with remaining syrup. Top with remaining pudding, then mousse. Cover with plastic wrap, and refrigerate 12 hours.
- Beat cream and sugar until soft peaks form. Top trifle with the whipped cream, and sprinkle with candies.
TRIPLE-CHOCOLATE PEPPERMINT TREATS
Santa is sure to stop by your house if you leave these minty chocolate cookies waiting for him. They're quick and easy for the whole family to make together. -Teresa Ralston, New Albany, Ohio
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 6-1/2 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 375°. Cream together butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In a separate bowl, whisk flour, cocoa, salt and baking soda; gradually beat into creamed mixture. Stir in semisweet and bittersweet chocolate chips. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake until set, 8-10 minutes. Cool 2 minutes before removing to wire racks to cool completely. , For frosting, melt white baking chips in a microwave; stir until smooth. In another bowl, beat cream cheese and confectioners' sugar until smooth. Beat in melted chips. Add enough milk to reach desired consistency. Frost cookies; sprinkle with peppermint candies.
Nutrition Facts : Calories 99 calories, Fat 4g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 72mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
TRIPLE CHOCOLATE PEPPERMINT BARK
This peppermint bark makes a great homemade Christmas gift. Two layers of chocolate are sprinkled with peppermint and more chocolate in this holiday candy.
Provided by Sarah Kieffer
Yield Makes 30 to 40 pieces
Number Of Ingredients 6
Steps:
- With a pencil and ruler, measure out and mark a 9 by 13-inch (23 by 33 cm) rectangle on a piece of parchment paper large enough to fit in a sheet pan. Flip the paper over (so the pencil marks are on the bottom), and then place the paper on a sheet pan.
- Place the bittersweet chocolate in a heatproof bowl and set it over a saucepan of barely simmering water (do not allow the bottom of the bowl to touch the water). Stir occasionally until the chocolate is melted and smooth. Remove the chocolate from the heat and pour it onto the rectangle on the parchment. Using an offset spatula, spread the chocolate to fill in the rectangle. Chill until set, about 15 minutes.
- While the chocolate is setting, in the same bowl you used to melt the bittersweet chocolate, combine the semisweet chocolate, cream, and peppermint extract. Warm it over the barely simmering water, stirring frequently, until the mixture is just melted and smooth. Remove the bowl from the heat and let the mixture cool until it is room temperature, about 15 minutes. Remove the sheet pan from the refrigerator and pour the semisweet chocolate mixture over the chilled chocolate rectangle. Using an offset spatula, spread the semisweet chocolate in an even layer, then chill until very cold and firm, about 1 hour.
- In a clean bowl, warm the white chocolate over barely simmering water until the chocolate is smooth. Working quickly, pour the white chocolate over the firm semisweet layer, using a clean offset spatula to spread it to cover. Sprinkle with the crushed candy canes. Chill in the refrigerator just until firm, about 20 minutes.
- Carefully transfer the parchment paper from the sheet pan to a large cutting board. Trim away any uneven edges of the bark so the sides are straight. Cut the bark into 2 by 9-inch (5 by 23 cm) wide strips, then cut the strips into squares or triangles.
- Let the bark stand at room temperature for 10 minutes before serving. Store in an airtight container, layering sheets of wax paper or parchment paper between the layers so the pieces don't stick to one another, in the refrigerator for up to 1 week.
PEPPERMINT BARK TRIFLE
Steps:
- In a bowl, beat cream cheese, sugar, milk and extract until smooth. Fold in whipped cream; set aside., Place a third of the cake in a 3- or 4-qt. trifle dish or serving bowl. Top with a third of each of the cream cheese mixture, crushed peppermint and peppermint bark. Repeat layers twice; garnish with additional bark. Cover and refrigerate at least 4 hours.
Nutrition Facts : Calories 426 calories, Fat 35g fat (22g saturated fat), Cholesterol 106mg cholesterol, Sodium 279mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 0 fiber), Protein 5g protein.
More about "triple chocolate peppermint trifle recipes"
CHOCOLATE PEPPERMINT TRIFLE - AMANDA'S COOKIN'
From amandascookin.com
5/5 (28)Estimated Reading Time 4 minsServings 12Total Time 15 mins
- Fold in the whipped topping (may save 1 cup of whipped topping as garnish, if desired). Place mixture in refrigerator while preparing the other ingredients.
- Cut the brownies into 1-inch cubes. Crush or chop the chocolate into bits, if it they are in large pieces.
- In a 3-quart bowl, layer 1/3 of the brownies, 1/3 of the pudding and 1/3 of the candy. Repeat layers two more times. Garnish with reserved whipped topping, if desired.
CHOCOLATE PEPPERMINT TRIFLE (EASY TO MAKE!) - KITCHEN GIDGET
From kitchengidget.com
4.5/5 (19)Estimated Reading Time 3 minsServings 12Total Time 15 mins
- In a large mixing bowl, whisk together the pudding mix and milk for 2 minutes. Fold in the whipped topping (may save 1 cup of whipped topping as garnish, if desired). Place mixture in refrigerator while preparing the other ingredients.
- In a 3-quart bowl, layer 1/3 of the brownies, 1/3 of the pudding and 1/3 of the candy. Repeat layers two more times. Garnish with reserved whipped topping, if desired.
PEPPERMINT TRIFLE RECIPE - COOKING WITH PAULA DEEN
From pauladeenmagazine.com
Estimated Reading Time 50 secs
AMAZING CHOCOLATE PEPPERMINT TRIFLE - ONECREATIVEMOMMY.COM
From onecreativemommy.com
Estimated Reading Time 2 mins
TRIPLE CHOCOLATE TRIFLE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
ECLECTIC RECIPES FAST AND EASY FAMILY DINNER RECIPES
From eclecticrecipes.com
PEPPERMINT TRIFLE - A BAJILLIAN RECIPES
From abajillianrecipes.com
TRIPLE CHOCOLATE–PEPPERMINT COOKIES RECIPE - LINDA …
From foodandwine.com
CHOCOLATE MINI TRIFLES WITH PEPPERMINT - HOOSIER …
From hoosierhomemade.com
BEST HOLIDAY TRIFLE RECIPES | MARTHA STEWART
From marthastewart.com
PEPPERMINT CHEESECAKE BROWNIE TRIFLE RECIPE
From lifeloveandsugar.com
PEPPERMINT BROWNIE TRIFLE - INSIDE BRUCREW LIFE
From insidebrucrewlife.com
CHOCOLATE PEPPERMINT TRIFLE - THE TASTY BITE
From thetastybiteblog.com
PEPPERMINT BROWNIE TRIFLE – ADD SALT & SERVE
From addsaltandserve.com
BEST PEPPERMINT BARK TRIFLE RECIPE - HOW TO MAKE PEPPERMINT
From delish.com
TRIPLE-CHOCOLATE CAKE WITH PEPPERMINT GANACHE - BETTER HOMES …
From bhg.com
CHOCOLATE PEPPERMINT TRIFLE - THE COOKING MOM
From thecookingmom.com
TRIPLE CHOCOLATE PEPPERMINT COOKIES RECIPE | THE RECIPE CRITIC
From therecipecritic.com
PEPPERMINT BROWNIE TRIFLE {SIMPLE + DELICIOUS} | LIL' LUNA
From lilluna.com
You'll also love