Chocolate Sundae Trifle Recipes

NAUGHTY CHOCOLATE SUNDAE

Steps:

• To Make the Sauce: Melt the chocolate with the butter (you can do this in the mircowave) until there are no lumps. Remember to stir this while heating.
• Once melted, leave to cool for 5 minutes and then swirl in the cream. If mixture curdles- add more cream. Sift in the icing sugar and stir.
• When ready to use- put this mixture into a pan and add the syrup. Heat this and stir until the sauce is pourable and add to the sundae (below).
• Sundae: Put the ingredients into large wine glasses or sundae bowls, varying different layers in. Fill to the top.
• Pour the warm sauce over the top and spinkle afew biscuit crumbs on top. Serve warm.

EASY CHOCOLATE TRIFLE

Steps:

• Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool completely.
• Beat pudding mixes and milk in medium bowl with whisk 2 min.
• Cut cake into 1/2-inch cubes. Layer half each of the cake, pudding, COOL WHIP and chopped chocolate in trifle bowl. Repeat layers.

CHOCOLATE TRIFLE

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.

HOT FUDGE SUNDAE TRIFLE

Steps:

• In a small bowl, stir together espresso, hot water, and sugar. Stir to combine; set aside.
• In the bottom of a 3 1/2-quart trifle dish, place an even layer of cake cubes, cutting pieces to fit as necessary. Using a pastry brush, brush the cake cubes with 1/3 of the reserved espresso mixture to moisten. Using an offset spatula, spread 3 cups of vanilla ice cream on top of the cake layer. Repeat process and top with a layer of cake cubes brushed with remaining espresso mixture.
• Cover trifle with plastic wrap and transfer to freezer; freeze until ice cream is set, about 1 hour and up to 1 week.
• When ready to serve, remove trifle from the freezer 10 minutes before serving. Beat heavy cream to soft peaks in the bowl of an electric mixer fitted with the whisk attachment. Add confectioner's sugar and vanilla, beat until well combined. Top trifle with whipped cream and garnish with chocolate shavings; serve immediately with hot fudge sauce.

ICE CREAM SUNDAE TRIFLE

Steps:

• In a trifle bowl, layer brownies, vanilla ice cream, and bananas.
• Repeat step with chocolate ice cream.
• Top with your favorite sundae toppings: we used whipped topping, fudge, nuts, sprinkles, maraschino cherries, and extra bananas.
• Serve immediately

CHOCOLATE TOFFEE TRIFLE

Steps:

• Bake the cake in a 13 by 9-inch baking pan according to the package's directions. Pour pudding into a bowl and add milk and Kahlua; mix well. Leave Heath bars in wrappers and pound with a hammer to crush.
• In a very large pretty Trifle dish or glass bowl, layer in this order:
• 1/2 the cake cubes
• 1/2 the pudding mixture
• 1/2 the whipped cream
• 1/2 the Heath bars
• Repeat layers. Cover with plastic wrap and refrigerate overnight.

CHOCOLATE SUNDAE TRIFLE

Steps:

• bake brownie mix according to package recipe. cool. in a trifle bowl, layer 1/3 of the brownie in the bottom. layer 1/3 of ice cream, 1/3 chocolate sauce, 1/3 cool whip, 1/3 cruched candy bars. Repeat 3 more times. place in freezer. Let sit out on counter to soften slighten before serving.

HOT FUDGE BROWNIE SUNDAE

Steps:

• In a pan stir together brown sugar, cocoa powder, whipping cream, chocolate liqueur and half of the chocolate (84 g or 3 ounces), syrup and salt .
• Cook over medium heat, stirring, until the chocolate has melted. Bring mixture to a boil, then reduce heat to low and allow to simmer for 5 minutes, stirring frequently.
• Remove pan from heat then add remaining chocolate, butter and vanilla. Stir until smooth.
• Leave to cool for 30 minutes before using. Store leftover sauce in an airtight container in the fridge for up to 2 weeks. To use refrigerated sauce, reheat in the microwave for 30 seconds to 1 minute.