Chocolate Truffle Pudding Recipes

CHOCOLATE TRIFLE

Steps:

• Bake cake according to package directions. Cool. Prepare pudding according to package directions; set aside. , Crumble cake; reserve 1/2 cup. Place half of the remaining cake crumbs in the bottom of a 4-1/2- or 5-qt. trifle dish or decorative glass bowl. , Layer with half of the coffee, half of the pudding, half of the whipped topping and half of the crushed candy bars. Repeat the layers of cake, coffee, pudding and whipped topping. , Combine remaining crushed candy bars with reserved cake crumbs; sprinkle over top. Refrigerate 4-5 hours before serving.

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.

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 PUDDING TRIFLE

Steps:

• Prepare the chocolate cake as recommended above.
• To prepare the chocolate pudding filling: In a large bowl, on the medium speed of an electric mixer, beat the instant pudding and the milk for 3 minutes. Place uncovered in the refrigerator and chill until set, about 15 minutes.
• Meanwhile, in a medium-size bowl, whip the heavy cream with the sugar and the vanilla extract until soft peaks form, being careful not to overwhip.
• To assemble the trifle: Place 1/3 of the cake in the bottom of a large glass bowl. Place over this 1/3 of the pudding mixture, spreading evenly with a rubber spatula. Spread 1/3 of the whipped cream over this. Sprinkle with 1/3 of the cookie crumbs. Proceed in this fashion until three layers have been assembled, ending with a dusting of the cookie crumbs. Refrigerate at least 2 hours, or overnight, before cutting and serving.

CHRISTMAS PUDDING CHOCOLATE TRUFFLES!

Steps:

• Heat the double cream in a pan until it just starts to boil and then turn off the heat - mix in the 400g of chocolate and then the butter and sea salt until it is fully combined.
• Pour it all into a container and leave in the fridge for at least 3-4 hours, or preferably overnight.
• Using a cup of hot water, Shape the truffles using a melon baller or two spoons to create small rounds - I dip my melon baller into the hot water each time to clean off any excess and make it easier for the mixture to drop out
• Place back in the fridge for a couple more hours or a quick blast in the freezer so the mixture is very cold again to prevent the truffles melting when decorating.
• Melt the chocolate for decoration and dip each truffle into it trying to keep the coating light so that not much drips off and rest on a piece of greaseproof paper.
• If your chocolate is fresh out of the microwave and very very hot, this might melt the truffles slightly, so be careful! Leave to set fully in the fridge - roughly 1 hour.
• Whilst setting, cut out some little green holly leaves using a cutter - and dot on some little red balls (as shown) and leave them to harden.
• Once the truffles are set, using some white icing - drizzle on to the truffles like the top of a Christmas Pudding (as shown in the pictures) and top with one of the little leaf decorations!

CHOCOLATE TRUFFLE PUDDING

Steps:

• Preheat oven to 325 degrees. Butter a two-cup mold, heart-shaped if desired. Line the bottom of the mold with waxed paper.
• Melt the chocolate in the milk over very low heat. Remove from heat and stir to blend.
• Cream the butter and sugar together. Beat in the egg yolks one at a time. Stir in the chocolate mixture, vanilla and flour.
• Beat the egg whites until they form soft peaks that hold their shape. Fold the egg whites into the chocolate mixture and transfer the mixture to the prepared mold. Place the mold in a larger pan and add enough boiling water to come halfway up the sides of the mold.
• Place in the oven and bake about 45 minutes, until the top of the pudding is firm to the touch. Remove from the oven and allow to sit in the warm water bath at least 30 minutes before unmolding. Run a knife around the inside of the mold, unmold the pudding onto a serving dish and peel off the waxed paper.
• Garnish with strawberries and serve with whipped cream on the side.

CHOCOLATE TRUFFLE PUDDING

Steps:

• in 2 qt saucepan stir together milk and whipping cream, cook over med heat until warm (3 to 5 min).
• in small bowl stir together sugar 3 tablespoons cocoa and cornstarch.
• gradually add milk mixture.
• add remaining ingredients
• continue cooking, stirring constantly until pudding just begins to thicken (5 to 10 min).
• pour pudding into 6 or 8 individual dessert dishes.
• cool for 30 minutes, cover and refrigerate at least 2 hours.
• pipe with sweetened whipping cream.
• top with zest of orange peel and sprinkle with cocoa.