Chocolateberrytriflewithtoastedalmonds Recipes

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CHOCOLATE BERRY TRIFLE



Chocolate Berry Trifle image

This is a trifle that my daughter sent to team suppers with my granddaughter. The kids gobbled it up. The parents loved it, too. The bowl always came home empty.

Provided by Mimi in Maine

Categories     Dessert

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 8

1 (4 ounce) package instant chocolate pudding mix
1 1/2 cups cold milk
1 (8 ounce) container whipped topping (thawed)
1 (10 ounce) package pound cake or 1 (10 ounce) package a loaf cake
1/4 cup strawberry jam
1 cup raspberries (fresh)
1 cup strawberry (fresh)
1 banana

Steps:

  • Beat the pudding mix and milk with a whisk for 1-2 minutes till well blended.
  • Gently stir in the whipped topping and mix well; set aside.
  • Cut the cake into 12 slices and spread 6 slices with the strawberry jam.
  • Place the other 6 slices on top of the jam slices so that it is like 6 sandwiches and then cut these into 1/2" cubes.
  • Place half the cake cubes in a trifle dish or decorative bowl.
  • Cover this layer with 1/2 cup raspberries and 1/2 cup strawberries sliced.
  • Slice the banana on top of this layer.
  • Top with 1 cup of the pudding mixture.
  • Layer again with the cake cubes, 1/2 cup raspberries, 1/2 cup strawberries, and topping (no more banana).
  • Garnish with 3-4 pretty strawberries or a few raspberries.
  • Refrigerate for several hours.

Nutrition Facts : Calories 224.9, Fat 8.8, SaturatedFat 5.3, Cholesterol 29.2, Sodium 268.6, Carbohydrate 34.4, Fiber 2.4, Sugar 19.7, Protein 3.3

DARK & SQUIDGY CHOCOLATE TORTE



Dark & squidgy chocolate torte image

This dessert is dark and dense, but not so rich it defeats you. It freezes brilliantly too

Provided by Jane Hornby

Categories     Dessert, Dinner

Time 45m

Yield Cuts into 10 slices

Number Of Ingredients 7

200g unsalted butter
200g bar dark chocolate, 70% cocoa, chopped
4 large eggs
200g golden caster sugar
50g plain flour
50g ground almonds
cocoa powder, for dusting

Steps:

  • Heat oven to 180C/160C fan/gas 4. Butter and line the base and sides of a 23cm springform or loose-bottomed cake tin. Put the butter and chocolate into a pan and gently melt together until smooth. Meanwhile, using an electric whisk, beat the eggs and sugar together for 5 mins until billowy and about the thickness of old-fashioned custard.
  • Pour the chocolate and butter mix into the whisked egg and sugar, then fold it in very carefully using a large metal spoon. Mix the flour, almonds and ¼ tsp salt together, then fold into the mix until even. Spoon into the tin and bake for 35-40 mins until evenly set with a slight crust all over the top. Leave the cake to cool until warm, then release from the tin. Dust with cocoa, then cut into wedges.

Nutrition Facts : Calories 426 calories, Fat 30 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.22 milligram of sodium

RASPBERRY, WHITE CHOCOLATE, AND ALMOND TRIFLE



Raspberry, White Chocolate, and Almond Trifle image

Yield Makes 16 servings

Number Of Ingredients 10

3 1/2 cups chilled heavy whipping cream, divided
12 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
1 1/4 teaspoons almond extract, divided
1/2 cup sugar
1/2 cup water
7 ounces Boudoirs or Champagne biscuits (crisp ladyfinger cookies),* divided
1 cup raspberry jam, melted, divided
1 1/2 12-ounce packages frozen unsweetened raspberries, partially thawed, divided
2 6-ounce containers fresh raspberries
3/4 cup sliced almonds, toasted

Steps:

  • Bring 1 cup cream to simmer in medium saucepan. Remove from heat. Add white chocolate; whisk until smooth. Cool to barely lukewarm, about 10 minutes. Beat 2 1/2 cups cream and 1/2 teaspoon extract in large bowl to soft peaks. Fold in white chocolate mixture.
  • Stir sugar and 1/2 cup water in small saucepan over medium heat until sugar melts. Mix in 3/4 teaspoon extract; remove syrup from heat. Quickly submerge 1 biscuit in syrup; shake excess back into pan. Place dipped biscuit in bottom of 14-cup trifle dish. Repeat with enough biscuits to cover bottom of dish.
  • Spread 1/3 of melted jam over biscuits in dish. Top with 1/3 of partially thawed berries with juices. Spread 1/3 of whipped chocolate cream over. Repeat layering with dipped biscuits, melted jam, partially thawed berries, and whipped chocolate cream 2 more times. Mound fresh berries in center of trifle. Sprinkle almonds around edge. Cover and chill at least 5 hours and up to 24 hours.
  • *Available at some supermarkets and at Italian markets.

CHOCOLATE BERRY TRIFLE WITH TOASTED ALMONDS



Chocolate Berry Trifle With Toasted Almonds image

This is a rich (But kept low in fat)trifle with chocolate pudding, lots of summer fresh berries, sliced almonds, and Amaretti cookies. Can be made with whipped cream and in glasses for smaller servings.

Provided by Rita1652

Categories     Dessert

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6

3 cups 1% low-fat milk
12 ounces low-fat cream cheese
6 1/4 ounces chocolate pudding mix
6 amaretti cookies, crushed
2 cups mixed berries
1/2 cup sliced almonds, toasted

Steps:

  • In a blender blend first 3 ingredients till smooth.
  • Place in a microwave safe dish and micro for 10 minutes whisking a couple of times.
  • Cover with plastic wrap and chill.
  • When cooled place 1/2 in a trifle bowl.
  • Top with 3 crushed cookies, 1 cup berries, 1/4 cup almonds, following with the rest of the pudding, 3 crushed cookies, 1 cup berries, 1/4 cup almonds.
  • Chill and serve.

Nutrition Facts : Calories 479.1, Fat 20.1, SaturatedFat 10.2, Cholesterol 89.6, Sodium 402.9, Carbohydrate 62.4, Fiber 3.9, Sugar 22.2, Protein 14.5

CHOCOLATE-ALMOND SOUFFLé TORTE



Chocolate-Almond Soufflé Torte image

Categories     Cake     Milk/Cream     Food Processor     Mixer     Chocolate     Egg     Nut     Dessert     Bake     Almond     Amaretto     Winter     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 12 to 14

Number Of Ingredients 11

1 cup (about 5 ounces) whole almonds, toasted, cooled
4 tablespoons plus 1/3 cup sugar
2 tablespoons vegetable oil
3/4 cup (1 1/2 sticks) unsalted butter
1/2 cup whipping cream
1 pound bittersweet (not unsweetened) or semisweet chocolate, finely chopped
6 large eggs, separated, room temperature
1 cup chilled whipping cream
2 tablespoons amaretto or 1 teaspoon almond extract
Powdered sugar
1/2 cup almond slices, toasted

Steps:

  • Position rack in center of oven and preheat to 350°F. Butter and flour 9-inch-diameter springform pan with 2 3/4-inch-high sides. Shake out excess flour. Line bottom of pan with parchment paper; butter paper.
  • Combine 1/2 cup whole almonds and 2 tablespoons sugar in processor. Using on/off turns, grind nuts finely. Transfer mixture to large bowl. Combine remaining 1/2 cup whole almonds and vegetable oil in processor. Process until mixture is thick and pasty (consistency will be similar to that of peanut butter), scraping bowl frequently, about 3 minutes.
  • Stir butter and 1/2 cup whipping cream in heavy large saucepan over medium heat until butter melts and mixture simmers. Remove from heat. Add chocolate and whisk until smooth. Stir in both almond mixtures. Cool slightly.
  • Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add 1/3 cup sugar and beat until stiff peaks form. Beat egg yolks in another large bowl until very pale and thick, about 5 minutes. Gradually beat chocolate mixture into egg yolks. Fold in egg whites in 3 additions.
  • Pour batter into prepared pan. Bake cake until sides crack and puff and tester inserted into center comes out with moist batter attached, about 35 minutes. Transfer cake to rack. Cool cake to room temperature, about 2 hours (center will fall slightly as cake cools.) (Can be prepared 4 days ahead. Cover and refrigerate.)
  • Beat chilled cream, amaretto and remaining 2 tablespoons sugar in large bowl until soft peaks form.
  • Run small sharp knife around pan sides to loosen cake. Release pan sides. Dust cake with powdered sugar. Sprinkle toasted almond slices around top edge of cake. Serve chilled or at room temperature with whipped cream.

CHOCOLATE DESSERT DELIGHT



Chocolate Dessert Delight image

Some of my friends refer to this unbelievably rich ice cream dessert as death by chocolate-before they ask for seconds! It's a yummy, festive, do-ahead treat. -Lee Ann Stidman, Spirit Lake, Idaho

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 20 servings.

Number Of Ingredients 17

2 cups chocolate graham cracker crumbs (about 32 squares)
1/2 cup butter, melted
1/2 cup chopped walnuts
1 tablespoon sugar
FILLING:
1/2 gallon chocolate ice cream, softened
1 jar (12-1/4 ounces) caramel ice cream topping
1 jar (11-3/4 ounces) hot fudge ice cream topping
1/2 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts
TOPPING:
2 cups heavy whipping cream
3 tablespoons sugar
1 tablespoon baking cocoa
1 teaspoon vanilla extract
1/2 teaspoon instant coffee granules
Additional miniature chocolate chips and chopped walnuts

Steps:

  • For crust, combine crumbs, butter, walnuts and sugar; press into an ungreased 13x9-in. baking pan. Bake at 350° for 10 minutes; cool completely., Spread half the ice cream over crust; spoon caramel and hot fudge toppings over ice cream. Sprinkle with chocolate chips and walnuts; freeze until firm. Spread with remaining ice cream over the top. Cover and freeze for at least 2 hours., In a large bowl, beat cream until stiff peaks form. Fold in sugar, cocoa, vanilla and coffee granules. Pipe or spoon onto dessert. Sprinkle with additional chocolate chips and walnuts. Return to freezer until 10 minutes before serving.

Nutrition Facts : Calories 443 calories, Fat 26g fat (13g saturated fat), Cholesterol 63mg cholesterol, Sodium 230mg sodium, Carbohydrate 50g carbohydrate (39g sugars, Fiber 2g fiber), Protein 6g protein.

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