Death By Chocolate With Bananas Trifle Recipes

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DEATH BY CHOCOLATE III



Death By Chocolate III image

Every time we have a church supper, I have to make this. It's a favorite!

Provided by LaNita

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Chocolate Cake

Yield 16

Number Of Ingredients 4

1 (19.8 ounce) package brownie mix
2 (3.9 ounce) packages instant chocolate pudding mix
1 (16 ounce) package frozen whipped topping, thawed
3 (1.4 ounce) bars chocolate covered English toffee

Steps:

  • Prepare brownies according to package directions. Let cool.
  • Mix pudding according to package directions.
  • In a glass punch bowl, layer in the following order: 1/2 of the brownie, crumbled; 1/2 of the pudding; 1 toffee bar, crushed; 1/2 of the whipped topping.
  • Repeat layers in the same order. Save the last toffee bar to crumble and sprinkle on top before serving.
  • Refrigerate. Best if made the day before you serve it.

Nutrition Facts : Calories 330.1 calories, Carbohydrate 49.5 g, Cholesterol 3.9 mg, Fat 14.9 g, Fiber 1.7 g, Protein 2.3 g, SaturatedFat 8.5 g, Sodium 330.2 mg, Sugar 20.1 g

DEATH BY CHOCOLATE



Death By Chocolate image

Provided by Anne Thornton, Host of Dessert First

Categories     dessert

Time 2h15m

Yield 12 to 16 servings

Number Of Ingredients 20

2 cups heavy cream
1 teaspoon almond extract
1/4 cup confectioners' sugar
1 recipe Decadent Brownie, room temperature, recipe follows
1 recipe Chocolate Pudding, room temperature, recipe follows
5 (1.4-ounce) bars chocolate covered toffee
1 1/4 sticks unsalted butter, plus more, softened, for pan
1 cup unsweetened natural cocoa powder
1/2 teaspoon fine sea salt
1 1/3 cup sugar
1 1/4 teaspoon pure vanilla extract
2 large eggs, at room temperature
2/3 cup all-purpose flour
1 1/2 cups semisweet chocolate chips
3/4 cup sugar
1/2 cup cocoa powder
1/3 cup all-purpose flour
2 eggs
4 egg yolks
2 cups milk, divided

Steps:

  • Special equipment: 1 (12 to 16 cup) glass trifle bowl or 12 to 16 individual small trifle bowls
  • Whip the cream until stiff peaks are just about to form. Whip in the almond extract and confectioners'sugar until peaks form. Make sure not to over whip, the cream will then become lumpy and butter-like.
  • When completely cool, use your hands to crumble the brownies into smaller pieces. In a glass trifle bowl, layer in the following order: crumbled brownies, about 1 1/2 cups pudding, 1 1/2 crumbled toffee bars, about 1 3/4 cups whipped cream. Repeat the layers in the same order. Save the last 2 toffee bars to crumble and sprinkle on top before serving.
  • For individual small trifle bowls, layer in the following order: crumbled brownie, pudding, crushed chocolate covered toffee bars and whipped cream.
  • Garnish with more crumbled toffee bars. Repeat with remaining ingredients.
  • Preheat your oven to 325 degrees F.
  • For your brownie batter, melt your butter in a medium (or large) heatproof bowl over a pot of simmering water.
  • While the butter is melting, whisk your natural cocoa powder, sea salt and sugar in a separate bowl. (The sugar and salt will work as abrasive agents to get any lumps out of the cocoa.) Whisk the cocoa/sugar/salt combo into the melted butter. Continue to whisk the ingredients together in the bowl over the simmering water until the sugar has dissolved fully. The mixture should look like fudge and pull away from the bowl into a ball. Remove from the heat and set on a dishtowel on your counter, and allow the fudgy mixture to cool down until it's warm, but not hot anymore.
  • While that is cooling, line the bottom and sides of your 9 by 13-inch baking pan with parchment paper or foil. You want to leave about 4 inches of overhang on the 2 opposite sides. These serve as your handles to remove the brownies from the pan in 1 piece, so make sure that there is enough of the overhang for you to have a solid grip. Grease the parchment or foil well.
  • Stir in the vanilla into the cooled fudge mixture to loosen it up. Add the eggs into the mixture 1 at a time, adding the second egg after the first egg is fully incorporated. The batter should look shiny and well blended. Add in your flour and stir it until it's fully incorporated. Once it looks fully blended, beat the batter vigorously for at least 45 strokes. This'll not only get out any pent up stress, but it will make the brownies chewy. Fold in your chocolate chips. Spread the very thick and fudgy brownie batter evenly in the lined pan with an offset spatula or your greased hands.
  • Pop the brownies in the oven and bake until they get a nice crust and your house smells like brownies, 30 to 35 minutes. Let them cool completely on a rack or a dishtowel on your counter.
  • Whisk the sugar, cocoa powder and flour in a bowl until there are no lumps. Crack the eggs into the bowl, add the yolks and whisk into a paste. Slowly whisk in 1 cup milk until fully incorporated. Then whisk in the remaining 1 cup milk. Put the milk mixture into a saucepan and put over medium heat. Cook, whisking constantly, for 10 to 15 minutes, or until it starts to look like pudding. It will begin to bubble and it will hold soft peaks when you lift the whisk out. Take off the heat and cool to room temperature.
  • Cook's Note: To prevent a skin from forming, cover the pudding with plastic wrap, pressing down directly on the surface of the pudding. Poke a few holes throughout to allow to cool to room temperature.

DAD'S DEATH BY CHOCOLATE



Dad's Death by Chocolate image

Provided by Michael Symon : Food Network

Categories     dessert

Time 2h50m

Yield 8 to 10 servings

Number Of Ingredients 14

1 quart heavy cream
1/4 cup powdered sugar
1/2 cup creme fraiche
2 batches Chocolate Pudding (recipe follows)
3 cups crumbled chocolate wafer cookies
Four 1.4-ounce chocolate-covered English toffee bars, such as Heath, chopped
4 egg yolks
1 1/2 cups sugar
4 cups heavy cream
1 teaspoon salt
1 cup unsweetened cocoa
1/3 cup all-purpose flour
1 stick unsalted butter, cubed
1 cup bittersweet chocolate chips

Steps:

  • Death by Chocolate:
  • In a large bowl, whip the heavy cream with the powdered sugar until aerated, just before soft peaks have started to form. Gently fold in the creme fraiche.
  • In a large trifle bowl, place a thick layer of the Chocolate Pudding, top with a layer of the whipped cream mixture and then sprinkle on half of the cookies and half of the toffee candy. Repeat the process, finishing with the cookies and candy. Cover with plastic wrap. Chill for 2 hours and serve.
  • Chocolate Pudding:
  • Whisk the egg yolks and sugar together in a medium bowl. Add the cream and salt and whisk until combined. Mix the cocoa and flour together, and then whisk the wet ingredients into the dry.
  • Place the mixture in a heavy saucepan over medium heat and stir continuously until the mixture comes to a simmer. Remove from the heat and stir in the butter and chocolate until melted. Let cool.

DEATH BY CHOCOLATE TRIFLE



Death by Chocolate Trifle image

Make and share this Death by Chocolate Trifle recipe from Food.com.

Provided by Juenessa

Categories     Dessert

Time 55m

Yield 14-18 serving(s)

Number Of Ingredients 8

1 (18 1/4 ounce) package devil's food cake mix (you will probably only be able to fit about 2/3 of the cake in your truffle bowl)
1 1/4 cups water
1/2 cup oil
3 eggs
1 cup chocolate syrup (you can substitute coffee liqueur for the chocolate syrup if you want)
2 (4 ounce) packages instant chocolate pudding mix
8 ounces back of heath toffee pieces (also called baking bits)
1 (24 ounce) package frozen whipped topping, thawed

Steps:

  • Bake cake in 9x13 inch pan according to the manufacturers instructions. (In the ingredients list I put as per my Pillsbury Moist Supreme Devil's Food cake mix instructions --1 1/4 cup water, 1/2 cup of oil, and 3 eggs. Recipe Zaar would not allow the recipe to be published without putting those measurements in the ingredients list. Betty Crocker or Duncan Hines mixes might be different. Just follow the back of your box, whichever brand you use!).
  • While the cake is baking, prepare the instant pudding according to instructions on box, set aside to chill.
  • When the cake comes out of the oven, pour the chocolate syrup over the top of the entire cake.
  • Using a fork, crumble the cake into small pieces.
  • In a large clear bowl (or truffle bowl), put a layer of cake on the bottom, then cover with a layer of pudding.
  • Then spread a layer of whipped topping, then sprinkle some of the crushed candy bars.
  • Repeat the layers to the top of the bowl, ending with toffee bar pieces on top.
  • Refrigerate until serving time.

DEATH BY CHOCOLATE TRIFLE



Death by Chocolate Trifle image

If you love chocolate, this showstopping trifle is bound to hit the spot.

Provided by By Tieghan Gerard

Categories     Dessert

Time 2h25m

Yield 10

Number Of Ingredients 7

1 box Betty Cooker™ devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 cup coffee-flavored liqueur
4 boxes (3 to 4 oz each) instant chocolate mousse mix
Milk called for on chocolate mousse mix boxes
4 cups whipped cream
6 full-size Snickers™ candy bars, crushed

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake mix as directed on box for 13x9-inch pan. Cool 5 minutes. Use fork to poke cake all over.
  • Drizzle liqueur over cake. Cover and refrigerate at least 2 hours but no longer than 12 hours.
  • Meanwhile, make chocolate mousse as directed on box. Cover and refrigerate until cake is ready.
  • To assemble, crumble one-fourth to one-third of cake into bottom of very large trifle or punch bowl. I like to use a punch bowl, which is typically much bigger than your typical trifle bowl.
  • Add a layer each of chocolate mousse, whipped cream and crushed candy. Repeat until you have 3 to 4 layers. Cover and refrigerate until ready to serve.

Nutrition Facts : ServingSize 1 Serving

DEATH BY CHOCOLATE IN A TRIFLE BOWL :)



Death by Chocolate in a Trifle Bowl :) image

When our daughter played basketball one of the mom's brought this to a dinner and I have been making it ever since. You can also use your favorite candy bar ie: butterfinger etc. I also put it in a trifle bowl and it's the hit of the party.

Provided by faith58

Categories     Dessert

Time 40m

Yield 10 serving(s)

Number Of Ingredients 4

1 pepperidge farm frozen chocolate cake
2 (15 3/4 ounce) cans chocolate pudding (I use thank you brand)
2 (16 ounce) cartons Cool Whip
6 crushed Heath candy bars

Steps:

  • First, cut the frozen cake into squares.
  • I first cut the cake into half and it's easier this way.
  • Take 1/2 of the cake that you cut into squares and place them in the bottom of the trifle bowl.
  • Put 1 can of the pudding on top of the cake then spread 1 carton of the cool whip on top of the pudding.
  • I put the candy bars in a ziploc bag and crush with a rolling pin, put 1/2 of the candy mixture on top of the cool whip.
  • Then put the remaining cake, pudding, cool whip and top with remaining candy bars on top.
  • This needs a warning, very addictive.

DEATH BY CHOCOLATE TRIFLE



Death by Chocolate Trifle image

This I have made many ways. If you don't like coffee and want a sweet dessert kids will LOVE, use sweetened condensed milk to pour over the cake (about 2/3 of the can) and refrigerate until completely cool. If you want a party dessert adults will love, use Kaluha, about 1/2 cup. Cool whip makes a great sub for whipped cream (might even be better!) but I am trying to use less "fake" foods so I choose to do real. the cool whip holds up better if this will be around for days though! Chocolate mousse is my favorite here, but lots of people have a hard time finding it, i know only a few stores around me carry it so I am listing it with pudding, but if you can find mousse, USE IT!

Provided by newmama

Categories     Dessert

Time 1h15m

Yield 1 trifle, 10-14 serving(s)

Number Of Ingredients 9

18 1/2 ounces devil's food cake mix (any chocolate cake is fine)
3 eggs
water
1/2 cup applesauce (i sub this for the oil here, it works fine, but use oil if you prefer)
2 (4 ounce) boxes chocolate pudding
4 cups 2% low-fat milk
6 ounces Heath candy bars, crushed
3 cups whipped cream
1/2 cup strong coffee (or the condensed milk or kaluah)

Steps:

  • mix cake with eggs, applesauce and water and bake according to directions in 13x9 in pan.
  • cool 5 minutes then poke holes with a fork all over the cake and pour your choice of liquid over the top.
  • cool 15 minutes and then refrigerate until completely cool.
  • prepare pudding (or mousse) with milk
  • cut cake into cubes and place them in the bottom of the trifle dish (you will probably only use 1/3 of the cake now).
  • spread half of the pudding over cake and half of the whipped cream over the pudding. sprinkle with half of the heath.
  • repeat layers, ending with heath.
  • refrigerate 3 hours or overnight.

Nutrition Facts : Calories 471.1, Fat 21.9, SaturatedFat 9.2, Cholesterol 94.5, Sodium 600.8, Carbohydrate 63.1, Fiber 1.9, Sugar 40.5, Protein 9.9

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