Double Chocolate Stout Trifle Recipe 465

DOUBLE CHOCOLATE MOCHA TRIFLE

Double Chocolate Mocha Trifle image

This is a great party dessert for the chocolate lover in all of us. Optional: decorate top with canned whipped topping swirl and shaved chocolate curls. Make sure you get a little of each layer in every serving. Enjoy!

Provided by ADRSEW

Categories Desserts Specialty Dessert Recipes Trifle Recipes

Time 1h15m

Yield 15

Number Of Ingredients 7

Ingredients

1 (19.8 ounce) package brownie mix
1 ¾ cups cold milk
2 (3.3 ounce) packages instant white chocolate pudding mix
4 teaspoons instant coffee granules
2 tablespoons warm water
2 cups frozen whipped topping, thawed
3 (1.4 ounce) bars chocolate covered toffee bars, chopped

Steps:

Prepare brownies according to package directions. Bake and cool completely. Cut into 1 inch cubes.
In a medium bowl, whisk together milk and pudding mix until mixture begins to thicken. Dissolve coffee granules in water and stir into pudding mixture. Fold in whipped topping.
In a glass serving bowl, layer one-third of brownie cubes, one-third of pudding mixture and one-third of candy. Repeat layering until all ingredients are used. Chill 30 minutes in refrigerator before serving.

Nutrition Facts : Calories 248.7 calories, Carbohydrate 37.7 g, Cholesterol 6.9 mg, Fat 10.1 g, Fiber 1.3 g, Protein 3.1 g, SaturatedFat 4.3 g, Sodium 186.1 mg, Sugar 7.6 g

DOUBLE CHOCOLATE STOUT TRIFLE RECIPE - (4.6/5)

Double Chocolate Stout Trifle Recipe - (4.6/5) image

Provided by KatrinaB

Number Of Ingredients 12

Ingredients

Chocolate Stout Cake
Courtesy of Taste of Home: http://www.tasteofhome.com/recipes/chocolate-guinness-cake (I prefer to use Young's Double Chocolate Stout in my recipe)
Chocolate Stout Pudding
1/4 C. cornstarch
1/4 C. sugar
2 C. Milk (whole milk or low fat)
1 egg yolk
1 tsp. vanilla extract
3 ounces Young's Double Chocolate Stout
3 ounces semi sweet chocolate
1 8 ounce package chocolate Heath bar toffee bits
1 10 ounce container of Truwhip frozen whipped topping

Steps:

Prepare cake as directed except divide mixture among 3 greased and floured 8 inch cake pans and bake for 22 minutes. Once cakes are cooled trim off outside edge and chop or tear in to bite size pieces. To prepare pudding whisk together cornstarch and sugar in a sauce pan. Whisk in the milk, egg yolk and vanilla. Cook over medium heat whisking frequently. Once thickened remove from heat. Stir in the stout and chocolate. Once the chocolate has melted pour into a bowl to cool. Place in the refrigerator and cool for at least 2 hours. To assemble the trifle: Place half of the chopped cake on the bottom of a trifle dish. Top with half of the pudding and almost half of the Heath bar bits (Reserve about 1/4 C. for the top). Repeat. Top with Truwhip and what is left of the Heath bar bits.

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