Raspberry Fudge Mocha Mousse Trifle Recipes

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BROWNIE MOCHA TRIFLE



Brownie Mocha Trifle image

By using instant pudding and a convenient box of brownie mix, there's nothing to the preparation. The result is moist and chewy. And the layers look so pretty spooned into a glass trifle bowl. -Louise Fauth, Foremost, Alberta

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 12 servings.

Number Of Ingredients 6

1 package fudge brownie mix (8-inch-square pan size)
1-3/4 cups cold 2% milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1/4 cup cold brewed coffee
2 cups whipped topping
1 Heath candy bar (1.4 ounces), crushed

Steps:

  • Prepare brownie batter and bake according to package directions. Cool; cut into 1-in. pieces. , In a large bowl, beat milk and pudding mixes for 2 minutes or until thickened. Stir in coffee. Fold in whipped topping. , In a trifle bowl or 2-qt. glass bowl, layer a third of the brownie pieces, pudding mixture and crushed candy bar. Repeat layers twice. Chill until serving.

Nutrition Facts : Calories 344 calories, Fat 14g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 404mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 1g fiber), Protein 4g protein.

MOCHA MOUSSE BROWNIE TRIFLE



Mocha Mousse Brownie Trifle image

Chocolate and toffee; a definite satisfaction to a chocolate lovers cravings. If serving in a trifle bowl (looks great!), I would double the recipe to fill your average trifle bowl. This recipe is courtesy of Taste of Home's Quick Cooking March/April 2003 edition. The cook time includes the brownie baking time.

Provided by TheDancingCook

Categories     Dessert

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 8

5 cups baked brownies, cubed, about 1/2 inch cubes
1 (3 ounce) envelope chocolate mousse mix
12 ounces whipped topping, thawed
1 (12 ounce) bag English toffee bits (Skor or Heath Bar)
grated chocolate, for garnish
chopped peanuts, for garnish (optional)
broken pretzel, for garnish (optional)
hot fudge, drizzled, for garnish (optional)

Steps:

  • If baking a boxed brownie mix, prepare and bake according to directions on box, I have used Toffee brownies and peanut butter brownies, cool and cube.
  • Place 1/2 of cubed brownies in a 2 quart serving bowl.
  • Prepare mousse mix according to directions.
  • (mousse mix is found as a box mix in the pudding/jello section of grocer).
  • Spread 1/2 of this over brownie layer.
  • Top with 1/2 of whipped cream and sprinkle with the toffee bits.
  • Repeat the layers once and sprinkle with grated chocolate, chopped nuts, broken pretzels, hot fudge.
  • Refrigerate until serving.

TRIPLE CHOCOLATE TRIFLE WITH RASPBERRIES



Triple Chocolate Trifle With Raspberries image

The imagination has no limitations, as we see from this recipe. It's chocolate pudding, chopped chocolate, whipped cream and raspberries layered over brownies, repeatedly. It's a fairy tale dessert to satisfy all comers.

Provided by Melissa Clark

Categories     dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 21

1 cup plus 2 tablespoons unsalted butter, more for greasing pan
3 ounces finely chopped unsweetened chocolate
1/2 cup cocoa powder, sifted
2 1/2 cups granulated sugar
3 eggs, beaten
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
3 tablespoons Cognac, rum or bourbon, optional
1/2 cup granulated sugar
8 tablespoons unsweetened cocoa powder, sifted
2 tablespoons cornstarch
Pinch salt
1 3/4 cups whole milk
3 cups heavy cream
2 large egg yolks
10 ounces bittersweet chocolate, finely chopped (2 cups)
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1/4 cup confectioners' sugar for whipped cream
1 to 2 pints fresh raspberries

Steps:

  • To make brownies, preheat oven to 350 degrees. Grease a 9-by-13-inch baking pan.
  • In a large saucepan, melt butter. Remove pan from heat and stir in chopped chocolate until fully melted. Stir in cocoa and sugar until combined. Slowly add eggs, whisking chocolate mixture constantly, then whisk in vanilla. Fold in flour and salt.
  • Pour batter into prepared pan. Bake until just firm, about 25 minutes (do not overbake). Transfer pan to a rack to cool. If using spirits, prick holes in hot brownies and drizzle evenly over pan.
  • In a large bowl, mix together granulated sugar, 3 tablespoons cocoa powder, cornstarch and salt. Whisk in 3/4 cup milk. In a large saucepan, bring remaining 1 cup milk and 1/2 cup cream to a boil over medium heat. Whisk hot milk mixture slowly into cocoa mixture. Return to saucepan. Cook over medium heat, whisking gently, until slightly thickened, about 2 minutes. (A simmering bubble or two is O.K., but do not let it boil.)
  • In a medium heat-resistant bowl, whisk yolks. Whisking them constantly, very slowly dribble about half the cocoa-milk mixture into yolks until fully combined. Pour yolk mixture into saucepan with remaining cocoa-milk mixture, whisking constantly. Cook, whisking occasionally, over medium-low heat, until thickened, about 5 minutes. (Do not let mixture come to a simmer. If pan begins to steam thickly, remove from heat for a few moments and stir well before continuing.) Let cool slightly.
  • Melt 5 ounces chopped chocolate with butter. Stir until smooth. Stir in vanilla. Cool 5 minutes, then fold into thickened egg mixture. Place plastic wrap directly against pudding (to prevent a skin from forming), and chill until set, about 3 hours. (Pudding and brownies can be made up to 5 days ahead, and refrigerated.)
  • Just before assembling, in an electric mixer, beat remaining 2 1/2 cups cream with remaining 5 tablespoons cocoa powder and 1/4 cup confectioners' sugar until it forms soft peaks. Scrape down sides and fold in any excess cocoa or sugar.
  • Cut brownies into 1-inch squares. Fit a layer of brownie squares in bottom of a 4-quart trifle, glass, or other bowl. Top with half the pudding, a third of the whipped cream, a third of the remaining chopped chocolate and a third of the raspberries. Repeat layering until all ingredients have been used. Serve immediately, or cover with plastic wrap and chill for up to 24 hours before serving.

Nutrition Facts : @context http, Calories 1093, UnsaturatedFat 23 grams, Carbohydrate 118 grams, Fat 69 grams, Fiber 10 grams, Protein 12 grams, SaturatedFat 42 grams, Sodium 201 milligrams, Sugar 88 grams, TransFat 1 gram

MOCHA AND RASPBERRY TRIFLE



Mocha and Raspberry Trifle image

Categories     Coffee     Milk/Cream     Mixer     Fruit     Dessert     Christmas     Vegetarian     Raspberry     Cognac/Armagnac     Chill     Bon Appétit

Yield Serves 12

Number Of Ingredients 21

For syrup
3 tablespoons water
2 tablespoons sugar
3 tablespoons Cognac or other brandy
For mocha pastry cream
2 cups whole milk
1 tablespoon instant espresso powder
1 vanilla bean, split lengthwise
6 large egg yolks
3/4 cup sugar
1/4 cup cornstarch
3 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 3/4 cups chilled whipping cream
For assembly
2 purchased 8-inch-diameter, 1- to 1 1/4-inch-thick round sponge cakes, each cut horizontally in half
3/4 cup raspberry preserves (about 10 ounces)
2 cups fresh or frozen raspberries (unthawed)
2 cups fresh raspberries
2 tablespoons red currant jelly, melted with 1 tablespoon water
1 1/2 teaspoons sugar
Red currant bunches or red grape clusters (optional)

Steps:

  • Make syrup:
  • Combine 3 tablespoons water and sugar in small saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Remove from heat. Mix in Cognac. Cool.
  • Make mocha pastry cream:
  • Combine milk and espresso powder in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat. Discard bean. Using electric mixer, beat yolks and sugar in large bowl until very thick, about 3 minutes. Sift in cornstarch; beat to blend well. Gradually beat hot milk mixture into egg mixture. Return mixture to saucepan. Whisk over medium heat until mixture comes to boil, about 3 minutes. Remove from heat. Add chocolate. Whisk until chocolate melts and mixture is smooth. Transfer to medium bowl. Place plastic wrap directly onto surface of pastry cream. Refrigerate until cold, about 3 hours. (Can be made 2 days ahead. Cover syrup and store at room temperature. Keep pastry cream refrigerated.)
  • Whisk cold pastry cream until smooth. Using electric mixer, beat whipping cream in large bowl until medium-stiff peaks form. Transfer 1 1/2 cups whipped cream to another medium bowl; set aside to use as topping. Stir 1/3 of remaining whipped cream from large bowl into pastry cream to lighten. Fold remaining whipped cream from large bowl into pastry cream in 2 additions.
  • Assemble:
  • Place 1 cake layer in bottom of 8-inch-diameter, 3-quart trifle bowl. Brush 1/4 of syrup over cake. Spread 3 tablespoons raspberry preserves over cake. Spread 1 cup pastry cream over. Arrange 1/2 cup fresh or frozen raspberries atop pastry cream. Repeat layering 3 times with remaining cake layers, syrup, preserves, pastry cream and 1 1/2 cups fresh or frozen raspberries.
  • Spread reserved 1 1/2 cups whipped cream over trifle. Top whipped cream with 2 cups fresh raspberries. Lightly brush red currant jelly mixture over raspberries. Sprinkle with 1 1/2 teaspoons sugar. Garnish with red currant bunches or grape clusters, if desired. Cover and refrigerate at least 3 hours. (Can be prepared 8 hours ahead. Keep refrigerated.)

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

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

RASPBERRY FUDGE MOCHA MOUSSE TRIFLE



Raspberry Fudge Mocha Mousse Trifle image

Once again my fiance saw this and wanted it. Here you go sweet stuff!

Provided by Victoria Baldwin

Categories     Other Desserts

Time 3h20m

Number Of Ingredients 6

1 jar(s) smucker's red raspberry preserves, divided
1 1/2 c red raspberries, washed and drained
1 jar(s) smucker's hot fudge topping, divided
1/4 c folgers gourmet selections lively colombian coffee, strong-brewed
2 pkg frozen whipped topping, thawed
1 prepared angel food cake, cut into 1 inch cubes (8 cups)

Steps:

  • 1. Combine 3/4 cups preserves and raspberries in small bowl. Reserve 5 raspberries for garnish. Place 2 tablespoons hot fudge topping in small resealable plastic bag for drizzling. Stir stong-brewed coffee into remaining hot fudge in large bowl until blended. Fold in one container whipped topping to make mousse. Stir remaining container of whipped topping until fluffy.
  • 2. Layer half the cake cubes in a trifle bowl or 2 1/2 to 3 quart glass bowl. Spread on half of fudge mousse and half of plain whipped topping. Spoon all the berries evenly over topping. Top with a layer of remaining cake cupes and fudge mousse.
  • 3. Spoon dollops of remaining whipped topping over center of trifle. Top with reserved raspberries. Microwave remaining preserves on HIGH for 10 seconds. Stir until smooth. Drizzle over topping and fudge mousse. Microwave reserved hot fudge topping on HIGH for 5 seconds. Cut small corner off bag. Drizzle over top of trifle. Chill one hour before serving.

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