Sunnys Nunya Business Chocolate Cherry And Whip Trifle Recipes

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CHOCOLATE CHERRY TRIFLE



Chocolate Cherry Trifle image

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 12h45m

Yield 16 servings

Number Of Ingredients 13

2 (approximately 12 ounces each) chocolate pound cakes
1/2 cup black cherry jam
1/2 cup cherry brandy
2 cups drained bottled sour cherries (recommended: Morello)
4 ounces bittersweet chocolate, minimum 70 percent cocoa solids, chopped
1 1/3 cups plus 1 tablespoon milk
1 1/3 cups plus 1 tablespoon heavy cream
8 egg yolks
1/2 cup plus 1 tablespoon sugar
1/3 cup cocoa
3 cups heavy cream
1-ounce bittersweet chocolate
Special Equipment: Large wide trifle bowl

Steps:

  • Slice the chocolate pound cake and make jam sandwiches with the cherry jam, and layer the bottom of a large wide trifle bowl. Pour over the cherry brandy so that the cake soaks it up, and then top with the drained cherries. Cover with plastic wrap and leave to macerate while you make the custard.
  • Melt the chocolate on low to medium heat in the microwave, checking after 2 minutes, though it will probably need 4 minutes. Or you can place it in a bowl over a pan of simmering water. Once the chocolate is melted, ser aside while you get on with the custard.
  • In a saucepan warm the milk and cream. Whisk the egg yolks, sugar, and cocoa in a large bowl. Pour the warm milk and cream into the bowl whisking it into the yolks and sugar mixture. Stir in the melted chocolate, scraping the sides well with a rubber spatula to get all of it in, and pour the custard back into the rinsed saucepan. Cook over a medium heat until the custard thickens, stirring all the time. Make sure it doesn't boil, as it will split and curdle. Keep a sink full of cold water so that if you get scared you can plunge the bottom of the custard pan into the cold water and
  • whisk like mad, which will avert possible crisis.
  • The custard will get darker as it cooks and the flecks of chocolate will melt once the custard has thickened. And you do need this thick, so don't panic so much that you stop cooking while it is still runny. Admittedly, it continues to thicken as it cools and also when it's chilling in the refrigerator. Once it is ready, pour into a bowl to cool and cover the top of the custard with cling wrap to prevent a skin from forming.
  • When the custard is cold, pour and spread it over the chocolate cake layer in the trifle bowl, and leave in the refrigerator to set, covered in plastic wrap overnight.
  • When you are ready to decorate, softly whip the cream for the topping and spread it gently over the layer of custard. Grate the chocolate over the top.

CHOCOLATE CHERRY TRIFLE



Chocolate Cherry Trifle image

Make and share this Chocolate Cherry Trifle recipe from Food.com.

Provided by marisk

Categories     Dessert

Time 1h

Yield 16 serving(s)

Number Of Ingredients 16

2 (12 ounce) chocolate pound cake
1/2 cup black cherry jam
1/2 cup cherry brandy
2 cups drained bottled sour cherries (recommended ( Morello)
4 ounces bittersweet chocolate, minimum 70 percent cocoa solids, chopped
1 1/3 cups milk, plus
1 tablespoon milk
1 1/3 cups heavy cream, plus
1 tablespoon heavy cream
8 egg yolks
1/2 cup sugar, plus
1 tablespoon sugar
1/3 cup cocoa
3 cups heavy cream
1 ounce bittersweet chocolate
1 large wide trifle bowl

Steps:

  • Slice the chocolate pound cake and make jam sandwiches with the cherry jam, and layer the bottom of a large wide trifle bowl.
  • Pour over the cherry brandy so that the cake soaks it up, and then top with the drained cherries.
  • Cover with cling wrap and leave to macerate while you make the custard.
  • Melt the chocolate on low to medium heat in the microwave, checking after 2 minutes, though it will probably need 4 minutes. Or you can place it in a bowl over a pan of simmering water. Once the chocolate is melted, ser aside while you get on with the custard.
  • In a saucepan warm the milk and cream.
  • Whisk the egg yolks, sugar, and cocoa in a large bowl.
  • Pour the warm milk and cream into the bowl whisking it into the yolks and sugar mixture.
  • Stir in the melted chocolate, scraping the sides well with a rubber spatula to get all of it in, and pour the custard back into the rinsed saucepan.
  • Cook over a medium heat until the custard thickens, stirring all the time. Make sure it doesn't boil, as it will split and curdle.
  • Keep a sink full of cold water so that if you get scared you can plunge the bottom of the custard pan into the cold water and whisk like mad, which will avert possible crisis.
  • The custard will get darker as it cooks and the flecks of chocolate will melt once the custard has thickened. And you do need this thick, so don't panic so much that you stop cooking while it is still runny. Admittedly, it continues to thicken as it cools and also when it's chilling in the refrigerator. Once it is ready, pour into a bowl to cool and cover the top of the custard with cling wrap to prevent a skin from forming.
  • When the custard is cold, pour and spread it over the chocolate cake layer in the trifle bowl, and leave in the refrigerator to set, covered in cling wrap overnight.
  • When you are ready to decorate, softly whip the cream for the topping and spread it gently over the layer of custard. Grate the chocolate over the top.

Nutrition Facts : Calories 335.2, Fat 27.2, SaturatedFat 16.3, Cholesterol 187, Sodium 42.7, Carbohydrate 20.4, Fiber 0.8, Sugar 13.6, Protein 3.8

TOWERING CHERRY TRIFLE



Towering Cherry Trifle image

Trifle is very traditional British dessert, all about generosity and layers. It's the perfect chilled make-ahead dessert of fruit jelly, sponge cake covered with layers of custard and jelly, and topped with whipped cream.

Provided by Food Network

Categories     dessert

Time 9h10m

Yield 8 to 10 servings

Number Of Ingredients 17

One 10-ounce bag frozen pitted dark sweet cherries, thawed, not drained
2 teaspoons cornstarch mixed with 2 teaspoons water
1 teaspoon orange zest (save the rest of the orange for assembling the trifle)
One 3-ounce (85-gram) packet vegan raspberry jelly granules
2 to 2 1/2 cups boiling water
One 10-ounce bag frozen pitted dark sweet cherries, thawed and drained
2 cups vegan heavy cream
1 pound vanilla pound cake (I use a vegan cake mix)
Zest of the remaining orange
3 ounces (90 grams) dark chocolate, thinly sliced
32 ounces store-bought or homemade Vanilla Custard, recipe follows
2 tablespoons store-bought toasted flaked almonds
4 cups cashew milk
1/2 cup superfine sugar
2 teaspoons vanilla extract
1/8 teaspoon ground turmeric
1/2 cup cornstarch mixed with 2 tablespoons cashew milk

Steps:

  • For the cherry compote: Tip the cherries into a medium saucepan along with any juices, and bring to a gentle bubbling simmer over medium-high heat, about 2 minutes. Press down using a masher or fork. Stir in the cornstarch mixture and the orange zest. Simmer for about 3 minutes, then turn off the heat and leave to cool, about 10 minutes.
  • For the jelly: Put the jelly granules into a liquid measuring cup and top up with boiling water according to the packet's instructions. Stir until the granules dissolve.
  • Assembling the trifle: Pour half of the jelly into the bottom of a 2-quart (2-liter) trifle bowl. Scatter in half of the drained and thawed cherries. Leave to one side to set according to the directions of the packet of jelly granules. Set aside the remaining jelly.
  • Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form, and set to one side.
  • Once the jelly has firmed up, break the pound cake up into rough pieces and scatter half on top of the jelly. Grate over some orange zest and scatter over half of the chocolate pieces.
  • Spoon over half of the custard, starting at the edges and working your way into the center to ensure defined layers around the edge of the bowl.
  • Next pour over the cherry compote, again starting at the edges.
  • Stir the reserved jelly to break it up and spoon it on top of the compote layer.
  • Now add the rest of the cake and another grating of orange zest. Scatter over the remaining drained and thawed cherries, sprinkle over some of the remaining chocolate and then pour on the rest of the custard again, starting at the edges. Pile the whipped cream on top. Zest over the remaining orange, scatter the remaining chocolate and finish with the toasted almonds.
  • Add the cashew milk, sugar, vanilla extract and turmeric to a large saucepan and slowly heat over medium-low heat. Once hot, pour in the cornstarch slurry and stir continuously until thickened. Remove from the heat and set aside to cool. Chill in the fridge overnight.

CHOCOLATE TRIFLE



Chocolate Trifle image

For a fabulous finale when entertaining, this lovely layered chocolate trifle is a winner! Chocolate trifle recipes are a do-ahead dessert that serves a group, and it even tastes great the next day. -Pam Botine, Goldsboro, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 10 servings.

Number Of Ingredients 5

1 package chocolate fudge cake mix (regular size)
1 package (6 ounces) instant chocolate pudding mix
1/2 cup strong coffee
1 carton (12 ounces) frozen whipped topping, thawed
6 Heath candy bars (1.4 ounces each), crushed

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.

Nutrition Facts : Calories 396 calories, Fat 12g fat (8g saturated fat), Cholesterol 1mg cholesterol, Sodium 569mg sodium, Carbohydrate 66g carbohydrate (41g sugars, Fiber 2g fiber), Protein 3g protein.

SUNNY'S NUNYA BUSINESS CRANBERRY FLUFF PIE



Sunny's Nunya Business Cranberry Fluff Pie image

Provided by Sunny Anderson

Categories     dessert

Time 4h10m

Yield 8 to 10 servings

Number Of Ingredients 5

One 14-ounce can whole-berry cranberry sauce, drained
14 ounces sweetened condensed milk
1/4 cup orange juice (no pulp if possible)
8 ounces whipped topping (in a tub!)
1 prepared graham cracker crust

Steps:

  • In a large bowl, completely mix the cranberries, condensed milk and orange juice. Fold in the whipped topping.
  • Pour the filling into the prepared graham cracker crust and refrigerate 4 hours to overnight. Serve chilled.

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