Triple Chocolate Trifle With Raspberries Recipes

CHOCOLATE TRIFLE

Steps:

• Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
• In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
• In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

BERRY TRIFLE

Steps:

• Place cubed cake in bottom of large glass serving bowl. Layer the blueberries, raspberries and blackberries on top of the cake. Sprinkle with praline liqueur.
• In a medium bowl, combine pudding mix, milk, condensed milk and 1 cup of whipped topping, stir well. Pour mixture over frozen berries. Top custard with remaining cool whip. Let sit at room temperature for 1 hour or in refrigerator for 2 to 3 hours, enough for the berries to thaw before serving.

TRIPLE CHOCOLATE TRIFLE WITH 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.

CHOCOLATE RASPBERRY TRIFLE

Steps:

• For the cake layers: Preheat the oven to 350 degrees and set rack at middle level. Butter a 9 or 10-inch round cake pan and line the bottom with a disk of parchment or waxed paper. Whisk yolks with half the sugar and vanilla until thick and light. In a clean, dry bowl, whisk whites with salt and continue whisking until they are white and opaque. Whip in remaining sugar in a stream. Continue whipping whites until they hold a firm peak. Fold yolks into whites then sift over and fold in flour and starch. Scrape batter into prepared pan and smooth top. Bake about 30 minutes, until well risen and deep in golden color. Unmold to a rack to cool.
• For the custard cream: Bring milk to a boil with half the sugar in a heavy, non-reactive pan. Whisk yolks with remaining sugar and sift over and whisk in flour. When milk boils, whisk a third into the yolk mixture. Return the remaining milk to a boil and whisk in yolk mixture, continuing to whisk until the mixture thickens and comes to a boil. Whisk constantly 30 seconds. Remove from heat and whisk in vanilla. Scrape half the cream to a bowl and cover with plastic wrap, refrigerate to cool. Whisk chocolate into remaining cream and scrape into a bowl, cover and cool.
• For syrup: In a small saucepan, bring water and sugar to a boil. Cool and stir in rum.
• For whipped cream: Combine all ingredients and whip to a soft peak.
• To assemble: Cut cake into thin, vertical slices. Place a layer of slices in the bottom of a glass serving bowl and moisten with syrup. Spread with half the vanilla cream and scatter with half the raspberries. Continue alternating layers to make 2 layers each, vanilla/raspberry, chocolate and whipped creams, ending with whipped cream. Sprinkle lightly with chocolate shavings and a few raspberries.

27 BEST TRIFLE RECIPES

Steps:

• In a 13 x 9 cake pan, bake the cake as per the box instructions and then set it aside to cool for a bit. Using a knife, cut the baked cake into small cubes, about one inch in size.
• Take half of the cut cubes and place then in a trifle bowl, then use half of the strawberries and glaze to cover the cubes. Use the whipped cream topping spread over it.
• In a microwave-safe bowl, melt the frosting for a half a minute to make it easy to pour. Be sure to stir it often. Let it cool down and then use half of the frosting mixture to cover the whipped cream topping.
• Continue to repeat the layers and use the remaining frosting to sprinkle over the top along with chocolate shavings for presentation.

CHOCOLATE RASPBERRY CHEESECAKE TRIFLE

Steps:

• Cut cooled cake into 1 inch cubes.
• In a small bowl, beat cream cheese and sugar until smooth.
• Fold in the whipped topping.
• In a trifle bowl or other clear bowl, layer half of the cake pieces, 1 cup of raspberries, half of the cream cheese mixture and half of the chocolate.
• Repeat layers and top with remaining cup of raspberries.
• Refrigerate for 3 to 4 hours or overnight.

RASPBERRY COCOA TRIFLE

Steps:

• In bowl, beat cream cheese, sugar, lemon juice and vanilla. In another bowl, beat cream until stiff peaks form; fold into cream cheese mixture. Drain raspberries, reserving juice; set berries aside. , Line the bottom of a 3-qt. glass bowl with a fourth of the cake slices. Drizzle with one tablespoon raspberry juice. Spread with a fourth of the cream cheese mixture. Sift a fourth of the cocoa over the top. Sprinkle with a third of the berries. Repeat layers twice. Top with remaining cake, cream cheese and cocoa. Cover and refrigerate for 4 hours or overnight.

TRIPLE CHOCOLATE RASPBERRY BROWNIES

Steps:

• Preheat oven to 350 degrees F and line a 9x13" pan with parchment paper (optional, but allows for easy removal of brownies!) or spray with non stick spray.
• In a large bowl, whisk together sugar, butter and vanilla until smooth.
• Whisk in eggs, one at a time, beating well after each addition.
• Stir in flour, cocoa powder and salt until combined.
• Stir in chocolate chips, white chocolate chips and raspberries, reserving some for the top if desired.
• Spread batter in prepared pan. Bake for 25-30 minutes or until a toothpick comes out clean or with moist, fudgy crumbs. Don't overbake! The center should look mostly set but may be slightly glossy. They will continue to set up as they cool.
• Let cool before slicing (if you can!) -- refrigerate several hours before slicing for neat pieces if desired.

TRIPLE CHOCOLATE TRIFLE WITH RASPBERRIES

Steps:

• 1. Preheat oven to 350. Grease a 9-by-13-in pan. 2. In a large saucepan, melt butter. Remove pan from heat & stir in chopped chocolate until melted. Stir in cocoa & sugar until combined. Slowly add eggs, whisking constantly, then add vanilla. Fold in flour & salt. 3. Pour batter into pan. Bake until just firm, ~25 min. Cool on rack. If using spirits, prick holes in brownies & drizzle evenly over pan. 4. In a large bowl, mix together granulated sugar, 3 tblspns cocoa, cornstarch & salt. Whisk in 3/4 cup milk. In a large saucepan, bring remaining 1 cup milk & 1/2 cup cream to a boil over med heat. Whisk hot milk mixture slowly into cocoa mixture. Return to saucepan. Cook over med heat, whisking until slightly thickened, ~2 min. 5. In a med heat-resistant bowl, whisk yolks. Whisking constantly slowly dribble about 1/2 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 med-low heat until thickened, ~5 min. (Do not let mixture come to a simmer) Let cool slightly. 6. Melt 5 oz chopped chocolate with butter. Stir until smooth & add vanilla. Cool 5 min, then fold into thickened egg mixture. Place plastic wrap directly against pudding & chill until set, ~3 hrs. (Pudding & brownies can be made up to 5 days ahead, & refrigerated.) 7. Just before assembling, in an electric mixer, beat remaining 2 1/2 cups cream with remaining 5 tblspoons cocoa powder & 1/4 cup confectioners' sugar until it forms soft peaks. Scrape down sides and fold in any excess cocoa or sugar. 8. Cut brownies into 1-inch squares. Fit a layer of brownie squares in bottom of a 4-quart trifle, glass, or other bowl. Top w/ 1/2 the pudding, 1/3 of the whipped cream, 1/3 of the remaining chopped chocolate & 1/3 of the raspberries. Repeat layering until all ingredients have been used. Serve immediately, or cover & chill for up to 24 hrs.

TRIPLE CHOCOLATE TRIFLE WITH RASPBERRIES

Steps:

• Brownies: Preheat to 350 Grease 9x13 pan In large saucepan melt butter, remove from heat, & stir in chopped chocolate until all melted Stir in/combine cocoa and sugar Slowly add eggs, whisking constantly Whisk in vanilla Fold in flour,salt Pour into pan Bake until just firm, about 25 min. Cool on rack Assembly: In large bowl mix sugar,3 Tbsp of cocoa powder, cornstarch & 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, then return to saucepan Cook over medium heat whisking gently until slightly thickened, about 2 min. (simmering bubble ok,dont boil) In a medium bowl whisk yolks Whisking constantly,slowly dribble about 1/2 cocoa/milk mixture into the yolks until fully combined Pour yolk mixture into saucepan w/ remaining cocoa/milk mixture, whisking constantly Cook, whisking occasionally, over medium low heat until thickened, about 5 min.; do not let simmer; if pan begins to steam thickly remove from heat for a few moments & stir well Let cool slightly Melt 5 oz chopped chocolate w/ butter, stirring until smooth Stir in vanilla Cool 5 minutes, then fold into thickened egg mixture Place Saran wrap directly against pudding and chill about 3 hrs Pudding&brownies can be make up to 5 days ahead:refrigerate Just before assembling, in electric mixer beat 2 1/2 cups of cream with remaining 5 Tbsp cocoa powder and 1/4 cup confectioner's sugar until it forms soft peaks Scrape down sides, fold in excess cocoa or sugar Cut brownies into 1 inch squares Fit a layer of brownie squares in the bottom of a 4 quart trifle bowl Top with 1/2 pudding, then 1/3 of whipped cream, then 1/3 remaining chopped chocolate, then 6 oz raspberries Repeat:brownies, pudding, whipped cream, chocolate, raspberries Finish with whipped cream, chocolate, decorative raspberries Cover w Saran and chill up to 24 hours