CARAMEL CHOCOLATE TRIFLE
A highlight of our annual family reunion is the dessert competition. The judges take their jobs very seriously! Last year's first-place winner was this tempting trifle.-Barb Hausey, Independence, Missouri
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 servings.
Number Of Ingredients 5
Steps:
- Prepare and bake cake according to package directions for an 8-in. square baking pan. Cool on a wire rack. Prepare pudding according to package directions., Cut cake into 1-1/2-in. cubes. Place half of the cubes in a 3-qt. trifle bowl or large glass serving bowl; lightly press down to fill in gaps. Top with half of the whipped topping, pudding, caramel topping and toffee bits; repeat layers. Cover and refrigerate until serving.
Nutrition Facts : Calories 349 calories, Fat 11g fat (7g saturated fat), Cholesterol 21mg cholesterol, Sodium 533mg sodium, Carbohydrate 61g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE TRIFLE
At church functions, folks line up for this trifle. And it is so easy to make!
Provided by Wayne
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 8h55m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 488.1 calories, Carbohydrate 73.7 g, Cholesterol 12 mg, Fat 18.8 g, Fiber 1.9 g, Protein 4.8 g, SaturatedFat 11.5 g, Sodium 313.7 mg, Sugar 31.2 g
CARAMEL CHOCOLATE TRIFLE
Make and share this Caramel Chocolate Trifle recipe from Food.com.
Provided by CoffeeB
Categories Dessert
Time 40m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Prepare and bake cake according to directions for an 8 inch square baking pan.
- Cool on a wire rack.
- Prepare pudding according to pkg. directions.
- Cut cake into 1 1/2 inch cubes.
- Place 1/2 of the cubes in a 3 quart trifle bowl, or large glass serving bowl.
- Lightly press down to fill gaps.
- Top with 1/2 of the Cool Whip, pudding, caramel topping and toffee bits.
- Repeat layers.
- Cover and refrigerate.
TRIPLE CHOCOLATE TRIFLE RECIPE BY TASTY
Here's what you need: whole milk, cream, granulated sugar, cocoa powder, cornstarch, kosher salt, unsalted butter, vanilla extract, heavy whipping cream, powdered sugar, unsweetened cocoa powder, heavy cream, dark chocolate chip, chocolate pound cake, chocolate sandwich cookie, chocolate caramel candy, fresh raspberry, fresh mint leaf, chocolate spoon, wide-mouth mason jars
Provided by Katie Aubin
Categories Desserts
Yield 2 servings
Number Of Ingredients 20
Steps:
- Make the pudding: In a medium pot, combine the milk, table cream, sugar, cocoa powder, cornstarch, and salt and whisk together until evenly incorporated. Cook over medium-high heat, whisking constantly, until starting to thicken and bubble up, about 5 minutes.
- Remove the pot from the heat and whisk in the butter and vanilla. Strain the pudding through a fine-mesh sieve into a medium bowl. Cover with plastic wrap, pressing directly against the surface of the pudding to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or overnight.
- Make the whipped cream: In a medium bowl, combine the heavy cream, powdered sugar, and cocoa powder. Whip with an electric hand mixer on high speed until stiff peaks form, 3-4 minutes, scraping down the sides of the bowl as needed. Transfer the whipped cream to a piping bag fitted with a large tip and chill in the refrigerator until ready to use.
- Make the chocolate ganache: Add heavy cream to a microwave-safe liquid measuring cup. Microwave for 1 minute, until very hot. Add the chocolate chips and let sit for 2 minutes, then stir until smooth. Transfer to a piping bag fitted with a small tip. Set aside until ready to use.
- Assemble the trifles: Transfer the chocolate pudding to a piping bag fitted with a large tip.
- Add about ½ cup of the pound cake cubes to the bottom of each jar, pressing down to compact. Pipe about ¼ cup of chocolate pudding and ¼ cup of the whipped cream on top. Sprinkle 2-3 tablespoons of crushed chocolate sandwich cookies and 2 tablespoons chocolate caramel candy bars on top. Repeat to make a second layer with the remaining ingredients. Finish with a drizzle of chocolate ganache and garnish with fresh raspberries and a sprig of mint. Serve with chocolate spoons.
- Enjoy!
MINI CARAMEL TRIFLES
Ok, so I love coming up with yummy concoctions in the kitchen. This is one of them. It's sort of halfway between a trifle and a parfait, served in glasses. I hope you enjoy it!
Provided by HorseCrazy38
Categories Desserts Chocolate Dessert Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine cake mix, milk, eggs, and 4 tablespoons butter in a large bowl. Beat with an electric mixer on medium speed for about 2 minutes. Pour batter into a muffin tin.
- Bake in the preheated oven until tops are golden brown, about 15 minutes.
- While cakes are baking, combine remaining butter and brown sugar in a microwave-safe bowl. Heat until melted, about 30 seconds. Stir well and add 3 1/2 tablespoons heavy cream.
- Crumble 6 hot cakes into a bowl. Cover cake crumbs with brown sugar mixture and stir to coat. Place in the freezer until cool, about 10 minutes.
- Meanwhile, whip remaining cream with an electric mixer until soft peaks form.
- Layer cake mixture, whipped cream, chocolate chips, and caramel in 4 glasses until all are used up. Refrigerate until ready to serve.
Nutrition Facts : Calories 1298.1 calories, Carbohydrate 169.9 g, Cholesterol 241.4 mg, Fat 65.8 g, Fiber 1.2 g, Protein 16.8 g, SaturatedFat 34.1 g, Sodium 1146.1 mg, Sugar 66 g
CHOCOLATE-CARAMEL TRUFFLES
These truffles are inspired by brigadeiros, a confection popular throughout Brazil.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 4h45m
Yield Makes about 3 dozen
Number Of Ingredients 7
Steps:
- In a medium saucepan, bring condensed milk, butter, and cream to a boil over medium-high heat, stirring until butter melts. Cook, stirring frequently, until mixture thickens slightly and turns pale golden, 4 to 6 minutes (do not let it get too dark, or mixture will separate). Remove from heat; let stand 5 minutes. Add chocolate, cocoa powder, and vanilla, stirring until chocolate melts and mixture is smooth and combined. Transfer to a pie dish or a wide, shallow bowl and refrigerate until firm, about 4 hours.
- Scoop 1 tablespoon of chocolate mixture into your palm and roll into a ball. Transfer to a parchment-lined baking sheet; repeat with remaining mixture. Place sprinkles in bowls (onefor each color). Roll truffles in sprinkles until thoroughly coated. Place in paper mini baking cups and serve, or store in refrigerator, covered, up to 1 month.
EASY CARAMEL-CREAM TRIFLE
You will need a large glass 14-ounce trifle bowl or a large glass dessert bowl for this. Purchase the regular size candy bars for this, you can really just use as many bars as you wish. I just purchased the small pudding cups and used them as I could not find a large tub of ready made chocolate pudding. This is a perfect dessert to serve for a dinner party as it can be prepared 24 hours in advance. Plan ahead this needs to chill for a minimum of 2 hours or up to 24 hours before serving. Chilling time is cooking time.
Provided by Kittencalrecipezazz
Categories Dessert
Time 22h
Yield 10-15 serving(s)
Number Of Ingredients 5
Steps:
- In a trifle or glass bowl spread about 1/3 of the cake cubes over bottom.
- In a large bowl beat the whipping cream until stiff peaks form.
- Fold in the caramel topping.
- Spoon HALF of the caramel whipping cream mixture over the cake cubes in the bowl(it does not have to cover all the cake cubes totally).
- Sprinkle half of the chopped candy bars over the whipped cream.
- Scatter another third of the cake cubes over the cream and chocolate bar layer.
- Spoon the prepared chocolate pudding over the cake cubes.
- Scatter the remaining cake cubes over the pudding.
- Top with remaining caramel cream and chopped candy bars.
- Cover with plastic and chill for a minimum of 2 hours or up to 24 hours.
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5/5 (5)Total Time 1 hr 35 minsCategory DessertCalories 384 per serving
- Preheat oven to 350°F. If using a box mix, bake cake according to package directions in a 9x13 pan.
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Cuisine BritishCategory DessertServings 6Total Time 2 hrs 20 mins
- Prepare the sponge by beating the sugar and butter until creamy and lemon coloured, about three minutes. Add the eggs and beat until combined. Fold in the flour and cocoa and spoon into the prepared pan. Bake for about 15 minutes until the sponge springs back when pressed. Remove from the oven to a cooling rack to cool. Cut the sponge in half and freeze one half. Cut the remaining half into 1 inch chunks and place on the bottom of a large serving bowl.
- Prepare the mousse by putting the sugar and water into a small heavy based pan over high heat. Do not stir, swirl the pan as the sugar starts to brown. Cook to a dark caramel and remove from the heat. Add the butter and cream and then the chocolate and whisk until smooth. Beat in the egg yolks and remove to a large bowl. Whip the egg whites until stiff fold into the chocolate mix. Allow the chocolate mixture to cool.
- Pour the Baileys Irish cream over the sponge. Drain and dice the pears into bite size pieces and lay on top of the sponge. Pour the chocolate caramel mousse over the pears and refrigerate for at least two hours. This will help the mousse to set up and become a bit firmer.
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- Bake your cake according to package instructions in a 9×13 inch pan. Let cool completely and then cut or break into 1-inch cubes.
- While cake is baking, make your whipped cream by placing the heavy whipping cream in a large bowl with 1/3 cup sugar and 1 teaspoon vanilla. Beat with an electric mixer until soft peaks form.
- For the chocolate pudding, follow package instruction to make chocolate pudding using whole milk.
- If making individual servings, divide cake into how many servings you’ll make (at least 6-8), and place half of each serving in the bottom of the cup, jar or dish. If using a large trifle dish, place half of the cake pieces in the bottom.
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