Chocolate And Pear Trifle Recipes

CHOCOLATE-TRUFFLE STUFFED PEAR WREATH

Steps:

• Preheat the oven to 400 degrees F.
• Combine the wine, granulated sugar, cinnamon sticks, star anise, vanilla bean seeds and orange zest in a medium pan over medium-high heat and bring the poaching liquid to a boil. Nestle the pear halves curved-side down in the poaching liquid (it is okay if they aren't fully submerged). Reduce the heat to medium-low and simmer for 15 minutes. Turn off the heat, flip the pears over so the opposite side is now submerged and allow the pears to cool to room temperature in the poaching liquid, about 45 minutes.
• Meanwhile, roll out a sheet of the puff pastry on a lightly floured surface to a 12-inch square; this will be the bottom of your wreath.
• Roll out the second sheet of puff pastry on a lightly floured surface to a 12-by-13-inch rectangle. Trim off a 1-by-12-inch strip, then cut twelve 1-inch leaf shapes out of the dough with a paring knife. Gently press the paring knife blade into each leaf to make the impression of veins on the leaves, and set the leaves aside for later.
• Working vertically, cut a column of 1 1/2-inch vertical slits in the remaining 12-inch square of dough, leaving 1/4-inch of space in between each slit. Space a second vertical column of slits 1/2-inch from the first with the first slit of the second column starting halfway down the first slit in the first column and finishing halfway down the second slit in the first column. Continue this pattern until the entire square of dough is marked. Stack the top and bottom tart doughs and the leaves on a baking sheet with parchment between each and cover with plastic wrap. Chill in the fridge until the dough is firmer and easier to work with, about 20 minutes.
• Place the bottom piece of puff pastry on a sheet of parchment paper and assemble the tart by placing a 3-inch bowl in the center. Stuff each pear center with a chocolate truffle and arrange the 6 pear halves cut-side down with the stem ends pointing out around the bowl, leaving a 3/4-inch space between the bottom of the bowl and the bottoms of the pears.
• Brush the dough surrounding the pears with the egg white. Place the dough with the slits over the top of the pears and gently stretch it to create diamond-shaped openings. Press the dough down all around each pear to seal it. Use a paring knife to cut around the perimeter of the bowl, and remove the bowl and the central piece of dough. Press to seal that edge as well. Use your paring knife to trim the extra dough from the edges, following the outline of the pears, leaving a 1/2-inch border of the dough.
• Brush the tops of the puff with the egg white. Attach 2 leaves to the stem end of each pear, and brush those with egg wash too. Sprinkle the tart with sanding sugar. Use the parchment to carefully transfer the tart to an 18-by-13-inch baking sheet.
• Bake the tart until the pastry is risen and golden brown, 20 to 25 minutes. Cool 5 minutes before serving.

PEAR AND CHOCOLATE TART

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Roll pastry out to 1/4 inch thickness and use it to line a 9-inch tart dish. Prick the pastry with a fork and then place into the freezer for 20 minutes to prevent pastry from rising during baking.
• Bake in the preheated oven for 10 minutes. Set crust aside. Reduce oven temperature to 325 degrees F (165 degrees C).
• Heat a saucepan about 1/3-full of water to a low simmer, about 5 minutes, then reduce heat to lowest setting. Place a heat-proof bowl over the pan in such a way that it does not touch the water. Add chocolate to the bowl and allow to melt. Limit stirring to an absolute minimum to prevent chocolate from separating.
• Mix ground almonds, eggs, sugar, and butter together in a bowl. Add warm melted chocolate and stir to combine. Pour chocolate mixture into the baked pastry crust.
• Arrange pears on top of the tart by pressing them into the chocolate mixture.
• Bake in the hot oven until pastry is golden and mixture is firm, 35 to 45 minutes.

CHOCOLATE TRIFLE

Steps:

• Preheat oven to gas 120C, 250f or gas 1/2 and line a baking sheet with grease proof paper. Prep the decoration:without peeling or coring them slice the two pears very thinly from the top to the bottom. In a frying pan dissolve the sugar in 3 1/2 floz water over a medium heat. Bring to the boil then simmer for 3 mins. Remove from the heat, add the pear slices and leave for 2 mins. Remove with a spatula, place on the baking sheet and place in the oven 1 1/2 hours until golden.
• Meanwhile, peel, core and quarter the remaining six pears. Heat 1 pt water with 3 1/2oz sugar in a large pan, stirring until the sugar is dissolved. Add the pears and simmer for about 8 mins until they are just tender. Drain and set aside to cool.
• In a pan over a gentle heat, cook the raspberries and the remaining 4tbsp sugar until the berries just start to soften. Drain a spoonful on kitchen paper and reserve for decoration. Set the rest aside to cool.
• Place half the sponge fingers in a glass bowl. Arrange half the pears on top and cover with half the raspberries. Repeat this layer again.
• Make the custard: Melt the chocolate in the microwave then leave to cool. Pour the custard into a large bowl and stir in the melted chocolate. Lightly whip the cream and fold into the custard. Pour over the trifle and chill until set.
• Stand pear strips in the centre of the trifle, sprinkle over the reserved raspberries and chopped plain chocolate.

WHITE CHOCOLATE TIRAMISU TRIFLE WITH SPICED PEARS

Steps:

• For spiced pears:
• Combine first 6 ingredients in large saucepan. Stir over medium-high heat until sugar dissolves. Add pears and bring to boil. Reduce heat to medium, cover, and simmer until pears are just tender when pierced with knife, about 35 minutes. Transfer liquid with pears to large bowl and refrigerate until cold, about 3 hours.
• Using slotted spoon, transfer pears to plate. Boil poaching liquid in heavy large saucepan over medium-high heat until slightly thickened and reduced to generous 1 1/2 cups, about 15 minutes. Strain into 2-cup measuring cup; discard spices in strainer. Cool. Cover and chill pears and pear syrup until cold.
• For mousse:
• Combine white chocolate, pear brandy, and 1/4 cup water in top of double boiler set over simmering water. Stir until smooth (mixture will be very liquidy). Scrape in seeds from vanilla bean; discard bean. Transfer white chocolate mixture to large bowl; gradually add mascarpone, whisking until mixture is smooth. Cool mascarpone mixture until barely lukewarm.
• Using electric mixer, beat 1 cup cream in medium bowl until peaks form. Fold whipped cream into mascarpone mixture in 4 additions. Cover and chill white chocolate mousse until set, about 3 hours. DO AHEAD: Pears and mousse can be made 1 day ahead. Keep chilled.
• For trifle assembly:
• Cut pears lengthwise in half and remove cores and stems; cut halves lengthwise into 1/4-inch-thick slices.
• Arrange ladyfingers, rounded sides down, in single layer in bottom of 12-cup trifle dish (about 8 inches in diameter and 5 inches deep), covering bottom completely (using about 15 ladyfingers). Drizzle 5 tablespoons pear syrup evenly over ladyfingers. Using small offset spatula, spread 1/3 of white chocolate mousse over ladyfingers, making layer slightly thicker around outer edges of dish to allow mousse to be more visible (center of mousse layer will be thin). Starting at outer edges of dish, place pear slices in single layer with curved edges against sides of dish atop mousse, covering completely. Repeat layering of ladyfingers, syrup, mousse, and pears 2 more times. Cover with fourth layer of ladyfingers (some ladyfingers and pear slices may be left over). Drizzle ladyfingers evenly with 5 tablespoons syrup. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate trifle and remaining pear syrup separately.
• Using electric mixer, beat 2 cups whipping cream in large bowl until soft peaks form. Add 1/4 cup pear syrup and beat until stiff peaks form. Working in batches, transfer cream to large pastry bag fitted with large star tip. Pipe rosettes all over top of trifle, mounding slightly in center. Sprinkle with crystallized ginger. Garnish with chocolate curls. DO AHEAD: Can be made 6 hours ahead. Keep refrigerated.
• Sift powdered sugar over trifle just before serving.
• * Mascarpone is an Italian cream cheese; sold at many supermarkets and at Italian markets.
• ** Available in the bakery or bread section of some supermarkets and at specialty foods stores.

PEARS COVERED WITH CHOCOLATE

Steps:

• In a saucepan over medium heat, stir together the water and sugar. Bring to a boil. Add the pears, and cook for about 5 minutes. Remove pears and set them on a plate.
• In a metal bowl over simmering water, or in the microwave, melt chocolate, stirring frequently until smooth. Remove from heat. Spoon chocolate over pears to coat. Remove pears to a clean plate, and chill until serving. Serve cold.

PEAR AND CARAMEL TRIFLES

Steps:

• Make pears:
• Scrape seeds from vanilla bean into large saucepan; add bean. Add 6 cups water, sugar and lemon peel. Stir over medium heat until mixture comes to simmer. Add pears; simmer until tender, about 15 minutes. Cool pears in syrup.
• Make caramel:
• Stir 1 cup sugar and 1/4 cup water in heavy medium saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until sugar turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 10 minutes. Remove from heat. Add 1 cup warm cream (mixture will bubble up). Return to very low heat; stir until smooth. Chill sauce uncovered until cold, about 1 hour.
• Beat chilled cream, powdered sugar and vanilla in large bowl until firm peaks form. Fold 1/2 cup cold caramel sauce into cream; cover and chill remaining sauce.
• Drain pears and cut crosswise into 1/2-inch-thick slices. Press 1 piece of cake into each of six 12- to 14-ounce goblets. Top each with 5 pear slices, 2 teaspoons reserved caramel sauce and 1/4 cup caramel cream. Repeat layering with cake, pears, caramel sauce and caramel cream. (Can be made 1 day ahead. Cover and chill.)
• Drizzle remaining caramel sauce over trifles. Sprinkle with nuts and serve.

CHRISTMAS PEAR & CHOCOLATE TIRAMISU TRIFLE

Steps:

• For the cake, melt the chocolate and butter together, then cool. Meanwhile, heat oven to 150C/130C fan/gas 2 and butter and line the base and sides of a 23cm springform tin with baking paper.
• Whisk the sugar and egg yolks until very pale and thick, about 5 mins. Fold in the chocolate mix using a large metal spoon. Put the egg whites and a pinch of salt into another bowl and, with clean beaters, whisk until you have medium peaks. Fold this gently but thoroughly into the chocolate mix with your metal spoon, then spoon into the tin and bake for 1½ hrs until risen all over. Insert a skewer into the middle of the tin to test; it should come out with just a few damp crumbs but no wet mix. The cake will sink once it cools. Can be frozen up to 1 month ahead.
• While the cake cooks, put the pears, vanilla pod and 1 litre water into a saucepan. Weigh the pears down under the surface with a small plate, then simmer for 20 mins, covered, until tender. Leave to cool in the liquid if you have time. Cut each pear into 6 long slices, then remove the stalk and the core. Can be cooked up to a week ahead and kept chilled in some of their poaching liquid.
• For the mascarpone layer, half-fill a medium saucepan with water, then bring to a simmer. Put the yolks, sugar and 6 tbsp of the Marsala into a large bowl, sit it over the just-simmering water, then whisk for 5 mins until the mixture is thick and holds a trail for a few secs. Put the mascarpone into a bowl, beat with 2 tbsp more Marsala to loosen, then whisk in the egg mix in 2 batches, until smooth, thick and light. Can be made ahead and kept in the fridge. Keep no longer than 2 days in total.
• You're now ready to assemble the trifle. Cut the cake in half - it will be squidgy, so don't worry if it breaks up. Spoon some of the mascarpone layer into the bottom of a dish, then top with a few pears and a sprinkling of grated chocolate. Put half of the cake on top, then sprinkle with a little of the remaining Marsala and coffee. Spoon more of the mascarpone over, then top with more pears and more chocolate. Top this with the next piece of cake, spoon over more Marsala and coffee, then spoon the remaining mascarpone mix over the top. Finish with the remaining pears. Chill for at least 2 hrs, or up to 2 days. When ready to serve, scatter with the last of the grated chocolate.

TRIPLE CHOCOLATE TRIFLE RECIPE BY TASTY

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!