Chocolate Berry Trifle With Toasted Almonds Recipes

CHOCOLATE BERRY TRIFLE WITH TOASTED ALMONDS

Steps:

• In a blender blend first 3 ingredients till smooth.
• Place in a microwave safe dish and micro for 10 minutes whisking a couple of times.
• Cover with plastic wrap and chill.
• When cooled place 1/2 in a trifle bowl.
• Top with 3 crushed cookies, 1 cup berries, 1/4 cup almonds, following with the rest of the pudding, 3 crushed cookies, 1 cup berries, 1/4 cup almonds.
• Chill and serve.

ALMOND AND CHOCOLATE WHIPPED CREAM TRIFLE

Steps:

• Line an 8 to 9-inch square or round glass dish or bowl with ladyfingers. Douse with half of the liqueur, spray with a layer of whipped cream. Sprinkle with chocolate pieces and slivered almonds. Repeat this layering another time. After the second layering, spray a healthy shot of whipped cream on top. Dust with cocoa powder, garnish with raspberries and serve or chill until ready to serve.

RASPBERRY, WHITE CHOCOLATE, AND ALMOND TRIFLE

Steps:

• Bring 1 cup cream to simmer in medium saucepan. Remove from heat. Add white chocolate; whisk until smooth. Cool to barely lukewarm, about 10 minutes. Beat 2 1/2 cups cream and 1/2 teaspoon extract in large bowl to soft peaks. Fold in white chocolate mixture.
• Stir sugar and 1/2 cup water in small saucepan over medium heat until sugar melts. Mix in 3/4 teaspoon extract; remove syrup from heat. Quickly submerge 1 biscuit in syrup; shake excess back into pan. Place dipped biscuit in bottom of 14-cup trifle dish. Repeat with enough biscuits to cover bottom of dish.
• Spread 1/3 of melted jam over biscuits in dish. Top with 1/3 of partially thawed berries with juices. Spread 1/3 of whipped chocolate cream over. Repeat layering with dipped biscuits, melted jam, partially thawed berries, and whipped chocolate cream 2 more times. Mound fresh berries in center of trifle. Sprinkle almonds around edge. Cover and chill at least 5 hours and up to 24 hours.
• *Available at some supermarkets and at Italian markets.

CHOCOLATE BERRY TRIFLE

Steps:

• Beat the pudding mix and milk with a whisk for 1-2 minutes till well blended.
• Gently stir in the whipped topping and mix well; set aside.
• Cut the cake into 12 slices and spread 6 slices with the strawberry jam.
• Place the other 6 slices on top of the jam slices so that it is like 6 sandwiches and then cut these into 1/2" cubes.
• Place half the cake cubes in a trifle dish or decorative bowl.
• Cover this layer with 1/2 cup raspberries and 1/2 cup strawberries sliced.
• Slice the banana on top of this layer.
• Top with 1 cup of the pudding mixture.
• Layer again with the cake cubes, 1/2 cup raspberries, 1/2 cup strawberries, and topping (no more banana).
• Garnish with 3-4 pretty strawberries or a few raspberries.
• Refrigerate for several hours.

EASY CHOCOLATE BERRY TRIFLE

Steps:

• Pour milk into large bowl & add pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 cup whipped topping.
• Place half the brownie cubes into a 2 quart serving bowl or trifle dish. Top with half EACH of the pudding mixture, raspberries and remaining whipped topping. Repeat layers.
• Refrigerate 1 hour or until ready to serve.
• OPTIONAL: Garnish with raspberries or fresh mint sprigs.