Chocolate Berry 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 AND FRUIT TRIFLE



Chocolate and Fruit Trifle image

This refreshing dessert layered with devil's food cake, a creamy pudding mixture, red berries and green kiwi is perfect for the holidays. I like making it in a clear glass trifle bowl to show off its festive colors. -Angie Dierikx, State Center, Iowa

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 16 servings.

Number Of Ingredients 9

1 package devil's food cake mix (regular size)
1 can (14 ounces) sweetened condensed milk
1 cup cold water
1 package (3.4 ounces) instant vanilla pudding mix
2 cups heavy whipping cream, whipped
2 tablespoons orange juice
2 cups fresh strawberries, chopped
2 cups fresh raspberries
2 kiwifruit, peeled and chopped

Steps:

  • Prepare cake batter according to package directions; pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. Crumble enough cake to measure 8 cups; set aside. (Save remaining cake for another use.) , In a large bowl, whisk the milk, water and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in the whipped cream. , To assemble, spread 2-1/2 cups pudding mixture in a 4-qt. glass bowl. Top with half the crumbled cake; sprinkle with 1 tablespoon orange juice. Arrange half the berries and kiwi over cake. , Repeat pudding and cake layers; sprinkle with remaining orange juice. Top with remaining pudding mixture. Spoon remaining fruit around edge of bowl. Cover and refrigerate until serving.

Nutrition Facts : Calories 419 calories, Fat 22g fat (10g saturated fat), Cholesterol 77mg cholesterol, Sodium 362mg sodium, Carbohydrate 51g carbohydrate (35g sugars, Fiber 2g fiber), Protein 6g protein.

BERRY TRIFLE



Berry Trifle image

This dessert is great for parties. Its presentation is pretty, and it's even better to eat! Any combination of frozen berries may be used. Garnish with chopped nuts.

Provided by IRON CHEF

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 2h

Yield 18

Number Of Ingredients 9

1 (10.75 ounce) package prepared pound cake, cubed
1 (10 ounce) package frozen blueberries
1 (10 ounce) package frozen raspberries
1 (10 ounce) package frozen blackberries
2 tablespoons praline liqueur
1 (5 ounce) package instant vanilla pudding mix
½ cup milk
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed

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.

Nutrition Facts : Calories 241.6 calories, Carbohydrate 39.4 g, Cholesterol 44.9 mg, Fat 7.7 g, Fiber 2 g, Protein 3.2 g, SaturatedFat 5.3 g, Sodium 209.5 mg, Sugar 31.1 g

CHOCOLATE TRIFLE



Chocolate Trifle image

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

1 (19.8 ounce) package brownie mix
1 (3.9 ounce) package instant chocolate pudding mix
½ cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
1 (1.5 ounce) bar chocolate candy

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

CHOCOLATE RASPBERRY TRIFLE



Chocolate Raspberry Trifle image

Guests might think you slaved over this impressive-looking dessert, but it's a snap to assemble. Just layer cubes of leftover chocolate cake, a sweet cream cheese mixture and tart berries for winning results. -Karena Bauman, Minneapolis, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 4-6 servings.

Number Of Ingredients 7

3 ounces cream cheese, softened
2 tablespoons sugar
2 tablespoons whole milk
1-1/2 cups whipped topping
One portion chocolate cake (7-1/2x5-inch rectangle) from the Delicate Chocolate Cake recipe, cut into 1/2-inch cubes
2 cups fresh raspberries
1/4 cup slivered almonds, toasted

Steps:

  • In a large bowl, beat the cream cheese, sugar and milk until smooth. Fold in whipped topping. , In a 1- to 1-1/2-qt. trifle bowl or individual dessert bowls, layer half of the cake cubes, raspberries, cream cheese mixture and almonds. Repeat layers. Refrigerate for at least 15 minutes.

Nutrition Facts :

CHOCOLATE BERRY TRIFLE



Chocolate Berry Trifle image

This is a trifle that my daughter sent to team suppers with my granddaughter. The kids gobbled it up. The parents loved it, too. The bowl always came home empty.

Provided by Mimi in Maine

Categories     Dessert

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 8

1 (4 ounce) package instant chocolate pudding mix
1 1/2 cups cold milk
1 (8 ounce) container whipped topping (thawed)
1 (10 ounce) package pound cake or 1 (10 ounce) package a loaf cake
1/4 cup strawberry jam
1 cup raspberries (fresh)
1 cup strawberry (fresh)
1 banana

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.

Nutrition Facts : Calories 224.9, Fat 8.8, SaturatedFat 5.3, Cholesterol 29.2, Sodium 268.6, Carbohydrate 34.4, Fiber 2.4, Sugar 19.7, Protein 3.3

EASY CHOCOLATE BERRY TRIFLE



Easy Chocolate Berry Trifle image

Make and share this Easy Chocolate Berry Trifle recipe from Food.com.

Provided by rockinred

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 5

3 cups cold milk
2 (3 1/2 ounce) packages chocolate flavor instant pudding and pie filling mix
8 ounces non-dairy whipped topping, thawed & divided
1 (9 inch) brownies, layer cut into 1 inch cubes (approx. 9 inches, baked)
1 pint raspberries (alternate measurement is 2 cups)

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.

Nutrition Facts : Calories 173.8, Fat 7.5, SaturatedFat 5.6, Cholesterol 8.5, Sodium 266.2, Carbohydrate 24.5, Fiber 2.3, Sugar 13.9, Protein 2.9

TRIPLE CHOCOLATE TRIFLE RECIPE BY TASTY



Triple Chocolate Trifle Recipe by Tasty image

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

1 cup whole milk
1 can cream
½ cup granulated sugar
¼ cup cocoa powder
3 tablespoons cornstarch
¼ teaspoon kosher salt
1 tablespoon unsalted butter, room temperature
1 teaspoon vanilla extract
1 cup heavy whipping cream
¼ cup powdered sugar
2 tablespoons unsweetened cocoa powder
¼ cup heavy cream
3 tablespoons dark chocolate chip
7 oz chocolate pound cake, cut into 1/2 in
½ cup chocolate sandwich cookie, finely crushed
½ cup chocolate caramel candy, chopped
fresh raspberry, for garnish
fresh mint leaf, for garnish
chocolate spoon, optional, for serving
2 wide-mouth mason jars

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!

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