Chocolate Cherry Trifle Dessert 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.

SUNNY'S NUNYA BUSINESS CHOCOLATE, CHERRY AND WHIP TRIFLE



Sunny's Nunya Business Chocolate, Cherry and Whip Trifle image

Provided by Sunny Anderson

Categories     dessert

Time 1h25m

Yield 10 to 12 servings

Number Of Ingredients 9

16 ounces whipped cream cheese
1/4 cup granulated sugar
One .14-ounce packet unsweetened cherry-flavored soft drink mix
Two 8-ounce tubs whipped topping
Two 14.5-ounce cans red tart cherries in water, drained, cherry water reserved, cherries chopped
1/2 teaspoon almond extract
16 creme-filled chocolate cake treats, such as Suzie Q's
1 cup toasted sliced almonds
Cherry ice cream or sorbet, for serving

Steps:

  • For the whipped layer: In a stand mixer or with an electric hand mixer, blend the cream cheese, sugar and soft drink mix powder until smooth. Scrape down the insides of the bowl intermittently to fully mix. Add the whipped topping and mix until one color, scraping down the sides to incorporate. Gently fold in the chopped cherries.
  • For the cake layer: Add the reserved cherry water and almond extract to a spray bottle and shake to combine (see Cook's Note).
  • Layer the bottom of a trifle dish with one layer of the chocolate cake treats. Spray the cake layer with a few nice spritzes of the cherry water mixture; this shouldn't make them dripping wet--just moist with a light saturation (think about how you use cooking spray). Top the cake layer with half of the whipped layer, then repeat with another cake layer, cherry water spritz and whipped layer. Top with the almonds.
  • Refrigerate at least 1 hour. Serve with ice cream or sorbet.

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 BROWNIE TRIFLE



Chocolate Brownie Trifle image

Chocolate chunk brownies layered between a mixture of chocolate pudding, cream cheese, and whipped topping.

Provided by JELLYBEAN

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 2h20m

Yield 12

Number Of Ingredients 9

1 (21.5 ounce) package chocolate chunk brownie mix (such as Duncan Hines®)
2 eggs
¼ cup water
¼ cup vegetable oil
1 (8 ounce) package cream cheese, softened
3 cups cold milk
1 (3.9 ounce) package instant chocolate pudding mix
1 (8 ounce) container frozen whipped topping, thawed
6 ounces chocolate almond bark

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan.
  • Combine brownie mix, eggs, water, and oil in a large bowl; stir until well blended. Spread mixture evenly into prepared pan.
  • Bake in preheated oven until top is dry and edges have started to pull away from the sides of the pan, 20 to 25 minutes. Cool completely, about 30 minutes. Cut into 1-inch squares.
  • Beat cream cheese in a large bowl with an electric mixer. Add milk and pudding mix; beat until smooth. Fold in whipped topping until well incorporated into filling.
  • Place 1/2 of the brownie squares at the bottom of a trifle bowl or glass serving dish; top with filling. Shave 1/2 of the chocolate bar onto filling using a vegetable peeler. Repeat with remaining brownies, filling, and chocolate bar shavings. Refrigerate until set, about 1 hour.

Nutrition Facts : Calories 523.1 calories, Carbohydrate 60.3 g, Cholesterol 56.4 mg, Fat 30.8 g, Fiber 2.5 g, Protein 7.8 g, SaturatedFat 14.4 g, Sodium 387.2 mg, Sugar 12.6 g

CHOCOLATE CHERRY TRIFLE DESSERT



Chocolate Cherry Trifle Dessert image

I made this recipe up my self. I love chocolate cherries at Christmas time. This is kind of like the black forest desserts.

Provided by snapdragon928

Categories     Dessert

Time 3h20m

Yield 8-10 serving(s)

Number Of Ingredients 6

1 (20 ounce) can cherry pie filling
1 (3 ounce) package chocolate pudding
1 (12 ounce) package Cool Whip
1 loaf chocolate pound cake
1 teaspoon almond flavoring
1 1/2 cups milk

Steps:

  • Make pudding with the milk. Let chill a few hours.
  • Cut up the chocolate pound cake and put half in a medium to large pretty glass bowl.
  • Mix cherries and flavoring.
  • After pudding has thickened, layer 1/2 the cherries over the cake in the bowl.
  • Cover that with half of pudding.
  • Cover that with half the whipped cream.
  • Repeat layers. You may need more whipped cream to cover the whole bowl if you are more generous with the whipped cream.
  • To step up the chocolate a notch you could use a package of mini chocolate chips to make one more layer on top of the whipped cream, for decoration.
  • Chill for about a half hour or so, then serve.
  • Doubled with everything but the cake, this overfilled a 9x13 pan, to estimate size. Cooking includes chill time.

CHOCOLATE CHERRY TRIFLE



Chocolate Cherry Trifle image

With pineapple, cherries and pudding, this creamy dessert from Angela Oelschlaeger of Tonganoxie, Kansas has lots of layers of flavor. It's inexpensive and impressive, and just right to take to a family or church gathering.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 18 servings.

Number Of Ingredients 7

3 cups cold fat-free milk
2 packages (1.4 ounces each) sugar-free instant chocolate fudge pudding mix
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
2 cans (20 ounces each) reduced-sugar cherry pie filling
2 cans (20 ounces each) unsweetened crushed pineapple, drained
1 carton (16 ounces) frozen reduced-fat whipped topping, thawed
1/4 cup chopped pecans

Steps:

  • In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set., Place half of the cake cubes in a 4-qt. trifle or glass bowl. Top with half each of the pudding, pie filling, pineapple and whipped topping. Repeat layers. Sprinkle with pecans. Refrigerate leftovers.

Nutrition Facts : Calories 221 calories, Fat 5g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 266mg sodium, Carbohydrate 41g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.

QUICK CHOCOLATE-CHERRY TRIFLE



Quick Chocolate-Cherry Trifle image

Quick? Check. Delicious? Check. This trifle with layers of pudding, chocolate, cookies and cherry pie filling meets all the criteria for a great dessert.

Provided by My Food and Family

Categories     Home

Time 1h15m

Yield 12 servings, 2/3 cup each

Number Of Ingredients 5

2 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding Pudding
2-1/2 cups cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
20 thin vanilla creme-filled chocolate sandwich cookies, coarsely chopped
1 can (21 oz.) cherry pie filling

Steps:

  • Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP.
  • Layer cookies, cherry pie filling and pudding mixture in serving bowl; top with remaining COOL WHIP.
  • Refrigerate 1 hour.

Nutrition Facts : Calories 290, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

WHITE CHOCOLATE CHERRY TRIFLE



White Chocolate Cherry Trifle image

I learned to make this from a wonderful Welsh woman who was an incredible cook. She taught me many things - this was one of my favorite desserts.

Provided by P48422

Categories     Dessert

Time 2h

Yield 10-12 serving(s)

Number Of Ingredients 15

6 tablespoons clarified butter
2 teaspoons vanilla
2 cups sifted cake flour
1 1/3 cups fine sugar
8 large eggs
2 (1 lb) cans dark sweet cherries, in their juice (not in syrup!)
2 tablespoons granulated sugar
1/4 cup ruby port
1 slice lemon (1/4" thick)
9 ounces white chocolate, melted
5 tablespoons water
1 1/2 cups heavy whipping cream
3 large egg whites
shaved white chocolate, garnish
shaved dark chocolate, garnish

Steps:

  • Make the cake: Oven to 350 degrees F.
  • Line the bottom of (2) 9" round pans with parchment.
  • Combine the clarified butter and vanilla in a small bowl.
  • Set aside somewhere warm (you want the butter to stay melted).
  • Combine the flour with 6 tbl.
  • of the sugar and sift TWICE.
  • Set aside.
  • In the mixer, combine the eggs and rest of the sugar.
  • Place the mixing bowl in a large pan of hot (not boiling, very hot tap water is good) water, and mix with your hand (kids love this part) until the eggs are warm (body temp).
  • Return the bowl to the mixer and whip on high speed until cool, light and at the ribbon stage (when you lift the beaters, ribbons of batter fall back into the bowl and don't disappear very quickly).
  • Now, everyone says to use a rubber spatula, but I find it much easier to use my hand to do this next part.
  • Sprinkle about 1/3 of the flour onto the eggs and quickly and gently fold into the batter.
  • Fold in half the remaining, then the rest.
  • Take about a handful of the batter and mix into the small bowl of butter and vanilla until well combined.
  • Gently fold that back into the batter.
  • Divide between the pans and bake about 25 to 30 minutes- the cakes should BEGIN to shrink away from the side of the pans.
  • Remove from oven, let cool about 10 minutes in the pan then turn out onto a flat surface and let cool completely before peeling off the parchment.
  • Set aside.
  • Make the cherry filling: (Since it's not cherry season, I'm giving you my version using canned cherries.) Combine all ingredients in a saucepan and cook over low heat until the liquid becomes heavy and syrupy.
  • Take of heat and let stand until cool.
  • Make the mousse: Melt the chocolate and water in the microwave at 30% power for 2 minutes.
  • Stir until smooth.
  • Let cool.
  • Whip the cream until soft peaks form, not too stiff.
  • Set aside.
  • Wipe your mixing bowl out with a dash of vinegar.
  • Add the whites and whip until stiff, but not dry.
  • Fold one fourth of the whites into the white chocolate.
  • Scrape the remaining whites and whipped cream on top of the chocolate and fold together.
  • Chill until needed.
  • TO ASSEMBLE THE TRIFLE: Slice each cake in half.
  • Discard one layer.
  • Put about 1 cup of the mousse in the bottom of your serving dish (preferably a see-through trifle dish or bowl so you can see all the pretty layers).
  • Place one slice of cake on top and press down lightly so it lays even in the dish.
  • Ladle some of the cherry syrup onto the cake so it soaks in.
  • Put about 1 1/2- 2 c.
  • mousse on top and top with half the cherries.
  • Place another cake layer on top, and repeat.
  • place the last layer of cake on top and using a cake circle press down evenly so all the layers are even and look pretty through the sides of the bowl.
  • Sprinkle the remaining cherry syrup over top of the cake layer and top with remaining mousse.
  • Decorate with shaved white and dark chocolate.
  • Refrigerate until service.
  • **NOTE:If you have some home canned cherries, use them, they will be so much better.
  • If you have access to fresh cherries at any time simply use 1 lb.
  • of them, and poach them in red wine or port, sugar and the lemon slice.

Nutrition Facts : Calories 651.2, Fat 32.6, SaturatedFat 18.9, Cholesterol 240, Sodium 112.1, Carbohydrate 78.6, Fiber 1.8, Sugar 54.5, Protein 11.4

ICED CHOCOLATE AND CHERRY TRIFLE



Iced chocolate and cherry trifle image

This extra-special chocolate and cherry trifle is the ultimate decadent dessert for a crowd. This clever recipe is simple to make but looks impressive

Provided by Good Food team

Categories     Dessert

Number Of Ingredients 6

1 tin or jar black cherries in syrup (about 400g)
150ml whipping cream
80g chocolate brownies or muffins
200g dark chocolate , chopped
150g mascarpone
2 tbsp icing sugar

Steps:

  • Line a 900g loaf tin or terrine with baking parchment. Tip the cherries into a sieve over a saucepan and drain off the syrup. Bring the syrup to a boil and simmer until it thickens and is reduced by half, about 5 mins, and stir back in the cherries. Spoon the cherries and syrup into the base of the tin and leave to cool.
  • Whip half of the cream until it thickens but is not stiff, spoon this in a layer over the cherries. Cut the brownie or cupcake into pieces and make a layer on top of the cream. Melt 100g chocolate carefully in a small pan and leave to cool a little.
  • Tip the mascarpone into a bowl and add the remaining cream and the icing sugar, whisk together with electric beaters until they are just combined and the mixture is thick, stir in the melted chocolate with a spatula. Spoon the chocolate mixture on top and smooth the surface. Put the trifle into the fridge for 30 mins.
  • Melt the remaining chocolate in the same way, leaving to cool a little and pour it onto the trifle, tip the loaf tin back and forth to make a thin, even layer. Wait for the chocolate to set and then cover the tin or terrine and put it into the freezer. Freeze for up to 1 week.
  • To serve, take the tin or terrine out of the freezer and leave it to sit for 10 mins, then tip it out onto a serving plate. The syrup from the cherries will run down the sides a little, leave the trifle to sit for another 20 mins before cutting into slices to serve.

Nutrition Facts : Calories 321 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 19 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.09 milligram of sodium

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