Chocolate Cherry Trifle Recipes

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CHERRY TRIFLE



Cherry Trifle image

"I wanted to make a dessert that was light, refreshing and simple," shares Margo Seergrist of Shelton, Washington. "The chocolate syrup in this tempting trifle is a sweet surprise, and everyone loves the topping of toasted coconut and almonds."

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 12-15 servings.

Number Of Ingredients 10

2-1/4 cups cold whole milk, divided
1 package (3.4 ounces) instant vanilla pudding mix
1 envelope whipped topping mix (Dream Whip)
1/2 teaspoon vanilla extract
1 prepared angel food cake (8 to 10 ounces)
2 tablespoon maraschino cherry juice
1 can (21 ounces) cherry pie filling
3/4 cup chocolate syrup
1/2 cup sweetened shredded coconut, toasted
1/4 cup sliced almonds, toasted

Steps:

  • In a large bowl, combine 1-3/4 cups of milk and pudding mix. Beat on low speed for 2 minutes. Let stand for 2 minutes or until soft-set. In another large bowl, beat the whipped topping mix, vanilla and remaining milk until stiff peaks form., Cut cake into 1/2-in. cubes; place half in a 3-qt. glass bowl. Sprinkle with 1 tablespoon cherry juice. Top with half of the pie filling, half of the pudding and 1/4 cup of chocolate syrup. Repeat layers. Top with whipped topping and remaining syrup. Sprinkle with coconut and almonds. Cover and refrigerate for at least 4 hours.

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.

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
Calories321 calories
Fat24 grams fat
SaturatedFat14 grams saturated fat
Carbohydrate22 grams carbohydrates
Sugar19 grams sugar
Fiber3 grams fiber
Protein3 grams protein
Sodium0.09 milligram of sodium

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.

BLACK FOREST TRIFLE



Black Forest trifle image

James Martin's indulgent trifle won't keep you in the kitchen for long but will impress guests at your next get-together

Provided by Good Food team

Categories     Dessert

Time 30m

Number Of Ingredients 8

500ml tub ready-made chilled custard - look for one with real vanilla seeds
100g plain chocolate, broken into pieces
400g chocolate brownies
2 x 390g jars cherries in kirsch or similar
300g tub double cream
200ml tub crème fraîche
25g icing sugar
grated chocolate, to decorate, and fresh cherries (optional)
Calories723 calories
Fat52 grams fat
SaturatedFat31 grams saturated fat
Carbohydrate62 grams carbohydrates
Sugar55 grams sugar
Fiber2 grams fiber
Protein7 grams protein
Sodium0.34 milligram of sodium

Steps:

  • Put the custard into a pan with the chocolate pieces. Gently heat, stirring, until the chocolate has melted into the custard. Cover with cling film and cool.
  • Arrange the brownies in the base of a trifle bowl. Drain the jars of cherries, reserving the liquid, and scatter over the brownies. Drizzle over 100ml reserved liquid. Spoon the cooled chocolate custard over and chill while you make the topping.
  • Lightly whip the cream with the crème fraîche and icing sugar until soft peaks form. Chill until ready to serve, then pile on top of the trifle and decorate with grated chocolate and fresh cherries, if you like.

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 CHERRY TRIFLE



Chocolate Cherry Trifle image

Make and share this Chocolate Cherry Trifle recipe from Food.com.

Provided by marisk

Categories     Dessert

Time 1h

Yield 16 serving(s)

Number Of Ingredients 16

2 (12 ounce) chocolate pound cake
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 milk, plus
1 tablespoon milk
1 1/3 cups heavy cream, plus
1 tablespoon heavy cream
8 egg yolks
1/2 cup sugar, plus
1 tablespoon sugar
1/3 cup cocoa
3 cups heavy cream
1 ounce bittersweet chocolate
1 large wide trifle bowl
Calories335.2
Fat27.2
SaturatedFat16.3
Cholesterol187
Sodium42.7
Carbohydrate20.4
Fiber0.8
Sugar13.6
Protein3.8

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 cling 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 cling 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 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
Calories 221 calories
Fat5g fat (3g saturated fat)
Cholesterol1mg cholesterol
Sodium266mg sodium
Carbohydrate41g carbohydrate (29g sugars
Fiber1g fiber)
Protein3g protein.

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.

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