Chocolate Sin Trifle Recipes

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CHOCOLATE TRIFLE



Chocolate Trifle image

For a fabulous finale when entertaining, this lovely layered chocolate trifle is a winner! Chocolate trifle recipes are a do-ahead dessert that serves a group, and it even tastes great the next day. -Pam Botine, Goldsboro, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 10 servings.

Number Of Ingredients 5

1 package chocolate fudge cake mix (regular size)
1 package (6 ounces) instant chocolate pudding mix
1/2 cup strong coffee
1 carton (12 ounces) frozen whipped topping, thawed
6 Heath candy bars (1.4 ounces each), crushed

Steps:

  • Bake cake according to package directions. Cool. Prepare pudding according to package directions; set aside. , Crumble cake; reserve 1/2 cup. Place half of the remaining cake crumbs in the bottom of a 4-1/2- or 5-qt. trifle dish or decorative glass bowl. , Layer with half of the coffee, half of the pudding, half of the whipped topping and half of the crushed candy bars. Repeat the layers of cake, coffee, pudding and whipped topping. , Combine remaining crushed candy bars with reserved cake crumbs; sprinkle over top. Refrigerate 4-5 hours before serving.

Nutrition Facts : Calories 396 calories, Fat 12g fat (8g saturated fat), Cholesterol 1mg cholesterol, Sodium 569mg sodium, Carbohydrate 66g carbohydrate (41g sugars, Fiber 2g fiber), Protein 3g protein.

CHOCOLATE SIN TRIFLE



Chocolate Sin Trifle image

Ultra-decadent and ultra-easy! Break this one out on special occasions or when you want to wow a crowd! Prep time includes refrigeration time! recipe courtesy allrecipes.com

Provided by skat5762

Categories     Dessert

Time 9h20m

Yield 18-24 serving(s)

Number Of Ingredients 9

2 packages brownie mix (or use homemade)
2 packages instant chocolate pudding mix
1 cup water
2 (14 ounce) cans sweetened condensed milk
2 (8 ounce) containers frozen whipped cream, , thawed
2 (12 ounce) containers frozen whipped cream, , thawed
1 chocolate candy bar (I use Lindt or Cadburry's: orange and raspberry flavoured work very well)
cherries (optional) or raspberries (optional)
nuts (optional) or Heath candy bar, crunched up (optional)

Steps:

  • Prepare brownie according to package directions (or use homemade), and cool completely.
  • In a large bowl, combine pudding mix, water and sweetened condensed milk.
  • Mix until smooth, then fold in the 2 containers of 8-ounce whipped topping until no streaks remain.
  • In a trifle bowl, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping (I have a big trifle bowl- you may need to cut recipe in half!).
  • If using any optional ingredients, place on top of brownie layer.
  • Repeat layers.
  • Shave chocolate onto top layer for garnish.
  • Refrigerate 8 hours before serving.
  • Note: You can use non-fat ingredients and never know the difference.

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 SIN PIE



Chocolate Sin Pie image

A household favorite dessert; the crust makes the difference!

Provided by Jennifer Mercer Stacey

Categories     Desserts     Pies     Chocolate Pie Recipes

Time P1DT35m

Yield 12

Number Of Ingredients 10

cooking spray (such as Pam®)
1 ½ cups self-rising flour
1 cup chopped pecans
¾ cup butter, melted
1 (8 ounce) package cream cheese, softened
1 cup frozen whipped topping (such as Cool Whip®), thawed
1 cup confectioners' sugar
3 cups milk
1 (5.9 ounce) package instant chocolate pudding mix
1 (12 ounce) container frozen whipped topping (such as Cool Whip®), thawed

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Stir flour, pecans, and butter together in a bowl; press into the bottom of the prepared baking dish.
  • Bake in the preheated oven until crust is golden and crisp, about 15 minutes. Cool completely.
  • Stir cream cheese, 1 cup whipped topping, and confectioners' sugar together in a bowl until smooth; spread over cooled crust.
  • Whisk milk and pudding together in a bowl until slightly thickened, about 2 minutes. Let sit until pudding is set, about 5 minutes. Spread pudding mixture over cream cheese layer. Top cream cheese layer with 12 ounces whipped topping. Refrigerate until flavors blend and pie is set, about 24 hours.

Nutrition Facts : Calories 521.3 calories, Carbohydrate 46.3 g, Cholesterol 55.9 mg, Fat 35.5 g, Fiber 1.9 g, Protein 6.7 g, SaturatedFat 20.4 g, Sodium 565.8 mg, Sugar 30.4 g

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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