Cointreau Chocolate Trifle Recipes

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CHOCOLATE KAHLUA® TRIFLE



Chocolate Kahlua® Trifle image

Another version of chocolate trifle recipe with coffee liqueur added to the brownies for a different rich flavor.

Provided by Kim Huang

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 5h10m

Yield 8

Number Of Ingredients 8

1 (19.8 ounce) package brownie mix
¼ cup water
½ cup vegetable oil
2 eggs
½ cup coffee-flavored liqueur (such as Kahlua®), or to taste
1 (3.9 ounce) package instant chocolate pudding and pie filling mix
2 cups cold milk
1 (12 ounce) container frozen whipped topping, thawed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Mix the brownie mix, water, vegetable oil, and eggs together in a mixing bowl until smooth, and pour the batter into the prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted into the middle of the brownies shows moist crumbs, 25 to 30 minutes. Set the brownies aside, and cool completely. Use a chopstick or the end of a wooden spoon to poke holes all over the brownies, about 1/2-inch apart; drizzle the coffee liqueur all over the brownies. Let the brownies stand 5 minutes to soak up the liqueur.
  • In a bowl, whisk the chocolate pudding mix with cold milk until thickened, about 2 minutes; allow to stand 5 more minutes to set.
  • To assemble dessert, cut the brownies up into small cubes. Layer 1/3 of the brownies into the bottom of a glass trifle bowl, and top with a layer of pudding, then a layer of whipped topping. Repeat twice more, ending with whipped topping. Chill at least 4 hours before serving.

Nutrition Facts : Calories 708.7 calories, Carbohydrate 84 g, Cholesterol 51.4 mg, Fat 37.2 g, Fiber 2.5 g, Protein 7.1 g, SaturatedFat 14.3 g, Sodium 467.8 mg, Sugar 27.7 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

COINTREAU CHOCOLATE TRIFLE



Cointreau Chocolate Trifle image

Decadent, redolent of oranges & bittersweet chocolate, this Cointreau laced dessert nicely caps an evening with friends. Adjust Cointreau to taste - we've been known to tip a wee dram onto servings once plated!! Thank you Mean Chef for awesome pastry cream recipe Recipezaar #37669)! Time to make includes making pastry cream (make it - it's worth it!). Start 3 hours ahead of serving to make the aforementioned pastry cream - I fast chill in the frezer for 25 minutes with Saran wrap on surface to prevent a skin from forming & once chilled proceed with rest of recipe - goes fast after this step! Bon Appetite!!

Provided by Busters friend

Categories     Dessert

Time 3h25m

Yield 10 serving(s)

Number Of Ingredients 6

2 cups pastry cream
1 angel food cake, storebought
2 cups heavy whipping cream
2/3 cup Cointreau liqueur
30 ounces mandarin orange segments, canned, drained
2 ounces giradelli bittersweet chocolate, grated

Steps:

  • Make & chill Lenotre pastry cream.
  • While pastry cream chilling, cut angelfood cake into thumb-sized chunkes. Sprinkle with 1/3 cup Cointreau. Set aside.
  • Whip cream & add sugar & Cointreau. Beat until stiff peaks develop.
  • Assemble as follows: cake layer, pastry cream layer, orange segment layer, whipped cream layer. Generously grate chilled chocolate onto whipped cream. Repeat layers - finish with whipped cream. Garnish with orange segments & grated chocolate. Chill several hours before serving. Voila!

Nutrition Facts : Calories 362.8, Fat 18.1, SaturatedFat 11, Cholesterol 65.2, Sodium 323.2, Carbohydrate 47.8, Fiber 1.7, Sugar 27.3, Protein 5.3

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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