Decadent Chocolate Strawberry Trifle Recipes

CHOCOLATE STRAWBERRY PUNCH BOWL TRIFLE

Steps:

• Prepare and bake cake according to package directions, using a 13x9-in. baking pan. Cool completely on a wire rack., Cut cake into 1-in. cubes. Place half of the cubes in a 6-qt. glass punch bowl. Top with half of the sliced strawberries; drizzle with half of the strawberry glaze. Spread with 3-1/2 cups whipped topping. , In a microwave-safe bowl, heat frosting on high for 20-30 seconds or until pourable, stirring often; cool slightly. Drizzle half over the whipped topping. Repeat layers of cake, berries, glaze and whipped topping. If desired, drizzle with remaining frosting and sprinkle with shaved chocolate.

CHOCOLATE STRAWBERRY TRIFLE

Steps:

• Preheat the oven to 350 degrees F.
• Grease 2 9-inch round cake pans and line the bases with parchment paper. Set the prepared pans aside.
• Combine the sugar, flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Add the eggs, buttermilk, oil, and vanilla and whisk together. Add the boiling water to the bowl and whisk to incorporate well. Divide the batter equally between the 2 prepared pans.
• Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, and then turn the cake out onto a wire rack. Remove the parchment from both layers. Turn one of the cakes right side up to be the top layer. Allow the cakes to cool completely, about 1 hour. Once cool, place the first cake layer, with the bottom of the cake facing up, on a cooling rack set over a baking pan or on a cake plate and spread the jam on top of the cake, leaving a 1/2-inch border of cake. Top the jam with the second cake layer, that has been turned right side up. Pour the ganache over the cake, if using.
• Put the strawberries in a small bowl and sprinkle with sugar to the desired sweetness. Set the bowl aside. In another bowl, add the cream and softly whip with a hand whisk or electric mixer, and set aside until needed.
• Cut one slice of cake and lay in a dessert dish. Sprinkle the cake with about 1 tablespoon of sherry. Spoon 1/3 cup of the sugar and strawberries mixture over the cake, and then top with a large spoonful of whipped cream. Add a fresh mint sprig for garnish.
• In a small saucepan, heat the heavy cream over medium heat until little bubbles appear around the edges. Remove the saucepan from the heat and immediately add the chocolate. Shake the pan to submerge the chocolate and leave it to melt for a couple of minutes. Stir gently to mix the chocolate to a smooth cream. Set the mixture aside for 20 to 30 minutes to thicken to a spreadable consistency. Stir through a few times as it's cooking over low heat to keep the ganache smooth.
• Pour the thickened ganache in a wide ribbon around the circumference of the cake and with a spatula gently push the ganache over the edges. It should fall in thick waves. Fill in the middle with more ganache and swirl the ganache into luscious billows.

DECADENT CHOCOLATE STRAWBERRY TRIFLE

Steps:

• Note: This recipe needs to be assembled 8 - 24 hours ahead of time.
• Chocolate Genoise: Add eggs to a bowl and beat for 5 minutes. Add slowly, 1 cup sugar and 1 tsp vanilla. Beat well. Fold in the sifted flour and cocoa powder. Fold the melted butter in, a little at a time.
• Butter and flour a 8" square pan. Pour the batter into pan and bake at 350 oven for 20 minutes. Cool and cut into small pieces. Set aside the chocolate genoise.
• Mousse: In a food processor, blend chocolate chips with 1/3 cup hot coffee. (Note: the coffee needs to be hot enough to melt the chocolate chips) Add 3 egg yolks, one at a time, then add 1/4 cup brady; blend well.
• With a mix master, beat egg whites until stiff and fold them into chocolate mixture. Set aside the mousse.
• Whipping Cream: Whip the whipping cream and set aside.
• To Assemble: In a large glass bowl, layer the chocolate genoise pieces. Sprinkle with a little brandy. Dot the jam over the chocolate cake; then sprinkle the strawberries over the mixture, then chocolate mousse, finishing up with the whipping cream.
• Repeat sequence, ending with the last of the cake and top with the last of the whipping cream.
• Garnish with chocolate curls or grated chocolate. Chill.

ULTIMATE CHOCOLATE STRAWBERRY TRIFLE

Steps:

• 1. Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
• 2. In large bowl, combine pudding mix, water, and sweetened condensed milk. Mix until smooth, then fold in 8 ounces of the extra creamy whipped topping until no streaks remain.
• 3. In trifle bowl or glass serving dish place half the brownies, half the pudding mixture, half the strawberries, and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

STRAWBERRY-CHOCOLATE MASCARPONE TRIFLE

Steps:

• Chill one large glass and one medium glass bowl for about 20 minutes.
• In the large bowl beat together the mascarpone, sugar, orange juice and zest until creamy.
• In the medium bowl whip cream until soft peaks form.
• Fold the whipped cream into the cheese mixture.
• Combine the strawberries and orange liquor.
• Cut the cake into 1/2 inch slices.
• Arrange 1/2 of the slices in the bottom of a 8 cup glass bowl.
• Top with 1/2 the sliced strawberries, including 1/2 the juice/liquor.
• Spread with half the mascarpone mixture.
• Sprinkle with half the grated chocolate.
• Repeat layers ending with grated chocolate.
• Cover and chill for at least 4 hours, up to 12 hours.