Godiva Chocolate Coffee Almond Mousse Trifle Recipes

GODIVA CHOCOLATE COFFEE ALMOND MOUSSE TRIFLE

Steps:

• SPONGE LAYER:.
• Preheat oven to 350°F.
• Lightly butter the bottom and sides of 9" round cake pan.
• Line with parchment paper or waxed paper.
• Sift together flour, 1 tablespoons sugar and salt.
• Whip eggs and remaining sugar in a large bowl, usuing an electric mixer at medium speed, for 4-5 minutes.
• The batter should be airy, pale and tripled in volume.
• Add vanilla during the last minute of whipping.
• Gently fold the flour mixture into the batter, one-third at a time, using a large rubber spatula.
• Then fold in oil.
• Spread batter into prepared pan.
• Bake for 20-25 minutes or until center springs back when gently pressed.
• Cool in pan on rack for 10 minutes.
• Remove cake from pan and cool completely on wire rack, top side up.
• MAKE THE ALMOND SYRUP:.
• Mix almond flavored liqueur, coffee and vanilla in small cup until the coffee is dissolved.
• Combine water and sugar in a small saucepan.
• Cook over medium heat until sugar dissolves.
• Continue cooking until syrup comes to a boil.
• Remove from heat.
• Stir in coffee mixture.
• MAKE THE CHOCOLATE MOUSSE:.
• Mix water and vanilla.
• Sprinkle in gelatin and let stand until gelatin softens.
• Whisk the egg yolks in a medium bowl until blended.
• Combine 3/4 cup of the cream, milk, sugar and salt in a heavy, medium saucepan.
• Cook over medium heat, stirring occasionally, until small bubbles form around the sides of the pan.
• Remove pan from heat.
• Gradually whisk about 3/4 cup of the hot cream mixture into the yolks until well blended.
• Then pour egg mixture back into the saucepan.
• Continue cooking over medium-low heat, heat stirring constantly with wooden spoon, for 2 to 4 minutes or until the custard has thickened slightly.
• It is done when you can run your finger down the back of a coated spoon and path remains in the custard for several seconds.
• DO NOT LET CUSTARD COME TO A BOIL!
• Remove pan from heat and immedaitley strain the custard into a metal bowl.
• Add softened gelatin mixture and stir until completely dissolved.
• Add the chocolate & stir until melted and smooth.
• Set the bowl over a large bowl containing ice water.
• Let stand 5-10 minutes, stirring once or twice, until cool.
• Remove bowl from ice water.
• Whip the remaining cream until peaks form, using a hand-held electric mixer.
• Fold one-third of the whipped cream into the chocolate mixture, using a rubber spatula.
• Fold in the remaining whipped cream.
• Cover with plastic wrap and refrigerate 20-30 minutes or until mixture starts to thicken.
• DO NOT LET MOUSSE SET.
• MAKE THE COFFEE ALMOND WHIPPED CREAM:.
• Mix almond flavored liqueur, coffee and vanilla in small cup.
• Stir until coffee dissolves.
• Whip the cream with the coffee mixture and sugar in chilled large bowl, using a hand-held electric mixer at high speed, until soft peaks.
• ASSEMBLE THE TRIFLE:.
• Split the cake into two equal parts, using a long serrated knife.
• Brush one sponge layer with about one-fourth of the coffee syrup, using a pastry brush.
• Place the cake layer, syrup "soaked" side down, into a 3-quart glass straight-sided bowl.(My friend used a beautiful trifle bowl made of cut crystal).
• Trim cake to fit, if necessary.
• Generously brush the top of the cake layer with syrup.
• Top with crumbled amaretti cookies.
• Spread with half of the chocolate mousse.
• Reserve 1 cup of the coffee whipped cream for piping on the top of the trifle.
• Spread the remaining whipped cream over mousse.
• Repeat the same with the remaining cake, syrup, & mousse.
• Fill a pastry bag with a large star tip with reserved coffee whipped cream.
• Pipe a decoration on top of trifle.
• Garnish with chocolate-covered espresso beans and slivered almonds.
• Refrigerate the trifle for at least 4 hours before serving.
• *The cake & mousse were made the day before.

CHOCOLATE ALMOND MOUSSE CANNOLI

Steps:

• Put the chocolate in a medium bowl. Heat the heavy cream in a small saucepan over medium heat until just beginning to simmer. Pour the hot cream over the chocolate and allow to stand for 1 minute before stirring with a rubber spatula until smooth and combined. Place a piece of plastic wrap directly on the surface of the mixture and allow to cool to room temperature. Once cooled, add the powdered sugar and whip to soft peaks with a hand mixer.
• In a second medium bowl, whisk the ricotta and amaretto until smooth and combined. Gently fold in half of the chocolate whipped cream to incorporate. When just a few streaks remain, add the remaining chocolate cream. Continue to fold until completely combined.
• Spoon the mousse into a 1-gallon resealable plastic bag and massage it toward one corner. Snip off the corner. Insert the snipped tip of the bag into the middle of a cannoli shell and gently squeeze to fill the shell, pulling out as you go. Repeat on the opposite end of the shell. Dip each end in the chopped almonds, then press a cherry into both ends. Repeat with the remaining shells.
• Serve immediately or chill in the fridge for up to an hour. Sift some powdered sugar over the top before serving.

GODIVA CHOCOLATE TRUFFLES

Steps:

• Make the truffles:.
• Heat heavy cream, butter and sugar in medium saucepan over medium heat to a gentle boil. Remove from heat. Add chopped chocolate and let stand 30 seconds. Whisk until smooth. Stir in cognac.
• Place saucepan in bowl of ice water. Beat chocolate mixture until it thickens, holds its shape and is firm enough to pipe, using hand-held electric mixer at medium speed.
• Transfer ganache to pastry bag fitted with 1/2-inch plain tip (such as Ateco #6). Pipe 1-inch mounds onto baking sheet. Freeze truffles for 15 minutes or until just firm enough to shape.
• With hands dusted with confectioners' sugar, gently roll ganache into 1-inch balls. Refrigerate about 10 minutes or just until firm.
• Coat the truffles:.
• Roll one-third of the truffles in confectioners' sugar. Roll another third in cocoa powder. Then roll remaining truffles in chopped walnuts. Store truffles in airtight container in refrigerator up to 5 days.
• To serve:
• Remove truffles from refrigerator 30 minutes before serving. Place each truffle in a decorative petit four paper cup and arrange on serving plate.

CHOCOLATE TRIFLE

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.

CHOCOLATE TRIFLE

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.

CAPPUCCINO MOUSSE TRIFLE

Steps:

• In a large bowl, stir milk and coffee granules until dissolved; remove 1 cup and set aside. Add pudding mixes to the remaining milk mixture; beat on low speed for 2 minutes (mixture will be thick). Fold in half of the whipped topping., Place a third of the cake cubes in a 4-qt. serving or trifle bowl. Layer with a third of the reserved milk mixture and pudding mixture and a fourth of the grated chocolate. Repeat layers twice. Garnish with remaining whipped topping and chocolate. Sprinkle with cinnamon. Cover and refrigerate until serving.

CHOCOLATE KAHLUA® TRIFLE

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.