Mint Chocolate Trifle Recipes

MINT CHOCOLATE TRIFLE

Steps:

• Crumble the chocolate cake. Spread about a 1 - 1 ½ inch layer onto the bottom of a trifle bowl or individual cups.
• With an electric mixer, slowly beat the cream until it begins to thicken.
• Add the confectioners' sugar, food coloring and peppermint extract. Increase the speed of the mixer to medium high and beat until soft peaks form.
• Gently fold in 1/2 cup of the mint candy.
• Spread half of the whipped cream mixture over cake layer. Place another layer of cake top of whipped cream. Repeat, ending with a layer of whipped cream.
• Sprinkle remaining candy pieces over the top. Garnish each serving with a layer of plain whipped cream.
• Refrigerate leftovers.

THIN MINT TRIFLE

Steps:

• Prepare a 9-by-13-inch baking pan and the cake mix according to package directions. Stir in 1 cup of the chopped cookies into the batter. Bake the cake according to package directions and let cool completely. Once cool, cut the cake into 1-inch square pieces, set aside.
• Whip together the cream, corn syrup and vanilla together, in a medium bowl, with an electric mixer on medium-high speed until medium peaks form.
• Assemble the trifle: Layer half of the cake pieces on bottom of the trifle dish. Evenly spread half of the whipped cream over the cake and to the edge of the trifle dish. Sprinkle all but 2 tablespoons of the chopped cookies over the whipped cream. Dollop all of the vanilla pudding over the cookie layer and spread evenly to the edge of the trifle dish. Evenly top with the remaining cake. Then dollop with the remaining whipped cream. Sprinkle with the reserved cookies and mint.
• Refrigerate for at least 4 hours up to overnight. Use a long-handled serving spoon to scoop.

MINT CHOCOLATE TRUFFLES

Steps:

• Heat the dark chocolates and condensed milk in a double boiler over medium-low heat until the chocolate is melted and the mixture is smooth. The mixture will have a slight marshmallow texture. Stir in the mint extract to your taste.
• Remove from the heat, and then cover and refrigerate until completely cool, at least 2 hours.
• Once chilled, roll in teaspoon-size balls, and then dip into the melted milk chocolate coating, using a fork to let the excess chocolate drip off.
• Color the decorators sugar with a small amount of green food coloring and sprinkle on top of the truffles.

TRIPLE CHOCOLATE TRIFLE RECIPE BY TASTY

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!

CHOCOLATE MINT TRUFFLES

Steps:

• In a saucepan, combine the chocolate, butter, cream and schnapps and heat over moderately-low heat, stirring, until it is smooth.
• Transfer to a small bowl and chill, covered, for 2 hours, or until firm.
• In a small bowl, sift together cocoa and icing sugar and combine well.
• Put bowl of truffle mixture in a bowl of ice and cold water.
• Form the mixture into 1 inch balls, coating fingers with cocoa mixture to keep truffle from sticking, and roll balls in cocoa mixture.
• Chill on a baking sheet lined with wax paper for atleast 1 hour, or until firm.
• Serve in a dish garnished with fresh mint leaves.
• (the truffles keep in an airtight container, chilled, for up to 2 weeks).

MINT CHOCOLATE TRIFLE

Steps:

• Reserve 1/2 cup COOL WHIP. Beat cream cheese, sugar, 3 Tbsp. milk, extract and food coloring in medium bowl with mixer until blended. Gently stir in remaining COOL WHIP.
• Beat pudding mixes and remaining milk in medium bowl with whisk 2 min. Stir in melted chocolate.
• Cut 6 cookies into quarters; crush remaining cookies. Layer half each of the crushed cookies, pudding mixture and cream cheese mixture in clear glass bowl; repeat layers. Top with reserved COOL WHIP and quartered cookies.

EASY MINT CHOCOLATE TRUFFLES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a glass 9x13-inch pan with cooking spray.
• Combine brownie mix, oil, water, and eggs in a large bowl. Stir 50 strokes with a spoon. Spread into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 31 minutes. Remove from the oven and allow to cool slightly, about 10 minutes.
• Break up warm brownies into a large bowl. Roughly chop mint thins and add to the bowl; stir until well combined, allowing the brownies' heat to slightly melt the chocolate.
• Form mixture into 1 1/2-inch balls, pressing firmly so they hold together. Chill in the refrigerator for 20 minutes.
• Combine chocolate chips and oil in a small microwave-safe bowl; microwave in 30-second intervals, stirring after each one, until melted and smooth.
• Dip each brownie ball into the melted chocolate and turn with a fork to coat. Lift and allow excess chocolate to drip off. Place dipped truffles onto a tray lined with waxed or parchment paper. Top with sprinkles, if desired.
• Refrigerate for 5 minutes (or let sit at room temperature for 20 minutes) until chocolate has set.