Triple Chocolate Slice Recipes

TRIPLE CHOCOLATE SLICE

Steps:

• Preheat oven to 160°C. Grease 20cm x 30cm (8-inch x 12-inch) rectangular pan and line base and long sides with baking paper, extending paper 5cm (2 inches) over sides.
• Place biscuits in a single layer over base of pan, trimming to fit if necessary.
• Combine chocolate and butter in medium saucepan; stir over low heat until smooth. Remove from heat.
• Beat eggs, egg yolks and sugar in medium bowl with electric mixer until thick and creamy; beat in warm chocolate mixture.
• Pour mixture over biscuits. Bake about 25 minutes or until filling is set. Cool 15 minutes then refrigerate 1 hour. Dust slice with sifted cocoa before cutting.

TRIPLE CHOCOLATE TERRINE

Steps:

• Allow the cioccolato scuro gelato to "warm" up a bit at room temperature for about 15 minutes. You can use a kitchen mixer to soften your gelato, but make sure that you place the mixer bowl and paddle in the freezer for at least 15 minutes beforehand. Mix the gelato in a chilled bowl until soft but not melting.
• Take your clean, dry terrine and rub a tiny bit of oil over the entire interior surface using a clean paper towel. Make sure you get into the corners.
• Line the terrine using a large piece of plastic wrap, leaving at least 6 inches of wrap over the sides. Push into the corners and smooth the wrinkles using a clean dry paper towel. Place the terrine in the freezer for 15 minutes to chill.
• Remove the chilled terrine and working quickly, spoon the cioccolato scuro gelato into the bottom, filling it by one-third. Push the gelato down firmly into the corners using a small offset spatula. Level the surface, and then freeze for 1 hour.
• Repeat the process with the white chocolate gelato, freezing for 1 hour, and then repeat with the bacio gelato, freezing for 1 more hour, making sure each layer is firm before adding the next.
• After leveling the top, pour the chopped caramelized hazelnuts onto the surface. Take the plastic edges and cover the surface, pressing the nuts into the gelato. Freeze overnight.
• To serve, remove the terrine from the freezer and let stand for about 8 minutes. Using the plastic wrap, slowly lift the gelato out of the terrine. Unwrap the plastic and invert onto a serving tray. You can tip the terrine on its side to view the nuts.
• Run your knife under very hot water, wipe dry and slice the terrine. Do this before each slice. Serve it in slices, sandwiched between rectangular homemade sugar cookies or simply with some warm chocolate sauce.

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!

TRIPLE CHOCOLATE SLICE

Steps:

• Grease deep 19cm, (7 or 8 inch), square cake pan (tin), place strip of baking paper to cover base of the pan and extend over 2 opposite sides of cake pan.
• Combine butter with dark and milk chocolate in medium saucepan, stir over heat until chocolate and butter mixture is melted; cool mixture for 2 minutes.
• Stir in remaining ingredients to saucepan; mix well but do not over mix.
• Pour mixture into prepared cake pan.
• Bake in a moderate oven, (180°C, or 350°F, or Gas Mark 4), for about 30 minutes.
• Cool slice in the cake pan.
• Cut slice into squares.
• Serve slices dusted with icing sugar mixture, (for gluten free slices use pure icing sugar instead of icing sugar mixture), if desired.