TROUBLE FREE WHITE CHOCOLATE MINI-TRIFLE
This is a dessert to knock their socks off when you really have no time to fuss. All you need are some pretty basic pantry items and about 20 minutes.
Provided by Chef Kate
Categories Dessert
Time 40m
Yield 8 trifles
Number Of Ingredients 9
Steps:
- Peel the two oranges, removing all white pith.
- Slice them into rounds.
- Place the orange juice and the white sugar in a saucepan, bring to a boil and cook till syrupy.
- Stir in the orange slices and get them well coated.
- Break the chocolate into small pieces and melt it either in the micro wave or over simmering water on the stove--but reserve a bit of chocolate for garnishing the desserts.
- Slice the pound cake into 1/2" thick rectangles. You should have 16.
- Brush eight of the rectangles generously with the grand marnier.
- Pour the melted chocolate evenly over the eight slices of cake.
- Distribute half the orange slices over the cake.
- Top with another slice of cake and cover that with whipped cream.
- Meanwhile, whizz the brown sugar and the cinnamon in a coffee grinder or mini processor (or a mortar and pestle).
- Place each mini trifle on a serving plate.
- Garnish the plate with the remaining orange slices and some chocolate curls and sprinkle the brown sugar/cinnamon mixture decoratively over the plates.
- If you have time and want to be fancier, put the whipped cream in a pastry bag and pipe it on--but just slathered whipped cream looks lovely.
Nutrition Facts : Calories 497.4, Fat 27.6, SaturatedFat 16.7, Cholesterol 129.6, Sodium 190.1, Carbohydrate 60.7, Fiber 1.3, Sugar 40, Protein 4.7
MINI CARAMEL TRIFLES
Ok, so I love coming up with yummy concoctions in the kitchen. This is one of them. It's sort of halfway between a trifle and a parfait, served in glasses. I hope you enjoy it!
Provided by HorseCrazy38
Categories Desserts Chocolate Dessert Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine cake mix, milk, eggs, and 4 tablespoons butter in a large bowl. Beat with an electric mixer on medium speed for about 2 minutes. Pour batter into a muffin tin.
- Bake in the preheated oven until tops are golden brown, about 15 minutes.
- While cakes are baking, combine remaining butter and brown sugar in a microwave-safe bowl. Heat until melted, about 30 seconds. Stir well and add 3 1/2 tablespoons heavy cream.
- Crumble 6 hot cakes into a bowl. Cover cake crumbs with brown sugar mixture and stir to coat. Place in the freezer until cool, about 10 minutes.
- Meanwhile, whip remaining cream with an electric mixer until soft peaks form.
- Layer cake mixture, whipped cream, chocolate chips, and caramel in 4 glasses until all are used up. Refrigerate until ready to serve.
Nutrition Facts : Calories 1298.1 calories, Carbohydrate 169.9 g, Cholesterol 241.4 mg, Fat 65.8 g, Fiber 1.2 g, Protein 16.8 g, SaturatedFat 34.1 g, Sodium 1146.1 mg, Sugar 66 g
WHITE CHOCOLATE TRIFLE
Love trifle? This white chocolate custard and passion fruit combination is really something special - the perfect dessert for a celebration
Provided by Tom Kerridge
Categories Dessert, Treat
Time 50m
Number Of Ingredients 13
Steps:
- To make the custard, put the milk, cream and caster sugar in a saucepan and bring to the boil. Meanwhile, set a glass bowl over a pan of gently simmering water. Snap the white chocolate into the bowl and leave to melt. Put the egg yolks in a separate bowl.
- Once the cream mixture is up to the boil, pour into the bowl with the yolks, whisking continually. Return the mixture to the pan and cook over a gentle heat, whisking until the mixture reaches 85C on a digital thermometer, or the custard has thickened enough to coat the back of a spoon and you can draw a line through it with your fingertip. Pour the custard through a sieve into the melted chocolate and quickly whisk to combine. Pour the white custard into a bowl, cover with cling film and chill in the fridge overnight.
- The next day, crumble the cake into the bottom of a trifle bowl or individual glasses and pour over the rum and half the passion fruit pulp. Leave to soak for 10 mins, then spoon over the white chocolate custard. Put in the fridge while you whisk the cream.
- Whisk the cream, vanilla, sugar and lime zest to soft peaks, then spoon into a piping bag with a star nozzle. Pipe on top of the custard, then top with the remaining passion fruit, coconut and a grating of white chocolate. Chill until needed. Can be made a day ahead and decorated just before serving.
Nutrition Facts : Calories 864 calories, Fat 64 grams fat, SaturatedFat 37 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 48 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.4 milligram of sodium
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