White Chocolate Trifle Recipes

WHITE CHOCOLATE TRIFLE

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.

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.

RASPBERRY, WHITE CHOCOLATE, AND ALMOND TRIFLE

Steps:

• Bring 1 cup cream to simmer in medium saucepan. Remove from heat. Add white chocolate; whisk until smooth. Cool to barely lukewarm, about 10 minutes. Beat 2 1/2 cups cream and 1/2 teaspoon extract in large bowl to soft peaks. Fold in white chocolate mixture.
• Stir sugar and 1/2 cup water in small saucepan over medium heat until sugar melts. Mix in 3/4 teaspoon extract; remove syrup from heat. Quickly submerge 1 biscuit in syrup; shake excess back into pan. Place dipped biscuit in bottom of 14-cup trifle dish. Repeat with enough biscuits to cover bottom of dish.
• Spread 1/3 of melted jam over biscuits in dish. Top with 1/3 of partially thawed berries with juices. Spread 1/3 of whipped chocolate cream over. Repeat layering with dipped biscuits, melted jam, partially thawed berries, and whipped chocolate cream 2 more times. Mound fresh berries in center of trifle. Sprinkle almonds around edge. Cover and chill at least 5 hours and up to 24 hours.
• *Available at some supermarkets and at Italian markets.

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.

WHITE CHOCOLATE TIRAMISU TRIFLE WITH SPICED PEARS

Steps:

• For spiced pears:
• Combine first 6 ingredients in large saucepan. Stir over medium-high heat until sugar dissolves. Add pears and bring to boil. Reduce heat to medium, cover, and simmer until pears are just tender when pierced with knife, about 35 minutes. Transfer liquid with pears to large bowl and refrigerate until cold, about 3 hours.
• Using slotted spoon, transfer pears to plate. Boil poaching liquid in heavy large saucepan over medium-high heat until slightly thickened and reduced to generous 1 1/2 cups, about 15 minutes. Strain into 2-cup measuring cup; discard spices in strainer. Cool. Cover and chill pears and pear syrup until cold.
• For mousse:
• Combine white chocolate, pear brandy, and 1/4 cup water in top of double boiler set over simmering water. Stir until smooth (mixture will be very liquidy). Scrape in seeds from vanilla bean; discard bean. Transfer white chocolate mixture to large bowl; gradually add mascarpone, whisking until mixture is smooth. Cool mascarpone mixture until barely lukewarm.
• Using electric mixer, beat 1 cup cream in medium bowl until peaks form. Fold whipped cream into mascarpone mixture in 4 additions. Cover and chill white chocolate mousse until set, about 3 hours. DO AHEAD: Pears and mousse can be made 1 day ahead. Keep chilled.
• For trifle assembly:
• Cut pears lengthwise in half and remove cores and stems; cut halves lengthwise into 1/4-inch-thick slices.
• Arrange ladyfingers, rounded sides down, in single layer in bottom of 12-cup trifle dish (about 8 inches in diameter and 5 inches deep), covering bottom completely (using about 15 ladyfingers). Drizzle 5 tablespoons pear syrup evenly over ladyfingers. Using small offset spatula, spread 1/3 of white chocolate mousse over ladyfingers, making layer slightly thicker around outer edges of dish to allow mousse to be more visible (center of mousse layer will be thin). Starting at outer edges of dish, place pear slices in single layer with curved edges against sides of dish atop mousse, covering completely. Repeat layering of ladyfingers, syrup, mousse, and pears 2 more times. Cover with fourth layer of ladyfingers (some ladyfingers and pear slices may be left over). Drizzle ladyfingers evenly with 5 tablespoons syrup. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate trifle and remaining pear syrup separately.
• Using electric mixer, beat 2 cups whipping cream in large bowl until soft peaks form. Add 1/4 cup pear syrup and beat until stiff peaks form. Working in batches, transfer cream to large pastry bag fitted with large star tip. Pipe rosettes all over top of trifle, mounding slightly in center. Sprinkle with crystallized ginger. Garnish with chocolate curls. DO AHEAD: Can be made 6 hours ahead. Keep refrigerated.
• Sift powdered sugar over trifle just before serving.
• * Mascarpone is an Italian cream cheese; sold at many supermarkets and at Italian markets.
• ** Available in the bakery or bread section of some supermarkets and at specialty foods stores.

CHOCOLATE BROWNIE TRIFLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan.
• Combine brownie mix, eggs, water, and oil in a large bowl; stir until well blended. Spread mixture evenly into prepared pan.
• Bake in preheated oven until top is dry and edges have started to pull away from the sides of the pan, 20 to 25 minutes. Cool completely, about 30 minutes. Cut into 1-inch squares.
• Beat cream cheese in a large bowl with an electric mixer. Add milk and pudding mix; beat until smooth. Fold in whipped topping until well incorporated into filling.
• Place 1/2 of the brownie squares at the bottom of a trifle bowl or glass serving dish; top with filling. Shave 1/2 of the chocolate bar onto filling using a vegetable peeler. Repeat with remaining brownies, filling, and chocolate bar shavings. Refrigerate until set, about 1 hour.

WHITE CHOCOLATE CHERRY TRIFLE

Steps:

• Make the cake: Oven to 350 degrees F.
• Line the bottom of (2) 9" round pans with parchment.
• Combine the clarified butter and vanilla in a small bowl.
• Set aside somewhere warm (you want the butter to stay melted).
• Combine the flour with 6 tbl.
• of the sugar and sift TWICE.
• Set aside.
• In the mixer, combine the eggs and rest of the sugar.
• Place the mixing bowl in a large pan of hot (not boiling, very hot tap water is good) water, and mix with your hand (kids love this part) until the eggs are warm (body temp).
• Return the bowl to the mixer and whip on high speed until cool, light and at the ribbon stage (when you lift the beaters, ribbons of batter fall back into the bowl and don't disappear very quickly).
• Now, everyone says to use a rubber spatula, but I find it much easier to use my hand to do this next part.
• Sprinkle about 1/3 of the flour onto the eggs and quickly and gently fold into the batter.
• Fold in half the remaining, then the rest.
• Take about a handful of the batter and mix into the small bowl of butter and vanilla until well combined.
• Gently fold that back into the batter.
• Divide between the pans and bake about 25 to 30 minutes- the cakes should BEGIN to shrink away from the side of the pans.
• Remove from oven, let cool about 10 minutes in the pan then turn out onto a flat surface and let cool completely before peeling off the parchment.
• Set aside.
• Make the cherry filling: (Since it's not cherry season, I'm giving you my version using canned cherries.) Combine all ingredients in a saucepan and cook over low heat until the liquid becomes heavy and syrupy.
• Take of heat and let stand until cool.
• Make the mousse: Melt the chocolate and water in the microwave at 30% power for 2 minutes.
• Stir until smooth.
• Let cool.
• Whip the cream until soft peaks form, not too stiff.
• Set aside.
• Wipe your mixing bowl out with a dash of vinegar.
• Add the whites and whip until stiff, but not dry.
• Fold one fourth of the whites into the white chocolate.
• Scrape the remaining whites and whipped cream on top of the chocolate and fold together.
• Chill until needed.
• TO ASSEMBLE THE TRIFLE: Slice each cake in half.
• Discard one layer.
• Put about 1 cup of the mousse in the bottom of your serving dish (preferably a see-through trifle dish or bowl so you can see all the pretty layers).
• Place one slice of cake on top and press down lightly so it lays even in the dish.
• Ladle some of the cherry syrup onto the cake so it soaks in.
• Put about 1 1/2- 2 c.
• mousse on top and top with half the cherries.
• Place another cake layer on top, and repeat.
• place the last layer of cake on top and using a cake circle press down evenly so all the layers are even and look pretty through the sides of the bowl.
• Sprinkle the remaining cherry syrup over top of the cake layer and top with remaining mousse.
• Decorate with shaved white and dark chocolate.
• Refrigerate until service.
• **NOTE:If you have some home canned cherries, use them, they will be so much better.
• If you have access to fresh cherries at any time simply use 1 lb.
• of them, and poach them in red wine or port, sugar and the lemon slice.

WHITE CHOCOLATE TRUFFLES

Steps:

• In a microwave, melt the candy coating, butter and cream over low heat until smooth, stirring frequently. Stir in sugar. (If mixture separates, beat with a mixer for 30 seconds.) Pour into an 8-in. square pan. Chill for 20 minutes or until slightly hardened. , Using a melon baller or spoon, scoop out and shape into 1-in. balls. Roll in sugar. Store in an airtight container in the refrigerator.

WHITE CHOCOLATE AND STRAWBERRY TRIFLE

Steps:

• Prepare pudding with milk according to package directions.
• Remove from heat.
• Stir in 6 squares of chocolate until melted and smooth.
• Cover with plastic wrap and chill.
• Fold in 1 cup of whipped topping.
• Cut cake into small cubes and drizzle with liqueur.
• In the bottom of a deep glass bowl, layer half of the cake cubes, half the berries, half the pudding, and half the grated chocolate.
• Repeat layers, ending with chocolate.
• Top with remaining whipped topping.
• Garnish with berries.
• Drizzle melted chocolate over top.