Recipe for chocolate trifle please (UK)?!
Answers: I am wanting to make a chocolate trifle for Good fridays pudding. Have any of you kind people any good recipes please?
http://www.nigella.com/recipes/recipe.as... Nigella lawson.Great trifle recipe.Try it
I make jaffa cake trifle and substitute sponge fingers for mini jaffa cakes, cover with orange jelly and add cocoa powder to the custard to make chocolate custard. Add cream on top and decorate with mini jaffa cakes.
2 baked 8" round devils food chocolate cake
1 (16 oz.) container Cool Whip
1 lg. Hershey bar with almonds (8 oz. keep in refrigerator)
1 pkg. bits brickle or 6 Heath or Skor candy bars
2 pkg. instant chocolate pudding (prepared)
1/2 c. Kahlua
Layer bottom of trifle dish with 1/2 of cake (1 layer broken in pieces). Spoon 1/4 cup Kahlua on cake. Add 1/2 of the prepared pudding, sprinkle 1/2 package brickle or Heath bars and 1/2 Hershey bar broken in pieces over the pudding layer. Spread layer of Cool Whip (1/2 the container). Repeat ending with Cool Whip layer. Refrigerate until serving.
Try the following
Chocolate and fruit trifle
100g/3?oz madeira cake, sliced into 2cm/?in cubes
splash brandy
75g/2?oz fruit cocktail from a can
25g/1oz dark chocolate, melted
50ml/2fl oz double cream, lightly whipped
splash brandy
cocoa powder, to dust
1 tbsp dark chocolate, grated, to decorate
Method
1. Place the cubed madiera cake into the bottom of a glass bowl. Pour over the brandy and a little fruit cocktail juice. Then add the fruit cocktail to the bowl.
2. Place the melted chocolate, whipped cream and brandy into a clean bowl and mix well.
3. Spoon the mixture over the top of the fruit cocktail.
4. If possible leave the mixture for a couple of hours in the fridge for the brandy and fruit juices to soak into the madeira cake.
5. To serve, place into a small clean glass bowl and dust with cocoa powder and grated chocolate.
or White chocolate mousse with cherry trifle
100g/3?oz white chocolate, melted
100ml/3?fl oz double cream, whipped
100g/3?oz tinned cherries
30ml/1?fl oz red wine
28g/1oz sugar
2 chocolate muffins, chopped
100ml/3?fl oz double cream, whipped
Method
1. To make the chocolate mousse, mix the melted white chocolate with the double cream and set aside.
2. Heat together the cherries, red wine and sugar in a small pan. Cook until the sugar has melted.
3. Lay the chocolate muffin pieces in a tall glass and pour over some of the cherry and wine juice.
4. Top with some mousse and repeat this process three times.
5. Top with the cherries and serve.
Strawberry, Mint and Chocolate Brownie Trifle (serves 6)
Ingredients for the Brownies
2 x 75g bars of dark Guanaja chocolate (70% cocoa)
110g unsalted butter
4 medium eggs
150g caster sugar
110g plain flour
1 tsp baking powder
1 tsp vanilla essence
23cm square tin
Preheat Oven to 180
Ingredients for the Trifle
500g strawberries
3 tbsp fresh chopped mint
500g mascapone
2 large eggs (separated)
50g caster sugar
4 tbsp fresh orange juice/orange liqueur
For the Brownies
Gently melt the roughly broken chocolate in a heatproof dish over simmering water with butter. Whisk eggs and sugar then add the sifted flour and baking powder. Add a pinch of salt and vanilla and sit. Gently fold warm chocolate into the egg mixture. Pour into buttered tin. Bake for 20 minutes. When cooked cut into 16 squares, leave for 10-15 minutes then transfer to rack.
For the Trifle
Chop strawberries roughly and mix half with mint and orange/liqueur. Leave to marinade for 30 minutes.
Beat mascapone with sugar and yolks until smooth. Whisk whites until stiff then fold into the mascapone.
Halve the brownies and place in a deep dish. Top with half the strawberries and juice, spread mascapone mixture over the top with another layer of brownies then the remaining mascapone and strawberries
Ultimate Chocolate Trifle Recipe
Ingredients
* 1 8x8 pan full of your favorite brownies
* 1 recipe Chocolate Mousse
* 1 pint whipping cream
* 1/2 teaspoon vanilla
* 1/4 cup powdered sugar
* 1/4 cup milk chocolate curls
Directions
1. Make mouse and chill in the refrigerator for a few hours.
2. Make your brownies and cool.
3. Prepare whipped cream by whipping the cream on high for several minutes just until it starts to get thick (you want it a little runny). Add vanilla and powdered sugar until well combined.
4. Assembly:
5. Note: Use any large glass bowl - I used a punch bowl. Depending on the size and height of your bowl, shoot for at least two or more layers so be sure to measure out your layers appropriately.
6. Break up brownies into bit sized pieces (about 1/2" x 1/2") and put on the bottom of a glass bowl. Top with a layer of mousse, then whipped cream. If your mousse or whipped cream is too thick, thin out with cream. Repeat layers until you're left with a top layer of whipped cream.
7. Let it chill for at least 4 hours - the longer the better. Garnish with chocolate curls.
How about this? It's a Black Forest trifle.
1 chocolate Swiss roll.
Any cherry liquer
1 blackcurrant jelly
1 tin black cherry pie filling
custard (amount depends on size of bowl)
cocoa powder
Bird's Dream Topping (amount depends on size of bowl, I used 3 sachets)
1 packet Maltesers.
Cut up Swiss roll, and put in base of bowl.
Add cherry liquer ( or you can use any booze that suits)
Make jelly, and pour in.
Add tinned cherry pie filling and some Maltesers.
When jelly set, mix custard and cocoa, so that is mixed well, and custard is brown. It is OK to use drinking chocolate. Put on top of jelly/fruit mixture.
Make Dream Topping, spread over custard, decorate with remaing Maltesers, and cocoa powder. You could also use chocolate curls, or broken Flakes if desired.