Recipes for "chocolate trifle"

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square glass baking pan.

Combine brownie mix, egg, 1/4 cup water, and vegetable oil in a large bowl. Stir until well-blended, about 50 strokes. Spread into the prepared pan.

Bake in the preheated oven until a toothpick inserted 1 inch in from the edges comes out clean, 25 to 30 minutes. Remove from the oven and let cool completely, about 30 mintues.

Cut cooled brownies into 1-inch squares and set aside.

Combine condensed milk, remaining 1/2 cup water, and pudding mix in a large bowl; mix until smooth. Fold in 8 ounces whipped topping until no streaks remain.

Place 1/2 of the brownies in a trifle bowl or glass serving dish. Top with 1/2 of the pudding mixture, then 1/2 of the 12-ounce container of whipped topping. Repeat layers. Shave chocolate on top for garnish.

Refrigerate 8 hours before serving.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

To make the brownies: Combine brownie mix, eggs, vegetable oil, and water in a large bowl. Mix with a wooden spoon until well blended. Spread into the prepared baking pan.

Bake in the preheated oven until a toothpick inserted 2 inches from the side of the pan comes out clean, around 21 to 25 minutes. Let cool completely.

Meanwhile, prepare the pudding: Whisk milk and pudding mix together in a large bowl until smooth; set aside.

To assemble: Crumble 1/2 of the brownies on the bottom of a glass punch or trifle bowl; spoon 1/2 of the pudding on top. Crush 1 toffee bar over pudding and top with 1/2 of the whipped topping. Repeat layers in the same order, then refrigerate until ready to serve, saving the last toffee bar to crumble and sprinkle on top before serving.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish

Combine brownie mix, eggs, oil, and water in a large bowl; stir until well blended. Pour batter into the prepared baking dish.

Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 28 to 31 minutes. Remove from oven. Let cool completely, about 1 hour.

Meanwhile, pour milk into a large bowl and whisk pudding mix into the milk. Stir creme de menthe candies and about 3 drops of green food coloring into the bowl until evenly colored to your desired shade. Allow mixture to set for 5 minutes.

Set out a trifle bowl. Crumble 1/2 the cooled brownies into the bowl and top with 1/2 the green vanilla pudding mixture. Spread 1/2 the whipped topping on top. Repeat layers.

Pour sugar in a small bowl and add about 3 drops of green food coloring; stir until evenly colored to your desired shade Place a large shamrock template on top of the trifle in the bowl. Sprinkle the shamrock shape with green sugar. Carefully remove template.

Cover trifle and chill in the refrigerator for about 3 hours before serving.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Mix the brownie mix, water, vegetable oil, and eggs together in a mixing bowl until smooth, and pour the batter into the prepared baking dish.

Bake in the preheated oven until a toothpick inserted into the middle of the brownies shows moist crumbs, 25 to 30 minutes. Set the brownies aside, and cool completely. Use a chopstick or the end of a wooden spoon to poke holes all over the brownies, about 1/2-inch apart; drizzle the coffee liqueur all over the brownies. Let the brownies stand 5 minutes to soak up the liqueur.

In a bowl, whisk the chocolate pudding mix with cold milk until thickened, about 2 minutes; allow to stand 5 more minutes to set.

To assemble dessert, cut the brownies up into small cubes. Layer 1/3 of the brownies into the bottom of a glass trifle bowl, and top with a layer of pudding, then a layer of whipped topping. Repeat twice more, ending with whipped topping. Chill at least 4 hours before serving.

Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.

Combine brownie mix, eggs, water, and oil in a large bowl; stir until well blended. Spread mixture evenly into the prepared dish.

Bake in the 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 brownie into 1-inch squares.

Beat cream cheese in a large bowl with an electric mixer until smooth. Add milk and pudding mix; beat until smooth. Fold in whipped topping until well incorporated into filling.

Place 1/2 of the brownie squares into the bottom of a trifle bowl or glass serving dish; top with 1/2 of the filling. Shave 1/2 of the chocolate almond bark over filling using a vegetable peeler. Top with remaining brownies, filling, and chocolate bark shavings. Refrigerate trifle until set, about 1 hour.

Combine sweetened condensed milk, coconut milk, milk, egg yolks, and cornstarch in a saucepan over low heat; cook, stirring constantly, until thickened into a custard, about 10 minutes.

Divide custard between 2 bowls. Mix 2 1/2 cups shredded coconut into the first bowl of custard. Fold cocoa powder into the second bowl of custard. Let custard mixtures cool, about 10 minutes.

Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.

Pour 1/4 cup milk into a shallow bowl. Dip ladyfingers briefly in milk and arrange in the bottom of a glass trifle bowl. Spoon coconut custard on top. Layer remaining ladyfingers and chocolate custard on top. Smooth whipped cream over the top.

Place 1 1/4 cup shredded coconut in a small skillet over low heat. Cook and stir until toasted and fragrant, 3 to 5 minutes. Let cool.

Sprinkle toasted coconut and chocolate over whipped cream. Cover and refrigerate until flavors meld, about 4 hours.

Melt butter in a skillet over medium heat. Add kataifi and cook, stirring often, until golden brown, about 10 minutes. Set aside.

Whisk pistachio cream and tahini together in a bowl until well combined. Set aside.

Add chocolate chips to the bowl of a double boiler set over medium heat. Cook, stirring constantly, until chocolate is melted and smooth. Stir in coconut oil and turn off heat; keep warm.

Arrange the trifle just before serving to ensure the chocolate stays loose. In a trifle bowl or medium serving bowl, add half of melted chocolate. Top with half of strawberries, half of raspberries, half of blueberries, and half of blackberries.

Top with half of pistachio cream mixture. Sprinkle with 3/4 cup toasted kataifi. Add remaining berries and remaining pistachio cream, and top with remaining chocolate. Sprinkle over remaining kataifi and serve immediately.

Slice jelly rolls into 1-inch pieces; line a glass trifle bowl with the sliced jelly rolls. Drizzle 1/2 cup of sherry over the jelly roll slices. Toss raspberries with 1 tablespoon of sugar or to taste and spoon over jelly roll slices.

Whisk egg, egg yolks, and 1/2 cup of sugar together in a bowl until smooth; whisk in flour until thoroughly combined and free of lumps.

Pour milk and half-and-half into a saucepan; heat over medium heat until milk mixture is steaming hot but not simmering. Whisk about 1/4 cup of the hot milk mixture into egg mixture until smooth; repeat, whisking the hot milk in thoroughly each time, until you have whisked in about 3/4 cup of the hot milk mixture. Whisk milk-egg mixture back into the steaming milk in the saucepan. Reduce heat to low. Whisking constantly, heat the sauce until it is thickened and just at the point of simmering (do not boil sauce), 3 to 4 minutes. Whisk in vanilla extract, 2 tablespoons of sherry, and butter. Allow sauce to cool for about 10 minutes, whisking often to avoid lumps.

Pour custard over raspberries in the trifle bowl, cover bowl with plastic wrap, and refrigerate until thoroughly chilled and set, at least 2 hours.

Garnish with dollops of whipped cream, more raspberries, and chocolate curls.

Prepare brownies according to package directions. Bake and cool completely. Cut into 1 inch cubes.

In a medium bowl, whisk together milk and pudding mix until mixture begins to thicken. Dissolve coffee granules in water and stir into pudding mixture. Fold in whipped topping.

In a glass serving bowl, layer one-third of brownie cubes, one-third of pudding mixture and one-third of candy. Repeat layering until all ingredients are used. Chill 30 minutes in refrigerator before serving.