Chocolate Trifle Dessert **easy&tasty** SORIYA'S KITCHEN
Welcome to SORIYA'S KITCHEN. Today's recipe is a favorite among my family and I just know it will be with yours too. The heavenly Chocolate Trifle Dessert is quick, easy and inexpensive to make... not to mention scrumptious!
The ingredients you will need are:
- 4 Chocolate muffins
- Chocolate Whippy Dessert
- 300ml of milk
- 65g of Ready made Custard
- 150ml of Double Cream
- A Twirl chocolate bar
I hope you enjoyed this video.
Chocolate Brownie Mousse Trifle
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Chocolate Trifle Recipe By SooperChef
Chocolate trifle, chocolaty treat for chocolate lovers. The smooth creamy texture of Chocolate Trifle will make your weekend more delightful. Try this simplest recipe, enjoy and share your feedback with us.
#ChocolateTrifle #Trifle #SooperChef
Ingredients:
Bisconni FLO chocolate cake (as required)
Chocolate shaving (for garnish)
Nuts chopped (for garnish)
Ingredients for butterscotch pudding:
1/2 cup Brown sugar
2 tbsp Cornstarch
1/2 tsp Salt
2 cup Milk
2 Egg yolks
1 tbsp Butter (melted)
1/2 tsp Vanilla extract
Ingredients for Coffee cream:
2 tbsp Powdered sugar
1 cup Cream cheese
1 cup Heavy cream
1 tbsp Coffee instant
Salt one pinch
Ingredients for Chocolate sauce:
1 cup Chocolate chip
1 cup Whipping cream
Directions for butterscotch pudding:
In a small saucepan, combine the brown sugar and salt. Add milk and egg yolks; stir until smooth.
Cook and stir for 3-4 minutes or until thickened.
Remove from the heat; stir in butter, cornstarch and vanilla.
Whisk again on low flame until sauce is thick.
Cover and refrigerate for 1-2 hours or until chilled. Pudding is ready.
Directions for coffee cream:
Stir together cream, coffee, cream cheese, sugar and salt in a medium bowl
Whisk until well combined and soft peaks form.
Directions for chocolate sauce:
On the double boiler pour over cream and chocolate chips.
Whisk them well until smooth in consistency.
Assembling:
Take a big glass bowl, layer Bisconni FLO chocolate cake at bottom.
Spread one layer of chocolate sauce then butterscotch pudding on top evenly.
Then spread another layer of Bisconni FLO.
Then spread chocolate sauce on top and sprinkle some chopped walnuts.
Add layer of coffee cream on top evenly.
Garnish with chocolate shavings, nuts and Bisconni FLO chocolate cake chunks on top.
Let it set in refrigerator for one hour at least before serving.
Preparation time: 10 minutes
Cooking time: 25 minutes
Serving: 4-5
چوکلیٹ کافی ٹرائفل ریسپی
اجزاء:
bisconni FLO Chocolate Cake حسبِ ضرورت
چوکلیٹ شیونگ گارنش کے لئے
اخروٹ گارنش کے لئے
بٹر سکوچ پڈنگ کے اجزاء:
براؤن شوگر آدھا کپ
کارن سٹارچ 2کھانے کے چمچ
نمک آدھا چائے کا چمچ
دوددھ 2کپ
انڈوں کی سفیدی 2عدد
مکھن 1کھانے کا چمچ
ونیلا آدھا چائے کا چمچ
کافی کریم کے اجزاء:
پاؤڈرڈ شوگر 2کھانے کے چمچ
کریم چیز 1کپ
ہیوی کریم 1کپ
کافی 1کھانے کا چمچ
نمک 1چٹکی
چوکلیٹ سوس بنانے کے اجزاء:
چوکلیٹ چِپ 1کپ
وہپنگ کریم 1کپ
بٹر سکو چ پڈنگ ترکیب:
ایک چھوٹے پین میں براؤن شوگر اور نمک ڈال کر مکس کریں۔
اب دوددھ اور انڈوں کی سفیدی ڈال کراچھی طرح مکس کرکے تین سے چار منٹ پکائیں۔
پھر چولہے سے اتار کر مکھن، کارن سٹارچ اور ونیلا میں مکس کریں۔
اب دوبارہ ہلکی آنچ پر اچھی طرح مکس کریں جب تک سوس گاڑھی ہوجائے۔
پھر ڈھکن سے ڈھانپ کر ایک سے دو گھنٹے کے لئے فریج میں رکھ دیں۔
کافی کریم بنانے کی ترکیب:
ایک باؤل میں کافی، کریم چیز، چینی اور نمک ڈال کراچھی طرح مکس کریں، کریم تیار ہے۔
چوکلیٹ سوس بنانے کی ترکیب:
ایک ڈبل بوائلر میں کریم اور چوکلیٹ چِپ کو پگھلا لیں اور اچھی طرح مکس کرلیں، سوس تیار ہے۔
اسمبلنگ:
ایک بڑا گلاس باؤل لیں اس پر bisconni FLO کی تہہ لگائیں۔
اب ایک تہہ چوکلیٹ سوس اور بٹر سکاچ پڈنگ کی لگائیں۔
پھر دوبارہ ایک تہہ bisconni FLO کی لگائیں۔
اب اس پر چوکلیٹ سوس پھیلائیں اور اخروٹ چھڑک دیں۔
پھر ایک تہہ کافی کریم کی لگائیں۔
اب چوکلیٹ شیونگ، اخروٹ اور bisconni FLO سے گارنش کرکے ایک گھنٹے کے لئے فریج میں رکھ دیں۔
تیاری کا وقت: 10منٹ
پکانے کا وقت: 25منٹ
افراد: 4-5
Death By Chocolate Trifle | Kitchen Fun With My 3 Sons
Death By Chocolate Trifle is a layered dessert with layers of chocolate cake, pudding, fudge, Oreos, and whipped cream topped with Heath candy bars. Always such a huge hit for parties or gatherings.
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#recipe #deathbychocolatetrifle #dessert
Epic Chocolate Salted Caramel Trifle | Cupcake Jemma
Behold the almighty Trifle! The trifle to beat all Trifles. The Trifle that will W-O-W your family this Christmas.
After experiencing the stress and anxiety of being on the SortedFood Pass it On challenge in which Sally and Jemma helped to create (we are not taking any responsibility) a terrible trifle style dessert they have taken it upon themselves to give you guys the BEST Trifle ever known to man. This Trifle consists of Bourbon soaked Chocolate Sponge, Salted Caramel Creme Diplomat, Chocolate Custard, Chocolate Brownie, Caramel Cornflake Crunch and even more Salted Caramel.
It really is one hell of a masterpiece. You can find the ingredients list for each component down below but if you want the full download-able pdf which photos and instructions then join our Bake Club over on Patreon:
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CHOCOLATE CAKE
9” cake tin. Preheat oven to 150C fan assisted (170C non fan)
150ml buttermilk
150ml cooled down coffee
130ml veg oil
2 eggs
215g plain flour
240g caster sugar
40g cocoa powder
¾ tsp bicarbonate of soda
½ tsp salt
SALTED CARAMEL CREME
DIPLOMAT
- Saucepan
150g caster sugar
1 egg
3 egg yolks
3 tbsp cornflour
120ml double cream
480ml milk
1 tsp salt
1 tbsp vanilla
45g of cold butter
Double cream - same amount
as creme patissiere
BROWNIE
- 10” square tin. Preheat oven to 170C fan assisted (190C non fan)
165g 70% chocolate
165g butter
330g caster sugar
3 eggs
120g plain flour
45g cocoa powder
½ tsp baking powder
½ tsp salt
CHOCOLATE CUSTARD
Saucepan
600ml milk
4 egg yolks
2 tbsp caster sugar
1 tbsp cornflour
1/2 tsp salt
150g 70% chocolate
CARAMEL CORNFLAKES
Saucepan
300g caster sugar
200g double cream
1 tsp vanilla
1.5 tsp salt
100g cold cubed butter
140g cornflakes
SALTED CARAMEL SAUCE
- Saucepan
220g caster sugar
120ml water
245 ml double cream
1 tsp vanilla
1 tsp salt
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CAKESTAGRAM: @crumbsanddoilies
Anna Makes a GIANT Chocolate Trifle! | ANNA'S OCCASIONS
Recipe
Ingredients
Cocoa Sponge
4 large eggs
2 large egg yolks
1 ¼ cups (250 g) granulated sugar
2/3 cup (100 g) all-purpose flour
1/3 cup (40 g) Dutch process cocoa powder
2 Tbsp (30 g) unsalted butter, melted
Chocolate Custard
3 large egg yolks
1/3 cup (70 g) granulated sugar
¼ cup (30 g) cornstarch
3 cups (750 mL) 2% milk
6 oz (180 g) dark baking/couverture chocolate, chopped
2 tsp vanilla extract
2 x 250 g pkg cream cheese, at room temperature, diced
Cherries: 4 cups (1 L) pitted tart cherries
1 cup (200 g) granulated sugar
Pinch ground cinnamon
2 Tbsp (15 g) cornstarch
Assembly
1 cup (200 g) granulated sugar
¾ cup (175 mL) water
1 Tbsp vanilla extract
¾ cup (175 mL) whipping cream
2 tsp instant skim milk powder
1 Tbsp icing sugar
1 cup (250 mL) fudge filling, softened to room temperature (recipe follows)
Chocolate shaving, for décor
Directions
1. Preheat the oven to 350°F (180°C). Line the bottom of a 9-inch (23 cm) springform pan with parchment paper but do not grease the sides of the pan.
2. For the cocoa sponge, warm the whole eggs (including the eggs for the yolks) in a bowl of hot water for about 2 minutes to warm them up. Crack the eggs and separate the 2 yolks into a large mixing bowl or the bowl of a stand mixer. Add the sugar and using electric beaters or the whip attachment, whip the eggs until they triple in volume and hold a ribbon when the beaters are lifted, about 6 minutes (you can’t overwhip, so if in doubt, whip one more minute.)
3. Sift the flour and cocoa powder together. Add this while mixing at medium-low speed to blend in quickly. Spoon about ½ cup (125 mL) of the batter into a bowl and stir the melted butter into this. Add this back to the larger bowl and whisk in by hand. Scrape the batter into the prepared pan and gently spread to level it, if needed.
4. Bake the cake for about 45 minutes, until it springs back when gently pressed. Cool the cake in its pan on a rack completely. To remove the cooled cake from the pan, run a palette knife around the inside edge of the pan before removing the springform ring.
5. For the chocolate custard, whisk the egg yolks, sugar and cornstarch with ½ cup (125 mL) of the cold milk in a bowl and set aside. Bring the remaining 2 ½ cups (625 mL) of the milk to just below a simmer over medium heat. Add the chocolate and whisk in. Pour this over the egg yolk mixture while constantly whisking. Return the custard to the pot and, still over medium heat, whisk until the custard becomes thick and glossy and just a few bubbles break the surface as it starts to simmer.
6. Transfer the custard to a food processor, blender or use an immersion blender, add the vanilla and cream cheese and pulse this until the cream cheese is fully combined. Transfer the custard to a bowl, cover and chill for at least 3 hours before assembling.
7. For the cherries, bring the cherries, sugar and cinnamon up to a full simmer over medium-high heat and cook for about 15 minutes, until the liquid reduces a little and the cherries are rosy pink. Whisk the cornstarch with enough water to liquefy it and add this to the pot, stirring until the cherries return to a full simmer and the liquid thickens, about a minute. Remove the pot from the heat, cool the cherries to room temperature and chill completely before assembling.
8. For assembly, prepare the simple syrup by bringing the sugar and water to a full simmer, stirring until the sugar dissolves. Stir in the vanilla (it can be used warm). Whip the cream and skim milk powder until it holds a soft peak and whisk in the icing sugar. Chill this until ready to use.
9. To assemble the trifle, dice up the cake into 1 ½-inch (3.5 cm) cubes. Arrange an even layer in the bottom of your trifle bowl. Brush a generous amount of simple syrup over the cake. Spoon the chilled chocolate custard into a large piping bag (no tip required) and pipe this over the cake in an even layer. If using the fudge filling, dollop little spoonfuls of it on top, checking that it is visible through the glass of the trifle bowl. Spoon the cherry filling over this and repeat, layering the cake, chocolate custard, fudge filling and cherries until you almost reach the top of the bowl. Spread the whipped cream on top and top with chocolate shavings. Chill until ready to serve.
Fudge Sauce Filling
1 cup (250 mL) whipping cream
½ cup (120 g) Dutch process cocoa powder
½ cup (100 g) granulated sugar
¼ cup (50 g) packed light brown sugar
¼ cup (60 mL) white corn syrup
6 oz (180 g) dark baking/couverture chocolate, chopped
¼ cup (60 g) unsalted butter
1 tsp vanilla extract
½ tsp fine salt
1. Bring the cream, cocoa powder, brown sugar, granulated sugar and cornstarch up to a simmer over medium heat, whisking often, until smooth. Stir in the chocolate and butter and return to a simmer while whisking constantly. Stir in the vanilla and salt and remove from the heat. Cool to room temperature and then chill for at least 4 hours before using.