Chocolate Berry Trifle Recipes

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.

CHOCOLATE RASPBERRY TRIFLE

Steps:

• In a large bowl, beat the cream cheese, sugar and milk until smooth. Fold in whipped topping. , In a 1- to 1-1/2-qt. trifle bowl or individual dessert bowls, layer half of the cake cubes, raspberries, cream cheese mixture and almonds. Repeat layers. Refrigerate for at least 15 minutes.

CHOCOLATE BERRY TRIFLE

Steps:

• Beat the pudding mix and milk with a whisk for 1-2 minutes till well blended.
• Gently stir in the whipped topping and mix well; set aside.
• Cut the cake into 12 slices and spread 6 slices with the strawberry jam.
• Place the other 6 slices on top of the jam slices so that it is like 6 sandwiches and then cut these into 1/2" cubes.
• Place half the cake cubes in a trifle dish or decorative bowl.
• Cover this layer with 1/2 cup raspberries and 1/2 cup strawberries sliced.
• Slice the banana on top of this layer.
• Top with 1 cup of the pudding mixture.
• Layer again with the cake cubes, 1/2 cup raspberries, 1/2 cup strawberries, and topping (no more banana).
• Garnish with 3-4 pretty strawberries or a few raspberries.
• Refrigerate for several hours.

EASY CHOCOLATE BERRY TRIFLE

Steps:

• Pour milk into large bowl & add pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 cup whipped topping.
• Place half the brownie cubes into a 2 quart serving bowl or trifle dish. Top with half EACH of the pudding mixture, raspberries and remaining whipped topping. Repeat layers.
• Refrigerate 1 hour or until ready to serve.
• OPTIONAL: Garnish with raspberries or fresh mint sprigs.

CHOCOLATE CHERRY TRIFLE

Steps:

• Slice the chocolate pound cake and make jam sandwiches with the cherry jam, and layer the bottom of a large wide trifle bowl. Pour over the cherry brandy so that the cake soaks it up, and then top with the drained cherries. Cover with plastic wrap and leave to macerate while you make the custard.
• Melt the chocolate on low to medium heat in the microwave, checking after 2 minutes, though it will probably need 4 minutes. Or you can place it in a bowl over a pan of simmering water. Once the chocolate is melted, ser aside while you get on with the custard.
• In a saucepan warm the milk and cream. Whisk the egg yolks, sugar, and cocoa in a large bowl. Pour the warm milk and cream into the bowl whisking it into the yolks and sugar mixture. Stir in the melted chocolate, scraping the sides well with a rubber spatula to get all of it in, and pour the custard back into the rinsed saucepan. Cook over a medium heat until the custard thickens, stirring all the time. Make sure it doesn't boil, as it will split and curdle. Keep a sink full of cold water so that if you get scared you can plunge the bottom of the custard pan into the cold water and
• whisk like mad, which will avert possible crisis.
• The custard will get darker as it cooks and the flecks of chocolate will melt once the custard has thickened. And you do need this thick, so don't panic so much that you stop cooking while it is still runny. Admittedly, it continues to thicken as it cools and also when it's chilling in the refrigerator. Once it is ready, pour into a bowl to cool and cover the top of the custard with cling wrap to prevent a skin from forming.
• When the custard is cold, pour and spread it over the chocolate cake layer in the trifle bowl, and leave in the refrigerator to set, covered in plastic wrap overnight.
• When you are ready to decorate, softly whip the cream for the topping and spread it gently over the layer of custard. Grate the chocolate over the top.

CHOCOLATE BERRY TRIFLE WITH TOASTED ALMONDS

Steps:

• In a blender blend first 3 ingredients till smooth.
• Place in a microwave safe dish and micro for 10 minutes whisking a couple of times.
• Cover with plastic wrap and chill.
• When cooled place 1/2 in a trifle bowl.
• Top with 3 crushed cookies, 1 cup berries, 1/4 cup almonds, following with the rest of the pudding, 3 crushed cookies, 1 cup berries, 1/4 cup almonds.
• Chill and serve.