RASPBERRY FUDGE MOCHA MOUSSE TRIFLE
Once again my fiance saw this and wanted it. Here you go sweet stuff!
Provided by Victoria Baldwin
Categories Other Desserts
Time 3h20m
Number Of Ingredients 6
Steps:
- 1. Combine 3/4 cups preserves and raspberries in small bowl. Reserve 5 raspberries for garnish. Place 2 tablespoons hot fudge topping in small resealable plastic bag for drizzling. Stir stong-brewed coffee into remaining hot fudge in large bowl until blended. Fold in one container whipped topping to make mousse. Stir remaining container of whipped topping until fluffy.
- 2. Layer half the cake cubes in a trifle bowl or 2 1/2 to 3 quart glass bowl. Spread on half of fudge mousse and half of plain whipped topping. Spoon all the berries evenly over topping. Top with a layer of remaining cake cupes and fudge mousse.
- 3. Spoon dollops of remaining whipped topping over center of trifle. Top with reserved raspberries. Microwave remaining preserves on HIGH for 10 seconds. Stir until smooth. Drizzle over topping and fudge mousse. Microwave reserved hot fudge topping on HIGH for 5 seconds. Cut small corner off bag. Drizzle over top of trifle. Chill one hour before serving.
DOUBLE CHOCOLATE MOCHA TRIFLE
This is a great party dessert for the chocolate lover in all of us. Optional: decorate top with canned whipped topping swirl and shaved chocolate curls. Make sure you get a little of each layer in every serving. Enjoy!
Provided by ADRSEW
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 1h15m
Yield 15
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 248.7 calories, Carbohydrate 37.7 g, Cholesterol 6.9 mg, Fat 10.1 g, Fiber 1.3 g, Protein 3.1 g, SaturatedFat 4.3 g, Sodium 186.1 mg, Sugar 7.6 g
GRAND RASPBERRY TRIFLE
English trifle can be made in one large dish or several small dishes. Ours combines fruit, jam, juice-drenched pound cake, and whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 20m
Number Of Ingredients 6
Steps:
- In a small saucepan, bring 1/2 cup sugar, 1/4 cup water, and lemon juice to a boil, stirring to dissolve sugar, 1 to 2 minutes. Let cool.
- In a small bowl, combine jam with 3 cups raspberries, mashing slightly. In a large bowl, whip cream and 2 tablespoons sugar to stiff peaks.
- Slice pound cake 3/4 inch thick; brush both sides of slices with lemon syrup.
- Fit 1/3 of slices snugly in the bottom of a 4-quart trifle dish or other glass bowl, trimming edges if necessary. Gently spread top of layer with 1/3 of raspberry mixture, and then 1/3 of whipped cream. Repeat to make two more layers; garnish with remaining cup raspberries. Refrigerate until ready to serve, up to 24 hours.
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