Mocha And Raspberry Trifle Recipes

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MOCHA AND RASPBERRY TRIFLE

Categories     Coffee     Milk/Cream     Mixer     Fruit     Dessert     Christmas     Vegetarian     Raspberry     Cognac/Armagnac     Chill     Bon Appétit

Yield Serves 12

Number Of Ingredients 21



Mocha and Raspberry Trifle image

Steps:

  • Make syrup:
  • Combine 3 tablespoons water and sugar in small saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Remove from heat. Mix in Cognac. Cool.
  • Make mocha pastry cream:
  • Combine milk and espresso powder in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat. Discard bean. Using electric mixer, beat yolks and sugar in large bowl until very thick, about 3 minutes. Sift in cornstarch; beat to blend well. Gradually beat hot milk mixture into egg mixture. Return mixture to saucepan. Whisk over medium heat until mixture comes to boil, about 3 minutes. Remove from heat. Add chocolate. Whisk until chocolate melts and mixture is smooth. Transfer to medium bowl. Place plastic wrap directly onto surface of pastry cream. Refrigerate until cold, about 3 hours. (Can be made 2 days ahead. Cover syrup and store at room temperature. Keep pastry cream refrigerated.)
  • Whisk cold pastry cream until smooth. Using electric mixer, beat whipping cream in large bowl until medium-stiff peaks form. Transfer 1 1/2 cups whipped cream to another medium bowl; set aside to use as topping. Stir 1/3 of remaining whipped cream from large bowl into pastry cream to lighten. Fold remaining whipped cream from large bowl into pastry cream in 2 additions.
  • Assemble:
  • Place 1 cake layer in bottom of 8-inch-diameter, 3-quart trifle bowl. Brush 1/4 of syrup over cake. Spread 3 tablespoons raspberry preserves over cake. Spread 1 cup pastry cream over. Arrange 1/2 cup fresh or frozen raspberries atop pastry cream. Repeat layering 3 times with remaining cake layers, syrup, preserves, pastry cream and 1 1/2 cups fresh or frozen raspberries.
  • Spread reserved 1 1/2 cups whipped cream over trifle. Top whipped cream with 2 cups fresh raspberries. Lightly brush red currant jelly mixture over raspberries. Sprinkle with 1 1/2 teaspoons sugar. Garnish with red currant bunches or grape clusters, if desired. Cover and refrigerate at least 3 hours. (Can be prepared 8 hours ahead. Keep refrigerated.)

For syrup
3 tablespoons water
2 tablespoons sugar
3 tablespoons Cognac or other brandy
For mocha pastry cream
2 cups whole milk
1 tablespoon instant espresso powder
1 vanilla bean, split lengthwise
6 large egg yolks
3/4 cup sugar
1/4 cup cornstarch
3 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 3/4 cups chilled whipping cream
For assembly
2 purchased 8-inch-diameter, 1- to 1 1/4-inch-thick round sponge cakes, each cut horizontally in half
3/4 cup raspberry preserves (about 10 ounces)
2 cups fresh or frozen raspberries (unthawed)
2 cups fresh raspberries
2 tablespoons red currant jelly, melted with 1 tablespoon water
1 1/2 teaspoons sugar
Red currant bunches or red grape clusters (optional)

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



Double Chocolate Mocha Trifle image

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

1 (19.8 ounce) package brownie mix
1 ¾ cups cold milk
2 (3.3 ounce) packages instant white chocolate pudding mix
4 teaspoons instant coffee granules
2 tablespoons warm water
2 cups frozen whipped topping, thawed
3 (1.4 ounce) bars chocolate covered toffee bars, chopped

BROWNIE MOCHA TRIFLE

By using instant pudding and a convenient box of brownie mix, there's nothing to the preparation. The result is moist and chewy. And the layers look so pretty spooned into a glass trifle bowl. -Louise Fauth, Foremost, Alberta

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 12 servings.

Number Of Ingredients 6



Brownie Mocha Trifle image

Steps:

  • Prepare brownie batter and bake according to package directions. Cool; cut into 1-in. pieces. , In a large bowl, beat milk and pudding mixes for 2 minutes or until thickened. Stir in coffee. Fold in whipped topping. , In a trifle bowl or 2-qt. glass bowl, layer a third of the brownie pieces, pudding mixture and crushed candy bar. Repeat layers twice. Chill until serving.

Nutrition Facts : Calories 344 calories, Fat 14g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 404mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 1g fiber), Protein 4g protein.

1 package fudge brownie mix (8-inch-square pan size)
1-3/4 cups cold 2% milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1/4 cup cold brewed coffee
2 cups whipped topping
1 Heath candy bar (1.4 ounces), crushed

CREAMY MOCHA CHOCOLATE AND RASPBERRY PARFAIT

Provided by Food Network

Categories     dessert

Time 45m

Yield 4 servings

Number Of Ingredients 13



Creamy Mocha Chocolate and Raspberry Parfait image

Steps:

  • To prepare the mousse, combine all ingredients in the bowl of a food processor and puree until creamy, about 2 minutes. Transfer the mousse to a bowl, cover, and refrigerate.
  • To prepare the raspberry sauce, combine 1 1/2 cups of raspberries and the remaining ingredients in the bowl of a food processor and puree until smooth. Strain the raspberry sauce through a fine strainer (rubbing with a rubber spatula to work through the mesh) into a small bowl. Mix in the remaining 1 cup of whole raspberries, cover, and refrigerate for about 15 minutes.
  • Spoon a 1-inch deep layer of mousse into long, narrow parfait glasses or small glass dessert bowls, spreading out evenly. Top with a layer of raspberry sauce. Repeat, ending with a layer of mousse. Chill for at least 20 minutes. Garnish with some whole raspberries and a mint leaf.

Nutrition Facts : Calories 133, Fat 2 grams, Protein 8 grams

Two 10 1/2-ounce containers Mori-Nu lite, silken tofu
3 tablespoons maple syrup
1/4 cup packed brown sugar
2 tablespoons Tia Maria or other coffee liqueur
1/3 cup plus 1 tablespoon good quality cocoa powder
2 teaspoons instant espresso
1/4 teaspoon ground cinnamon
2 1/2 cups fresh raspberries, well rinsed, or frozen, thawed
1/3 cup fresh orange juice
Juice of 1/2 lemon
2 tablespoons granulated sugar
1/2 cup raspberries
4 mint leaves

RASPBERRY AND MARSALA TRIFLE

The combination of the custard, marsala and raspberries is wonderful. Could use your favorite butter cake or pound cake recipe. Bon Appetit, December 1995.

Provided by swissms

Categories     Dessert

Time 4h30m

Yield 12 serving(s)

Number Of Ingredients 12



Raspberry and Marsala Trifle image

Steps:

  • Cake:.
  • Butter and flour 13x9x2-inch baking pan. Prepare cake according to package instructions, substituting 2/3 cup Marsala for water. Bake cake and cool completely. Cut cake crosswise into thirds. Cut cake lengthwise into 1-inch-wide slices. Set aside.
  • Filling:.
  • Mix thawed frozen raspberries and 3 tablespoons sugar in large bowl. Set aside.
  • Using handheld mixer, beat egg yolks and remaining 3/4 cup sugar in large metal bowl until well blended. Beat in 1 cup dry Marsala. Place bowl over saucepan of simmering water (do not let bottom of bowl touch water). Beat until mixture triples in volume and registers 160°F on thermometer, about 6 minutes. Remove bowl from over water. Cool yolk mixture to room temperature, whisking occasionally.
  • Using electric mixer with clean dry beaters, beat 3/4 cup cream in large bowl until stiff peaks form. Fold whipped cream into yolk mixture.
  • Arrange enough cake slices in 12-cup trifle dish to cover bottom. Spoon 1 cup of raspberry mixture over cake, allowing some to show at sides of bowl. Pour 1 1/2 cups filling over; smooth top. Arrange enough cakes slices over filling to cover completely. Spread 1 cup raspberry mixture over, allowing some to show at sides. Pour 1 1/2 cups filling over. Arrange enough cake slices over filling to cover completely. Spread remaining raspberry mixture over. Pour remaining filling over; smooth top. Cover and refrigerate trifle at least 4 hours or overnight.
  • Using electric mixture, beat 3/4 cup chilled whipping cream to stiff peaks in medium bowl. Spoon into pastry bag fitted with large star tip. Pipe whipped cream decoratively over trifle. Garnish trifle with raspberries.

Nutrition Facts : Calories 557.3, Fat 27.6, SaturatedFat 10, Cholesterol 251.8, Sodium 325.5, Carbohydrate 67, Fiber 8.6, Sugar 40.5, Protein 7.7

1 (18 1/2 ounce) package duncan hines moist deluxe butter recipe cake mix
2/3 cup dry marsala
1 1/4 cups water, adjust quantity according to package directions
1/3 cup vegetable oil, adjust quantity according to package directions
3 eggs, adjust quantity according to package directions
3 (12 ounce) packages frozen unsweetened raspberries, thawed, drained
3 tablespoons sugar
3/4 cup sugar
9 large egg yolks
1 cup dry marsala
1 1/2 cups chilled whipping cream
1 1/2 pints basket fresh raspberries

FESTIVE MINTY MOCHA TRIFLE

Discover delicious layer after layer with Festive Minty Mocha Trifle. Our Festive Minty Mocha Trifle is perfect for the holidays or any special occasion.

Provided by My Food and Family

Categories     Home

Time 2h30m

Yield 16 servings, about 2/3 cup each

Number Of Ingredients 10



Festive Minty Mocha Trifle image

Steps:

  • Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk, then coffee. Add chocolate syrup, peppermint extract and dry pudding mixes; beat 2 min. Gently stir in 2 cups COOL WHIP.
  • Layer half each of the chopped cookies, pudding mixture and grated chocolate in 2-1/2-qt. bowl. Repeat layers. Top with remaining COOL WHIP.
  • Refrigerate 2 hours. Sprinkle with crushed candies just before serving.

Nutrition Facts : Calories 250, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 20 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 0.7986 g, Sugar 0 g, Protein 3 g

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 cups milk
1 cup brewed strong GEVALIA French Roast, cooled
2 Tbsp. chocolate syrup
1/4 tsp. peppermint extract
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
24 vanilla creme-filled chocolate sandwich cookies, coarsely chopped
1 oz. BAKER'S Semi-Sweet Chocolate, grated
1/3 cup crushed hard peppermint candies

GEVALIA PEPPERMINT MOCHA TRIFLE

The amazing flavor combination of French roast, chocolate syrup, raspberries and peppermint cannot be described. You'll just have to show them!

Provided by My Food and Family

Categories     Home

Time 2h30m

Yield 16 servings, about 2/3 cup each

Number Of Ingredients 10



GEVALIA Peppermint Mocha Trifle image

Steps:

  • Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk, then coffee and chocolate syrup. Add dry pudding mixes; beat 2 min. Gently stir in 2 cups COOL WHIP.
  • Layer half each of the chopped cookies, pudding mixture and grated chocolate in 2-1/2-qt. serving bowl. Repeat layers. Top with remaining COOL WHIP and raspberries.
  • Refrigerate 2 hours. Sprinkle with crushed candy just before serving.

Nutrition Facts : Calories 350, Fat 15 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 20 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 cups milk
1 cup very strong brewed GEVALIA French Roast, cooled
2 Tbsp. chocolate syrup
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
24 vanilla creme-filled chocolate sandwich cookies, coarsely chopped
1 oz. BAKER'S Semi-Sweet Chocolate, grated
1 cup raspberries
10 hard peppermint candies, crushed

MINI MOCHA TRIFLES

This delightful dessert combines chocolate chips, cubed pound cake and a rich cappuccino-flavored topping for winning results in minutes. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 2 servings.

Number Of Ingredients 7



Mini Mocha Trifles image

Steps:

  • In a small bowl, beat the cream cheese, instant coffee mix and sugar until blended. Beat in whipped topping. , Divide cake cubes between two dessert dishes; top with cream cheese mixture and chocolate chips. Garnish with additional whipped topping and chocolate chips if desired.

Nutrition Facts : Calories 504 calories, Fat 33g fat (22g saturated fat), Cholesterol 87mg cholesterol, Sodium 254mg sodium, Carbohydrate 46g carbohydrate (33g sugars, Fiber 2g fiber), Protein 7g protein.

3 ounces cream cheese, softened
4 teaspoons instant cappuccino powder
2 teaspoons sugar
1 cup whipped topping
2 slices pound cake or cake of your choice, cut into cubes
1/4 cup semisweet chocolate chips
Additional whipped topping and chocolate chips, optional

RASPBERRY FUDGE MOCHA MOUSSE TRIFLE

Make and share this Raspberry Fudge Mocha Mousse Trifle recipe from Food.com.

Provided by Maureen in MA

Categories     Dessert

Time 1h20m

Yield 8 1 cup servings, 6-8 serving(s)

Number Of Ingredients 6



Raspberry Fudge Mocha Mousse Trifle image

Steps:

  • Berry Filling: Combine 3/4 cup preserves and raspberries in small bowl. Reserve 5 raspberries for garnish.
  • Sauce: Place 2 Tbsp Hot Fudge Sauce in small resealable plastic bag for drizzling.
  • Fudge Mousse: Stir strong-brewed coffee into remaining Hot Fudge Sauce in large bowl until blended. Fold in one container whipped topping until fluffy.
  • Assembly: 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 of the Berry Filling evenly over topping.
  • Top with a layer of remaining cake cubes and Fudge Mousse.
  • Spoon dollops of whipped topping over center of trifle. Top with reserved raspberries.
  • Microwave remaining preserves at 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, and drizzle over top of trifle.
  • Chill one hour before serving.

Nutrition Facts : Calories 744.9, Fat 24.7, SaturatedFat 18.9, Cholesterol 0.6, Sodium 476.4, Carbohydrate 125.9, Fiber 4.3, Sugar 82.1, Protein 7

1 (12 ounce) jar raspberry preserves, divided
1 1/2 cups red raspberries, washed and drained
1 (12 ounce) jar hot fudge topping, divided
1/4 cup strong black coffee
2 (8 ounce) containers frozen whipped topping, thawed
1 (10 ounce) angel food cake, cut into 1 inch cubes (8 cups)

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