Raspberry Cocoa Trifle Recipes

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TRIPLE CHOCOLATE TRIFLE WITH RASPBERRIES

The imagination has no limitations, as we see from this recipe. It's chocolate pudding, chopped chocolate, whipped cream and raspberries layered over brownies, repeatedly. It's a fairy tale dessert to satisfy all comers.

Provided by Melissa Clark

Categories     dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 21



Triple Chocolate Trifle With Raspberries image

Steps:

  • To make brownies, preheat oven to 350 degrees. Grease a 9-by-13-inch baking pan.
  • In a large saucepan, melt butter. Remove pan from heat and stir in chopped chocolate until fully melted. Stir in cocoa and sugar until combined. Slowly add eggs, whisking chocolate mixture constantly, then whisk in vanilla. Fold in flour and salt.
  • Pour batter into prepared pan. Bake until just firm, about 25 minutes (do not overbake). Transfer pan to a rack to cool. If using spirits, prick holes in hot brownies and drizzle evenly over pan.
  • In a large bowl, mix together granulated sugar, 3 tablespoons cocoa powder, cornstarch and salt. Whisk in 3/4 cup milk. In a large saucepan, bring remaining 1 cup milk and 1/2 cup cream to a boil over medium heat. Whisk hot milk mixture slowly into cocoa mixture. Return to saucepan. Cook over medium heat, whisking gently, until slightly thickened, about 2 minutes. (A simmering bubble or two is O.K., but do not let it boil.)
  • In a medium heat-resistant bowl, whisk yolks. Whisking them constantly, very slowly dribble about half the cocoa-milk mixture into yolks until fully combined. Pour yolk mixture into saucepan with remaining cocoa-milk mixture, whisking constantly. Cook, whisking occasionally, over medium-low heat, until thickened, about 5 minutes. (Do not let mixture come to a simmer. If pan begins to steam thickly, remove from heat for a few moments and stir well before continuing.) Let cool slightly.
  • Melt 5 ounces chopped chocolate with butter. Stir until smooth. Stir in vanilla. Cool 5 minutes, then fold into thickened egg mixture. Place plastic wrap directly against pudding (to prevent a skin from forming), and chill until set, about 3 hours. (Pudding and brownies can be made up to 5 days ahead, and refrigerated.)
  • Just before assembling, in an electric mixer, beat remaining 2 1/2 cups cream with remaining 5 tablespoons cocoa powder and 1/4 cup confectioners' sugar until it forms soft peaks. Scrape down sides and fold in any excess cocoa or sugar.
  • Cut brownies into 1-inch squares. Fit a layer of brownie squares in bottom of a 4-quart trifle, glass, or other bowl. Top with half the pudding, a third of the whipped cream, a third of the remaining chopped chocolate and a third of the raspberries. Repeat layering until all ingredients have been used. Serve immediately, or cover with plastic wrap and chill for up to 24 hours before serving.

Nutrition Facts : @context http, Calories 1093, UnsaturatedFat 23 grams, Carbohydrate 118 grams, Fat 69 grams, Fiber 10 grams, Protein 12 grams, SaturatedFat 42 grams, Sodium 201 milligrams, Sugar 88 grams, TransFat 1 gram

1 cup plus 2 tablespoons unsalted butter, more for greasing pan
3 ounces finely chopped unsweetened chocolate
1/2 cup cocoa powder, sifted
2 1/2 cups granulated sugar
3 eggs, beaten
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
3 tablespoons Cognac, rum or bourbon, optional
1/2 cup granulated sugar
8 tablespoons unsweetened cocoa powder, sifted
2 tablespoons cornstarch
Pinch salt
1 3/4 cups whole milk
3 cups heavy cream
2 large egg yolks
10 ounces bittersweet chocolate, finely chopped (2 cups)
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1/4 cup confectioners' sugar for whipped cream
1 to 2 pints fresh raspberries

RASPBERRY, WHITE CHOCOLATE, AND ALMOND TRIFLE

Yield Makes 16 servings

Number Of Ingredients 10



Raspberry, White Chocolate, and Almond Trifle image

Steps:

  • Bring 1 cup cream to simmer in medium saucepan. Remove from heat. Add white chocolate; whisk until smooth. Cool to barely lukewarm, about 10 minutes. Beat 2 1/2 cups cream and 1/2 teaspoon extract in large bowl to soft peaks. Fold in white chocolate mixture.
  • Stir sugar and 1/2 cup water in small saucepan over medium heat until sugar melts. Mix in 3/4 teaspoon extract; remove syrup from heat. Quickly submerge 1 biscuit in syrup; shake excess back into pan. Place dipped biscuit in bottom of 14-cup trifle dish. Repeat with enough biscuits to cover bottom of dish.
  • Spread 1/3 of melted jam over biscuits in dish. Top with 1/3 of partially thawed berries with juices. Spread 1/3 of whipped chocolate cream over. Repeat layering with dipped biscuits, melted jam, partially thawed berries, and whipped chocolate cream 2 more times. Mound fresh berries in center of trifle. Sprinkle almonds around edge. Cover and chill at least 5 hours and up to 24 hours.
  • *Available at some supermarkets and at Italian markets.

3 1/2 cups chilled heavy whipping cream, divided
12 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
1 1/4 teaspoons almond extract, divided
1/2 cup sugar
1/2 cup water
7 ounces Boudoirs or Champagne biscuits (crisp ladyfinger cookies),* divided
1 cup raspberry jam, melted, divided
1 1/2 12-ounce packages frozen unsweetened raspberries, partially thawed, divided
2 6-ounce containers fresh raspberries
3/4 cup sliced almonds, toasted

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)

RASPBERRY CHOCOLATE TRIFLE

Make and share this Raspberry Chocolate Trifle recipe from Food.com.

Provided by MizzNezz

Categories     Dessert

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6



Raspberry Chocolate Trifle image

Steps:

  • Mix pudding and milk as pkg directs, chill.
  • Cut cake into 1 inch cubes.
  • Put half the cubes in a 2qt glass bowl.
  • Gently stir together raspberries and jam.
  • Spoon half over cake cubes.
  • Pour half the pudding over the raspberries.
  • Do the layers again.
  • Chill until ready to serve, serve with whipped topping.

Nutrition Facts : Calories 478.4, Fat 12.5, SaturatedFat 4.3, Cholesterol 40.4, Sodium 493.1, Carbohydrate 86.1, Fiber 4.3, Sugar 36.2, Protein 6.3

1 package instant chocolate pudding mix
2 cups milk
1 frozen pound cake, thawed
2 cups fresh raspberries
1 cup raspberry jam
whipped topping

RASPBERRY COCOA TRIFLE

This lovely layered dessert is my husband's favorite. I always make it for our Christmas dinner, but it's excellent after any special meal. -Karen Bourne, Magrath, Alberta

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 8



Raspberry Cocoa Trifle image

Steps:

  • In bowl, beat cream cheese, sugar, lemon juice and vanilla. In another bowl, beat cream until stiff peaks form; fold into cream cheese mixture. Drain raspberries, reserving juice; set berries aside. , Line the bottom of a 3-qt. glass bowl with a fourth of the cake slices. Drizzle with one tablespoon raspberry juice. Spread with a fourth of the cream cheese mixture. Sift a fourth of the cocoa over the top. Sprinkle with a third of the berries. Repeat layers twice. Top with remaining cake, cream cheese and cocoa. Cover and refrigerate for 4 hours or overnight.

Nutrition Facts : Calories 441 calories, Fat 26g fat (15g saturated fat), Cholesterol 109mg cholesterol, Sodium 206mg sodium, Carbohydrate 49g carbohydrate (37g sugars, Fiber 4g fiber), Protein 5g protein.

1 package (8 ounces) cream cheese, softened
6 tablespoons sugar
1 teaspoon lemon juice
3/4 teaspoon vanilla extract
3/4 cup heavy whipping cream
2 packages (10 ounces each) frozen sweetened raspberries, thawed
1 loaf (10-3/4 ounces) frozen pound cake, thawed and cut into 1/2-in. slices
2 tablespoons baking cocoa

CHOCOLATE RASPBERRY TRIFLE

Provided by Food Network

Categories     dessert

Number Of Ingredients 20



Chocolate Raspberry Trifle image

Steps:

  • For the cake layers: Preheat the oven to 350 degrees and set rack at middle level. Butter a 9 or 10-inch round cake pan and line the bottom with a disk of parchment or waxed paper. Whisk yolks with half the sugar and vanilla until thick and light. In a clean, dry bowl, whisk whites with salt and continue whisking until they are white and opaque. Whip in remaining sugar in a stream. Continue whipping whites until they hold a firm peak. Fold yolks into whites then sift over and fold in flour and starch. Scrape batter into prepared pan and smooth top. Bake about 30 minutes, until well risen and deep in golden color. Unmold to a rack to cool.
  • For the custard cream: Bring milk to a boil with half the sugar in a heavy, non-reactive pan. Whisk yolks with remaining sugar and sift over and whisk in flour. When milk boils, whisk a third into the yolk mixture. Return the remaining milk to a boil and whisk in yolk mixture, continuing to whisk until the mixture thickens and comes to a boil. Whisk constantly 30 seconds. Remove from heat and whisk in vanilla. Scrape half the cream to a bowl and cover with plastic wrap, refrigerate to cool. Whisk chocolate into remaining cream and scrape into a bowl, cover and cool.
  • For syrup: In a small saucepan, bring water and sugar to a boil. Cool and stir in rum.
  • For whipped cream: Combine all ingredients and whip to a soft peak.
  • To assemble: Cut cake into thin, vertical slices. Place a layer of slices in the bottom of a glass serving bowl and moisten with syrup. Spread with half the vanilla cream and scatter with half the raspberries. Continue alternating layers to make 2 layers each, vanilla/raspberry, chocolate and whipped creams, ending with whipped cream. Sprinkle lightly with chocolate shavings and a few raspberries.

4 large eggs, separated
3/4 cup sugar divided
1 teaspoon vanilla extract
Pinch salt
1/2 cup all-purpose flour
1/2 cup cornstarch
3/4 cup sugar
3/4 cup water
1/2 cup dark rum
1 quart milk
1 1/2 cups sugar, divided
12 large egg yolks
2/3 cup all-purpose flour
2 teaspoons vanilla extract
6 ounces semisweet chocolate
2 cups heavy whipping cream
1/4 cup sugar
2 teaspoons vanilla extract
2 baskets fresh raspberries
Chocolate shavings for finish

RASPBERRY TRIFLE

Layered dessert that should, in theory, feed a lot of people! I know it's not a typical cake, but I think it's better than that! And it really does feed a lot of people!

Provided by Bonnie

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 4h20m

Yield 18

Number Of Ingredients 9



Raspberry Trifle image

Steps:

  • In a medium bowl, beat cream with 1/4 cup sugar until stiff peaks form. In another bowl, cream together cream cheese, lemon juice, vanilla and 1/2 cup sugar. Fold 2 cups of whipped cream into cream cheese mixture. Reserve remaining whipped cream.
  • Slice pound cake into 18 - 1/2 inch slices. Drain raspberries, reserving juice. Line the bottom of a 3 quart glass bowl or trifle bowl with one-third of the cake slices. Drizzle with some raspberry juice. Spread one-fourth of the cream cheese mixture over cake. Sift one-fourth of the cocoa over that. Sprinkle with one-third of the raspberries. Repeat layers twice. Top with remaining cream cheese mixture, whipped cream and sifted cocoa. Cover and refrigerate 4 hours before serving.

Nutrition Facts : Calories 287.5 calories, Carbohydrate 26.4 g, Cholesterol 91.5 mg, Fat 19.5 g, Fiber 1.7 g, Protein 3.5 g, SaturatedFat 12 g, Sodium 148.2 mg, Sugar 20 g

1 ½ cups heavy cream
¼ cup white sugar
2 (8 ounce) packages cream cheese, softened
2 teaspoons lemon juice
1 ½ teaspoons vanilla extract
½ cup white sugar
1 (10.75 ounce) package prepared pound cake
2 (10 ounce) packages frozen raspberries, thawed
2 tablespoons unsweetened cocoa powder, for dusting

RASPBERRY COCONUT TRIFLE

This recipe was supposed to be a cake, but after slicing my finger trying to cut the cake into three layers, I said to heck with this! The cake was turned into a more traditional trifle. We had it for dessert at Christmas dinner and it was a huge hit! Just one word of advice: Start this dessert the day before as it takes quite a while for the custard to thicken. I am including the chilling time in the cooking time.

Provided by Irmgard

Categories     Dessert

Time 5h30m

Yield 12 serving(s)

Number Of Ingredients 17



Raspberry Coconut Trifle image

Steps:

  • Preheat the oven to 350 degrees F.
  • Grease and line a 9" springform pan.
  • Beat all the cake ingredients together until smooth, pour into the pan, and smooth the top.
  • Bake for 40 to 45 minutes until golden and risen.
  • Let cool completely.
  • Meanwhile, whisk the cornstarch and 2 tablespoons icing sugar into the remaining coconut milk.
  • Bring the custard to a boil, then whisk in the coconut milk mixture.
  • Keep whisking until it come to a boil and is fairly thick.
  • Pour into a bowl, cover immediately with plastic wrap, and let cool.
  • Mix the coconut rum with the lime zest and juice and 2 tablespoons of the icing sugar.
  • Crush half of the raspberries and mix together with the raspberry jam, then fold in the remaining whole berries.
  • Cut the cooled cake into cubes and put a layer on the bottom of your serving bowl.
  • Sprinkle with some of the rum mixture, then top with some of the raspberry mixture.
  • Repeat, but this time with the custard.
  • Keep layering, alternating fruit layer with custard layer, until all the ingredients are used up.
  • Whip the cream with the remaining icing sugar until soft peaks form, then spread over the top of the trifle.
  • Refrigerate for at least 4 hours - the longer it stands, the more the flavours mingle.

Nutrition Facts : Calories 603.2, Fat 29.7, SaturatedFat 20.4, Cholesterol 118.2, Sodium 269.6, Carbohydrate 79, Fiber 2.4, Sugar 53, Protein 5.5

200 g butter, softened
50 g unsweetened desiccated coconut, soaked in water for 1 hour and then squeezed dry
200 g demerara sugar
200 g all-purpose flour
3 teaspoons baking powder
4 eggs
1 tablespoon milk
2 tablespoons coconut milk
2 tablespoons cornstarch
5 tablespoons icing sugar
398 ml ready-to-serve custard (I used PC Devon Custard)
398 ml coconut milk, less the 2 tbsp. needed for the cake
4 tablespoons coconut rum, such as Malibu
1 lime, juice and zest of
300 g frozen raspberries, defrosted (or use fresh if in season)
1 1/2 cups seedless raspberry jam
3/4 cup whipping cream

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From recipes.camp


CHOCOLATE RASPBERRY TRIFLE | VERY BEST BAKING
Gradually add milk. Whisk in egg yolks until smooth. Cook, stirring constantly, over medium heat until mixture comes to a boil. Boil, stirring constantly, for 1 minute. Remove from heat. Add 1 1/2 cups morsels; stir until melted. Press plastic wrap on surface; refrigerate. Step 2. Beat cream and remaining 1 tablespoon sugar until stiff peaks form.
From verybestbaking.com


CHOCOLATE RASPBERRY TRIFLE | SWEETORDEAL.COM | NO BAKE
Mix your milk and chocolate pudding together and let set up in the refrigerator. Beat the cream cheese until smooth, add sugar and Cool Whip. Place 1/3 in trifle dish as bottom layer. Open the cans of raspberry filling, stirring to make more spreadable. Put one can in trifle dish on top of cream cheese layer.
From sweetordeal.com


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