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Trifle Recipes - Including recipes for mousses
OPH Good Housekeeping
Below are some excellent trifle recipes.
Their emphasis is centered around both ease and speed, so browse at your leisure.
1.Traditional trifle
2.Chocolate trifle
3.Chocolate mousse
4.Chocolate mousse cake
5.White chocolate mousse
1.TRADITIONAL TRIFLE
Serves (14)
Ingredients
1775 g white cake layers, baked and cooled
50 g white sugar
400 g blueberries
750 g strawberries, sliced
2 bananas, sliced
60 ml orange juice
100 g instant vanilla pudding mix
16 cherries
500 ml milk
250 ml heavy whipping cream
Directions
Coat strawberries with sugar. Mix the bananas with the orange juice.
Blend the pudding mix with milk and stir thoroughly until smooth. Cut the cake into 1 inch cubes.
Line the bottom of a large glass bowl with the cubed cake . Layer half of the strawberries followed by half of the blueberries, and then half of the bananas. Pour half of the pudding over the fruit. Repeat all the layers in the same order.
In another bowl, whip the cream to peaks and spread over top of trifle. Garnish with the cherries.
2.CHOCOLATE TRIFLE
Serves (12))
Ingredients
550 g brownie mix
100 g instant chocolate pudding mix
150 ml water
1 can sweetened condensed milk
230 g thawed frozen whipped topping
340 g thawed frozen whipped topping
50 g chocolate candy
Directions
Prepare brownie mix according to package directions and completely cool. Cut into 1 inch squares.
Blend the chocolate pudding mix, condensed milk and water in a large bowl. Mix until smooth, then fold in 230 g whipped.
In a large glass bowl place half of the brownies, half of the pudding mixture and half of the 340g of the whipped topping. Repeat layers again in the same order. Garnish the top with chocolate shavings. Refrigerate 9 hours before serving.
3.CHOCOLATE MOUSSE
Serves (4)
Ingredients
110 g instant chocolate pudding mix
450 g frozen whipped topping (thawed)
350 ml milk
Directions
Follow the directions on the packet and Prepare the pudding in a large bowl using 2 cups of milk
Fold in the whipped topping until blended. Refrigerate until chilled and serve.
4.CHOCOLATE MOUSSE CAKE
Serves (12)
Ingredients
110 g chocolate cookie crumbs
350 g chocolate chips
50g of melted butter
750g fresh strawberries cut in half
30 ml light corn syrup
600 ml heavy whipping cream
10 g white sugar
125 ml water
Directions
Blend the crumbs and butter in a bowl. Press evenly onto bottom of pan. Place the halved strawberries around the pan, touching, side-by-side
Put the chocolate chips in blender container. In small saucepan over medium heat, mix the water and syrup. Bring it to the boil and simmer for 1 minute.
Immediately, pour over chocolate chips and blend until smooth. Cool to room temperature.
Meanwhile, in a large mixing bowl, beat 400g the cream into stiff peaks. Fold the cooled chocolate into whipped cream to blend thoroughly. Pour into prepared pan. Smooth the top. Cover and refrigerate for 6 to 24 hours.
Roughly 2 hours before serving, in a medium mixing bowl, beat remaining cream to form soft peaks. Add sugar. Beat to form stiff peaks. Remove side of pan. Place cake on serving plate. Pipe the whipped cream onto top of cake. Arrange remaining halved strawberries on whipped cream. To serve, cut into wedges with thin knife, wiping blade between cuts.
5.WHITE CHOCOLATE MOUSSE
Ingredients
300 g of thawed frozen raspberries
175 g chopped white chocolate
30 ml orange liqueur
400 ml heavy whipping cream
25 g white sugar
Directions
Combine the berries in a blender until smooth. Strain the mixture into a bowl. Add the sugar and liqueur, and stir thoroughly until dissolved.
In a saucepan on low heat, warm 30 ml of the cream and the white chocolate, stirring until the chocolate melts. Let mixture cool. Stir in 1 tablespoon of raspberry sauce, and the food Transfer to a large bowl.
In another bowl, whip remaining 370 ml cream to soft peaks. Fold into melted chocolate mixture, Layer into parfait dishes, and serve with the sauce.
We are adding trifle recipes all the time, so don't forget to click on and check them out.
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