Best 7 Death By Chocolate In A Trifle Bowl Recipes

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If you have an unyielding sweet tooth and can never resist a chocolate treat, then you need to try the "Death by Chocolate" Trifle – a dessert so decadent and rich, it will send you to chocolate heaven. This indulgent dessert combines multiple layers of chocolate goodness, from a chocolate sponge cake base to creamy chocolate mousse, chocolate pudding, and ganache, all topped with a generous layer of whipped cream and chocolate shavings. The combination of textures and flavors in this dessert is simply divine, and it is sure to satisfy even the most demanding chocolate cravings. Get ready to embark on a journey of pure chocolate bliss as we delve into the heavenly world of "Death by Chocolate" Trifle.

Let's cook with our recipes!

DEATH BY CHOCOLATE TRIFLE



Death by Chocolate Trifle image

If you love chocolate, this showstopping trifle is bound to hit the spot.

Provided by By Tieghan Gerard

Categories     Dessert

Time 2h25m

Yield 10

Number Of Ingredients 7

1 box Betty Cooker™ devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 cup coffee-flavored liqueur
4 boxes (3 to 4 oz each) instant chocolate mousse mix
Milk called for on chocolate mousse mix boxes
4 cups whipped cream
6 full-size Snickers™ candy bars, crushed

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake mix as directed on box for 13x9-inch pan. Cool 5 minutes. Use fork to poke cake all over.
  • Drizzle liqueur over cake. Cover and refrigerate at least 2 hours but no longer than 12 hours.
  • Meanwhile, make chocolate mousse as directed on box. Cover and refrigerate until cake is ready.
  • To assemble, crumble one-fourth to one-third of cake into bottom of very large trifle or punch bowl. I like to use a punch bowl, which is typically much bigger than your typical trifle bowl.
  • Add a layer each of chocolate mousse, whipped cream and crushed candy. Repeat until you have 3 to 4 layers. Cover and refrigerate until ready to serve.

Nutrition Facts : ServingSize 1 Serving

CHOCOLATE TRIFLE



Chocolate Trifle image

For a fabulous finale when entertaining, this lovely layered chocolate trifle is a winner! Chocolate trifle recipes are a do-ahead dessert that serves a group, and it even tastes great the next day. -Pam Botine, Goldsboro, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 10 servings.

Number Of Ingredients 5

1 package chocolate fudge cake mix (regular size)
1 package (6 ounces) instant chocolate pudding mix
1/2 cup strong coffee
1 carton (12 ounces) frozen whipped topping, thawed
6 Heath candy bars (1.4 ounces each), crushed

Steps:

  • Bake cake according to package directions. Cool. Prepare pudding according to package directions; set aside. , Crumble cake; reserve 1/2 cup. Place half of the remaining cake crumbs in the bottom of a 4-1/2- or 5-qt. trifle dish or decorative glass bowl. , Layer with half of the coffee, half of the pudding, half of the whipped topping and half of the crushed candy bars. Repeat the layers of cake, coffee, pudding and whipped topping. , Combine remaining crushed candy bars with reserved cake crumbs; sprinkle over top. Refrigerate 4-5 hours before serving.

Nutrition Facts : Calories 396 calories, Fat 12g fat (8g saturated fat), Cholesterol 1mg cholesterol, Sodium 569mg sodium, Carbohydrate 66g carbohydrate (41g sugars, Fiber 2g fiber), Protein 3g protein.

DEATH BY CHOCOLATE TRIFLE



Death by Chocolate Trifle image

Do you like chocolate? You have to try this one. You really won't die, but you will think you have died and go to heaven. The prep time includes making the cake.

Provided by Miss Annie

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 5

4 boxes instant chocolate pudding mix or 4 boxes chocolate mousse mix
1 (8 ounce) container frozen whipped topping, thawed
1 box chocolate cake mix (or your own cake recipe)
1 cup Kahlua (optional)
6 Skor candy bars or 6 Heath candy bars, chopped (chocolate toffee bars)

Steps:

  • Prepare cake mix as directed, or make your own chocolate cake recipe and bake in a 9 x 13 inch pan.
  • When done, remove from the oven, poke holes in the cake and pour the kahlua over the cake.
  • Let cool.
  • Meanwhile prepare the pudding or mousse.
  • Tear or crumble the cake into pieces.
  • In a glass trifle bowl layer in this order: 1/3 of cake, 1/3 of pudding, 1/3 of whipped topping and 1/3 of candy bars.
  • Repeat layers ending with chopped candy bars on top.
  • Chill well.

DEATH BY CHOCOLATE IN A TRIFLE BOWL :)



Death by Chocolate in a Trifle Bowl :) image

When our daughter played basketball one of the mom's brought this to a dinner and I have been making it ever since. You can also use your favorite candy bar ie: butterfinger etc. I also put it in a trifle bowl and it's the hit of the party.

Provided by faith58

Categories     Dessert

Time 40m

Yield 10 serving(s)

Number Of Ingredients 4

1 pepperidge farm frozen chocolate cake
2 (15 3/4 ounce) cans chocolate pudding (I use thank you brand)
2 (16 ounce) cartons Cool Whip
6 crushed Heath candy bars

Steps:

  • First, cut the frozen cake into squares.
  • I first cut the cake into half and it's easier this way.
  • Take 1/2 of the cake that you cut into squares and place them in the bottom of the trifle bowl.
  • Put 1 can of the pudding on top of the cake then spread 1 carton of the cool whip on top of the pudding.
  • I put the candy bars in a ziploc bag and crush with a rolling pin, put 1/2 of the candy mixture on top of the cool whip.
  • Then put the remaining cake, pudding, cool whip and top with remaining candy bars on top.
  • This needs a warning, very addictive.

DEATH BY CHOCOLATE



Death By Chocolate image

Provided by Anne Thornton, Host of Dessert First

Categories     dessert

Time 2h15m

Yield 12 to 16 servings

Number Of Ingredients 20

2 cups heavy cream
1 teaspoon almond extract
1/4 cup confectioners' sugar
1 recipe Decadent Brownie, room temperature, recipe follows
1 recipe Chocolate Pudding, room temperature, recipe follows
5 (1.4-ounce) bars chocolate covered toffee
1 1/4 sticks unsalted butter, plus more, softened, for pan
1 cup unsweetened natural cocoa powder
1/2 teaspoon fine sea salt
1 1/3 cup sugar
1 1/4 teaspoon pure vanilla extract
2 large eggs, at room temperature
2/3 cup all-purpose flour
1 1/2 cups semisweet chocolate chips
3/4 cup sugar
1/2 cup cocoa powder
1/3 cup all-purpose flour
2 eggs
4 egg yolks
2 cups milk, divided

Steps:

  • Special equipment: 1 (12 to 16 cup) glass trifle bowl or 12 to 16 individual small trifle bowls
  • Whip the cream until stiff peaks are just about to form. Whip in the almond extract and confectioners'sugar until peaks form. Make sure not to over whip, the cream will then become lumpy and butter-like.
  • When completely cool, use your hands to crumble the brownies into smaller pieces. In a glass trifle bowl, layer in the following order: crumbled brownies, about 1 1/2 cups pudding, 1 1/2 crumbled toffee bars, about 1 3/4 cups whipped cream. Repeat the layers in the same order. Save the last 2 toffee bars to crumble and sprinkle on top before serving.
  • For individual small trifle bowls, layer in the following order: crumbled brownie, pudding, crushed chocolate covered toffee bars and whipped cream.
  • Garnish with more crumbled toffee bars. Repeat with remaining ingredients.
  • Preheat your oven to 325 degrees F.
  • For your brownie batter, melt your butter in a medium (or large) heatproof bowl over a pot of simmering water.
  • While the butter is melting, whisk your natural cocoa powder, sea salt and sugar in a separate bowl. (The sugar and salt will work as abrasive agents to get any lumps out of the cocoa.) Whisk the cocoa/sugar/salt combo into the melted butter. Continue to whisk the ingredients together in the bowl over the simmering water until the sugar has dissolved fully. The mixture should look like fudge and pull away from the bowl into a ball. Remove from the heat and set on a dishtowel on your counter, and allow the fudgy mixture to cool down until it's warm, but not hot anymore.
  • While that is cooling, line the bottom and sides of your 9 by 13-inch baking pan with parchment paper or foil. You want to leave about 4 inches of overhang on the 2 opposite sides. These serve as your handles to remove the brownies from the pan in 1 piece, so make sure that there is enough of the overhang for you to have a solid grip. Grease the parchment or foil well.
  • Stir in the vanilla into the cooled fudge mixture to loosen it up. Add the eggs into the mixture 1 at a time, adding the second egg after the first egg is fully incorporated. The batter should look shiny and well blended. Add in your flour and stir it until it's fully incorporated. Once it looks fully blended, beat the batter vigorously for at least 45 strokes. This'll not only get out any pent up stress, but it will make the brownies chewy. Fold in your chocolate chips. Spread the very thick and fudgy brownie batter evenly in the lined pan with an offset spatula or your greased hands.
  • Pop the brownies in the oven and bake until they get a nice crust and your house smells like brownies, 30 to 35 minutes. Let them cool completely on a rack or a dishtowel on your counter.
  • Whisk the sugar, cocoa powder and flour in a bowl until there are no lumps. Crack the eggs into the bowl, add the yolks and whisk into a paste. Slowly whisk in 1 cup milk until fully incorporated. Then whisk in the remaining 1 cup milk. Put the milk mixture into a saucepan and put over medium heat. Cook, whisking constantly, for 10 to 15 minutes, or until it starts to look like pudding. It will begin to bubble and it will hold soft peaks when you lift the whisk out. Take off the heat and cool to room temperature.
  • Cook's Note: To prevent a skin from forming, cover the pudding with plastic wrap, pressing down directly on the surface of the pudding. Poke a few holes throughout to allow to cool to room temperature.

DEATH BY CHOCOLATE III



Death By Chocolate III image

Every time we have a church supper, I have to make this. It's a favorite!

Provided by LaNita

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Chocolate Cake

Yield 16

Number Of Ingredients 4

1 (19.8 ounce) package brownie mix
2 (3.9 ounce) packages instant chocolate pudding mix
1 (16 ounce) package frozen whipped topping, thawed
3 (1.4 ounce) bars chocolate covered English toffee

Steps:

  • Prepare brownies according to package directions. Let cool.
  • Mix pudding according to package directions.
  • In a glass punch bowl, layer in the following order: 1/2 of the brownie, crumbled; 1/2 of the pudding; 1 toffee bar, crushed; 1/2 of the whipped topping.
  • Repeat layers in the same order. Save the last toffee bar to crumble and sprinkle on top before serving.
  • Refrigerate. Best if made the day before you serve it.

Nutrition Facts : Calories 330.1 calories, Carbohydrate 49.5 g, Cholesterol 3.9 mg, Fat 14.9 g, Fiber 1.7 g, Protein 2.3 g, SaturatedFat 8.5 g, Sodium 330.2 mg, Sugar 20.1 g

DEATH BY CHOCOLATE TRIFLE RECIPE - (4.3/5)



Death by Chocolate Trifle Recipe - (4.3/5) image

Provided by davidv

Number Of Ingredients 12

Grilled Strawberries:
2 lbs strawberries, hulled and halved
Juice of 1 lemon
1/3 cup sugar
1/2 cup strawberry preserves
Trifle:
2-1/2 cups whole milk
1/4 cup cold strong coffee
2 (3.9-oz) packages chocolate fudge instant pudding mix
1 (16-oz) container whipped topping, divided
1 lb chocolate cake, cut into 1" pieces
1 (14.3-oz) package Oreos, crumbled

Steps:

  • To prepare the grilled strawberries, preheat an outdoor grill over high heat. Place the halved strawberries, lemon juice, and sugar in a medium-size bowl. Toss until the strawberries are fully coated and then place them in a nonstick grill pan. Cook for 5-6 minutes, tossing constantly. Place the berries back into the bowl and add the strawberry preserves. Mix until evenly combined. Cover with plastic wrap and refrigerate for 2 hours, or until completely cold. To prepare the pudding, whisk together the milk, coffee, and the packages of instant pudding in a large bowl until the mixture is thick. Fold in half of the whipped topping until fully incorporated. Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 2 hours, or until completely cold. Use a large trifle bowl to assemble the trifle. Place 1/3 of the chocolate cake pieces into the bowl followed by 1/3 of the pudding mixture, 1/3 of the grilled strawberries, and 1/3 of the remaining whipped topping. End with 1/3 of the crushed Oreos. Repeat this process 2 more times, finishing with the whipped topping and crushed Oreos. Refrigerate until ready to serve.

Tips:

  • Use high-quality chocolate for the best flavor.
  • Don't overbeat the eggs and sugar mixture; otherwise, the cake will be tough.
  • Bake the cake until a toothpick inserted into the center comes out clean.
  • Let the cake cool completely before assembling the trifle.
  • Use a variety of chocolate desserts and toppings to create a layered trifle.
  • Chill the trifle for at least 4 hours before serving to allow the flavors to meld.

Conclusion:

This "Death by Chocolate" trifle is the ultimate chocolate dessert for any occasion. With its layers of chocolate cake, chocolate mousse, chocolate pudding, and whipped cream, it's sure to satisfy even the most intense chocolate cravings. The trifle is also relatively easy to make, making it a great option for busy cooks. So next time you're looking for a show-stopping dessert, give this "Death by Chocolate" trifle a try.

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