Best 4 Triple Chocolate Holiday Trifle Recipes

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'Tis the season to indulge! The holidays are a time for celebration, and there is nothing quite as festive as a decadent dessert. If you are looking for the perfect treat to bring to your next holiday gathering, look no further than the triple chocolate holiday trifle. This showstopping dessert combines three types of chocolate in a rich and creamy combination that is sure to impress your guests. With layers of chocolate cake, chocolate mousse, and chocolate ganache, this trifle is a chocolate lover's dream come true. It's sure to become a festive classic in no time!

Here are our top 4 tried and tested recipes!

CHOCOLATE CHERRY TRIFLE



Chocolate Cherry Trifle image

With pineapple, cherries and pudding, this creamy dessert from Angela Oelschlaeger of Tonganoxie, Kansas has lots of layers of flavor. It's inexpensive and impressive, and just right to take to a family or church gathering.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 18 servings.

Number Of Ingredients 7

3 cups cold fat-free milk
2 packages (1.4 ounces each) sugar-free instant chocolate fudge pudding mix
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
2 cans (20 ounces each) reduced-sugar cherry pie filling
2 cans (20 ounces each) unsweetened crushed pineapple, drained
1 carton (16 ounces) frozen reduced-fat whipped topping, thawed
1/4 cup chopped pecans

Steps:

  • In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set., Place half of the cake cubes in a 4-qt. trifle or glass bowl. Top with half each of the pudding, pie filling, pineapple and whipped topping. Repeat layers. Sprinkle with pecans. Refrigerate leftovers.

Nutrition Facts : Calories 221 calories, Fat 5g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 266mg sodium, Carbohydrate 41g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.

TRIPLE-CHOCOLATE PEPPERMINT TRIFLE



Triple-Chocolate Peppermint Trifle image

Our trifle is made with milk-chocolate pudding and white-chocolate mousse, balanced by chocolate liqueur-soaked cake. Crumbled candy -- inside and on top -- adds crunch.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Serves 10 to 12

Number Of Ingredients 21

Vegetable oil cooking spray
1/2 cup whole milk
2 tablespoons unsalted butter
3/4 cup all-purpose flour
1/4 cup unsweetened Dutch-process cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, room temperature
3/4 cup granulated sugar
1 1/2 teaspoons pure vanilla extract
1/4 cup granulated sugar
1/3 cup chocolate-flavored liqueur, such as Godiva
2 1/2 cups heavy cream
12 ounces white chocolate, finely chopped
1/2 cup coarsely chopped peppermint candies or candy canes
8 ounces milk chocolate, finely chopped
2 cups heavy cream
3 large egg yolks, room temperature
1 1/2 cups heavy cream
1/4 cup confectioners' sugar
1/4 cup coarsely chopped peppermint candies or candy canes

Steps:

  • Preheat oven to 350 degrees. Make the cake: Coat a 9-inch round cake pan with cooking spray. Line bottom with parchment paper; coat with cooking spray.
  • Bring milk and butter almost to a boil in a small saucepan. Remove from heat, and set aside. Whisk flour, cocoa, baking powder, and salt in a bowl. Put eggs into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until pale and fluffy. Gradually add sugar, beating until pale and thick, about 5 minutes. Add vanilla. Reduce speed to low. Add hot milk mixture in a slow, steady stream. Add flour mixture, and beat until just combined.
  • Pour batter into pan. Bake until center springs back when lightly touched, 25 to 30 minutes. Let cool in pan on a wire rack 20 minutes. Turn out onto rack. Remove parchment; let cool completely. Halve cake horizontally.
  • Make the syrup: Bring sugar and 1/4 cup water to a boil in a small saucepan, stirring until sugar has dissolved. Let cool completely. Stir in liqueur.
  • Make the mousse: Prepare an ice-water bath; set aside. Bring 1 cup cream just to a boil in a small saucepan. Place white chocolate in a food processor; with machine running, pour in hot cream in a slow, steady stream, and process until smooth. Transfer to a medium bowl set in ice-water bath. Let cool, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes.
  • Beat remaining 1 1/2 cups cream to nearly stiff peaks. Fold into chocolate mixture, then fold in candies. Cover with plastic wrap, and refrigerate until thickened and almost firm, 4 to 6 hours.
  • Make the pudding: Put chocolate into a large bowl; set aside. Bring cream almost to a boil in a small saucepan. Whisk yolks in a bowl. Pour in hot cream in a slow, steady stream, whisking.
  • Pour mixture back into pan. Cook over medium heat, stirring, until thick enough to coat the back of a spoon, about 1 minute. Pour through a fine sieve over chocolate; whisk until smooth. Set bowl in ice-water bath. Let cool, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes. Place plastic wrap directly on surface; refrigerate until set, about 3 hours.
  • To assemble: Spread one-third of the mousse into bottom of a glass trifle bowl that is 8 to 10 inches in diameter. Top with a cake layer, and brush with half the syrup.Top with half the pudding, then another third of mousse. Place remaining cake layer on top; brush with remaining syrup. Top with remaining pudding, then mousse. Cover with plastic wrap, and refrigerate 12 hours.
  • Beat cream and sugar until soft peaks form. Top trifle with the whipped cream, and sprinkle with candies.

CHOCOLATE TRIFLE



Chocolate Trifle image

At church functions, folks line up for this trifle. And it is so easy to make!

Provided by Wayne

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 8h55m

Yield 12

Number Of Ingredients 7

1 (19.8 ounce) package brownie mix
1 (3.9 ounce) package instant chocolate pudding mix
½ cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
1 (1.5 ounce) bar chocolate candy

Steps:

  • Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
  • In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
  • In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

Nutrition Facts : Calories 488.1 calories, Carbohydrate 73.7 g, Cholesterol 12 mg, Fat 18.8 g, Fiber 1.9 g, Protein 4.8 g, SaturatedFat 11.5 g, Sodium 313.7 mg, Sugar 31.2 g

CHOCOLATE STRAWBERRY TRIFLE



Chocolate Strawberry Trifle image

Provided by Food Network

Categories     dessert

Time 2h45m

Yield 16 servings (1 cake)

Number Of Ingredients 20

1/2 cup vegetable oil, plus extra for greasing pan
2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
2 extra-large eggs
1 cup buttermilk
2 teaspoons pure vanilla extract
1 cup boiling water
3/4 cup good quality strawberry jam
Chocolate Ganache, recipe follows, optional
1 cup sherry or fortified wine* (recommended: Marsala wine) - See Cook's Note
4 cups strawberries, hulled and sliced
2 to 3 tablespoons sugar
2 to 3 cups heavy cream
Bunch fresh mint sprigs, for garnish
1 cup heavy cream
10 ounces semisweet chocolate, coarsely chopped

Steps:

  • Preheat the oven to 350 degrees F.
  • Grease 2 9-inch round cake pans and line the bases with parchment paper. Set the prepared pans aside.
  • Combine the sugar, flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Add the eggs, buttermilk, oil, and vanilla and whisk together. Add the boiling water to the bowl and whisk to incorporate well. Divide the batter equally between the 2 prepared pans.
  • Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, and then turn the cake out onto a wire rack. Remove the parchment from both layers. Turn one of the cakes right side up to be the top layer. Allow the cakes to cool completely, about 1 hour. Once cool, place the first cake layer, with the bottom of the cake facing up, on a cooling rack set over a baking pan or on a cake plate and spread the jam on top of the cake, leaving a 1/2-inch border of cake. Top the jam with the second cake layer, that has been turned right side up. Pour the ganache over the cake, if using.
  • Put the strawberries in a small bowl and sprinkle with sugar to the desired sweetness. Set the bowl aside. In another bowl, add the cream and softly whip with a hand whisk or electric mixer, and set aside until needed.
  • Cut one slice of cake and lay in a dessert dish. Sprinkle the cake with about 1 tablespoon of sherry. Spoon 1/3 cup of the sugar and strawberries mixture over the cake, and then top with a large spoonful of whipped cream. Add a fresh mint sprig for garnish.
  • In a small saucepan, heat the heavy cream over medium heat until little bubbles appear around the edges. Remove the saucepan from the heat and immediately add the chocolate. Shake the pan to submerge the chocolate and leave it to melt for a couple of minutes. Stir gently to mix the chocolate to a smooth cream. Set the mixture aside for 20 to 30 minutes to thicken to a spreadable consistency. Stir through a few times as it's cooking over low heat to keep the ganache smooth.
  • Pour the thickened ganache in a wide ribbon around the circumference of the cake and with a spatula gently push the ganache over the edges. It should fall in thick waves. Fill in the middle with more ganache and swirl the ganache into luscious billows.

Tips:

  • To make a smooth and creamy trifle, use a combination of chocolate pudding and whipped cream.
  • For a richer flavor, use a dark chocolate pudding or chocolate ganache.
  • To add a bit of crunch, layer in some chopped nuts or crushed cookies.
  • For a festive touch, decorate the trifle with chocolate shavings, sprinkles, or candy canes.
  • Make sure to chill the trifle for at least 4 hours before serving to allow the flavors to meld.

Conclusion:

This triple chocolate holiday trifle is a delicious and festive dessert that is perfect for any special occasion. With its layers of chocolate pudding, whipped cream, and chocolate cake, this trifle is sure to please everyone at your table. So next time you're looking for a show-stopping dessert, give this triple chocolate holiday trifle a try.

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