Chocolate Dessert in the Trifle Bowl?

[crazy4dabug]

Anyone have the recipe?

I'd appreciate it.

Thank you!

 

[KellyTheChef]

http://www.chefsuccess.com/showthread.php?t=16383&highlight=trifle

That's the thread with the booklet containing TONS of trifle recipes---most of them chocolate!!

 

[Carlee Spradlin]

Thanks so much for putting this together! I am a new Consult. and have my kick off show this Monday. I have been SEARCHING for trifle recipes that sound good AND look good!
Thanks a bunch!

 

[KellyTheChef]

No thanks to me....
Harriet did this!

 

[gilliandanielle]

At my last show I made a chocolate micro cake, then cut it up with the bread knife in cubes, made chocolate pudding (scrapers and bowls) and whipped some cream (whisks and bowls) then assembled it in the trifle...

 

[Lisa/ChefBear]

I tweaked one of the recipes from the trifle sheet.....Caramel Chocolate Trifle
Taste of Home w/ Lisa’s tweaking

1 pkg. (18.25 oz.) brownie mix
2 packages (3.9 ozs. each) instant chocolate pudding mix
1 carton (12 ozs.) frozen whipped topping, thawed
1 jar (12¼ ozs.) caramel ice cream topping
1 package (7½ or 8 ozs.) English toffee bits or almond brickle chips

Lightly spray 9 X 13 Baker or Medium Bar Pan with oil. Prepare and bake brownie mix according to cake-like directions. Cool completely on stackable cooling rack.
Prepare pudding according to package directions in Classic Batter Bowl, using Stainless Steel Whisk to make smooth.
Cut cooled brownie into 1 in. cubes using serrated knife (bread knife); Layer 1/3 of the brownie cubes onto bottom of Trifle Bowl, which you have flat on table (not on pedestal when filling).
Top with 1/3 of the pudding mixture, pressing lightly, top with 1/3 of Cool Whip, drizzle with caramel using V-Shaped Cutter and top with approx. 1/3 of the toffee bits. Repeat layers two more times. Cover and refrigerate until serving.

Yield: 16 servings.