Best 9 Hot Fudge And Cherry Trifle Recipes

BLACK FOREST TRIFLE

Steps:

• Put about half of the pound cake cubes into the bottom of a glass trifle bowl; top with 1 can cherry pie filling, half of the hot fudge, and 2 cups whipped topping. Repeat layers.
• Drizzle some of the hot fudge over the top layer of whipped topping. Dollop small amounts of the cherry pie filling decoratively over the whipped topping.
• Cover bowl with plastic wrap and refrigerate at least 2 hours.

FUDGE MOUSSE AND CARAMEL-NUT TRIFLE

Steps:

• MIX caramel topping with crumbled cookies. Reserve 2 tablespoons of cookie mixture for garnish.
• WHISK hot fudge topping in medium bowl, gradually incorporating one container whipped topping. Stir remaining container whipped topping in separate bowl until fluffy.
• LAYER ingredients in a trifle bowl or 2 1/2-quart glass bowl in the following order. Place half of fudge mousse in bottom of bowl. Top with half of plain whipped topping. Spoon all but reserved cookie mixture over topping. Top with remaining fudge mousse. Dollop remaining plain whipped topping in the center. Crumble reserved cookie mixture over topping. Refrigerate 1 hour before serving.

TOWERING CHERRY TRIFLE

Steps:

• For the cherry compote: Tip the cherries into a medium saucepan along with any juices, and bring to a gentle bubbling simmer over medium-high heat, about 2 minutes. Press down using a masher or fork. Stir in the cornstarch mixture and the orange zest. Simmer for about 3 minutes, then turn off the heat and leave to cool, about 10 minutes.
• For the jelly: Put the jelly granules into a liquid measuring cup and top up with boiling water according to the packet's instructions. Stir until the granules dissolve.
• Assembling the trifle: Pour half of the jelly into the bottom of a 2-quart (2-liter) trifle bowl. Scatter in half of the drained and thawed cherries. Leave to one side to set according to the directions of the packet of jelly granules. Set aside the remaining jelly.
• Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form, and set to one side.
• Once the jelly has firmed up, break the pound cake up into rough pieces and scatter half on top of the jelly. Grate over some orange zest and scatter over half of the chocolate pieces.
• Spoon over half of the custard, starting at the edges and working your way into the center to ensure defined layers around the edge of the bowl.
• Next pour over the cherry compote, again starting at the edges.
• Stir the reserved jelly to break it up and spoon it on top of the compote layer.
• Now add the rest of the cake and another grating of orange zest. Scatter over the remaining drained and thawed cherries, sprinkle over some of the remaining chocolate and then pour on the rest of the custard again, starting at the edges. Pile the whipped cream on top. Zest over the remaining orange, scatter the remaining chocolate and finish with the toasted almonds.
• Add the cashew milk, sugar, vanilla extract and turmeric to a large saucepan and slowly heat over medium-low heat. Once hot, pour in the cornstarch slurry and stir continuously until thickened. Remove from the heat and set aside to cool. Chill in the fridge overnight.

CHOCOLATE CHERRY TRIFLE

Steps:

• Slice the chocolate pound cake and make jam sandwiches with the cherry jam, and layer the bottom of a large wide trifle bowl. Pour over the cherry brandy so that the cake soaks it up, and then top with the drained cherries. Cover with plastic wrap and leave to macerate while you make the custard.
• Melt the chocolate on low to medium heat in the microwave, checking after 2 minutes, though it will probably need 4 minutes. Or you can place it in a bowl over a pan of simmering water. Once the chocolate is melted, ser aside while you get on with the custard.
• In a saucepan warm the milk and cream. Whisk the egg yolks, sugar, and cocoa in a large bowl. Pour the warm milk and cream into the bowl whisking it into the yolks and sugar mixture. Stir in the melted chocolate, scraping the sides well with a rubber spatula to get all of it in, and pour the custard back into the rinsed saucepan. Cook over a medium heat until the custard thickens, stirring all the time. Make sure it doesn't boil, as it will split and curdle. Keep a sink full of cold water so that if you get scared you can plunge the bottom of the custard pan into the cold water and
• whisk like mad, which will avert possible crisis.
• The custard will get darker as it cooks and the flecks of chocolate will melt once the custard has thickened. And you do need this thick, so don't panic so much that you stop cooking while it is still runny. Admittedly, it continues to thicken as it cools and also when it's chilling in the refrigerator. Once it is ready, pour into a bowl to cool and cover the top of the custard with cling wrap to prevent a skin from forming.
• When the custard is cold, pour and spread it over the chocolate cake layer in the trifle bowl, and leave in the refrigerator to set, covered in plastic wrap overnight.
• When you are ready to decorate, softly whip the cream for the topping and spread it gently over the layer of custard. Grate the chocolate over the top.

HOT FUDGE SUNDAE TRIFLE

Steps:

• In a small bowl, stir together espresso, hot water, and sugar. Stir to combine; set aside.
• In the bottom of a 3 1/2-quart trifle dish, place an even layer of cake cubes, cutting pieces to fit as necessary. Using a pastry brush, brush the cake cubes with 1/3 of the reserved espresso mixture to moisten. Using an offset spatula, spread 3 cups of vanilla ice cream on top of the cake layer. Repeat process and top with a layer of cake cubes brushed with remaining espresso mixture.
• Cover trifle with plastic wrap and transfer to freezer; freeze until ice cream is set, about 1 hour and up to 1 week.
• When ready to serve, remove trifle from the freezer 10 minutes before serving. Beat heavy cream to soft peaks in the bowl of an electric mixer fitted with the whisk attachment. Add confectioner's sugar and vanilla, beat until well combined. Top trifle with whipped cream and garnish with chocolate shavings; serve immediately with hot fudge sauce.

HOT FUDGE BROWNIE TRIFLE

Steps:

• Bake brownies as directed on the box let cool.
• Prepare pudding mix as directed on package for pudding
• Cut brownies into small squares.
• Place enough of the brownie squares to cover the bottom of bowl.
• Spoon half of jar of hot fudge over the brownies.( You can heat the fudge but till hot).
• Pour half of your pudding over hot fudge.
• Add a layer of cool whip on top of pudding.
• Sprinkle skor bits on top of cool whip.
• Then continue this again for all the layers until full.
• Top with cool whip, skor bits and a cherry.
• if using a larger bowl double this recipe.

CHERRY TRIFLE

Steps:

• In a large bowl, combine 1-3/4 cups of milk and pudding mix. Beat on low speed for 2 minutes. Let stand for 2 minutes or until soft-set. In another large bowl, beat the whipped topping mix, vanilla and remaining milk until stiff peaks form., Cut cake into 1/2-in. cubes; place half in a 3-qt. glass bowl. Sprinkle with 1 tablespoon cherry juice. Top with half of the pie filling, half of the pudding and 1/4 cup of chocolate syrup. Repeat layers. Top with whipped topping and remaining syrup. Sprinkle with coconut and almonds. Cover and refrigerate for at least 4 hours.

CHOCOLATE CHERRY FUDGE

Steps:

• In a microwavable bowl, combine milk and chocolate chips. Microwave on high until chips are melted and mixture is smooth when stirred, about 1 minute. Stir in almonds, cherries and extract. Spread evenly in a greased 8-in. square pan. Cover and chill until firm. Cut into squares. Store, covered, in the refrigerator.

CLASSIC FUDGY BROWNIE TRIFLE

Steps:

• Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray.
• Make brownie mix as directed on box, using water, oil and eggs and adding coffee granules. Spread batter in pan. Bake as directed on box. Cool completely, about 1 hour.
• Cut brownies into 1-inch squares. Place half of the squares in bottom of 3-quart glass bowl. Make pudding mix as directed on box for pudding, using milk. Pour half of the pudding over brownies in bowl. Top with half each of the toffee bits and whipped topping. Repeat with remaining brownies, pudding, toffee bits and whipped topping.
• Cover; refrigerate at least 4 hours before serving. Store covered in refrigerator.