Break up the trifle sponges and place them in
n, around a 4-quart trifle bowl or a deep glass
nch pieces. Line a glass trifle bowl with the sliced jelly
treaks remain.
In a trifle bowl, place half of the
around the edges of a trifle bowl. (You should have 6
Slice the chocolate pound cake and make jam
Break up the trifle sponges and place in a
urs ahead of time.
Chocolate Genoise: Add eggs to a
ake the mousse: Melt the chocolate and water in the microwave
Divide chopped cakes between 4 (13.5 oz) glasses. Top with custard. Place glasses on a tray.
Heat heavy cream and chocolate over a double boiler for 2-3 mins, stirring, until chocolate melts and mixture combines. Let cool slightly then whisk in egg yolks. Whip egg whites to soft peaks then gradually whisk in sugar until thick and glossy. Fold into chocolate mixture, in 2 batches.
Distribute between serving glasses and smooth surface. Cover with plastic wrap and chill for 3 hours, or until firm. Decorate with chocolate curls.
MMANDMENT #1: Only Select Great Chocolate. Only use chocolate you like the taste
br>Place the dark chocolate in a medium heatproof
Prepare Chocolate cake mix as directed on box and slice into chunks.
While cake is cooking prepare chocolate pudding mix as directed on box.
Layer in trifle bowl:
1/2 of the cake chunks (I don't use all the cake (doesn't all fit in my trifle bowl so I save more room for the really good stuff).
1/2 of the pudding.
1/2 of the whipped cream.
1/2 the crushed skor bars.
Repeat and done. Can eaten immediately or can be make several hours ahead.
For additional decoration sprinkle shaved chocolate on top.
Have ready a 3-qt. trifle bowl or clear glass serving
ombine.
Place the chopped chocolate, cherries and walnuts into a
Melt the chocolate chips in a double boiler
f sliced Little Debbies in trifle bowl so the spiral side
Place chocolate in the top of a
t the bottom of a trifle bowl or glass serving dish
ell coated.
Break the chocolate into small pieces and melt