Recipe: Chocolate Trifle

Our last recipe is a sure winner! The one that we enjoyed at our last meeting actually had homemade chocolate cake (from Emily Washington!) instead of a box mix so feel free to modify this recipe. Enjoy! (Original recipe from Taste of Home.)

  • 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

  • 1 Bake cake according to package directions. Cool.Prepare pudding according to package directions; set aside. 
  • 2 Crumble cake; reserve 1/2 cup. Place half of the remainingcake crumbs in the bottom of a 4-1/2- or 5-qt. trifle dish or decorative glass bowl. 
  • 3 Layer with half of the coffee, half of the pudding, halfof the whipped topping and half of the crushed candy bars. Repeat the layers of cake, coffee, pudding and whipped topping. 
  • 4 Combine remaining crushed candy bars with reserved cake crumbs;sprinkle over top. Refrigerate 4-5 hours before serving.
  • Yield: 8-10 servings. 



Recipe: Triple Berry White Chocolate Mousse Trifle

The second recipe from our corporate meeting. This one was our gluten free option!

Triple Berry White Chocolate Mousse Trifle

 - 18 oz BAKER'S White Chocolate
 - 4 1/2 cups whipping cream, divided
 - 4-8 oz Blackberries
 - 4-8oz Rasberries
 - 4-8oz Blueberries

Microwave chocolate and 3/4 cup cream, stirring after each minute until melted. Cool until room temperature (about 20 minutes), stirring occasionally.

Beat remaining cream until soft peaks form. Add half of the whipped cream to the chocolate and stir with a whisk until well blended. Stir in remaining whipped cream.

Layer trifle bowl beginning with white chocolate mousse and then adding a layer of berries. Alternate layers and end with berries at the top.