13 chocolate brandy trifle Recipes

plain sponge cake (you can buy a large sponge flan case ), eggs, chocolate, sherry wine (to taste) or 10 tbsp brandy (to taste), water, cream

double chocolate chip muffins (or triple), strawberry jam or 3 -4 tbsp raspberry jam or 3 -4 tbsp cherry jam, morello cherries (stones removed), brandy, custard (pre made ), dark chocolate (good quality with a high cocoa content), double cream, crumbled cadbury flake chocolate bars

sugar, water, dark rum, brandy, egg yolks, ground nutmeg, mascarpone cheese, chilled whipping cream, vanilla extract, instant espresso powder, kahlua or other coffee liqueur, four 3.5-oz boxes champagne biscuits or boudoirs (about 60 crisp ladyfinger cookies), semisweet chocolate chips , finely ground in processor, chocolate leaves

fresh cherries, pitted , or two 12-oz bags frozen pitted cherries, brandy, cream cheese, heavy cream, sugar, ladyfingers, sliced almonds, toasted, grated dark chocolate

egg yolks, sugar, divided, water, divided, dark rum, brandy, ground nutmeg, cartons (8 oz each) mascarpone cheese, heavy whipping cream, vanilla extract, semisweet chocolate chips, coffee liqueur, instant espresso powder, crisp ladyfinger cookies

approximately 12 oz each) chocolate lb cakes, black cherry jam, cherry brandy, drained bottled sour cherries (recommended : morello), bittersweet chocolate , minimum 70 percent cocoa solids, chopped, milk, heavy cream, egg yolks, sugar, cocoa, heavy cream, bittersweet chocolate, special equipment : large wide trifle bowl

whipping cream, frozen strawberries, thawed and drained, raspberry jam, eggs, sugar, vanilla, flour , sifted, cocoa powder , sifted, butter, melted, chocolate chips, hot coffee, strong, eggs, divided, brandy

tropical fruit juice (we used pineapple passion by goya), rum or 4 tbsp brandy or 4 tbsp tia maria, firm bananas, store-bought poundcake (we used sara lee lb cake, thin slices) or 8 slices angel food cake (we used sara lee lb cake, thin slices) or 8 slices of entenmanns poundcake, belgian chocolate syrup (we used ghiardelli), dulce de leche (nestle s ready made), mascarpone cheese, custard (jello instant banana cream was what we had on hand), chocolate , for making shavings to garnish, chopped macadamia nuts , sprinkle over top

trifle sponge cakes, baileys irish cream (you can use brandy or rum if you prefer), pear halves in natural juice, double cream, mascarpone cheese, mint chocolate (mint chips not fondant), fresh mint, to garnish, icing sugar , to dust

sugar, sugar, dark rum, dark rum, brandy, egg yolks, ground nutmeg, mascarpone cheese, chilled whipping cream, vanilla extract, instant espresso powder, kahlua or 7 tbsp other coffee liqueur, champagne biscuits (crisp lady finger cookies) or 60 boudoirs cookies (crisp lady finger cookies), semi-sweet chocolate chips , finely ground in food processor, bittersweet chocolate (not unsweetened ) or 8 oz semisweet chocolate, chopped, lemon leaves , wiped clean (or assorted camelia leaves), gold dust * to paint the chocolate (optional)

water, sugar, cognac or other brandy, whole milk, instant espresso powder, vanilla bean , split lengthwise, egg yolks, sugar, cornstarch, bittersweet (not unsweetened ) or semisweet chocolate, chopped, chilled whipping cream, purchased 8-inch-diameter , 1- to 1 1/4-inch-thick round sponge cakes, each cut horizontally in half, raspberry preserves (about 10 oz), fresh or frozen raspberries (unthawed), fresh raspberries, red currant jelly, melted with 1 tbsp water, sugar, red currant bunches or red grape clusters (optional)