Ingredients with Measurements:
- 1 package of instant chocolate pudding mix
- 2 cups of cold milk
- 1 cup of heavy cream
- 1/4 cup of powdered sugar
- 1 teaspoon of vanilla extract
- 1 package of chocolate cake mix
- 1/2 cup of chocolate chips
- 1/2 cup of whipped cream
- 1/4 cup of chocolate shavings
Special equipment needed:
- Trifle bowl or large glass bowl
- Hand mixer or stand mixer
- Mixing bowls
- Measuring cups and spoons
- Whisk
Step-by-step instructions:
1. Prepare the chocolate pudding mix according to the package instructions and let it chill in the fridge for at least 30 minutes.
2. Preheat the oven to 350°F and prepare the chocolate cake mix according to the package instructions.
3. Pour the cake batter into a greased 9x13 inch baking dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
4. Let the cake cool completely and then cut it into small cubes.
5. In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
6. Layer the trifle bowl with the chocolate cake cubes, chocolate pudding, whipped cream, and chocolate chips. Repeat the layers until you reach the top of the bowl.
7. Top the trifle with whipped cream and chocolate shavings.
8. Chill the trifle in the fridge for at least 2 hours before serving.
Time:
Preparation time: 30 minutes
Cooking time: 25-30 minutes
Chilling time: 2 hours
5. Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories per serving: 350
Total fat: 20g
Saturated fat: 12g
Cholesterol: 60mg
Sodium: 350mg
Total carbohydrates: 40g
Dietary fiber: 1g
Sugar: 28g
Protein: 4g
Substitutions for ingredients:
- You can use any flavor of instant pudding mix instead of chocolate.
- You can use store-bought whipped cream instead of making your own.
- You can use any type of chocolate cake mix.
Variations:
- You can add layers of fresh berries or sliced bananas to the trifle.
- You can use different types of chocolate, such as white chocolate or dark chocolate.
- You can add a layer of caramel or peanut butter sauce to the trifle.
Tips and tricks:
- Make sure the cake is completely cooled before cutting it into cubes.
- Use a piping bag to make the whipped cream layers look neat and tidy.
- You can make the trifle a day ahead of time and keep it in the fridge until you're ready to serve it.
Storage instructions:
Store the trifle in the fridge for up to 3 days.
Reheating instructions:
This trifle is best served cold, so there's no need to reheat it.
Presentation ideas:
Serve the trifle in a clear glass bowl to show off the layers.
Garnishes:
Top the trifle with chocolate shavings, fresh berries, or a sprinkle of powdered sugar.
Pairings:
This trifle pairs well with a cup of coffee or hot chocolate.
Suggested side dishes:
This trifle is a dessert, so it doesn't need any side dishes.
Troubleshooting advice:
- If the pudding is too thick, you can add a little more milk to thin it out.
- If the whipped cream is too runny, you can whip it for a little longer until it forms stiff peaks.
Food safety advice:
Make sure to keep the trifle refrigerated until you're ready to serve it.
Food history:
Trifles have been around since the 16th century and were originally made with leftover cake, custard, and fruit.
Flavor profiles:
This trifle is rich and chocolatey with a creamy whipped cream layer.
Serving suggestions:
Serve the trifle in individual glasses for a more elegant presentation.
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