Best Chai Spiced Apple Gingerbread Trifle Wwhite Chocolate Mousse Recipes

Apple and Gingerbread Trifle image

Provided by mickeydownunder

Categories Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 16

440 g plain flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1 teaspoon allspice
8 tablespoons unsalted butter (Softened)
12 tablespoons sugar
1 egg
5 ounces molasses
160 ml milk
3 lbs dessert apples (I use Granny Smiths)
1/2 cup water
2 cups cream
1 teaspoon vanilla extract
1 lb toasted nuts (Slivered Almonds or Finely Crushed Walnuts or Hazelnuts are nice!)

Steps:

Mix Flour, Baking Powder, Baking Soda, Ginger, and Allspice in bowl.
In separate bowl, beat butter and 4 Tablspoons Sugar until smooth.
In third bowl, Mix milk and Molasses together.
Mix third bowl into the Butter Mixture and then FOLD combined mixture into the Flour Mixture.
Pour into a pan (I use an 8" x 8" x 2") that is lined with Wax Paper.
Bake in oven at 350 F for about 35- 40 minutes.
Let stand for 5 minutes and remove the Gingerbread to a rack to cool.
Peel, core and dice apples in small pieces.
Put them into a pot with 4 Tablespoons of Sugar and 1/2 cup Water.
COVER and cook for about 5 minutes.
Remove lid and continue to stir continuously until mixture STARTS to thicken.
WHIP Cream and 4 Tablespoons of Sugar until it forms Peaks.
PLACE slices of Gingerbread, Applesauce on top and Whipped Cream on top of that in bowl and repeat in layers until bowl is full.
NOTE: ROUNDED Glass Bowl makes lovely presentation!
TOP with toasted nuts and CHILL for about an hour!
ENJOY!

Gingerbread Trifle image

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 8-10 servings.

Number Of Ingredients 6

2 cups cold milk
1 package (3.4 ounces) instant French vanilla pudding mix
7 cups cubed Gingerbread Cake
3/4 cup English toffee bits or almond brickle chips
1 carton (8 ounces) frozen whipped topping, thawed
1 maraschino cherry

Steps:

In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set., In a 2-qt. serving bowl, layer half of the cake cubes and pudding. Sprinkle with 1/2 cup toffee bits. Top with remaining cake and pudding. Spread whipped topping over the top; sprinkle with remaining toffee bits. Garnish with cherry.

Nutrition Facts :

Chai Spiced Apple Gingerbread Trifle w/White Chocolate Mousse image

Provided by Sherri Schaaf @Gottalovechocolate

Categories Chocolate

Number Of Ingredients 20

GINGERBREAD
1/2 cup(s) molasses or honey
1 stick(s) butter melted
1 - extra large egg
1/2 cup(s) hot water
1 package(s) dove chocolate gingerbread mix
CHAI-SPICED APPLES
6 large granny smith apples
4 tablespoon(s) butter
1/3 cup(s) sugar
2 tablespoon(s) vanilla sugar (included in the gingerbread mix kit)
1 package(s) dove chocolate spiced chai tea
WHITE CHOCOLATE MOUSSE
3/4 cup(s) heavy cream
1/3 cup(s) milk
1 package(s) dove chocolate frosty white chocolate smoothie mix
DARK CHOCOLATE MOUSSE
3/4 cup(s) heavy cream
1 package(s) dove chocolate chocolate mousse mix
4 ounce(s) dove chocolate chef-series dark chocolate (2 bars)

Steps:

Preparing the cake 1. Preheat oven to 350°F. Grease a 9x11" pan or line with parchment paper for easy release. In a large bowl, use an electric mixer to beat together molasses, butter, egg and water. 2. Pour in the Gingerbread Mix, and continue mixing until batter is smooth. 3. Pour batter into prepared pan and bake for 28-30 minutes or until a skewer inserted in the center comes out almost clean. Cool and cut into small cubes. Set aside.
Preparing the apples 4. Peel, quarter and core apples. Cut into ¼" slices. In a saucepan over medium heat, simmer apples, butter, sugars, and Chai Tea until cooked and juicy, about 20 minutes. Set aside.
Preparing the mousses 5. White Chocolate Mousse: pour cream and milk into a mixing bowl. Begin to whip with an electric mixer while pouring in the Smoothie Mix. Whip until soft peaks form. Refrigerate until ready to use. 6. Dark Chocolate Mousse: prepare 1 batch according to instructions on the packet (using the heavy cream and Dark Chocolate).
Preparing the trifle 7. In the bottom of a trifle bowl, spoon a layer of Dark Chocolate Mousse, followed by a layer of the gingerbread cubes. Top with a layer of White Chocolate Mousse. Arrange half of the chai-spiced apples on the White Chocolate Mousse. Then repeat all layers again. For a professional finish, use your DCD Pastry Bag to pipe a decorative twist of White Chocolate Mousse on top.
Garnish Ideas DCD Chocolate Leaves, grated DCD Chef-Series White and Dark Chocolate