Best Trouble Free White Chocolate Mini Trifle Recipes

Strawberry White Chocolate Trifle Recipe - (4.3/5) image

Provided by jasonhewitt

Number Of Ingredients 8

2 21 oz cans of Strawberry Pie Filling
20-15 Sugar Cookies, roughly broken
2-3 tubs Fresh Strawberries
White Chocolate Mousse
2 Cups Heavy Cream
4 TBS Sugar
1 8oz Cream Cheese
6 oz White Chocolate, Melted and Cooled

Steps:

*I doubled the Mousse and added sugar cookies to get double layer in the large plastic bowl. Served about 20. Mousse: Beat cream until it thickens. Gradually add sugar until it forms still peaks. Set Aside. Beat cream cheese until smooth. Add chocolate. Fold in whipped cream. Layer: Cookies, 1 can Filling (with 1/3 of strawberries mixed in), Mousse. Repeat. End with small amount of cookies and Fresh Strawberries. Refrigerate until ready to serve. *Made for Barbara's BD in 2016

Trouble Free White Chocolate Mini-Trifle image

Provided by Chef Kate

Categories Dessert

Time 40m

Yield 8 trifles

Number Of Ingredients 9

1 poundcake (store-bought, frozen, whatever)
1/2 lb white chocolate (I like Lindt)
1/2 cup Grand Marnier (or other orange liqueur)
2 oranges
1/4 cup orange juice
1/4 cup sugar
1/2 cup brown sugar
1 cup whipping cream
1/2 tablespoon cinnamon

Steps:

Peel the two oranges, removing all white pith.
Slice them into rounds.
Place the orange juice and the white sugar in a saucepan, bring to a boil and cook till syrupy.
Stir in the orange slices and get them well coated.
Break the chocolate into small pieces and melt it either in the micro wave or over simmering water on the stove--but reserve a bit of chocolate for garnishing the desserts.
Slice the pound cake into 1/2" thick rectangles. You should have 16.
Brush eight of the rectangles generously with the grand marnier.
Pour the melted chocolate evenly over the eight slices of cake.
Distribute half the orange slices over the cake.
Top with another slice of cake and cover that with whipped cream.
Meanwhile, whizz the brown sugar and the cinnamon in a coffee grinder or mini processor (or a mortar and pestle).
Place each mini trifle on a serving plate.
Garnish the plate with the remaining orange slices and some chocolate curls and sprinkle the brown sugar/cinnamon mixture decoratively over the plates.
If you have time and want to be fancier, put the whipped cream in a pastry bag and pipe it on--but just slathered whipped cream looks lovely.