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Death by Chocolate Trifle & More Mother's Day Recipes

by on ‎05-08-2015 04:03 PM

Hello, foodies…


And Happy (early) Mother’s Day to all the moms, step-moms, grandmas, aunts, and wives. We’ve got something that’s right up your alley this Sunday…Death by Chocolate Trifle!


Death By Chocolate Trifle


 


Death by Chocolate Trifle
Serves 14–16


This recipe is prepared with the KitchenAid Set of 3 Non-Slip Mixing Bowls (K34993).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.


Ingredients:
Grilled Strawberries:



  • 2 lbs strawberries, hulled and halved

  • Juice of 1 lemon

  • 1/3 cup sugar

  • 1/2 cup strawberry preserves


Trifle:



  • 2-1/2 cups whole milk

  • 1/4 cup cold strong coffee

  • 2 (3.9-oz) packages chocolate fudge instant pudding mix

  • 1 (16-oz) container whipped topping, divided

  • 1 lb chocolate cake, cut into 1" pieces

  • 1 (14.3-oz) package Oreos, crumbled


Preparation:



  1. To prepare the grilled strawberries, preheat an outdoor grill over high heat. Place the halved strawberries, lemon juice, and sugar in a medium-size bowl. Toss until the strawberries are fully coated and place them in a nonstick grill pan. Cook for 5–6 minutes, tossing constantly. Place the berries back into the bowl and add the strawberry preserves. Mix until evenly combined. Cover with plastic wrap and refrigerate for 2 hours, or until completely cold.

  2. To prepare the pudding, whisk together the milk, coffee, and the packages of instant pudding in a large bowl until the mixture is thick. Fold in half of the whipped topping until fully incorporated. Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 2 hours, or until completely cold.

  3. Use a large trifle bowl to assemble the trifle. Place 1/3 of the chocolate cake pieces into the bowl followed by 1/3 of the pudding mixture, 1/3 of the grilled strawberries, and 1/3 of the remaining whipped topping. End with 1/3 of the crushed Oreos. Repeat this process 2 more times, finishing with the whipped topping and crushed Oreos. Refrigerate until ready to serve.


Did you know that you could grill strawberries? You can grill any fruit. Really. And why would you want to do that, you might ask? Well, the heat of the grill caramelizes the sugars intensifying the flavors. Obviously, softer fruits like berries and grapes don’t need much time on the heat at all. And, fruits that soften after picking like melons and peaches shouldn’t be dripping with juice. A firmer fruit holds its shape better on the grill. Grilling baskets are tremendously helpful when grilling fruit, as are skewers. In this recipe, we used a grill pan to cook the strawberries and ended up with a soft, very sweet berry that blends beautifully with the preserves. It looks like the mixture actually came jarred that way. Anyway, the key is to keep those berries moving. And then let them cool completely so it doesn’t alter the texture of your pudding.


I should add that if you don’t want to grill those berries, you don’t have to. I just wanted to show you how easy the process was and the added flavor you can get from the grill.


So what if you’re not a trifle fan?


How about a Caprese Panini?



 


 


Chicken Cordon Bleu Pizza?



 


Or a Key Lime Cheesecake Milk Shake?



And don’t forget that we made my mother’s apricot cake for Mother’s Day on In the Kitchen with David a few years back. And we still have that printable mother’s day card up on QVC.com if the kids want to color a picture.


Sarah's Apricot Cake


That Apricot Cake really reminds me of my mom...she made a few times a year and it was always such a treat. What foods come to mind when you think about your mom? Lemon Meringue Pie? Stuffed French Toast? A hearty casserole? I’ll see you this Sunday at Noon ET.


Keep it flavorful!
—David