Dessert Recipes
Chocolate Raspberry Trifle
Yield: 8 servings
Ingredients
Chocolate Custard
- 3 tablespoons cornstarch
- 1 tablespoon granulated sugar
- 1/8 teaspoon salt
- 2 cups milk
- 3 large egg yolks
- 2 cups (11.5 ounce package) milk chocolate chips, divided
Trifle
- 1 cup heavy whipping cream
- 1 tablespoon granulated sugar
- 1 (10 3/4 ounce) frozen pound cake, thawed
- 2 tablespoons creme de cacao, divided
- 1/4 cup seedless raspberry jam
- Fresh raspberries
- Baking cocoa (optional)
Instructions
Chocolate Custard
- Combine cornstarch, sugar and salt in medium, heavy-duty saucepan. Gradually add milk. Whisk in egg yolks until smooth. Cook, stirring constantly, over medium heat until mixture comes to a boil. Boil, stirring constantly, for 1 minute. Remove from heat.
- Add 1 1/2 cups milk chocolate chips; stir until melted. Press plastic wrap on surface; refrigerate.
Trifle
- Beat cream and sugar until stiff peaks form.
- Cut cake into 1/2-inch thick slices. Cut one slice into thin strips; reserve for top.
- In 2-quart straight-sided bowl, layer half cake slices, half creme de cacao, half jam, half chocolate custard and half whipped cream.
- Repeat cake, creme de cacao, jam and chocolate custard layers. Top with reserved cake strips, remaining whipped cream, and remaining morsels.
- Cover; refrigerate for 1 hour.
- Garnish with raspberries; sprinkle with cocoa.