Dessert Recipes
Raspberry Chocolate Mousse Trifle
Yield: 12 to 15 servings
Ingredients
- 1 (18.25 ounce) box chocolate fudge cake mix*
- 12 ounces semisweet chocolate chips or squares
- 6 eggs, separated
- 3/4 cup softened butter
- Seedless raspberry jam
- 1/4 cup Chambord (raspberry liqueur)
- 1 cup confectioners' sugar
- 1 large container Cool Whip
Instructions
- Prepare cake according to directions on package and bake in a greased 13 x 9 inch pan. Cool.
- Cut cake in half and save half for the next time. It will freeze well.
- Melt chocolate in the top of a double boiler over hot, not boiling, water. Cool.
- In a large bowl beat egg whites until soft peaks form. Set aside.
- Beat butter with confectioners' sugar until light.
- Add the egg yolks and beat until well blended and creamy. Add the cooled chocolate and liqueur. Gently fold in beaten egg whites. Chill.
- Use a clear trifle dish or a beautiful deep serving dish. Crumble half of the cake and put it in the bottom of the serving dish. Spread a very, very thin layer of raspberry jam over the top. Pour half of the chocolate mousse on top followed by the Cool Whip.
- Repeat the layers.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16 ounce boxes. To compensate for the volume loss, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe.