Trifle: Chocolate Raspberry Trifle
Source of Recipe
www.verybestbaking.com
List of Ingredients
CHOCOLATE CUSTARD:
3 tablespoons cornstarch
1 tablespoon sugar
1/8 teaspoon salt
2 cups milk
3 large egg yolks
11 ounces milk chocolate chips
TRIFLE:
1 cup heavy whipping cream
1 tablespoon sugar
1 frozen pound cake, thawed
2 tablespoons creme de cacao
1/4 cup seedless raspberry jam
fresh raspberries
Recipe
FOR 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 morsels; stir until melted. Press plastic wrap on surface; refrigerate.
FOR 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 cr�me de cacao, half jam, half chocolate custard and half whipped cream. Repeat cake, cr�me 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.
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