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    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 crème de cacao, half jam, half chocolate custard and half whipped cream. Repeat cake, crème 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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