Recipe for cooking chocolate raspberry trifle

Desserts to Go with Coffee and Tea :: Tortes and Trifles

Chocolate Raspberry Trifle

Yield: 8 servings

Chocolate Custard
3 Tbsp. cornstarch
1 Tbsp. sugar
1/8 tsp. salt
2 c. milk
3 lrg. egg yolks
2 c. (11.5 ounce pkg.) milk chocolate chips, divided

Trifle
1 c. heavy whipping cream
1 Tbsp. sugar
1 (10 3/4 ounce) frozen Pound Cake, defrosted
2 Tbsp. crème de cacao, divided
1/4 c. seedless raspberry jam
Fresh raspberries
Baking cocoa (optional)

Chocolate Custard: Combine cornstarch, sugar and salt in med., heavy-duty saucepan. Gradually add milk. Whisk in egg yolks until smooth. Cook, stirring constantly, over med. heat until mixture comes to a boil. Boil, stirring constantly, for 1 min.. Remove from heat.

Add 1 1/2 c. 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-in. thick slices. Cut one slice into thin strips; reserve for top.

In 2-qt. 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.