Chocolate Raspberry Trifle

Level: Challenging
Prep Time: 35 min
Cook Time: 8 min
Cooling Time: 1 hrs
Yields: 10 servings


Traditional English Trifle goes upscale with fresh raspberries, a rich custard layer and a dusting of cocoa. A clear trifle bowl lets your holiday guests see every layer in which they're about to indulge!


  • 3 tablespoons cornstarch
  • 1 tablespoon granulated sugar
  • 1/8 teaspoon salt
  • 2 cups milk
  • 3 large egg yolks
  • 1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels, divided
  • 1 cup heavy whipping cream
  • 1 tablespoon granulated sugar
  • 1 loaf (10.75 oz.) frozen pound cake, thawed
  • 2 tablespoons crème de cacao, divided
  • 1/4 cup seedless raspberry jam
  • 1/2 to 1 cup fresh raspberries, for garnish
  • 1/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa, (optional)


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.

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.

Chocolate Rasberry Trifle

by L. L , BRIGHTON, CO on May. 2007

This was a surprisingly easy recipe. I doubled the raspberry jam for coverage. Everyone loved it!

Whats Missing

by T. Thomas , GLENNVILLE, GA on May. 2007

My Grandaughters and I Loved this, only one problem the ingredients do not call for a cake. It was a good thing I read the rest of the recipe before we started. Everyone loved this recipe. we will make this one again. Practice makes perfect. Happy baking

Very, Very Good

by J. Jan , BLYTHEVILLE, AR on May. 2007

I didn't have Cream De Coco, so I substitued another Chocolate Liqueur! MAN!!!! It was wonderful, and it Does Get better the next day....sorta like the burbon in a fruit cake does...

Chocolate Raspberry Trifle

by J. Janet , CLARKSVILLE, TN on May. 2007

I was intrigued by this recipe when I first saw it. Raspberry and Chocolate, like Orange and Chocolate, are delicious together so I knew I had to try it. I was not disappointed. The blend of raspberry and chocolate together with prepared pound cake slices (a time saver) and creamy filling mixes well to create a rich and delicious dessert. I received several good comments on this recipe with my garden club friends.


by L. Lisa , ELK RIVER, MN on May. 2007

I recently made this recipe and although it did take a bit of time for me to prepare it was well worth it. Everyone loved the trifle and requested the recipe. I will be making this again and again!

Chocolate Raspberry Trifle

by m. mary , NORTH BRUNSWICK, NJ on May. 2007

Made this Sunday for a b'day instead of traditional cake. It was great. Much lighter than cake after a big Italian meal. Made with Grand Marnier but could leave it out. This can be made so many ways. Next time I am going to use vanilla custard and strawberries. I can't wait. Actually got to use my trifle bowl and it looked so good. Enjoy!


by V. Vanessa , INDEPENDENCE, MO on Apr. 2007

My daughter and I made this over the weekend and boy, was it a big hit!! Everyone wanted seconds!

yummy for the tummy

by G. Gale , Birmingham, OH on Apr. 2007

This is a great trifle to make and we eat the whole thing in one setting. Will make over and over.

Chocolate Rasberry Trifle

by s. sharon , BOONVILLE, MO on Apr. 2007

I've never eaten a truffle before but this was fun to make and tasted exceptional. Will make it again and try different flavors and different berries.

chocolate raspberry trifle

by e. elaine , little falls, NJ on Apr. 2007

What a delicious way to use fresh in season fruit! This dessert is DEFINITELY worth the time to make. Elegant! Make one today!