Puddings & Flans

Chocolate Raspberry Trifle

Name: Chocolate Raspberry Trifle
Prep time: 35 s
Cook time: 8 s
Total time: 103 s
Yield: 10
Ingredients: 3 tablespoons cornstarch; 2 tablespoons granulated sugardivided; 1/8 teaspoon salt; 2 cups milk; 3 large egg yolks; 1 3/4 cups (11.5-ounce package) NESTLÉ® TOLL HOUSE® Milk Chocolate Morselsdivided; 1 cup heavy whipping cream; 1 loaf (10.75 ounces) frozen pound cakethaweddivided (1 slice reserved); 2 tablespoons crème de cacaodivided; 1/4 cup seedless raspberry jamdivided; 1/2 to 1 cup fresh raspberriesfor garnish; 1/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa (optional)

NESTLÉ® TOLL HOUSE®

Level

Easy

Prep

35 min

Cook

8 min

Servings

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!

Key Ingredients

A bag of milk chocolate morsels with a purple label and a melty oatmeal chocolate chip cookie.

Morsels and Baking Ingredients

NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels

34.5 oz.

Morsels and Baking Ingredients

NESTLÉ® TOLL HOUSE® Cocoa

8 oz.

Ingredients

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3 tablespoons cornstarch
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2 tablespoons granulated sugar, divided
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1/8 teaspoon salt
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2 cups milk
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3 large egg yolks
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1 3/4 cups (11.5-ounce package) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels, divided
●
1 cup heavy whipping cream
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1 loaf (10.75 ounces) frozen pound cake, thawed, divided (1 slice reserved)
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2 tablespoons crème de cacao, divided
●
1/4 cup seedless raspberry jam, divided
●
1/2 to 1 cup fresh raspberries, for garnish
●

1/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa (optional)

Make It

Step 1

Combine cornstarch, 1 tablespoon 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.

Step 2

Beat cream and remaining 1 tablespoon 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, 1 tablespoon crème de cacao, 1/8 cup jam, half chocolate custard and half whipped cream. Repeat layers with remaining cake slices (less reserved slice), remaining 1 tablespoon crème de cacao, remaining 1/8 cup jam, and remaining chocolate custard. Top with reserved cake strips, remaining whipped cream, and remaining 1/4 cup morsels. Cover; refrigerate for 1 hour. Garnish with raspberries; sprinkle with cocoa.