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!
Chocolate Raspberry Trifle is a show-stopping dessert that's perfect for holiday gatherings. Carefully arranged in a clear trifle bowl, each layer of this decadent treat is a feast for the eyes as well as the palate. The bottom layer is a luscious mix of NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels, paired exquisitely with juicy, fresh raspberries. Next comes a rich, creamy custard, followed by another generous layer of NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels.
To finish, a light dusting of NESTLÉ® TOLL HOUSE® Baking Cocoa is sprinkled over the top, embellishing the trifle with a gentle touch of chocolatey goodness. This delightful concoction, crafted with premium ingredients, ensures each spoonful delivers a blend of textures and flavors that will bring smiles to your holiday guests. This easy recipe, designed for dessert lovers, promises an indulgence that’s both impressive and effortless to create. Whether it's a special occasion or just a need to satisfy your sweet tooth, this Chocolate Raspberry Trifle from NESTLÉ® TOLL HOUSE® is sure to become a favorite.
Ingredients
Key Products
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Directions
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.
Ingredients
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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.
Ingredients
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