Chocolate Raspberry Trifle

Chocolate Raspberry Trifle

In this recipe:

based on 66 reviews
This Looks YUMMY!
4
35 min.
prep
103 min.
total
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!

Ingredients

  • CHOCOLATE CUSTARD
  • 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
  • TRIFLE
  • 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)
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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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Chocolate Rasberry Trifle

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

- L Brashear from BRIGHTON, CO

Whats Missing

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

- Thomas S. Fitzpatrick from GLENNVILLE, GA

Very, Very Good

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...

- Jan Wilkins from BLYTHEVILLE, AR

Chocolate Raspberry Trifle

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.

- Janet MacDonald from CLARKSVILLE, TN

Scrumptious

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!

- Lisa Rademacher from ELK RIVER, MN

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Nutrition Facts

Serving Size: 1/10 of Recipe

Servings Per Recipe: 10

  • Amount Per Serving
  • Calories: 470
  • Calories from Fat: 260
  • Total Fat: 28g (44% of DV)
  • Saturated Fat: 15g (77% of DV)
  • Cholesterol: 140mg (46% of DV)
  • Sodium: 220mg (9% of DV)
  • Carbohydrates: 52g (17% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 38g
  • Protein: 6g
  • Vitamin A: 10% of DV
  • Vitamin C: 2% of DV
  • Calcium: 10% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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