Sunday, May 6, 2012

Chocolate Raspberry Trifle

Chocolate Raspberry Trifle
From our friends at Women's Day
This is a decadent, delicious, absolutely chocolaholic/berry-fanatic divine dish to serve up for very special occasions. The use of liqueur, chocolate and raspberries is inspired. I can't wait to try this one out! Think: Mother's Day. From our friends at Women's Day.


  • 1/3 cup(s) dark crème de cacao liqueur or dark rum
  • 1/3 cup(s) brewed black coffee or water
  • 2 tub(s) (22 oz each) refrigerated chocolate pudding
  • 1 cup(s) reduced-fat sour cream
  • 2 cup(s) heavy (whipping) cream, well chilled
  • 3 tablespoon(s) confectioners’ sugar
  • 1  chocolate-marble loaf or pound cake (14 oz), cut in 16 thin slices, slices cut in half
  • 1 bar(s) (3.5 oz) bittersweet chocolate, shaved with a vegetable peeler or coarse grater
  • 3  baskets (1⁄2 pt each) red raspberries (reserve 8 berries for garnish)

  1. Have ready a 3-qt trifle bowl or clear glass serving bowl (about 8-in. diam), preferably straight-sided.
  2. Mix liqueur and coffee in a clear 1-cup measure. Combine pudding and sour cream in a medium bowl. In a large bowl, beat cream and confectioners' sugar with mixer on high speed until stiff, billowy peaks form when beaters are lifted.
  3. Arrange half the cake slices in bottom of trifle bowl; drizzle with 1⁄2 the liqueur mixture. Spread with 1⁄2 the pudding mixture; sprinkle with 1⁄3 the chocolate shavings. Top with 1⁄2 the raspberries, then 1⁄2 the whipped cream. Repeat layers (reserve remaining shavings for garnish). Cover bowl with plastic wrap. Refrigerate at least 8 hours or up to 1 day.
  4. Sprinkle with remaining chocolate shavings; garnish with reserved berries.

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