Chocolate Raspberry Trifle Recipes

CHOCOLATE RASPBERRY TRIFLE

Steps:

• In a large bowl, beat the cream cheese, sugar and milk until smooth. Fold in whipped topping. , In a 1- to 1-1/2-qt. trifle bowl or individual dessert bowls, layer half of the cake cubes, raspberries, cream cheese mixture and almonds. Repeat layers. Refrigerate for at least 15 minutes.

RASPBERRY CHOCOLATE TRIFLE

Steps:

• Mix milk and pudding according to package directions; chill. Cut cake into 1-in. cubes; place half in a 2-qt. glass bowl. In a small bowl, gently stir together raspberries and preserves; spoon half over cake. , Pour half of the pudding over raspberries. Cover with remaining cake cubes. Layer with remaining berries and pudding. Chill until ready to serve. Garnish with whipped topping and raspberries if desired.

CHOCOLATE RASPBERRY TRIFLE

Steps:

• Pour milk into large bowl and add pudding mix.
• Beat with whisk for 2 minutes or until well-blended.
• Gently stir in 1 C whipped topping.
• In trifle bowl (or 2-qt serving bowl), place brownie cubes in a layer to cover bottom of bowl.
• Top with half the pudding mixture.
• Top with half the raspberries.
• Top with half the remaining whipped topping.
• Repeat the layers.
• Refrigerate for at least 1 hour or until serving.
• Store leftovers in refrigerator.

CHOCOLATE RASPBERRY TRIFLE

Steps:

• For the cake layers: Preheat the oven to 350 degrees and set rack at middle level. Butter a 9 or 10-inch round cake pan and line the bottom with a disk of parchment or waxed paper. Whisk yolks with half the sugar and vanilla until thick and light. In a clean, dry bowl, whisk whites with salt and continue whisking until they are white and opaque. Whip in remaining sugar in a stream. Continue whipping whites until they hold a firm peak. Fold yolks into whites then sift over and fold in flour and starch. Scrape batter into prepared pan and smooth top. Bake about 30 minutes, until well risen and deep in golden color. Unmold to a rack to cool.
• For the custard cream: Bring milk to a boil with half the sugar in a heavy, non-reactive pan. Whisk yolks with remaining sugar and sift over and whisk in flour. When milk boils, whisk a third into the yolk mixture. Return the remaining milk to a boil and whisk in yolk mixture, continuing to whisk until the mixture thickens and comes to a boil. Whisk constantly 30 seconds. Remove from heat and whisk in vanilla. Scrape half the cream to a bowl and cover with plastic wrap, refrigerate to cool. Whisk chocolate into remaining cream and scrape into a bowl, cover and cool.
• For syrup: In a small saucepan, bring water and sugar to a boil. Cool and stir in rum.
• For whipped cream: Combine all ingredients and whip to a soft peak.
• To assemble: Cut cake into thin, vertical slices. Place a layer of slices in the bottom of a glass serving bowl and moisten with syrup. Spread with half the vanilla cream and scatter with half the raspberries. Continue alternating layers to make 2 layers each, vanilla/raspberry, chocolate and whipped creams, ending with whipped cream. Sprinkle lightly with chocolate shavings and a few raspberries.

CHOCOLATE-RASPBERRY TRIFLE

Steps:

• Heat oven to 350°F.
• Microwave semi-sweet chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Stir in flour.
• Spread onto bottom of 8-inch square pan sprayed with cooking spray.
• Bake 25 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Meanwhile, beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Refrigerate 1 hour.
• Cut brownie into 1-inch pieces. Place half the brownies pieces in 2-qt. serving bowl; top with layers of half each of the pudding mixture, raspberries, chopped candy bars and remaining COOL WHIP. Repeat layers.

RASPBERRY TRIFLE

Steps:

• In a medium bowl, beat cream with 1/4 cup sugar until stiff peaks form. In another bowl, cream together cream cheese, lemon juice, vanilla and 1/2 cup sugar. Fold 2 cups of whipped cream into cream cheese mixture. Reserve remaining whipped cream.
• Slice pound cake into 18 - 1/2 inch slices. Drain raspberries, reserving juice. Line the bottom of a 3 quart glass bowl or trifle bowl with one-third of the cake slices. Drizzle with some raspberry juice. Spread one-fourth of the cream cheese mixture over cake. Sift one-fourth of the cocoa over that. Sprinkle with one-third of the raspberries. Repeat layers twice. Top with remaining cream cheese mixture, whipped cream and sifted cocoa. Cover and refrigerate 4 hours before serving.

CHOCOLATE RASPBERRY TRIFLE

Steps:

• Have ready a 3-qt. trifle bowl or clear glass serving bowl, about 8 inches in diameter, preferable straight-sided.
• Mix rum 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.
• Arrange half the cake slices in bottom of trifle bowl; drizzle with 1/2 the rum 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, reserving remaining shavings for garnish. Cover bowl with plastic wrap. Refrigerate for at least 8 hours or up to one day.
• To serve: Sprinkle with remaining chocolate shavings; place remaining raspberries on top to garnish.

RASPBERRY CHOCOLATE TRIFLE

Steps:

• Mix pudding and milk as pkg directs, chill.
• Cut cake into 1 inch cubes.
• Put half the cubes in a 2qt glass bowl.
• Gently stir together raspberries and jam.
• Spoon half over cake cubes.
• Pour half the pudding over the raspberries.
• Do the layers again.
• Chill until ready to serve, serve with whipped topping.