This is a surprisingly easy recipe, just like orange and chocolate, this raspberry and chocolate combination also goes well together creating a perfectly and delicious chocolate dessert. The blend of these main two ingredients with prepared pound cake slices and creamy filling mixes well to create a rich and appetizing dessert making it both a beautiful decadent treat. With its beautiful presentation, you will feel as if you are a professional baker.
Ingredients of Chocolate Raspberry Trifle:
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.) NESTL?® 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 cr?me de cacao, divided
• 1/4 cup seedless raspberry jam
• 1/2 to 1 cup fresh raspberries, for garnish
• 1/4 cup NESTL?® TOLL HOUSE® Baking Cocoa, (optional)

Directions of Chocolate Raspberry Trifle:

• 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 cr?me de cacao, half jam, half chocolate custard and half whipped cream. Repeat cake, cr?me 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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