Best 8 Raspberry Chocolate Trifle Recipes

RASPBERRY, WHITE CHOCOLATE, AND ALMOND TRIFLE

Steps:

• Bring 1 cup cream to simmer in medium saucepan. Remove from heat. Add white chocolate; whisk until smooth. Cool to barely lukewarm, about 10 minutes. Beat 2 1/2 cups cream and 1/2 teaspoon extract in large bowl to soft peaks. Fold in white chocolate mixture.
• Stir sugar and 1/2 cup water in small saucepan over medium heat until sugar melts. Mix in 3/4 teaspoon extract; remove syrup from heat. Quickly submerge 1 biscuit in syrup; shake excess back into pan. Place dipped biscuit in bottom of 14-cup trifle dish. Repeat with enough biscuits to cover bottom of dish.
• Spread 1/3 of melted jam over biscuits in dish. Top with 1/3 of partially thawed berries with juices. Spread 1/3 of whipped chocolate cream over. Repeat layering with dipped biscuits, melted jam, partially thawed berries, and whipped chocolate cream 2 more times. Mound fresh berries in center of trifle. Sprinkle almonds around edge. Cover and chill at least 5 hours and up to 24 hours.
• *Available at some supermarkets and at Italian markets.

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.

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:

• 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.

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.

CHOCOLATE RASPBERRY CREME TRIFLE

Steps:

• 1. In a large mixing bowl beat the milk, water and extract until blended.
• 2. Add pudding mix and whisk for 2 minutes. Let stand for 2 minutes or until soft set.
• 3. Cover and chill until mixture is partially set. Then fold in the frozen whipped topping.
• 4. Cut the cake into cubes, and place half of them in the bottom of a trifle bowl.
• 5. Top with 1/3 the cream mixture.
• 6. Carefully spread with jam.
• 7. Put one package of raspberries next.
• 8. Layer the rest of the cake cubes, then 1/3 cream mixture, then remaining raspberries, and then top with cream mixture.
• 9. Sprinkle fresh raspberries over the top for garnish

CHOCOLATE RASPBERRY TRIFLE RECIPE - (4.6/5)

Steps:

• Bake the cake according to the package directions and let cool completely. Cut into 1-1/2 inch cubes. Prepare the pudding according to the package about 10 minutes before starting to layer the trifle. Place the raspberry jam into a microwave safe bowl and heat in 30 second increments until it is liquid. You will be making a total of three layers. In the bottom of a trifle bowl or a large glass bowl start your layering. One layer of chocolate cake cubes, and squish them in so the bottom is mostly covered. Next spoon on 1/3 of the jam. Next add 1/3 of the chocolate pudding then 1/3 of the Cool Whip. Repeat the layers two more times. Chill for at least 3 hours before serving. Dish up and enjoy! Serves - a lot Enjoy!

CHOCOLATE RASPBERRY TRIFLE

Steps:

• Have ready a 3-qt trifle bowl or clear glass serving bowl (about 8-inch diameter), preferably straight-sided. Mix liqueur and coffee in a clear 1-cup measure. Combing 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 liqueur mixture. Spread 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 and refrigerate at least 8 hours or up to 1 day. To serve: Sprinkle with remaining chocolate shavings; garnish with reserved berries.