Chocolate Raspberry Trifle
CHOCOLATE CUSTARD:
3 tablespoons cornstarch
1 tablespoon sugar
1/8 teaspoon salt
2 cups milk
3 large egg yolks
11 ounces milk chocolate chips
TRIFLE:
1 cup heavy whipping cream
1 tablespoon sugar
1 frozen pound cake, thawed
2 tablespoons creme de cacao
1/4 cup seedless raspberry jam
fresh raspberries
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. |