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.