Saturday, May 1, 2010

Chocolate Raspberry Cookie Trifle

Chocolate-raspberry ganache, white chocolate mousse filling and vanilla wafers taste delicious and create a festive look that makes this trifle great for any occasion.

1 cup milk
1 pkg (3.3 oz) white chocolate instant pudding and pie filling
1 container (16 oz) frozen whipped topping, thawed, divided
1 box (12 oz) vanilla wafers, divided
1 cup milk chocolate morsels
1 jar (12 oz) seedless raspberry jam, divided
1 bag (12 oz) frozen sweetened raspberries (not in syrup), thawed

For filling, combine milk and pudding mix in mixing bowl; whisk until pudding mixture begins to thicken.  Reserve 1/2 cup of whipped topping.  Gently fold remaining whipped topping into pudding mixture.  Cover and refrigerate.

For ganache, combine chocolate morsels, reserved whipped topping and half of the jam in a small batter bowl.  Microwave on high for 40 - 60 seconds or until melted, stirring after each 20 second interval.  Stir until smooth.  Reserve 1/4 cup in prep bowl for garnish.

Place remaining jam into another prep bowl.  Microwave on high 30 - 60 seconds or until melted.  Place berries into a batter bowl.  Pour jam over berries; stir gently.  Set aside 16 cookies for garnish; break remaining cookies in half.

To assemble trifle, place one-third of the broken cookies into bottom of Trifle Bowl.  Layer one-third of the raspberry mixture evenly over cookies.  Top with one-third of the pudding mixture and one-third of the ganache.  Repeat layers two more times, finishing with a smooth layer of ganache.

Dip reserved whole cookies halfway into reserved ganache; place into top of trifle.

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