Heavenly Chocolate Raspberry Trifles

These luscious Heavenly Chocolate Raspberry Trifles are constructed with freshly homemade Bittersweet Chocolate Pudding layered on Angel Food Cake, topped with fresh raspberries. For a festive touch, a dollop of whipped cream and Valentine's sprinkles make it holiday-ready but it can be enjoyed anytime. The Angel Food Cake is your choice of store-bought or homemade. I created a gluten-free version by baking from a GF mix (source noted in recipe).

Course Dessert

Cuisine American

Prep Time 20

Cook Time 15

Total Time 2 35

Servings large or 12 small trifles

Calories 524kcal

Author Toni Dash

Ingredients

Ingredients for the Chocolate Pudding:

1/3 cup granulated Sugar
2 tablespoons Cornstarch
¼ teaspoon Kosher Salt
2 cups Whole Milk
3 large egg yolks , beaten lightly
3 tablespoons unsalted Butter; each tablespoon cut roughly into 4 pieces (does not need to be precise)
2 teaspoons Vanilla Extract
1 cup Ghirardelli Bittersweet 60% Cacao chips

Other trifle ingredients:

1 Angel Food Cake (homemade or store bought; I made a gluten-free Angel Food Cake from a Kinnikinnick mix); cubed to make 6 cups (there may be leftovers)
3 cups Fresh Raspberries , rinsed and placed on a kitchen or paper towel to dry
Whipped Cream (store bought or home prepared) to top trifles
Valentine’s sprinkles (optional)

Instructions

Instructions for the Chocolate Pudding:

Before beginning, place a fine mesh strainer over a heatproof mixing bowl which holds 4 cups volume or more, and set aside.
In a medium saucepan combine the sugar, cornstarch and salt; whisk to combine fully.
Pour ¼ cup of the milk into the dry mixture in the saucepan and whisk to dissolve the cornstarch completely. Add the remaining 1 ¾ cups milk and the lightly beaten egg yolks to the mixture, whisking to fully combine.
Heat saucepan over medium heat, stirring often using a heatproof spatula, until the mixture comes almost to a simmer and begins to show small bubbles. Reduce heat to low, continuing to stir constantly, scraping the bottom and sides of the pan while stirring, until the pudding thickens (5-10 minutes).
Continue to stir the pudding constantly. When the pudding can be spooned onto the top of the pudding mixture and it holds its form, rather than melting back into the mixture, it should be removed from the heat (approximately 5 additional minutes).
Add the butter to the pudding mixture; stir until butter is fully dissolved.
Pour pudding mixture through strainer, using the stirring spatula to press the mixture through the strainer, as well as scraping the outside of the strainer into the bowl.
Add the vanilla extract and chocolate chips, stirring until the chocolate is fully melted and combined with the rest of the pudding.
Pour pudding into a quart size Mason jar or an alternative container which will hold up to 4 cups with a sealable top/lid. Seal and place in the refrigerator until fully set (approximately 1-2 hours).

Instructions to assemble the Heavenly Chocolate Trifles:

For larger Trifles, select a serving glass or Mason Jar which holds 2-2 ½ cups volume. Place 1 cup of the cake cubes at the bottom of the glass, followed by ½ cup chocolate pudding. Layer on ½ cup raspberries and finish with a dollop of whipped cream and sprinkles. If desiring smaller servings, the ingredients may be divided in half and layered into serving glasses holding 1 ½ cups volume to make 12 servings.

Notes

The majority of the Total Time is due to the pudding chilling which can take up to 2 hours.

Nutrition