Chocolate Raspberry Trifle

Name: Chocolate Raspberry Trifle
Ingredients: 1/3 cup dark rum; 1/3 cup brewed black coffee; 2 (22 ounce) containers refrigerated chocolate pudding; 1 cup reduced-fat sour cream; 2 cups heavy cream, well chilled; 3 tablespoons confectioners' sugar; 14 ounces frozen pound cake, thawed, cut in 16 thin slices, slices cut in half; 3 1/2 ounces bar bittersweet chocolate, shaved into shards with a vegetable peeler; 1 1/2 pints red raspberries (reserve 8 berries for garnish)

9 ingredients

4 steps

Ingredients

1/3 cup dark rum
1/3 cup brewed black coffee
2 (22 ounce) containers refrigerated chocolate pudding
1 cup reduced-fat sour cream
2 cups heavy cream, well chilled
3 tablespoons confectioners' sugar
14 ounces frozen pound cake, thawed, cut in 16 thin slices, slices cut in half
3 1/2 ounces bar bittersweet chocolate, shaved into shards with a vegetable peeler
1 1/2 pints red raspberries (reserve 8 berries for garnish)

Directions

1

Have ready a 3-qt. trifle bowl or clear glass serving bowl, about 8 inches in diameter, preferable straight-sided.
2

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.
3

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.
4

To serve: Sprinkle with remaining chocolate shavings; place remaining raspberries on top to garnish.