Chocolate Raspberry Trifle

Name: Chocolate Raspberry Trifle
Ingredients: 1/3 cup dark creme de cacao liqueur or dark rum; 1/3 cup brewed black coffee or water; 2 tubs (22 oz each) refrigerated chocolate pudding; 1 cup reduced-fat sour cream; 2 cups heavy whipping cream, well chilled; 3 Tbsp confectioners' sugar; 1 chocolate-marble loaf cake or pound cake (14 oz), cut in 16 thin slices, slices cut in half; 1 bar (3.5 oz) bittersweet chocolate, shaved into shards with a vegetable peeler; 3 baskets (1/2 pt each) red raspberries (reserve 8 berries for garnish)

9 ingredients

1 steps

Ingredients

1/3 cup dark creme de cacao liqueur or dark rum
1/3 cup brewed black coffee or water
2 tubs (22 oz each) refrigerated chocolate pudding
1 cup reduced-fat sour cream
2 cups heavy whipping cream, well chilled
3 Tbsp confectioners' sugar
1 chocolate-marble loaf cake or pound cake (14 oz), cut in 16 thin slices, slices cut in half
1 bar (3.5 oz) bittersweet chocolate, shaved into shards with a vegetable peeler
3 baskets (1/2 pt each) red raspberries (reserve 8 berries for garnish)

Directions

1

{"0":"Have ready a 3-qt trifle bowl or clear glass serving bowl (about 8-inch diameter), preferably straight-sided.","2":"Mix liqueur and coffee in a clear 1-cup measure. Combing 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.","4":"Arrange half the cake slices in bottom of trifle bowl, drizzle with 1\/2 the liqueur mixture. Spread 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 (reserve remaining shavings for garnish). Cover bowl with plastic wrap and refrigerate at least 8 hours or up to 1 day.","6":"To serve: Sprinkle with remaining chocolate shavings; garnish with reserved berries."}