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DESSERT

WHITE CHOCOLATE RASPBERRY TRIFLE

A white chocolate raspberry trifle made from layers of cake, white chocolate mousse, whipped cream, raspberry jam and fresh raspberries. A beautiful and surprisingly easy dessert.
If there was ever a time to fall face first into a dessert this is it. And, and, AND not only is this a delicious dessert but it is also super simple. We’re taking a mixture of store bought and homemade ingredients and we’re making the prettiest white and red trifle. No one has to know how easy this is. I won’t tell if you won’t.
I’m currently sipping a peppermint mocha, our Christmas tree is glowing, Christmas music is playing, and I am staring at photos of cake layered with white chocolate mousse, whipped cream and raspberries. Life is good.
Trifles are my favorite dessert to serve when entertaining. They can feed a crowd, they are easy to serve, and there are so many fabulous flavor combinations. Trifles are also really forgiving. If you over bake a cake or purchase a less than stellar store bought cake it can easily be fixed by layering it with mousse, jam, and whipped cream.

INGREDIENTS
WHITE CHOCOLATE MOUSSE

  • 1/2 cup good quality white chocolate chips I use Guittard or Ghirardelli
  • 1/3 cup chilled heavy cream
  • 1/2 cup chilled heavy cream

TRIFLE

  • 1 cup chilled heavy cream
  • 3 tablespoons powdered sugar
  • 1/2 teaspoon pure vanilla extract
  • 8 (approximate) cups cubed angel food cake or pound cake see note
  • One 6 oz container fresh raspberries
  • 1-2 cups raspberry jam or preserves
  • White chocolate shavings optional topping

INSTRUCTIONS
MOUSSE (ALLOW SEVERAL HOURS TO CHILL):

  1. Place white chocolate chips and 1/3 cup heavy cream in a small saucepan over low heat. Stir until the chocolate has melted and the mixture is completely smooth. Transfer to a medium sized bowl. Allow to sit at room temperature until the mixture has cooled and thickened slightly, stirring occasionally, about 20-30 minutes (the mixture should not be warm at all).
  2. In a separate bowl, using a hand mixer or stand mixer, beat 1/2 cup heavy cream until stiff peaks form. Using a rubber spatula, fold the whipped cream into the chocolate mixture. The mixture should be completely smooth and creamy. Cover and chill for at least 2 hours.

You can find complete recipes of this WHITE CHOCOLATE RASPBERRY TRIFLE in celebratingsweets.com

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