Chocolate Raspberry Trifle
- 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)
- Have ready a 3-qt. trifle bowl or clear glass serving bowl, about 8 inches in diameter, preferable straight-sided.
- 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.
- 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.
- To serve: Sprinkle with remaining chocolate shavings; place remaining raspberries on top to garnish.
dark rum, black coffee, containers, sour cream, heavy cream, sugar, frozen pound cake, bittersweet chocolate, red raspberries
Taken from www.food.com/recipe/chocolate-raspberry-trifle-200541 (may not work)