WHITE CHOCOLATE RASPBERRY TRIFLE
WHITE CHOCOLATE RASPBERRY TRIFLE

WHITE CHOCOLATE RASPBERRY TRIFLE

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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.

WHITE CHOCOLATE RASPBERRY TRIFLE
WHITE CHOCOLATE RASPBERRY TRIFLE

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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