Happy almost Fall! Summer is my jam so I’m always sad to see it go, but I do love Fall weather (and the outfits J ). This weekend my husband’s family came over for a little Labor Day BBQ and to send summer off to another continent. As always, I was in charge of dessert.
My goal when being assigned dessert is to come up with something new. I usually look to Pinterest for recipes and try to find something simple, but fabulous. This time I used my own creative juices (no pun intended).
Now, I’m sure someone has thought of this before, but this concoction shot into my head two nights ago like a bolt of lightning. Black and White Raspberry Trifle!!! One of my fave drinks at Starbucks is the Black and White Hot Chocolate, so meshing the two definitely made sense, and I love chocolate and raspberry together sooooooo -the offspring of the two became a combination of chocolate cake, homemade white chocolate pudding, and a luscious raspberry sauce topped with whipped cream and fresh raspberries.
It was a crowd pleasure to say the least. My mother-in-law even gasped a little when she took her first bite. Bless her.
If you’re interested in this decadent dessert check out the recipe below! My apologies for the super dark pics…I’m still learning :/
Components for Trifle:
- Chocolate Cake (Any kind you like) – I used the Pioneer Woman’s Texas Chocolate Sheet Cake recipe.
- White Chocolate Pudding – I used THIS recipe as my base, but I will detail below the actual recipe I created.
- Raspberry Sauce
- Whipped Cream
- Fresh Raspberries
- Trifle Dish
2 Cups Milk (I used 2%)
2 Cups Heavy Whipping Cream
2 egg yolks
½ Cup Sugar
1/8 tsp Salt
4 Tbs Cornstarch
2/3 White Chocolate Chips
1 Tbs Vanilla Extract
2 tsp Rum or Whiskey
In a medium saucepan whisk together cornstarch, salt, and sugar. Then add milk and heavy cream, heat to a low boil (Remember to stir often so your milk and cream does not burn). Continue to boil for another 5-10 minutes to thicken. Remove from heat.
Once the mixture thickens go ahead and quickly beat yolks then, whilst stirring yolks, slowly add ½ to 1 cup of the milk mixture and stir those together to temper the yolks. Then add yolk/milk mixture to the saucepan stirring to combine and place back over heat.
Heat pudding to a low boil. Once boiling add rum or whiskey and white chocolate chips stir for approx. 2 minutes or so (until combined and chips are melted) then remove from heat.
Place in fridge for 2-3 hours. I actually put mine in the freezer to speed up the process. This would be perfect to make a day ahead so you can just throw everything into trifle dish the day of.
16 oz. Bag Frozen Raspberries
½ Cup Water
Splash of Vanilla
½ Cup Sugar
2 Tbs Cornstarch
In a medium saucepan dump a 16 oz. bag of frozen raspberries (or strawberries would work), vanilla and sugar. Mix well. Let the flavors meld over low heat for a few minutes then add water. Simmer for 10 minutes or so. Let cool. While the sauce was simmering it seemed a bit thin so I decided to add a couple tablespoons of cornstarch to thicken it up.
2 Cups Heavy Whipping Cream
3 Tbs sugar (powdered or granulated)
1 1/2 Tbs Vanilla Extract
Place metal bowl with whisk attachment into freezer for 15 minutes to get cold. Dump all ingredients into bowl and whip until you reach your desired consistency. Stiff peaks are good :p . Perfect homemade whipped cream every time! Who needs ReadyWhip!?
Once all of your components are ready (don’t forget to make your fave chocolate cake!) grab your trifle dish and…layer, layer, layer! You could layer however you want, but I chose to do cake, pudding, raspberry sauce, fresh raspberries. Then another layer of cake, pudding, raspberry sauce, fresh raspberries, but added fresh whipped cream and more fresh raspberries to the top. If I had more time I’d add white chocolate shavings to the top as well. Yum.
I hope you and your guests enjoy!