White Chocolate Raspberry Trifle


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

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


  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. 

  1. Using a hand mixer or stand mixer, beat 1 cup cream, powdered sugar and vanilla until soft peaks form. Set aside (this will be the topping for the trifle).
  2. Add half of the cake to the bottom of a trifle dish or large glass bowl. Top with half the raspberry jam. Top the jam with ALL the white chocolate mousse and then sprinkle around half the fresh raspberries. Add remaining cake, remaining jam and reserved whipped cream. Top with remaining raspberries and white chocolate shavings (if desired). Chill until ready to serve. This keeps well for several hours. 

I used an 8-inch round store bought angel food cake for this recipe. If using loaf cakes you will probably need 1-2. 

Original Recipes: White Chocolate Raspberry Trifle @ celebratingsweets.com

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