Best 8 Chocolate Raspberry Trifle Recipes

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Indulge in a delightful symphony of flavors with our tantalizing Chocolate Raspberry Trifle, a dessert masterpiece that combines the richness of chocolate with the vibrant tartness of raspberries. This multi-layered trifle features moist chocolate cake cubes, luscious raspberry filling, velvety chocolate mousse, and fluffy whipped cream, creating a textural experience that will delight your senses. Embark on a culinary journey with our step-by-step guide, where you'll discover the art of crafting this elegant dessert, perfect for special occasions or simply treating yourself to a moment of pure bliss.

Here are our top 8 tried and tested recipes!

RASPBERRY, WHITE CHOCOLATE, AND ALMOND TRIFLE



Raspberry, White Chocolate, and Almond Trifle image

Yield Makes 16 servings

Number Of Ingredients 10

3 1/2 cups chilled heavy whipping cream, divided
12 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
1 1/4 teaspoons almond extract, divided
1/2 cup sugar
1/2 cup water
7 ounces Boudoirs or Champagne biscuits (crisp ladyfinger cookies),* divided
1 cup raspberry jam, melted, divided
1 1/2 12-ounce packages frozen unsweetened raspberries, partially thawed, divided
2 6-ounce containers fresh raspberries
3/4 cup sliced almonds, toasted

Steps:

  • Bring 1 cup cream to simmer in medium saucepan. Remove from heat. Add white chocolate; whisk until smooth. Cool to barely lukewarm, about 10 minutes. Beat 2 1/2 cups cream and 1/2 teaspoon extract in large bowl to soft peaks. Fold in white chocolate mixture.
  • Stir sugar and 1/2 cup water in small saucepan over medium heat until sugar melts. Mix in 3/4 teaspoon extract; remove syrup from heat. Quickly submerge 1 biscuit in syrup; shake excess back into pan. Place dipped biscuit in bottom of 14-cup trifle dish. Repeat with enough biscuits to cover bottom of dish.
  • Spread 1/3 of melted jam over biscuits in dish. Top with 1/3 of partially thawed berries with juices. Spread 1/3 of whipped chocolate cream over. Repeat layering with dipped biscuits, melted jam, partially thawed berries, and whipped chocolate cream 2 more times. Mound fresh berries in center of trifle. Sprinkle almonds around edge. Cover and chill at least 5 hours and up to 24 hours.
  • *Available at some supermarkets and at Italian markets.

CHOCOLATE RASPBERRY TRIFLE



Chocolate Raspberry Trifle image

Provided by Food Network

Categories     dessert

Number Of Ingredients 20

4 large eggs, separated
3/4 cup sugar divided
1 teaspoon vanilla extract
Pinch salt
1/2 cup all-purpose flour
1/2 cup cornstarch
3/4 cup sugar
3/4 cup water
1/2 cup dark rum
1 quart milk
1 1/2 cups sugar, divided
12 large egg yolks
2/3 cup all-purpose flour
2 teaspoons vanilla extract
6 ounces semisweet chocolate
2 cups heavy whipping cream
1/4 cup sugar
2 teaspoons vanilla extract
2 baskets fresh raspberries
Chocolate shavings for finish

Steps:

  • For the cake layers: Preheat the oven to 350 degrees and set rack at middle level. Butter a 9 or 10-inch round cake pan and line the bottom with a disk of parchment or waxed paper. Whisk yolks with half the sugar and vanilla until thick and light. In a clean, dry bowl, whisk whites with salt and continue whisking until they are white and opaque. Whip in remaining sugar in a stream. Continue whipping whites until they hold a firm peak. Fold yolks into whites then sift over and fold in flour and starch. Scrape batter into prepared pan and smooth top. Bake about 30 minutes, until well risen and deep in golden color. Unmold to a rack to cool.
  • For the custard cream: Bring milk to a boil with half the sugar in a heavy, non-reactive pan. Whisk yolks with remaining sugar and sift over and whisk in flour. When milk boils, whisk a third into the yolk mixture. Return the remaining milk to a boil and whisk in yolk mixture, continuing to whisk until the mixture thickens and comes to a boil. Whisk constantly 30 seconds. Remove from heat and whisk in vanilla. Scrape half the cream to a bowl and cover with plastic wrap, refrigerate to cool. Whisk chocolate into remaining cream and scrape into a bowl, cover and cool.
  • For syrup: In a small saucepan, bring water and sugar to a boil. Cool and stir in rum.
  • For whipped cream: Combine all ingredients and whip to a soft peak.
  • To assemble: Cut cake into thin, vertical slices. Place a layer of slices in the bottom of a glass serving bowl and moisten with syrup. Spread with half the vanilla cream and scatter with half the raspberries. Continue alternating layers to make 2 layers each, vanilla/raspberry, chocolate and whipped creams, ending with whipped cream. Sprinkle lightly with chocolate shavings and a few raspberries.

CHOCOLATE RASPBERRY TRIFLE



Chocolate Raspberry Trifle image

Guests might think you slaved over this impressive-looking dessert, but it's a snap to assemble. Just layer cubes of leftover chocolate cake, a sweet cream cheese mixture and tart berries for winning results. -Karena Bauman, Minneapolis, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 4-6 servings.

Number Of Ingredients 7

3 ounces cream cheese, softened
2 tablespoons sugar
2 tablespoons whole milk
1-1/2 cups whipped topping
One portion chocolate cake (7-1/2x5-inch rectangle) from the Delicate Chocolate Cake recipe, cut into 1/2-inch cubes
2 cups fresh raspberries
1/4 cup slivered almonds, toasted

Steps:

  • In a large bowl, beat the cream cheese, sugar and milk until smooth. Fold in whipped topping. , In a 1- to 1-1/2-qt. trifle bowl or individual dessert bowls, layer half of the cake cubes, raspberries, cream cheese mixture and almonds. Repeat layers. Refrigerate for at least 15 minutes.

Nutrition Facts :

RASPBERRY CHOCOLATE TRIFLE



Raspberry Chocolate Trifle image

"Elegant but easy" perfectly describes this rich and creamy trifle. Prepared pound cake, frozen berries and instant pudding combine to create one mouthwatering masterpiece that is great for both weekday dinners or special-occasion suppers.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 4-6 servings.

Number Of Ingredients 7

2 cups cold milk
1 package (3.9 ounces) instant chocolate pudding mix
1 loaf (10-3/4 ounces) frozen pound cake, thawed
2 cups fresh or frozen raspberries, thawed
1 cup raspberry preserves
Whipped topping
Additional raspberries, optional

Steps:

  • Mix milk and pudding according to package directions; chill. Cut cake into 1-in. cubes; place half in a 2-qt. glass bowl. In a small bowl, gently stir together raspberries and preserves; spoon half over cake. , Pour half of the pudding over raspberries. Cover with remaining cake cubes. Layer with remaining berries and pudding. Chill until ready to serve. Garnish with whipped topping and raspberries if desired.

Nutrition Facts : Calories 493 calories, Fat 14g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 497mg sodium, Carbohydrate 88g carbohydrate (65g sugars, Fiber 4g fiber), Protein 7g protein.

CHOCOLATE RASPBERRY TRIFLE



Chocolate Raspberry Trifle image

I made this delicious trifle for Christmas dessert last year but didn't think to post it until I pulled out the recipe to make again this year. It looks just beautiful with a straight-sided trifle bowl and tastes delicious.

Provided by hepcat1

Categories     Dessert

Time 8h25m

Yield 12 serving(s)

Number Of Ingredients 9

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)

Steps:

  • 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.

CHOCOLATE RASPBERRY CREME TRIFLE



Chocolate Raspberry Creme Trifle image

I was just notified that this took grand prize of on line recipe club, Love of Foods, for their Mothers Day contest. I was in the mood to make a trifle and so I asked my sweetie if he wanted a raspberry trifle or a chocolate one. Then I thought well why not make both, and this is what I came up with. This is not so much baking as...

Provided by Jane Whittaker

Categories     Puddings

Time 25m

Number Of Ingredients 9

32 oz two 16 oz chocolate cream glazed cakes from bakery, or bake your own chocolate cake in a 9x13 inch pan
24 oz two 12 oz packages frozen raspberries, drained well, and maybe 2 to 3 tablespoons sugar sprinkled over the top
6 oz fresh raspberries for garnish
14 oz can sweetened condensed milk
1 c cold water
1 tsp almond extract
3.4 oz package instant vanilla pudding
2 c frozen whipped topping, thawed
6 oz raspberry jam, it you warm in microwave it will spread easier

Steps:

  • 1. In a large mixing bowl beat the milk, water and extract until blended.
  • 2. Add pudding mix and whisk for 2 minutes. Let stand for 2 minutes or until soft set.
  • 3. Cover and chill until mixture is partially set. Then fold in the frozen whipped topping.
  • 4. Cut the cake into cubes, and place half of them in the bottom of a trifle bowl.
  • 5. Top with 1/3 the cream mixture.
  • 6. Carefully spread with jam.
  • 7. Put one package of raspberries next.
  • 8. Layer the rest of the cake cubes, then 1/3 cream mixture, then remaining raspberries, and then top with cream mixture.
  • 9. Sprinkle fresh raspberries over the top for garnish

CHOCOLATE RASPBERRY TRIFLE RECIPE - (4.6/5)



Chocolate Raspberry Trifle Recipe - (4.6/5) image

Provided by sleepy-writer

Number Of Ingredients 5

1 box devils food or chocolate cake mix, plus the fixings to make the cake (I used Pillsbury)
1 small box (3.9 oz.) instant chocolate pudding
2 cups cold milk (I used 2%, but whole would be fine too)
1 cup seedless raspberry jam, heated and liquid
1 - 8 or 16 oz. tub of Cool Whip, depending on how much you want to use. I used about 2/3 of the 16 oz.

Steps:

  • Bake the cake according to the package directions and let cool completely. Cut into 1-1/2 inch cubes. Prepare the pudding according to the package about 10 minutes before starting to layer the trifle. Place the raspberry jam into a microwave safe bowl and heat in 30 second increments until it is liquid. You will be making a total of three layers. In the bottom of a trifle bowl or a large glass bowl start your layering. One layer of chocolate cake cubes, and squish them in so the bottom is mostly covered. Next spoon on 1/3 of the jam. Next add 1/3 of the chocolate pudding then 1/3 of the Cool Whip. Repeat the layers two more times. Chill for at least 3 hours before serving. Dish up and enjoy! Serves - a lot Enjoy!

CHOCOLATE RASPBERRY TRIFLE



CHOCOLATE RASPBERRY TRIFLE image

Categories     Cake     Coffee     Chocolate     Fruit     Dessert     Chill

Yield 12 servings

Number Of Ingredients 9

1/3 cup dark creme de cacao liqueur or dark rum
1/3 cup brewed black coffee or water
2 tubs (22 oz each) refrigerated chocolate pudding
1 cup reduced-fat sour cream
2 cups heavy whipping cream, well chilled
3 Tbsp confectioners' sugar
1 chocolate-marble loaf cake or pound cake (14 oz), cut in 16 thin slices, slices cut in half
1 bar (3.5 oz) bittersweet chocolate, shaved into shards with a vegetable peeler
3 baskets (1/2 pt each) red raspberries (reserve 8 berries for garnish)

Steps:

  • Have ready a 3-qt trifle bowl or clear glass serving bowl (about 8-inch diameter), preferably straight-sided. Mix liqueur and coffee in a clear 1-cup measure. Combing 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 liqueur mixture. Spread 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 (reserve remaining shavings for garnish). Cover bowl with plastic wrap and refrigerate at least 8 hours or up to 1 day. To serve: Sprinkle with remaining chocolate shavings; garnish with reserved berries.

Tips:

  • For a richer flavor, use dark chocolate instead of semi-sweet chocolate.
  • If you don't have any raspberry liqueur, you can use another type of fruit liqueur, such as cherry or blackberry.
  • To make the trifle ahead of time, assemble it up to 24 hours before serving. Cover it tightly with plastic wrap and refrigerate until ready to serve.
  • Garnish the trifle with fresh raspberries, chocolate shavings, or whipped cream before serving.

Conclusion:

This chocolate raspberry trifle is a delicious and easy-to-make dessert that is perfect for any occasion. With its layers of chocolate cake, raspberry filling, and whipped cream, it is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this chocolate raspberry trifle a try. You won't be disappointed!

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