Chocolate Raspberry Trifle recipe

Yield: 8 servings

Chocolate Custard :
3 tablespoons cornstarch
1 tablespoon granulated sugar
1/8 teaspoon salt
2 cups milk
3 large egg yolks
2 cups (11.5 ounce package) milk chocolate chips, divided

Trifle:
1 cup heavy whipping cream
1 tablespoon granulated sugar
1 (10 3/4 ounce) frozen pound cake, thawed
2 tablespoons cr�me de cacao, divided
1/4 cup seedless raspberry jam
Fresh raspberries
Baking cocoa (optional)

Chocolate Custard: Combine cornstarch, sugar and salt in medium, heavy-duty saucepan. Gradually add milk. Whisk in egg yolks until smooth. Cook, stirring constantly, over medium heat until mixture comes to a boil. Boil, stirring constantly, for 1 minute. Remove from heat.

Add 1 1/2 cups milk chocolate chips; stir until melted. Press plastic wrap on surface; refrigerate.

Trifle: Beat cream and sugar until stiff peaks form.

Cut cake into 1/2-inch thick slices. Cut one slice into thin strips; reserve for top.

In 2-quart straight-sided bowl, layer half cake slices, half cr�me de cacao, half jam, half chocolate custard and half whipped cream. Repeat cake, cr�me de cacao, jam and chocolate custard layers. Top with reserved cake strips, remaining whipped cream, and remaining morsels. Cover; refrigerate for 1 hour.

Garnish with raspberries; sprinkle with cocoa.