Trifle Recipes: Double Chocolate Trifle by Recipe Cottage

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	Double Chocolate Trifle

		Double Chocolate Trifle 1 lb semisweet chocolate, cut into small pieces 5 large eggs, beaten in a medium bowl 2 cups heavy cream, beaten to a medium-stiff consistency 2 (1 lb each) store-bought pound cakes, cut into 1/4 inch thick pieces 1/2 cup dark rum 2 pints fresh raspberries or 2 bags(12-14 oz each) frozen raspberries 2 tbsp sugar Juice of 1 large lemon 1/2 lb best quality white chocolate, cut into very small pieces 3 tbsp cold water 2 tsp Grand Marnier 1 1/3 cups heavy cream, beaten to medium-soft consistency Fresh raspberries and chocolate shavings to decorate the trifle Put the chocolate in a medium bowl or in the top part of a double boiler. Set it over 2 inches of simmering water and stir a few times until melted. Set aside to cool. Add eggs to cooled chocolate, a little at a time, beating at low speed with an electric hand beater or a small wire whisk. (Do not overbeat or the chocolate will become too stiff.) Thoroughly fold whipped cream into chocolate. Arrange 1/2 of the pound cake slices in the bottom of a deep glass bowl and brush with rum. Combine raspberries, sugar, lemon juice in the bowl of a food processor fitted with a metal blade, and process until smooth. Put the mixture through a sieve to remove the seeds. Spread 1/3 of the raspberry puree over the cake and spread half of the dark chocolate mousse over the raspberry puree. Place half the remaining pound cake slices over the chocolate mousse, brush with rum, and top with half the remaining raspberry puree. Set aside. Put the white chocolate, water, and Grand Marnier in a medium bowl or in the top part of a double boiler. Set it over 2 inches of very gently simmering water and stir constantly until chocolate has melted. Set aside to cool. Fold in the whipped cream into the cooled chocolate a little at a time. Immediately spread mousse over the raspberry puree. Place one last layer of pound cake slices over the white chocolate and brush with rum. Spread remaining raspberry puree over the cake and top with the remaining dark chocolate mousse. Cover the bowl and refrigerate overnight. Just before serving, decorate with fresh raspberries and shavings of dark or white chocolate. Makes 10 servings.