Chocolate Shortbread Trifle

Name: Chocolate Shortbread Trifle
Yield: 12 servings
Ingredients: 8 oz (250 g) white chocolate chopped; 1/3 cup (80 mL) water; 1/4 cup (60 mL) rum; 1 1/2 cups (375 mL) Canadian Mascarpone cheese; 1 tsp (5 mL) ground nutmeg; 1 1/2 cups (375 mL) semi-sweet chocolate chips; 4 cups (1 L) broken shortbread cookies; 2 cups (500 mL) 35 % cream; 3 cups (750 mL) raspberries

This show stopping holiday dessert featuring whipped cream is one that will become a family tradition and only you need to know how simple it is! The raspberries and cream with an unexpected chocolaty crunch delights the senses.

Prep: 30 min
Cooking: 3 min - 4 min
Refrigeration: 2 h 45

Yields 12 servings

Ingredients

8 oz (250 g) white chocolate chopped
1/3 cup (80 mL) water
1/4 cup (60 mL) rum
1 1/2 cups (375 mL) Canadian Mascarpone cheese
1 tsp (5 mL) ground nutmeg
1 1/2 cups (375 mL) semi-sweet chocolate chips
4 cups (1 L) broken shortbread cookies
2 cups (500 mL) 35 % cream
3 cups (750 mL) raspberries

READY FOR REWARDS?

Preparation

In large microwave-safe bowl, combine white chocolate, water and rum; heat on High (100 %) power for 1-1/2 min, or until chocolate melts; whisk until smooth. Add Canadian Mascarpone cheese and nutmeg, whisk until mixture is smooth; refrigerate until mixture is barely lukewarm, about 45 min.

Meanwhile, line a baking sheet with parchment paper. In large microwave-safe bowl, on Medium (50 %) power, microwave chocolate chips for about 2 min, stirring twice, until chips are melted. Add broken cookies and crumbs and toss until coated in chocolate. Place on baking sheet; chill for about 10 min or until chocolate is hardened.

Break chunks into smaller pieces using parchment to contain all the bits; reserve 2 tbsp (30 mL) to garnish.

In a chilled, straight-sided bowl, whip cream just until soft peaks form; fold into Mascarpone mixture. Cover and chill until set, about 2 hrs.

Arrange one-third of the chocolate cookie pieces to line a 12-cup (3 L) trifle or glass bowl. Layer one-third of mousse filling; top with 1-1/2 cups (375 mL) raspberries, then sprinkle with one-third of the chocolate cookie pieces. Spread one-third of the Mascarpone mousse, top with 1-1/4 cup (310 mL) raspberries and sprinkle remaining one-third of the chocolate cookie pieces. Spread remaining mousse.

Cover and refrigerate for up to 8 hrs. Garnish with remaining raspberries and reserved cookie pieces.