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Chocolate Shortbread and Eggnog Trifle
All You Need is Cheese Enjoy this easy trifle with Canadian mascarpone.
Loading ...April 8th, 2012
Servings
12Prep Time
195 minutesCook Time
4 minutesIngredients
Directions
In large microwave-safe bowl, combine white chocolate, water and rum; heat on High (100%) power for 1-½ 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 eggnog mousse filling; top with 1-½ cups (375 mL) raspberries, then sprinkle with one-third of the chocolate cookie pieces.
Spread one-third of the eggnog mousse, top with 1-¼ cup (300 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.
Copyright © 2012 St. Joseph Media. All Rights Reserved.