Raspberry And Chocolate Trifle In A Jar
My son was home “sick” (not very sick but it was a half day so I let him stay home) and he wanted to make a trifle. For the life of me I couldn’t figure out what possessed him to think of making a trifle so I asked him about it. Turns out all the 2nd graders had to do a family history project and part of that project was bringing a “traditional” recipe which were then put into books and passed out. I am guessing someone in the class has a French heritage because a trifle was the recipe they chose. I figured it could be a fun mommy/son project so off I went to Trader Joes to get the ingredients.
The original recipe was from Bon Appetit from December 2005, but I made a few substitutions to make it much easier. I also decided to serve them in individual jars because I really didn’t want a huge trifle hanging around the house tempting me with its high calorie deliciousness After we made them I realized this would be a fun dessert to serve on Valentine’s Day because it is easy to put together, looks gorgeous with the different layers of raspberry and chocolate, and needs to be made ahead of time, which I always appreciate in a dessert.
So here is the adapted recipe as I made it.
Toby’s Raspberry and Chocolate Trifle In Jars
- 2 cups heavy whipping cream
- 1 bag chocolate chips (I used semi-sweet)
- 1/2 tsp almond extract
- 1/2 cup simple syrup
- 1 package ladyfingers or wafer cookies (I used vanilla wafer cookies from TJs)
- 1 cup raspberry jam
- 1 bag frozen raspberries
Pour half the bag of chocolate chips and 1/2 cup of the whipping cream into a microwave proof bowl and heat for 30 seconds. Mix with spoon. Continue to heat at 30 second intervals until chocolate chips are melted and then mix together with the cream until smooth. It only took me two 30 second intervals for the chocolate chips to melt. Let cool until just lukewarm. This only took me about 5 minutes for the mixture to cool down enough.
Pour the other 1.5 cups of heavy cream and 1/2 tsp almond extract into a mixer and beat until soft peaks form. Fold the chocolate mixture into the whipped cream. Make sure the chocolate is incorporated but try not to mix with too much strength or the whipped cream will “fall”.
Warm up the jam in the microwave for 30 seconds. This will loosen up the gelatinous quality and make it easier to spoon into your jars.
To start the trifle assembly, dip the cookies in the simple syrup (I bought mine but you can always make your own. The recipe is here) and place on bottom of jar. I used 3 cookies per layer. Then take a spoonful of the jelly and layer it on top of the cookies. Next comes the frozen raspberries, and then a big layer of the chocolate whipped cream. Then start again with the cookies dipped in the sugar water, raspberry jelly, frozen raspberries, and chocolate. I only have two layers in the jars I used, but you might have taller ones and go for three layers.
Cover the jars and let sit in the fridge for 5 or more hours. These get better over time so 24 hours is just fine for them to sit in the fridge. Serve with some fresh raspberries if in season, or just dig in!