Triple Chocolate-Cookie Trifle Pie

Name: Triple Chocolate-Cookie Trifle Pie
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 12
Cuisine: English, Scottish, British, European
Ingredients: 113 grams white chocolate baking bar, chopped; 354 grams package assorted cookies; 769 milliliters heavy cream, divided; 340 grams fresh raspberries; 12 servings Raspberry Glaze; 1 teaspoon vanilla extract

You can never have too many Scottish recipes, so give Triple Chocolate-Cookie Trifle Pie a try. One portion of this dish contains approximately 7g of protein, 41g of fat, and a total of 512 calories. This recipe serves 12. From preparation to the plate, this recipe takes roughly 25 minutes. If you have chocolate baking bar, heavy cream, cookies, and a few other ingredients on hand, you can make it.

Instructions

Microwave 1/2 cup cream at HIGH 30 seconds to 1 minute or until hot (do not boil).

Ingredients you will need

Cream

Equipment you will use

Microwave

Place bittersweet chocolate in a large bowl.

Ingredients you will need

Bittersweet Chocolate

Equipment you will use

Bowl

Pour hot cream over chocolate, and stir until smooth. Repeat procedure with 1/4 cup cream and white chocolate. (If chocolate does not melt completely after stirring, microwave at HIGH for 10-second intervals just until chocolate is melted and mixture is smooth.) Stir 1/2 tsp. vanilla into each chocolate mixture until well blended. Cool 20 minutes.

Ingredients you will need

White Chocolate

Chocolate

Vanilla

Cream

Equipment you will use

Microwave

Meanwhile, let 2 1/2 cups cream stand at room temperature 20 minutes.

Ingredients you will need

Cream

Beat 1 1/2 cups cream at medium-high speed with an electric mixer until medium peaks form. Gently fold one-fourth of whipped cream into cool bittersweet chocolate mixture. Repeat procedure with remaining whipped cream.

Ingredients you will need

Bittersweet Chocolate

Whipped Cream

Cream

Equipment you will use

Hand Mixer

Beat remaining 1 cup cream at medium-high speed until medium peaks form. Gently fold one-fourth of whipped cream into cool white chocolate mixture. Repeat procedure with remaining whipped cream.

Ingredients you will need

White Chocolate

Whipped Cream

Cream

Crush 6 to 7 cookies to equal 1/2 cup crumbs.

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Sprinkle on bottom of a lightly greased 9-inch springform pan.

Equipment you will use

Springform Pan

Spread half of bittersweet chocolate mixture over crushed cookies in pan. Arrange cookies around sides of pan (about 19 cookies).

Ingredients you will need

Bittersweet Chocolate

Spread

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Frying Pan

Spread white chocolate mixture over bittersweet chocolate mixture.

Ingredients you will need

Bittersweet Chocolate

White Chocolate

Spread

Crush remaining cookies, and sprinkle over white chocolate mixture in springform pan.

Ingredients you will need

White Chocolate

Equipment you will use

Springform Pan

Drizzle with liqueur, if desired.

Ingredients you will need

Liqueur

Spread remaining bittersweet chocolate mixture over crushed cookies. Cover and chill 8 to 24 hours.

Ingredients you will need

Bittersweet Chocolate

Spread

Remove sides from pan. Mound raspberries in center of trifle; brush with Raspberry Glaze.

Ingredients you will need

Raspberries

Glaze

Equipment you will use

Frying Pan

Serve immediately.

Note: For testing purposes only, we used Ghirardelli 60% Cacao Bittersweet Baking Bars, Ghirardelli White Chocolate Baking Bar, Pepperidge Farm Distinctive Entertaining Cookie Collection, and Godiva Mocha Liqueur.

Ingredients you will need

White Chocolate

Unsweetened Baking Chocolate