Triple Chocolate-Cookie Trifle Pie
Southern Living, FEBRUARY 2009
Prep: 25 min., Cool: 20 min., Chill: 8 hr.
Yield: Makes 10 to 12 servings
Ingredients
3 1/4 cups heavy cream, divided- 1 1/2 (4-oz.) bittersweet chocolate baking bars, chopped (Ghirardelli 60% Cacao Bittersweet Baking Bars)
- 1 (4-oz.) white chocolate baking bar, chopped (Ghirardelli White Chocolate Baking Bar)
- 3/4 cup confectioners sugar divided
- 1 teaspoon vanilla extract
- 1 (12.5-oz.) package Pepperidge Farm Distinctive Entertaining Cookie Collection assorted cookies
- 2 tablespoons mocha liqueur (optional) (Godiva Mocha Liqueur or Kahlua)
- 2 (6-oz.) containers fresh raspberries
- Raspberry Glaze
Directions
- Microwave 1/2 cup cream at HIGH 30 seconds to 1 minute or until hot (do not boil). Place bittersweet chocolate in a large bowl. Pour hot cream over chocolate, and stir until smooth. Stir in 1/2 tsp. vanilla e until well blended. Cool 20 minutes.
- Microwave 1/4 cup cream at HIGH 30 seconds to 1 minute or until hot (do not boil). Place white chocolate in a bowl and pour hot cream over chocolate, and stir until smooth. (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 in 1/2 tsp. vanilla e until well blended. Cool 20 minutes.
- Meanwhile, let 2 1/2 cups cream stand at room temperature 20 minutes.
- Beat 1 1/2 cups cream at medium-high speed with an electric mixer until medium peaks form. Add 1/2 cup confectioners sugar. Gently fold one-fourth of whipped cream into cool bittersweet chocolate mixture. Add remaining whipped cream to chocolate.
- Beat remaining 1 cup cream at medium-high speed until medium peaks form. Add 1/4 cup fonfectioners sugar. Gently fold one-fourth of whipped cream into cool white chocolate mixture. Add remaining whipped cream.
- Crush 6 to 7 cookies to equal 1/2 cup crumbs. Sprinkle on bottom of a lightly greased 9-inch springform pan. Spread half of bittersweet chocolate mixture over crushed cookies in pan. Arrange cookies around sides of pan (about 19 cookies). Spread white chocolate mixture over bittersweet chocolate mixture.
- Crush remaining cookies, and sprinkle over white chocolate mixture in springform pan. Drizzle with liqueur, if desired. Spread remaining bittersweet chocolate mixture over crushed cookies.
- Cover and chill 8 to 24 hours.
- Remove sides from pan. Mound raspberries in center of trifle; brush with Raspberry Glaze.
- Serve immediately.
Raspberry Glaze:
- Combine 3 Tbsp. seedless raspberry jam and 2 tsp. water in a small glass bowl.
- Microwave at HIGH 10 to 15 seconds or until smooth.