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Dee’s Chocolate Espresso Kahlua Trifle with Raspberries

By Chef Dee on November 4, 2016

Dee’s Chocolate Espresso Kahlua Trifle with Raspberries

Dee’s Chocolate Espresso Kahlua Trifle with  Raspberries

This is my go-to party or holiday pleaser!

This dessert can be made with ready made or homemade ingredients and is easy to prepare.

What you’ll need:

Choose a large, attractive clear glass bowl or trifle bowl so that the layering can be seen.

Triple chocolate cake either homemade or store bought, about 9 cups when cubed

1 to 3 cups Kahlua or other coffee-chocolate liqueur

2 cups chocolate-fudge pudding, homemade preferred, but packaged OK

2 Tablespoons (or more to taste) instant espresso powder

1 ½ cups sliced almonds

6 cups homemade whipped cream or non-dairy whipped topping

4 cups freshly sliced raspberries or strawberries

10 to 12 nicely shaped whole berries for garnish

* If raspberries or strawberries are out of season, use other in-season fruit. Try bananas with kiwi, peaches and cherries, or whatever is available!

** If you are making homemade whipped cream, add very little sugar and a splash of cherry liqueur to give it a wonderful subtly-sweet flavor.

*** If you prefer to make this without alcohol, omit the Kahlua and use Espresso coffee and European sipping chocolate mixed together to equal about 3 cups of liquid. You can find European Sipping Chocolate at Trader Joe’s.

Steps:

  1. Cut chocolate cake into cubes.  You will need enough cake to fill the bowl about 2/3 full without the other ingredients.
  2. Scatter 1/3 of the cubed cake into the bottom of the bowl and pour 1/3 of your Kahlua over the cake. Sprinkle the top with about 2 teaspoons of Espresso powder, or more if you want a stronger coffee flavor.
  3. Place ½ of the raspberries or sliced strawberries over the cake and cover them with chocolate pudding, ½ of the total amount. Sprinkle the top of the pudding with 1/3 of the sliced almonds. Spoon 1/3 of the whipped cream over the almonds and smooth it out.
  4. Now you are ready to build the second layer.  Again scatter 1/3 of the cake cubes, pour 1/3 Kahlua over the cake and sprinkle the cake with more Espresso powder.
  5. Place the remaining ½ of the berries on top, add the remaining half of the chocolate pudding, add 1/3 of the sliced almonds and 1/3 of the whipped cream.
  6. For the last layer, scatter on the remaining cake cubes, pour the remaining 1/3 Kahlua over the cake.
  7. Cover the top of the cake with the remaining whipped cream, sprinkle with a little Espresso powder and scatter with remaining almonds.
  8. Garnish with whole fresh raspberries, strawberries or chocolate covered strawberries. You can also add some shaved semi-sweet chocolate over the top!

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Chef DeeI am a chef, registered nurse, and health coach and live in a glorious agricultural valley in Ventura, California. I create most of my own recipes using organic and sustainable foods whenever possible and have shared many of them in my Gourmet Goddess cooking parties. Preparing and serving healthful, delicious, and beautiful food is my passion! I look forward to having you join us. Enjoy the recipes! - Chef Dee

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