Monday, October 13, 2014

raspberry fudge mocha mousse trifle

Raspberry Fudge Mocha Mousse Trifle
I have yet to find a trifle that I don’t like. This raspberry fudge mocha mousse trifle is quite high on my list right now. I think trifles are so perfect for group events because they are pretty to look at, and you don’t have to cut or portion them out ahead of time. I brought it to church on Friday night, and it was welcomed with open arms. So delicious! I had forgotten how much I like angel food cake.

When the recipe called for a jar of hot fudge topping, I decided to make my hot fudge from scratch. However, once you add the coffee to the hot fudge, most of the chocolate taste is masked by mocha, so it’s not really worth whipping up your own. :)  If you aren’t crazy about coffee flavor, maybe use a regular brew instead of “strong”.

The raspberries I got from our garden—the bushes are still going strong in mid-October!

 
Ingredients:
3/4 cup red raspberry preserves
1  1/2 cups red raspberries, washed and drained
1 (12 ounce) jar hot fudge topping
1/4 cup strong-brewed coffee
2 (8 ounce each) containers frozen whipped topping, thawed
1 (10 ounce) store-bought angel food cake



Directions
:

Cut the angel food cake into 1-inch cubes.



Mix together 3/4 cup of raspberry preserves and the fresh raspberries in a small bowl. Set aside 5 or so raspberries for garnish.

 

Reserve 2 tablespoons of hot fudge for a drizzle. Stir the rest of the hot fudge with the strong-brewed coffee. Next, fold in one container of the whipped topping to make a mousse.





Stir up the second container of whipped topping so that it’s ready to layer.

 

Place half of the cake cubes in the bottom of a trifle bowl (or a 3 quart glass bowl). Spread half of the mousse over the cake cubes. Then layer half of the plain whipped topping above the mousse.



Spoon all of the raspberry mixture evenly over the whipped topping. Top with the rest of the cake cubes, and then the last of the mousse.

Put dollops of the remaining whipped topping over the center of the trifle. Microwave the reserved hot fudge for 5 seconds. Stir, and drizzle it over the top of the trifle. Place the raspberries on top.

Keep chilled in the refrigerator for an hour before serving.

 

Enjoy! Pin away! :)

4 comments:

  1. This sounds amazing!!! So pretty, too!!!

    ReplyDelete
  2. I love how fancy this trifle looks! And the combination of raspberries, hot fudge, and coffee sounds just delicious! Stopping by from the Recipe Club Momfessionals Link-Up!

    ReplyDelete
  3. This looks SOOO good! You always have great recipes! Definitely saving this to make sometime soon!

    ReplyDelete

Thank you so much for your comments! I enjoy reading each one, and if you ask me a question, I will respond below it :) Thanks again!!

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