Chocolate Shortbread and Eggnog Trifle

By carol gorman

Ingredients

• 8 oz (250 g) white chocolate, chopped
• 1/3 cup (75 mL) water
• ¼ cup (50 mL) rum
• 1-½ cup (375 mL) Canadian Mascarpone Cheese (35% M.F.)
• 1 tsp (5 mL) ground nutmeg
• 1-½ cup (375 mL) semi-sweet chocolate chips
• 4 cups (1 L) broken shortbread cookies (including any crumbs)
• 2 cups (500 mL) 35% whipping cream
• 3 cups (750 mL) raspberries, divided

Details

Servings 12
Adapted from dairygoodness.ca

Preparation

Step 1

In large microwave-safe bowl, combine white chocolate, water and rum; heat on High (100%) power for 1-½ min, or until chocolate melts; whisk until smooth. Add Canadian Mascarpone cheese and nutmeg, whisk until mixture is smooth; refrigerate until mixture is barely lukewarm, about 45 min.
Meanwhile, line a baking sheet with parchment paper. In large microwave-safe bowl, on Medium (50%) power, microwave chocolate chips for about 2 min, stirring twice, until chips are melted. Add broken cookies and crumbs and toss until coated in chocolate. Place on baking sheet; chill for about 10 min or until chocolate is hardened. Break chunks into smaller pieces using parchment to contain all the bits; reserve 2 tbsp (30 mL) to garnish.
In a chilled, straight-sided bowl, whip cream just until soft peaks form; fold into Mascarpone mixture. Cover and chill until set, about 2 hrs.
Arrange one-third of the chocolate cookie pieces to line a 12-cup (3 L) trifle or glass bowl. Layer one-third of eggnog mousse filling; top with 1-½ cups (375 mL) raspberries, then sprinkle with one-third of the chocolate cookie pieces. Spread one-third of the eggnog mousse, top with 1-¼ cup (300 mL) raspberries and sprinkle remaining one-third of the chocolate cookie pieces. Spread remaining mousse. Cover and refrigerate for up to 8 hrs. Garnish with remaining raspberries and reserved cookie pieces.30 mins Cooking Time

3 - 4 mins Freezing Time

2 hrs, 45 mins