WHITE CHOCOLATE RASPBERRY TRIFLE

A white chocolate raspberry trifle made from layers of cake, white chocolate mousse, whipped cream, raspberry jam and fresh raspberries. A beautiful and surprisingly easy dessert.

INGREDIENTS
WHITE CHOCOLATE MOUSSE

• 1/2 cup good quality white chocolate chips I use Guittard or Ghirardelli
• 1/3 cup chilled heavy cream
• 1/2 cup chilled heavy cream

TRIFLE

• 1 cup chilled heavy cream
• 3 tablespoons powdered sugar
• 1/2 teaspoon pure vanilla extract
• 8 (approximate) cups cubed angel food cake or pound cake see note
• One 6 oz container fresh raspberries
• 1-2 cups raspberry jam or preserves
• White chocolate shavings optional topping

INSTRUCTIONS

1. Place white chocolate chips and 1/3 cup heavy cream in a small saucepan over low heat. Stir until the chocolate has melted and the mixture is completely smooth. Transfer to a medium sized bowl. 
2. Allow to sit at room temperature until the mixture has cooled and thickened slightly, stirring occasionally, about 20-30 minutes (the mixture should not be warm at all).
3. In a separate bowl, using a hand mixer or stand mixer, beat 1/2 cup heavy cream until stiff peaks form. Using a rubber spatula, fold the whipped cream into the chocolate mixture. The mixture should be completely smooth and creamy. Cover and chill for at least 2 hours. 
4. .............
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