With the year wrapping up, and a much needed calendar page flip on the horizon, 2020 is finally coming to a close. It’s a time to look forward and celebrate the coming New Year. Like most people, instead of going out, I’ll be looking forward to spending the night in front of a cozy fireplace with my husband (and pack of kids). We’ll be celebrating with some of our favorite foods, including an overflowing charcuterie board, champagne cocktails for the adults, and homemade pizza & mocktails for the boys. Still, I think it’s our special New Year’s Eve dessert idea that I’m most excited about! Introducing the quickest, easiest, and most elegant dessert recipe: this Luxurious Chocolate Trifle with Raspberries and Champagne Cream!
You say ‘Luxurious’… do you Really Mean Time-Consuming?
Nope! Not at all! I am not one for shortcuts typically, but this is a mini-dessert with a few tricks up it’s sleeve, and it’s perfect for New Year’s Eve…or Valantine’s Day… or any Saturday night! The sneaky bit; I’ve made this chocolate trifle with raspberries with slices of leftover chocolate cake! You could use homemade cake like my chocolate Bundt Cake, or run to your bakery and buy a ready-made version. I’ve even used store bought brownies as a shortcut to make a yummy chocolate brownie trifle version! This chocolate dessert, drizzled with smooth raspberry coulis, is one of the best ways to use any leftover cake or brownie pieces! The focus on New Year’s should be about enjoying yourself with those you love, not slaving away in the kitchen!
Okay, I’m not Sure, What is a Trifle Dessert Recipe?
Simply put, a trifle is layers of cake, alternated with whipped cream, custard, fruit, and sometimes jam or jelly. The variations are endless! This is truly a low fuss, yet highly elegant recipe for chocolate trifle with raspberries. To put my own spin on it, I’ve layered a special, easy to make, homemade raspberry coulis on top of my leftover chocolate cake. The combination of cake and delicious coulis makes a beautifully moist and rich dessert! With every spoonful, you get a different texture and flavor combination.
Ingredients to Make a Decadent Chocolate & Raspberry Cream Dessert
- Chocolate cake or chocolate brownies
- Whipping cream
- Champagne or prosecco
- Flowers for garnish
What Makes This an Easy New Year’s Dessert Recipe?
Well, this recipe for Chocolate Trifle with Raspberries happens to have a special twist – champagne is incorporated right into the fluffy homemade whipped cream! By adding just 2 tablespoons of bubbly, the whole thing becomes infused with that effervescent flavor! Not a fan of champagne? You can substitute little bit of your favorite Prosecco, or leave it out entirely – a few drops of fine vanilla extract, or even a pinch of lemon zest instead, and you have a fine replacement.
How Should I Serve These Quick Chocolate & Raspberry Layered Desserts?
You can showcase these chocolate & champagne whipped cream mini cakes in several ways. I like to use cocktail coupes or small juice glasses, to help highlight the layers and provide easy to eat portions. You could also go the traditional route and use a large glass trifle dish to portion out, or even create a rustic chocolate raspberry mason jar dessert and upcycle several old mason jars. The sky is really the limit!
How Far in Advance Can I Make This Chocolate Trifle Dessert Recipe?
Though the cake and the raspberry coulis can be made up to 4-5 days in advance, I wouldn’t advise actually assembling these mini trifles until a day before your dinner or party. Since we are using a fresh whipped cream, without a stabilizer like gelatin, it’s a bit more fussy – I like to put together the cakes about two hours before, then let them chill in the refrigerator for a short while, but if you’re in a hurry you can eat them straight away!
Happy New Year Wishes!
This is a year that I never quite imagined: As a global community we’ve been through a LOT. I like to think that each of us have come out stronger than we imagined, from a spring full of days and months of worry and compassion, all the way through this winter, where hope finally lies on the horizon. Most of all, I think we are ready and willing to work on the challenges ahead. I want to thank each of you for your continuing support and interest in my blog, social media, and TV appearances through this very difficult time. We relaunched Straight to the Hips, Baby, just before the pandemic took hold, and I wasn’t sure if there would still be an interest in all things cake & cocktails! I am humbled to be able to bring a little bit of decadence and joy to your screens – and hopefully, to your stomachs as well!
May 2021 be filled with health, joy, and prosperity for us all!
Chocolate Raspberry Trifle with Champagne Whipped Cream Recipe
makes 6 servings
2 cups of your favorite chocolate cake, cubed into 1-2 inch pieces
For the Raspberry Coulis
(2) 6 ounce packages of fresh raspberries
1/2 cup sugar
1 tablespoon water
squeeze of fresh lemon juice
For the Champagne Whipped Cream
1 cup heavy whipping cream
1/4 cup sugar
2 tablespoons champagne, optional
For the Garnish
(1) 6 ounce package fresh raspberries
(1) 6 ounce package fresh blackberries
To make the raspberry coulis
Rinse and dry your raspberries. Add to a small sauce pan with 1/2 cup of sugar, 1 tablespoon of water, and a squeeze of fresh lemon juice. Stir to combine.
Set on medium-high heat and bring to a boil, while stirring occasionally.
Let boil for 10 minutes, while stirring and breaking up the fruit.
Once thoroughly boiled and slightly thickened, remove from the heat and let cool for 1 minute.
Place a fine mesh sieve over a medium sized mixing bowl. Pour the raspberry mixture through the sieve, and push the cooked raspberries through the sieve with a rubber spatula. We want to save all the delicious juices, but none of the seeds!
Discard the seeds & the pulp, and transfer the coulis to a glass jar or plastic container with a lid. Chill.
To make the Whipped Cream
NOTE: chill your bowl and whisk attachments 10 minutes prior to making
Using an already chilled bowl & whisk attachment, add the heavy whipping cream to the bowl and begin to beat on medium-high speed, until foamy.
Next, add the 1/4 cup of sugar and beat on high until you see soft peaks (peaks that fall over when you pick up the beater).
At this point, add the 2 tablespoons of champagne, and beat on high speed until you get tall peaks.
Using 4 small juice glasses (variations like champagne coupes or small mason jars work great too!), add 3 cubes of chocolate cake to the bottom of the glass, and press down slightly.
Next, drizzle a tablespoon of the chilled raspberry coulis over the cake, followed by a heaping spoonful of champagne cream.
Now, add a layer of raspberries and blackberries, and press down slightly again.
Repeat the layers of chocolate cake, raspberry coulis, and finish with champagne cream on top.
Garnish with a few berries, edible flowers, or edible glitter.
Luxurious Chocolate Trifle with Raspberries and Champagne Cream
- 2 cups of your favorite chocolate cake cubed into 1-2 inch pieces
FOR THE RASPBERRY COULIS
- 2 6 ounce packages of fresh raspberries
- 1/2 cup sugar
- 1 tablespoon water
- squeeze of fresh lemon juice
FOR THE CHAMPAGNE WHIPPED CREAM
- 1 cup heavy whipping cream
- 1/4 cup sugar
- 2 tablespoons champagne optional
- 1 6 ounce package fresh raspberries
- 1 6 ounce package fresh blackberries
- edible flowers
- edible glitter
TO MAKE THE RASPBERRY COULIS
- Rinse and dry your raspberries. Add to a small sauce pan with 1/2 cup of sugar, 1 tablespoon of water, and a squeeze of fresh lemon juice. Stir to combine.
- Set on medium-high heat and bring to a boil, while stirring occasionally.
- Let boil for 10 minutes, while stirring and breaking up the fruit.
- Once thoroughly boiled and slightly thickened, remove from the heat and let cool for 1 minute.
- Place a fine mesh sieve over a medium sized mixing bowl. Pour the raspberry mixture through the sieve, and push the cooked raspberries through the sieve with a rubber spatula. We want to save all the delicious juices, but none of the seeds!
- Discard the seeds & the pulp, and transfer the coulis to a glass jar or plastic container with a lid. Chill.
TO MAKE THE WHIPPED CREAM
- NOTE: chill your bowl and whisk attachments 10 minutes prior to making
- Using an already chilled bowl & whisk attachment, add the heavy whipping cream to the bowl and begin to beat on medium-high speed, until foamy.
- Next, add the 1/4 cup of sugar and beat on high until you see soft peaks (peaks that fall over when you pick up the beater).
- At this point, add the 2 tablespoons of champagne, and beat on high speed until you get tall peaks.
- Using 4 small juice glasses (variations like champagne coupes or small mason jars work great too!), add 3 cubes of chocolate cake to the bottom of the glass, and press down slightly.
- Next, drizzle a tablespoon of the chilled raspberry coulis over the cake, followed by a heaping spoonful of champagne cream.
- Now, add a layer of raspberries and blackberries, and press down slightly again.
- Repeat the layers of chocolate cake, raspberry coulis, and finish with champagne cream on top.
- Garnish with a few berries, edible flowers, or edible glitter.
Candice Williams says
This looks divine! Alcohol and chocolate what a combination. Will definitely try this. Thanks for sharing.
Thank you! The champagne flavor is very delicate, and balances so nicely with the chocolate cake & berries. Happy New Year!
Casey the College Celiac says
These sound absolutely decadent and I love all the different flavors included!
Thank you! It’s truly such an easy & quick dessert recipe full of decadent flavors! Happy New Year!
What a great New Years dessert! So elegant yet so easy. I never thought of adding champagne to a trifle. My kinda dessert for sure.
I love to hear that! Champagne is delicious in this whipped cream! Happy New Year!
Fancy and easy?? I’m in! I am totally making these no matter what day it is…LOL!
LOL! Amazing! I plan on making this Chocolate Cake Trifle for Valentine’s Day too! Cheers!
Katrina Crandall says
I must say… chocolate, raspberry, and champagne is my kind of combo! Thank you for this decadent and delicious trifle recipe.
Thank you so much! All of the flavors and textures work beautifully together! Happy New Year!
Mihaela | https://theworldisanoyster.com/ says
This looks so decadent! And healthy too:)) I’ll make it for the next birthday party – someone will be so pleased:)
The raspberries are healthy…. the rest is healthy for the soul! Happy New Year!
These are amazing!
thank you so much!
So decadent and delicious!
Thank you! They are a great treat for the holidays!
This looks so yummy! I love the instructions and all the pictures too – so helpful!
Thats so amazing to hear! One of the reasons I use the directional photos is to help really illustrate how to make the recipe. Cheers!
Easy meets fancy – love this!
LOL! Exactly! Thank you so much and Happy New Year!
Wow this really does look luxurious! Thanks for the easy step by step photos!
Thank you! This chocolate and raspberry trifle is decadent, but so easy to make! Cheers!
Loved this tremendously. All the flavours and how decadent and delicious this was. Will definitely make again ??
Bravo! I am so happy to hear that you enjoyed it! Happy New Year!
I adore these little parfaits. So delicious and colorful.
Yes! They are so similar to a parfait and equally delicious! You could also change up the fruit and cake flavors, for infinite variety! Thank you so much for commenting. Cheers!
Drooling reading the fab combination of flavours. Can’t wait to try them.
Fabulous! Please let me know how it goes. Cheers!
Made them without the edible flowers or glitter, and my gosh, so delish!
I’m so glad to hear that! It’s such a great dessert and can be as decorated or simply presented, as you like!
Chef Dennis says
Yum!I am soooo drooling right now! It looks so mouthwatering!
Wow! Thank you so much!
Seriously delicious for someone with a major sweet tooth.
Thank you! I’m a major dessert lover, so you know I’ll always bring the butter and sugar to a party! Cheers!
I am supposed to make a trifle for a wedding I’m attending. Any idea how many times I should make the recipe to fill a trifle dish?
Hello! What a great question! This would be a lovely elegant, but easy dessert for a wedding! Depending on how big your trifle bowl is, I would triple to quadruple this recipe! The recipe as written, makes about about 40 ounces in volume, when everything is put together. Thank you for asking!