Photo: Jennifer Davick; Styling: Lisa Powell Bailey
Prep Time
25 Mins
Cool Time
20 Mins
Chill Time
8 Hours
Yield
Makes 10 to 12 servings

Make a show-stopping chocolate dessert for your next family gathering.

How to Make It

Step 1

Microwave 1/2 cup cream at HIGH 30 seconds to 1 minute or until hot (do not boil). Place bittersweet chocolate in a large bowl. Pour hot cream over chocolate, and stir until smooth. Repeat procedure with 1/4 cup cream and white chocolate. (If chocolate does not melt completely after stirring, microwave at HIGH for 10-second intervals just until chocolate is melted and mixture is smooth.) Stir 1/2 tsp. vanilla into each chocolate mixture until well blended. Cool 20 minutes.

Step 2

Meanwhile, let 2 1/2 cups cream stand at room temperature 20 minutes.

Step 3

Beat 1 1/2 cups cream at medium-high speed with an electric mixer until medium peaks form. Gently fold one-fourth of whipped cream into cool bittersweet chocolate mixture. Repeat procedure with remaining whipped cream.

Step 4

Beat remaining 1 cup cream at medium-high speed until medium peaks form. Gently fold one-fourth of whipped cream into cool white chocolate mixture. Repeat procedure with remaining whipped cream.

Step 5

Crush 6 to 7 cookies to equal 1/2 cup crumbs. Sprinkle on bottom of a lightly greased 9-inch springform pan. Spread half of bittersweet chocolate mixture over crushed cookies in pan. Arrange cookies around sides of pan (about 19 cookies). Spread white chocolate mixture over bittersweet chocolate mixture.

Step 6

Crush remaining cookies, and sprinkle over white chocolate mixture in springform pan. Drizzle with liqueur, if desired. Spread remaining bittersweet chocolate mixture over crushed cookies. Cover and chill 8 to 24 hours.

Step 7

Remove sides from pan. Mound raspberries in center of trifle; brush with Raspberry Glaze. Serve immediately.

Step 8

Note: For testing purposes only, we used Ghirardelli 60% Cacao Bittersweet Baking Bars, Ghirardelli White Chocolate Baking Bar, Pepperidge Farm Distinctive Entertaining Cookie Collection, and Godiva Mocha Liqueur.

Step 9

Raspberry Glaze: Combine 3 Tbsp. seedless raspberry jam and 2 tsp. water in a small glass bowl. Microwave at HIGH 10 to 15 seconds or until smooth.

Ratings & Reviews

Silverheart's Review

Silverheart
February 04, 2011
OKAY! A BIG "S" FOR SHOWSTOPPER! MADE THIS FOR A FRIENDS BIRTHDAY AND THEY ALL THOUGHT I BOUGHT IT AT AN EXPENSIVE BEVERLY HILLS BAKERY! MAKE THIS IF YOU LOVE COMPLIMENTS. EASY AND CAN YOU GUESS HOW GOOD IT IS WITHOUT ANY SUGAR? CAN'T SAY ENOUGH ABOUT IT! RUN TO YOUR MARKET FAST AND GET THE INGREDIENTS! ENJOY! :)

aeroncaskb's Review

Crowden
December 20, 2010
This pie is beautiful, elegant, a cinch to make and very very very delicious!!!! I did add in a touch more whipped cream to one of the chocolate layers to soften the chocolate taste a touch. Also, I don't think the raspberry glaze is really necessary...although tasty, I may skip that next time. In all, excellent!!

Crowden's Review

aeroncaskb
June 22, 2009
Excellent Recipe! Good recipe for dinner parties, showers, or holidays. Very easy to make but tastes like you spent hours in the kitchen!

Rebecca862's Review

Rebecca862
February 07, 2009
This is a great dessert, very easy to make, and delicious. Even my son liked it and he's really hard to please with desserts. I did use Grand Marnier instead of the Godiva Liqueur and it worked very well. I will make this again, the chill time means a little extra planning for an everyday meal but it makes that everyday meal special!