Chocolate Shortbread and Eggnog Trifle

This show stopping holiday dessert featuring Real Cream is one that will become a family tradition and only you need to know how simple it is! The raspberries and cream with an unexpected chocolaty crunch delights the senses.

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

Instructions

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.