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Title: Easy Individual Chocolate Trifles
Categories: Dessert
Yield: 8 Servings
| 1 | c | Sugar |
| 1/4 | c | Cocoa |
| 3 | tb | Cornstarch |
| 1 1/2 | c | Milk |
| 1 | c | Cream, light |
| 2 | tb | Butter (or marg.) |
| 1 | ts | Vanilla extract |
| 24 | Ladyfingers; split into qtrs | |
| 1 1/2 | c | Raspberries, red; fresh |
In medium saucepan, stir together sugar, cocoa and cornstarch; gradually stir in milk and cream. Cook over medium heat, stirring constatnly, until mixture boils; boil and stir 2 minutes or until thickened. Remove from heat; blend in butter and vanilla. Press plastic wrap on surface; cool. Refrigerate until set. Just before serving, in each of 8 straight-sided dessert dishes, line bottom with 4 ladyfinger pieces, rounded sides toward outside edges; place raspberries in spaces, between rounded edges. In each dish, spoon thin layer of chocolate mixture (scant 2 tablespoons); repeat layer of ladyfinger pieces and raspberries. End with chocolate layer; garnish with ladyfingers and raspberries. Serve cold; cover and refrigerate leftover trifles.
SOURCE: Delta Democrat Times, Greenville, Ms. April 14, 1996. Typos by Nancy Coleman.
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