This is Lindt's decadent chocolate version of a classic English trifle. Served in shot glasses, these simple yet elegant desserts are the perfect "little something" to serve friends and family after dinner.
3 tablespoons of milk (Cream or Liquor can be substituted for milk)
18 fresh raspberries
Method:
Whip cream and reserve in refrigerator.
Chop cookies into small pieces and set aside.
In a bowl, stir milk into the Lindt Chocolate Fudge Sauce until smooth.
Spoon teaspoon sized layers of ingredients into 2 oz mini glasses in the following order: fudge sauce mixture, chopped cookies, whipped cream, fudge sauce mixture again, two raspberries, chopped cookies.
Top with whipped cream and a raspberry.
Cover and refrigerate 1 hour before serving.
Please drink responsibly. Liquor substitution not designed for anyone under 21.
Yield:
6 mini 2 oz. desserts
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