Yield: 8 servings

Chocolate Custard
3 tablespoons cornstarch
1 tablespoon granulated sugar
1/8 teaspoon salt
2 cups milk
3 large egg yolks
2 cups (11.5 ounce package) milk chocolate chips, divided

Trifle
1 cup heavy whipping cream
1 tablespoon granulated sugar
1 (10 3/4 ounce) frozen pound cake, thawed
2 tablespoons cr?e de cacao, divided
1/4 cup seedless raspberry jam
Fresh raspberries
Baking cocoa (optional)

Chocolate Custard: Combine cornstarch, sugar and salt in medium, heavy-duty saucepan. Gradually add milk. Whisk in egg yolks until smooth. Cook, stirring constantly, over medium heat until mixture comes to a boil. Boil, stirring constantly, for 1 minute. Remove from heat.

Add 1 1/2 cups milk chocolate chips; stir until melted. Press plastic wrap on surface; refrigerate.

Trifle: Beat cream and sugar until stiff peaks form.

Cut cake into 1/2-inch thick slices. Cut one slice into thin strips; reserve for top.

In 2-quart straight-sided bowl, layer half cake slices, half cr?e de cacao, half jam, half chocolate custard and half whipped cream. Repeat cake, cr?e de cacao, jam and chocolate custard layers. Top with reserved cake strips, remaining whipped cream, and remaining morsels. Cover; refrigerate for 1 hour.

Garnish with raspberries; sprinkle with cocoa.