Friday, January 8, 2010

Triple Chocolate Peppermint Brownie Trifle

Just the name of this dessert makes my mouth water. This is a beautiful and delicious dessert I made for my families Christmas dinner. Basically you layer chocolate pudding, brownies, chocolate syrup, a white chocolate peppermint mousse, and top it off with whipping cream. It is delicious!

Triple Chocolate Peppermint Brownie Trifle
chocolate brownies, frosted or not
(I made two boxes of Betty Crockers fudge brownies)
2/3 c chocolate syrup
1 large package of instant chocolate pudding, prepared
white chocolate peppermint mousse, recipe follows
whipped cream or topping for the top layer
(If whipping it use 1 1/2 c heavy cream and 1/4 c powdered sugar)
1/4 c coarsely chopped peppermint candy

White Chocolate Peppermint Mousse:
2 1/2 c heavy whipping cream
1/2 c powdered sugar
12 oz white chocolate, finely chopped (I used Guittard white chips)
1/2 c peppermint candies or candy canes, crushed
Make an ice water bath, set aside. Bring 1 cup of cream just to a boil in a small saucepan. Place white chocolate in a blender; with machine running, pour in hot cream in a slow, steady stream, and process until smooth. Transfer to a medium bowl set in ice-water bath. Let cool. Stir occasionally, until thick enough to hold ribbons on surface, about 15 minutes.
Beat remaining 1 ½ cups cream to nearly stiff peaks with powdered sugar. Fold into chocolate mixture, then fold in candies. Cover with plastic wrap, and refrigerate until thickened and almost firm 4 to 6 hours.

In a trifle bowl layer 1/3 of the mousse, then 1/2 the brownies, 1/2 the chocolate syrup, and 1/2 the pudding. Put ingredients around the outsides edges first so it makes pretty layers. Then repeat: 1/3 mousse, last half of brownies, syrup, and pudding. End with remaining mouse. Refrigerate a few hours before serving. Before serving, layer top with whipped cream and sprinkle the top with some crushed peppermint.

adapted from Kneaders Bakery seen on Good Things Utah

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