I’ve been wanting to make a peppermint trifle for a LONG time…and finally my dreams came true. The Beard Man is not a fan of peppermint, so I’ve never been able to make this because I knew I would have to eat it alone. Not good. But, last Sunday we had a little shin-dig at the house after my little Joey’s baby blessing at church. I knew it was the perfect opportunity to bust out a peppermint trifle…loved it.
I first saw this recipe on Good Things Utah and of course, had to change just a couple things…such as eliminating the chocolate liquor (I didn’t see the need) and adding more peppermint. I stand by my decisions
It’s best to make this a day ahead of eating so that it has plenty of time to chill, set and for the mousse to turn a lovely shade of pink.
Here’s What You Do…
First thing, make a 9×13 pan of your favorite brownies. Then get working on the peppermint white chocolate mousse. For the mousse, you will need 2 1/2 cups heavy cream, 1 cup peppermint candy canes (chopped), and 12 oz. real white chocolate (as opposed to vanilla flavored crapola).
Chop up 12 oz. of white chocolate and bring ONE cup of the heavy cream just to a boil on the stove.
Dump your white chocolate in a blender or food processor and pulse. Pour hot heavy cream over and pulse until thoroughly mixed and smooth. Pour into a bowl and place the whole bowl into…
…your ice water bath. This will help cool it quickly and thicken it up. Stir occasionally for about 15 minutes. Beat remaining 1 ½ cups cream to almost stiff peaks. Fold into the chocolate mixture, then stir in the candies. Cover with plastic wrap, and refrigerate until thickened and almost firm 4 to 6 hours. Let it chill for several hours. While it’s chilling, the mousse will turn a lovely shade of pink…after it absorbs the candy cane and gets a good stir.
* If it’s not thick enough, after it chills in the fridge, whip it with your hand mixer to thicken it.
After making the mousse, you can start your chocolate pudding. I personally think the easiest thing to do is use a stove top Jell-O chocolate pudding. The original recipe calls for a homemade pudding, but it is pretty time consuming, and when mixed with everything else in the trifle, the taste doesn’t make it worth the extra work. Do it the easy way.
Preferably put everything together the next day…place cut pieces of brownie all over the bottom of your trifle dish (trifle dishes are super cheap, you can find them at Wal-Mart). Top with a thin layer of the pudding, followed by the peppermint mousse, and start over. On the very top, do a layer of homemade whip cream (2 cup heavy cream, 1 cup powdered sugar, 1 1/2 tsp. vanilla…mix on high with hand mixer until thick.) Sprinkle with pieces of candy cane. Refrigerate for a few hours before serving.
For the get together, we actually had 4 different trifle flavors…this peppermint, chocolate trifle, caramel gingerbread, and strawberry shortcake. For dinner we had one of my favorites, Bourbon Chicken (posted previously)…you’ll have to try that to!
2 1/2 cups heavy cream
12 oz. real white chocolate, finely chopped
1 cup peppermint candy, chopped
1 cup peppermint candy, chopped
1 pkg. Jello chocolate pudding (stove top or instant, your choice)
1 9×13 pan of brownies (make your favorite!) (or chocolate cake)
1 cup powdered sugar
1 1/2 tsp. vanilla
Directions: Make a 9×13 pan of your favorite brownies. To make the mousse, chop the white chocolate and place in a blender or food processor for additional pulsing. Heat 1 cup of the heavy cream on the stove, just to a boil. Pour over the white chocolate and pulse some more, until smooth. Pour into a bowl and place the whole bowl into a larger bowl of ice water. This will help cool it quickly and thicken it up. Stir occasionally for about 15 minutes. Beat remaining 1 ½ cups cream to almost stiff peaks. Fold into the chocolate mixture, then stir in the candies. Cover with plastic wrap, and refrigerate until thickened and almost firm 4 to 6 hours. Let it chill for several hours. While it’s chilling, the mousse will turn a lovely shade of pink…after it absorbs the candy cane and gets a good stir. and ten place in the fridge to set, let chill for several hours. The mousse will turn more pink after a few hours and a good stir. If the mousse isn’t thick enough, after chilled, whip it with your hand mixer. Meanwhile, make the chocolate pudding.
To assemble: break pieces of the brownie and line the bottom of your trifle dish. Cover with a layer of the chocolate pudding, followed by the mousse. Repeat. For the final layer, use some homemade whip cream (2 cups heavy cream, 1 cup powdered sugar, and 1 1/2 tsp. vanilla…mix with hand mixer, until thick.) Just before serving, sprinkle with crushed candy cane.