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Make a 9x13 pan of your favorite brownies.
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To make the mousse, chop the white chocolate and place in a blender or food processor for additional pulsing.
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Heat 1 cup of the heavy cream on the stove, just to a boil.
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Pour over the white chocolate and pulse some more, until smooth.
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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.
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Beat remaining 1 ½ cups cream to almost stiff peaks.
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Fold into the chocolate mixture, then stir in the candies.
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Cover with plastic wrap, and refrigerate until thickened and almost firm 4 to 6 hours.
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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.
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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.
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Meanwhile, make the chocolate pudding.
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To assemble: break pieces of the brownie and line the bottom of your trifle dish.
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Cover with a layer of the chocolate pudding, followed by the mousse. Repeat.
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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.)
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Just before serving, sprinkle with crushed candy cane.