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Peppermint White Chocolate Mousse Trifle ~

Ingredients

  • 2 1/2 cups heavy cream
  • 12 oz. real white chocolate finely chopped
  • 1 cup peppermint candy chopped
  • 1 pkg. Jello chocolate pudding stove top or instant, your choice
  • 1 9 x13 pan of brownies make your favorite! (or chocolate cake)
  • 1 cup powdered sugar
  • 1 1/2 tsp. vanilla

Instructions

  1. Make a 9x13 pan of your favorite brownies.
  2. To make the mousse, chop the white chocolate and place in a blender or food processor for additional pulsing.
  3. Heat 1 cup of the heavy cream on the stove, just to a boil.
  4. Pour over the white chocolate and pulse some more, until smooth.
  5. 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.
  6. Beat remaining 1 ½ cups cream to almost stiff peaks.
  7. Fold into the chocolate mixture, then stir in the candies.
  8. Cover with plastic wrap, and refrigerate until thickened and almost firm 4 to 6 hours.
  9. 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.
  10. 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.
  11. Meanwhile, make the chocolate pudding.
  12. To assemble: break pieces of the brownie and line the bottom of your trifle dish.
  13. Cover with a layer of the chocolate pudding, followed by the mousse. Repeat.
  14. 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.)
  15. Just before serving, sprinkle with crushed candy cane.