TRIPLE CHOCOLATE PEPPERMINT TRIFLE
You can make the trifle components the day before you assemble it. Wrap cake tightly in plastic wrap, and refrigerate the syrup, mousse, and pudding in separate airtight containers.
Ingredients
For the cake:
- pam cooking spray
- 1/2 cup milk whole
- 2 tbs unsalted butter
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder unsweetened Dutch-process
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs room, temperature
- 3/4 cup sugar
- 1 1/2 tsp vanilla
For the syrup:
- 1/4 cup sugar
- 1/3 cup chocolate Flavored liqueur like Godiva
For the mousse
- 2 1/2 cup heavy whipping cream
- 12 oz white chocolate finely chopped
- 1/2 cup peppermint candies or candy canes, coarsely chopped
For the pudding
- 8 oz milk chocolate bar finely chopped
- 2 cups heavy whipping cream
- 3 large egg yolks room temperature
For serving:
- 1 1/2 cups heavy whipping cream
- 1/4 cup confectioners sugar
- 1/4 cup peppermint candies or candy canes, coarsely chopped
Instructions
- Preheat oven to 350*
Make the cake:
- Cpat a 9 inch round cake pan with cooking spray. Line bottom with parchment paper, coat with cooking spray.
- Bring milk and butter almost to a boil in a small saucepan. Remove from heat, and set aside. Whisk flour, cocoa, baking powder, and salt in a bowl. Put eggs into the bowl of an electric mixer fitted with a whisk attachment. Beat on high speed until pale and fluffy. Gradually add sugar, beating until pale and thick, about 5 minutes. Add vanilla. Reduce speed to low. add hot milk mixture in a slow, steady stream. add flour mixture, beat until just combined.
- Pour batter into pan. Bake until center springs back when lightly touched, 25 to 30 minutes. Turn out onto rack. Remove parchment, let cool completely. Half cake horizontally
Make the syrup:
- Bring sugar and 1/4 cup water to a boil in a small saucepan, stirring until sugar has dissolved. Let cool completely. Stir in liqueur.
Make the mousse:
- Prepare an ice-water bath; set aside. Bring 1 cup cream just to a boil in a small saucepan. Place white chocolate in a food processor, 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, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes.
- Beat remaining 1 1/2 cups cream to nearly stiff peaks. Fold into chocolate mixture, then fold in candies. Cover with plastic wrap and refrigerate until thickened. and almost firm 4 to 6 hours.
Make the pudding:
- Put chocolate into a large bowl, as aside. Bring cream almost to a boil in a small saucepan. Whisk yolks in a bowl. Pour in hot cream in a slow, steady stream whisking.
- Pour mixture back into pan. Cook over medium heat, stirring until thick enough to coat the back of a spoon, about 1 minute. Pour through a fine sieve over chocolate; whisk until smooth. Set bowl in ice-water bath. Let cool, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes. Place plastic wrap directly on surface, refrigerate until set, about 3 hours.
To assemble:
- Spread one-third of the mouse into bottom of a glass trifle bowl that is 8 to 10 inches in diameter. Top with a cake layer, and brush with half the syrup. Top with half the pudding. then another third of mousse. Place remaining cake layer on top, brush with remaining syrup. Top with remaining pudding, then mousse. Cover with plastic wrap, and refrigerate 12 hours.
- Beat cream and sugar until soft peaks form. Top trifle with the whipping cream. and sprinkle with candies.
Tried this recipe?Let us know how it was!