One of the questions I get asked often as a food blogger is if I ever worry that I’ll run out of ideas. That is something that could never, EVER happen. Even before I started blogging I’d love to think of new things to make. I’d especially love looking at restaurant menu’s and recreating things I liked. I love going into bakeries or cafes just to see the pretty desserts and think of what kind of spin I could put on them. I have a huge binder full of ideas with pages for every occassion where I jot down notes for what I want to make. I probably spend way to much time thinking about food, but I just can’t help it!
The idea of a brownie trifle has been on my “to-make” list for a long time. And since it’s Christmas I knew I wanted to make it with peppermint flavors, because c’mon, who can resist chocolate and peppermint? (And speaking of chocolate and peppermint, you should definitely try my Chocolate Peppermint Bundt Cake if you’re into that sorta thing 🙂 )I got the idea to make a white chocolate peppermint mousse from here, and then I layered it with chocolate pudding and brownie bites. This trifle turned out better than I ever could have dreamed! You can layer it in cups and serve it as individual portions, or you and layer it in a large trifle dish.
- 2 cups heavy cream divided
- 10 oz. white chocolate coarsely chopped, or ghirardelli white chocolate chips
- 1 cup peppermint candies crushed, divided (about 12 candy canes, crushed)
- 3 cups chocolate pudding
- 1 9x13'' pan plain Brownies
Add remaining 1 cup of cream to a large mixing bowl and beat until stiff peaks. Fold into the white chocolate mixture, along with 1/2 cup of the crushed candy. Cover with plastic wrap, and refrigerate for 3-4 hours.
Make the chocolate pudding and set aside.
Make the brownies and allow to cool completely. Cut into small squares.
Cover the bottom of your serving cups (or a large trifle dish) with brownie pieces. Add spoonfuls of pudding on top. Smooth a layer of mousse on top of the pudding. Repeat with 2 more layers. Cover with plastic wrap until ready to serve. Garnish with crushed peppermint candies just before serving.
Place white chocolate in a bowl. Add 1 cup of cream to a small saucepan and bring to a simmer (almost to a boil) in a small saucepan. Pour cream over the white chocolate chips and stir until smooth and melted. Place in the freezer for about 30 minutes, stirring every 5 minutes or so until it firms up slightly.
I've found it easiest to make the mousse and the pudding (steps 1-3) a day or two in advance, to save time.