Black and Tan Chocolate Pumpkin Trifle

By michelew7

Ingredients

• 4 ounces bittersweet chocolate, chopped
• 4 cups heavy cream
• 2 teaspoons pure vanilla extract
• 1 cup pure pumpkin puree
• One 7.5 ounce jar of marshmallow cream (such has Marshmallow Fluff)
• Six 1.4 ounce chocolate-covered toffee bars, chopped (like Heath or Skor)
• One and a half 9 ounce boxes chocolate wafer cookies (These cookies are not easy to find. After searching several grocery stores last year, I found them at only one place. The Schnucks in Montvale has them.)

Preparation

Step 1

1. In a small saucepan, melt the chocolate with 1/2 cup cream over medium low heat, stirring until smooth. Let cool.

2. Meanwhile, using an electric mixer with a whisk attachment, whip 2 cups cream with 1 teaspoon vanilla until stiff but not dry.

3. In a medium bowl, whisk together the pumpkin and marshmallow cream. Fold in the whipped cream in 2 parts; refrigerate. Add the remaining 1 1/2 cups heavy cream to the mixer bowl and whip until thickened. With the machine on, slowly add the chocolate mixture and the remaining 1 teaspoon vanilla and beat until stiff but not dry. (Make sure not to add the chocolate mixture too soon, or your cream will never get thick enough.)

4. Spread one-third of the chocolate cream in a 4-quart clear glass trifle. Layer with one-third of the toffee. Stand 8 cookies on their edges around the perimeter of the bowl. Make 1 stack of 4 more cookies sandwiched with some pumpkin cream, topping with more cream. Repeat with the remaining cookies and more pumpkin cream to make a total of 14 cookie stacks. Place 7 stacks in the trifle bowl. Top with the remaining pumpkin cream and half of the chocolate cream. Sprinkle with another third of the toffee. Top with the remaining 7 cookie stacks and the chocolate cream. Cover and refrigerate for at least 6 hours and up to 24 hours. To serve, sprinkle with the remaining toffee.