Kneader Triple-Chocolate Peppermint Trifle

By Christie

Ingredients

• *INGREDIENTS FOR SERVING:*
• 9 Kneaders Double fudge brownies (any frosted brownie cut into 1 in squares)
• 1 1/2 cups heavy cream
• 1/4 cup confectioners' sugar
• 1/4 cup coarsely chopped peppermint candies or candy canes
• *INGREDIENTS FOR SYRUP*
• 1/4 cup granulated sugar
• 1/4 cup water
• 1/3 cup chocolate flavored liquor
• *INGREDIENTS FOR CHOCOLATE MOUSSE*
• 2 1/2 cups heavy cream
• 12 oz. white chocolate, finely chopped
• 1/2 cup coarsely chopped peppermint candies or candy canes
• *INGREDIENTS FOR PUDDING:*
• 8 oz. milk chocolate, finely chopped
• 2 cups heavy cream
• 3 large egg yolks, room temperature

Preparation

Step 1

*Syrup Directions*
Bring the sugar and water to a boil in a small saucepan; stir until sugar dissolves. Let cool. Stir in liqueur until dissolved. Set aside.

*Chocolate Mousse Directions*
Make an ice water bath, set aside. Bring 1 cup of 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. Stir 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.

*Pudding Directions*
Put chocolate into a large bowl; set 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 1 minutes. Place plastic wrap directly on surface; refrigerate until set. About 3 hours.

*To Assemble:*
Spread on-third of the mousse into the bottom of a glass trifle bowl that is 8 to 10 inches in diameter. Top with brownies cut into inch pieces. Brush with half the syrup. Top with half the pudding, then another third of mouse. Place remaining brownies on top, brush with remaining syrup. Top with remaining pudding, then mousse. Cover with plastic wrap and refrigerate 12 hours.

*To Serve:*
Beat cream and sugar until soft peaks form. Top trifle with the whipped cream, and sprinkle with candies. Enjoy