| • | For Syrup
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| • | Mix sugar and 1/4 cup water in a small suacepan.
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| • | Keep it on flame and bring to a boil, stirring until sugar has dissolved.
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| • | Remove from heat and cool completely.
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| • | Stir in liqueur and set aside.
For Mousse
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| • | Prepare an ice-water in a large bowl and set aside.
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| • | Pour 1 cup cream in a small saucepan, keep on flame and bring just to a boil.
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| • | Place white chocolate in a food processor. With machine running, pour in hot cream in a slow, steady stream, and process until smooth.
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| • | Transfer to a medium bowl, set in ice-water bowl. Let it cool down, stirring occasionally, until thick enough to hold ribbons on surface (about 15 minutes).
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| • | Beat remaining 1-1/2 cups cream to nearly stiff peaks. Fold into chocolate mixture, followed by the candies. Cover with plastic wrap, and refrigerate until thickened and almost firm (around 4 to 6 hours).
For Pudding
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| • | Put chocolate into a large bowl; set aside.
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| • | Bring cream to almost a boil, in a small saucepan.
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| • | Whisk yolks in a bowl. Pour in hot cream in a slow, steady stream, while whisking.
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| • | Pour mixture back into pan.
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| • | Cook over medium heat, stirring, until thick enough to coat the back of a spoon (about 1 minute).
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| • | Pour over chocolate, through a fine sieve. Whisk until smooth.
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| • | Set bowl in ice-water bowl. Let it cool down, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes.
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| • | Place plastic wrap directly on surface and refrigerate until set (about 3 hours).
For Serving
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| • | Spread one-third of the mousse into bottom of a glass trifle bowl that is 8 to 10 inches in diameter.
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| • | Top with a cake layer, and brush with half the syrup.
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| • | Top with half the pudding, then another third of mousse and repeat the process till the end.
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| • | Beat cream and sugar, until soft peaks form.
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| • | Top trifle with the whipped cream, and sprinkle crushed peppermint candy or canes on top.
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| • | Serve immediately. |
