Chocolate Peppermint Trifles Recipe

Chocolate Peppermint Trifles Recipe
Photo Credit:
Chocolate Peppermint Trifles is a chilled dessert that appeals to all Chocolate lovers. Learn how to make/prepare Chocolate Peppermint Trifles by following this easy recipe.
Chocolate Peppermint Trifles Recipe
Preparation Time 150 Minutes
Cooking Time 30 Minutes
Difficulty Average
Recipe Type Non Veg.
Serves 4
Calories Per Serving 67
  • For Syrup
  • 1/4 cup Granulated Sugar
  • 1/3 cup Chocolate-flavored Liqueur

    For Mousse
  • 2-1/2 cups Heavy Cream
  • 12 ounces White Chocolate, finely chopped (the highest quality)
  • 1/2 cup Coarsely Chopped Peppermint Candies or Candy Canes

    For Pudding
  • 8 ounces Chocolate (40-65% cacao), finely chopped
  • 2 cups Heavy Cream
  • 3 large Egg Yolks, room temperature

    For Serving
  • 1-1/2 cups Heavy Cream
  • 1/4 cup Confectioners' Sugar
  • 1/4 cup Chopped Peppermint Candies or Candy Canes
How to make Chocolate Peppermint Trifles:
  • For Syrup
  • Mix sugar and 1/4 cup water in a small suacepan.
  • Keep it on flame and bring to a boil, stirring until sugar has dissolved.
  • Remove from heat and cool completely.
  • Stir in liqueur and set aside.

    For Mousse
  • Prepare an ice-water in a large bowl and set aside.
  • Pour 1 cup cream in a small saucepan, keep on flame and bring just to a boil.
  • 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 bowl. Let it cool down, 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, followed by the candies. Cover with plastic wrap, and refrigerate until thickened and almost firm (around 4 to 6 hours).

    For Pudding
  • Put chocolate into a large bowl; set aside.
  • Bring cream to almost a boil, in a small saucepan.
  • Whisk yolks in a bowl. Pour in hot cream in a slow, steady stream, while 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 over chocolate, through a fine sieve. Whisk until smooth.
  • Set bowl in ice-water bowl. Let it cool down, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes.
  • Place plastic wrap directly on surface and refrigerate until set (about 3 hours).

    For Serving
  • Spread one-third of the mousse 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 and repeat the process till the end.
  • Beat cream and sugar, until soft peaks form.
  • Top trifle with the whipped cream, and sprinkle crushed peppermint candy or canes on top.
  • Serve immediately.