Chocolate Peppermint Trifles Recipe

• 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

• 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.