Friday, December 10, 2010

YUMMMMM-O!


Peppermint White Chocolate Mousse Trifle 

from Or so she says...

Stole this from another blog and I'm gonna have to try this for sure!


First thing, make a 9x13 pan of your favorite brownies.  Then get working on the peppermint white chocolate mousse.  For the mousse, you will need 2 1/2 cups heavy cream, 1 cup peppermint candy canes (chopped), and 12 oz. real white chocolate (as opposed to vanilla flavored crapola).


Chop up 12 oz. of white chocolate and get your 2 1/2 cups heavy cream just to a boil on the stove.


Dump your white chocolate in a blender or food processor and pulse.  Pour hot heavy cream over and pulse until thoroughly mixed and smooth.  Pour into a bowl, stir in a cup of chopped candy canes and place the whole bowl into...


...your ice water bath.  This will help cool the mousse quickly and thicken it up.  Stir occasionally and after about 15 minutes, pop the mousse into the fridge.  Let it chill for several hours.  While it's chilling, the mousse will turn a lovely shade of pink...after it absorbs the candy cane and gets a good stir.


After making the mousse, you can start your chocolate pudding.  I used about 8 oz. of milk chocolate, 2 cups heavy cream, and 3 large egg yolks (room temperature).


Chop up your chocolate bar, place in a bowl.


Get your heavy cream "just to a boil" on the stove.  Add the egg yolks and continue to cook/whisk for a few minutes until the mixture is a bit thicker.  Pour over the chopped chocolate and stir until the chocolate melts and is a smooth pudding.


Place in ice water bath while stirring occasionally for about 15 minutes.  Put in the fridge with your mousse.


Preferably put everything together the next day...place cut pieces of brownie all over the bottom of your trifle dish (trifle dishes are super cheap, you can find them at Wal-Mart).  Top with a thin layer of the pudding, followed by the peppermint mousse, and start over.  On the very top, do a layer of homemade whip cream (2 cup heavy cream, 1 cup powdered sugar, 1 1/2 tsp. vanilla...mix on high with hand mixer until thick.)  Sprinkle with pieces of candy cane.  Refrigerate for a few hours before serving.

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