Choholate Candy Cane Trifle Christmas

What can be more Christmas-y than peppermint, chocolate and candy cane colors?!  This chocolate peppermint trifle scream ‘CHRISTMAS’!! The colors and flavors alone will captivate any holiday party! This is one of those desserts you make once a year and wait patiently until the next to enjoy it again.

THE RECIPE

INGREDIENTS

• 1 recipe 'Perfect Chocolate Cake'
• For Syrup:
• 1/3 cup white granulated sugar
• 1 cup boiling water
• 1/4 teaspoon peppermint oil (1 tsp extract)
• For White Chocolate Mousse:
• 1 1/2 cups white chocolate chips
• 1, 14-ounce can sweetened condensed milk
• 1/4 teaspoon peppermint oil
• 2 cups heavy cream
• red food coloring
• crushed candy canes

INSTRUCTIONS

1. Prepare one recipe of my 'Perfect Chocolate Cake'; link in post above and on my YouTube channel. You can prepare the layers in 3, 8-inch rounds or use a large sheet pan. Once the cake has cooled completely, cut the cake into cubes. The cake can be prepared ahead of time; just make sure to wrap the layers in plastic so they don't dry out!
2. Prepare the peppermint syrup. Combine the sugar with boiling water and stir until completely dissolved. Add a few drops of peppermint oil. Oil is much stronger than extract so increase the amount if using an extract. Transfer the syrup into a dispenser bottler and set aside (can also spoon the syrup over the layers).
3. Prepare the white chocolate mousse. Place white chocolate chips into a large bowl and melt in the microwave until smooth; can also use a double boiler. Add the sweetened condensed milk and more peppermint oil. Stir immediately until the mixture is smooth. If clumps form, use a mixer to whisk the mixture until smooth.
4. In a separate bowl, whisk cold heavy cream until stiff peaks form. Add a few scoops of whipped cream to the white chocolate base and fold gently. Add the chocolate base gradually to the whipped cream, folding gently. Once all combined, divide the mousse between two bowls. Keep one bowl white and color the other one red.
5. Assemble the dessert in a large trifle bowl or use small, individual cups. Layer the chocolate cake first, soak with the peppermint syrup, add white chocolate mousse, add more chocolate cake, peppermint syrup, red mousse, top with more chocolate cake pieces, and garnish with crushed candy cane pieces.
6. Keep dessert refrigerated for 4 to 6 hours, or make it a few days ahead of time.

Source: tatyanaseverydayfood.com

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