Triple-Chocolate Peppermint Trifle

Ingredients
Serves 10 to 12 or 1-2, but unfortenly as i found out the cream doesn't last over a day. So maybe why it says 10-12.
Glass trifle bowl.
For the cake
Vegetable oil cooking spray(Or any cooking spray.)
½ cup of whole milk
2 tablespoons unsalted butter
¾ cup plain(all purpose) flour
¼ cup of unsweetened Dutch-process cocoa powder(or normal cocoa powder)
1 ½ teaspoons baking powder
½ teaspoon salt
2 large eggs
¾ cup sugar
1 ½ teaspoons pure vanilla extract
For the Syrup
¼ cup sugar
1/3 cup choclate flavored liquor, such as Godiva or Cowboy(Be careful with, bring bag to get ingredients)
For the mousse
2 ½ cups heavy cream
360g(12 ounces) white chocolate, finely chopped
½ cup coarsely chopped peppermint candies canes
For the Pudding
240g(8 ounces) milk chocolate, finely chopped
2 cups heavy cream
3 large egg yolks
For the serving
1 ½ cups heavy cream
¼ cup castor(confectionary) sugar
¼ coarsely chopped peppermint candies or candy canes
I added up the candy and cream:
1 pk of candy
5ks double cream(I know it’s a lot.)

Directions
1. Preheat oven 170(850 American) degrees. Make cake. Coat a 9-inch round cake pan with cooking spray. Line bottom with parchment paper.(You don’t have to use paper.) Coat with cooking spray.
2. Bring milk and butter almost to a boil in a small saucepan. Remove from heat, set aside. Whisk flour, cocoa, baking pwder, and salt in a bowl.
3. Put eggs into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until pale and fluffy. Gradually add sugar, beating until pale and thick, about 5 minutes. Add vanilla. Reduce speed to low. Add hot milk mixture in a slow, steady stream. Add flour mixture, and beat until just combined.
4. Pour batter into pan. Bake until center springs back when lightly touched, 25 to 30 minutes. Let cool in pan on wire rack 20 minutes. Turn out onto rack(or plate). Remove parchment, let cool completely. Halve once horizontally.
5. Make the syrup. Bring sugar and ¼ cup water to boil in a small saucepan, stirring until sugar has dissolved. Let cool completely. Stir in liqueur.
6. Make the mousse. Prepare an ice-water bath; set aside. Bring 1 cup cream just to boil in a small saucepan. Place white chocolate in a food processor,(or cook in small saucepan) 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 bath.(Or fridge) Let cool, stirring occasionally, until thick enough to a hold ribbons on surface, about 15 minutes. (Or at least after the 15 minutes, until cool.)
7. Beat remaining 1 ½ cups cream to neatly stiff peaks. Fold into chocolate mixture, then fold in candies.(Can chop candies in with knife to make them finely chopped.) Cover with plastic wrap, and refrigerate until thickened and almost firm, 4 to 6 hours.
8. Make the pudding. Put chocolate into large bowl, set aside. Bring cream almost to a boil in a small saucepan. Whisk yolks in a bowl. Pour in hot cream in a slow, steady stream, whisking.
9. Pour mixture back into pan. Cook over medium heat stirring until thick enough to coat the back of a spoon, 1 minute(Don’t let it start look like egg, just let it get hot. Literally 1 minute.) Pour through a fine sieve over chocolate; whisk until smooth. Set bowl in ice-water bath.(Or refrigerator) Let cool, stirring occasionally, until thick enough to hold ribbons on surface(or till cold) about 15 minutes. Place plastic wrap directly on surface; refrigerate until set, about 3 hours.
10. To assemble: 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.(or less,) Top with half the pudding, then another third of mousse. Place remaining cake layer on top. Brush with remaining syrup.(Or some of it, it doesn’t matter if there’s some left in the bowl.) Top with remaining pudding, then mousse. Cover with plastic wrap, and refrigerate 12 hours.
11. Beat cream and sugar until soft peaks form. Top trifle with the whipped cream and sprinkle with candies.
Enjoy!

sdrool sdrool sdrool sdrool

Oh wow that sounds absolutely gorgeous Snakechild thanks for sharing the recipe _cheesygrin::

I was some sdrool :cry:

Damn, that cake would have been worth the 12 hour flight and I would have made sure we had the good champagne to go with it. sdrool

wow that sounds really nice, it's making my mouth water