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This delicious and beautiful chocolate mint trifle is a fun treat for the holidays.
Prepare brownie box according to package instructions. Combine the brownie mix and the additional required ingredients specified in mix package (typically water, eggs and oil) and bake. When they are done baking, remove from oven and cool in the pan. Cut brownies into 1/2 – 1 inch cubes. Set aside.
1. In a heavy saucepan, mix together 2 cups sugar, 2/3 cups flour, and 1/2 teaspoon of salt.
2. In a separate bowl, mix together 4 cups milk and 6 egg yolks (yolks only).
3. Add milk/egg mixture to sugar/flour mixture.
4. Add 4 squares of unsweetened baking chocolate.
5. Cook the mixture over medium heat, stirring constantly and making sure to scrape the bottom of the pan. When mixture begins to boil, continue cooking and stirring for 2 minutes.
6. Remove from heat and add 1/2 stick of butter and the 2 teaspoon of vanilla.
7. Strain through mesh strainer into a large heat-safe bowl. Cover with plastic wrap so that plastic is touching the top of the pudding so it will not form a skin. Cool in refrigerator.
8. Once the pudding is cooled, lighten it with 2 cups of heavy whipping cream that is whipped but unsweetened. Lighten by gently folding the whipped cream into the pudding mixture in 3 stages until color is uniform. Set aside.
WHIPPED CREAM LAYER:
Whip the remaining 2 cups of heavy whipping cream. Sweeten with 1/3 cup powdered sugar and a drizzle (about 1/2 teaspoon) vanilla. Set aside.
CANDY CANE LAYER:
Set aside 12 whole candy canes. Unwrap the remaining 3-4 candy canes. Pound with a mallet or pulverize to dust in a food processor. You don’t want these chunky. Set aside.
Now you are ready to layer. In the bottom of your trifle bowl, put a layer of brownie pieces. Arrange the 12 whole candy canes standing up around the sides of the bowl. You can either unwrap these first or leave them wrapped if you don’t want the colors to run. Then layer about an inch of pudding mixture, spreading it carefully to the sides of the bowl. Sprinkle on a layer of finely crushed candy cane, getting it all the way to the sides of the bowl so it adds a red and white layer. Next, add a layer of sweetened whipped cream.
Repeat the layers. End by sprinkling on more coarsely crushed candy cane.
Voila. You have a beautiful and yummy chocolate mint Christmas dessert.
The ‘pots’ for pots de crème au chocolat are not a requirement for making this dark chocolate cream. The dessert may very well be made in ramekins and it will taste every bit as good.
In taste and texture the baked cream resembles a dark chocolate truffle which is why a small ‘pot’ goes a long way. However the special charm of the dessert is in the tubby little lidded ceramic ‘pots’ in which it traditionally is baked.
I chose to use semi-sweet chocolate instead of milk chocolate, so that the chocolate flavor would really punch through. This provided the perfect balance of chocolate to make the whole frosting completely “milk chocolate” in flavor.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!