Peppermint White Chocolate Mousse Trifle

Make a 9×13 pan of your favorite brownies – you can use a packaged mix, your favorite recipe, or just buy a pan from the bakery.

To make the mousse, chop the white chocolate and place in a blender or food processor for additional pulsing. Heat 2 1/2 cups of the heavy cream on the stove, just to a boil. Pour the hot cream over the white chocolate and pulse some more, until smooth. Pour into a bowl and stir in the candy canes. Place the bowl inside of a larger bowl of ice water to help cool the mousse. Stir occasionally for 15 minutes and then place in the fridge to set, let chill for several hours. The mousse will turn more pink after a few hours and a good stir.

Meanwhile, make the chocolate pudding. Chop up the milk chocolate and place in a bowl. Heat up 2 1/2 cups of heavy cream, just to a boil. Add 3 room temperature egg yolks (beaten) to the cream and continue to whisk and cook for a few minutes until a little more thick. Pour over the milk chocolate and stir until you have a smooth pudding. Place the bowl into an ice water bath (as above), stirring occasionally for 15 minutes then place in the fridge for several hours to set and thicken.

To assemble: break pieces of the brownie and line the bottom of your trifle dish. Cover with a layer of the chocolate pudding, followed by the mousse. Repeat for a couple of layers, until you use up your ingredients.

For the final layer, use some homemade whip cream (remaining heavy cream, 1 cup powdered sugar, and 1 1/2 teaspoons of vanilla…mix with a hand mixer, until thick.) Spread this mixture across the top of your trifle.

Just before serving, sprinkle with crushed candy cane.