Daily Archives: November 23, 2010
Just in time for holiday entertaining, I’m posting my version of one of the easiest desserts ever to make.
This recipe makes a ginormous amount that will serve 20 people, and it goes together quickly and easily.
Not to mention it’s delicous.
A scoop of cool, minty heaven.
Chocolate Peppermint Trifle for a Crowd
One prepared cake ( I baked a Duncan Hines™ Devil’s food cake in a 9 by 13 pan)
2 large boxes of instant chocolate pudding, prepared (I used Jello™ brand)
1 quart heavy whipping cream
1 Cup powdered sugar
2 tsp. peppermint extract
Chocolate syrup to drizzle over whipped cream
1 Cup crushed candy canes, prepared
Bake cake as directed on package. Set aside to cool completely.
Make pudding as directed on package, chilling until set.
Combine heavy cream, gelatin or whipped cream stabilizer, powdered sugar and peppermint extract in a large bowl or the bowl of a stand mixer.
Whip the heavy cream mixture until stiff peaks form. Chill until cake is cool.
Once the cake is cooled, break it up into medium sized chunks.
Begin your trifle by laying cake chunks in the bottom of your serving vessel. In my case, I used a glass bucket that holds quite a bit.
A trifle bowl is nice to use for this as well. If you don’t have one, you can get one for around $20 at either WalMart or Target.
Layer cake, pudding and peppermint whipped cream. Drizzle chocolate syrup over peppermint whipped cream layer and sprinkle generously with crushed candy cane.
Repeat until your serving vessel is full.
If you’re not serving the trifle until the following day, garnish the top layer of peppermint whipped cream with chocolate syrup and crushed candy cane just before serving. If you do it before hand, you’ll have a melty pink glob of whipped cream. Ask me how I know this–hahahahahahah. It’ll still taste good, the presentation will just be shall we say, lacking.
The sky is the limit with a simple recipe like this, because you can try so many different flavor combos.