Triple Chocolate Mint Trifle Recipe

This spectacular recipe from Mint and chocolate trifle It is made of cake, pudding, and chocolate mousse, mixed with peppermint candies.

Crushed peppermint candies have been added between the layers and on top to add a crunchy touch to this Chocolate Mint Trifle.

The mint and chocolate trifle is an ideal dessert for Christmas dinners or for any other family celebration.

In addition to looking very pretty, the combination of flavors and textures of its different layers makes the mint and chocolate Trifle delicious.

Chocolate mint trifle 4

Other recipes that may interest you: <Cocktails with Gin>> <Baked turbot>>

This Chocolate Mint Trifle recipe is easy to make and will pleasantly surprise everyone.

Mint and chocolate trifle

Ingredients

For the mousse

  • 2½ cups cream
  • 340 g white chocolate chips
  • ½ cup peppermint, coarsely chopped

For the pudding

  • 225g chocolate chips
  • 2 cups of cream
  • 3 large egg yolks, at room temperature

For the cake

  • 1 teaspoon vegetable oil
  • ½ cup whole milk
  • 2 tablespoons of butter
  • ¾ cup all-purpose wheat flour
  • ¼ cup pure cocoa powder
  • 1½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 large eggs, at room temperature
  • ¾ cup of white sugar
  • 1½ teaspoon vanilla extract

For the syrup

  • ¼ cup white sugar
  • ¼ cup of water
  • cup of chocolate liqueur

For coverage

  • 1½ cup of whipping cream
  • ¼ cup powdered sugar
  • ¼ cup mints, coarsely chopped

Chocolate mint trifle 3

How to Make Chocolate Mint Trinket

  1. The first thing to do is the mousse for which you must prepare an ice water bath and set aside.
  2. Bring 1 cup of cream to a boil in a small saucepan.
  3. Place the white chocolate in a food processor.
  4. With the machine running, pour the hot creams in a slow, steady stream and process until smooth.
  5. Transfer to a medium bowl and place the bowl in the ice water to cool.
  6. Stir occasionally, until thick enough, about 15 minutes.
  7. Beat the remaining cream until you get almost stiff peaks.
  8. Stir in the chocolate mixture.
  9. Add the candies.
  10. Cover with cling film and refrigerate 4 to 6 hours, until thickened and almost firm.
  11. The next thing to prepare is the pudding, so put the chocolate in a large bowl and set aside.
  12. In a small saucepan, heat the creams almost to a boil.
  13. Beat the yolks in a bowl.
  14. Pour the hot creams in a slow, steady stream while whisking.
  15. Pour the mixture back into the small saucepan and cook over medium heat, stirring, until thick enough to cover the back of a spoon, about 1 minute.
  16. Pour, through a fine mesh strainer over the chocolate chips.
  17. Beat until smooth.
  18. Place the bowl in an ice water bath.
  19. Let pudding cool, stirring occasionally, until thick enough, about 15 minutes.
  20. Cover with cling film, placing it directly on the surface of the pudding.
  21. Refrigerate until set, about 3 hours.
  22. Now it's time to start make the cake preheating the oven to 180ºC.
  23. Grease a 22 cm round cake pan with vegetable oil.
  24. Line the bottom of the pan with parchment paper and lightly grease it with vegetable oil.
  25. In a saucepan place the milk and butter and heat almost to a boil.
  26. Remove from heat and set aside.
  27. Mix the flour, cocoa, baking powder, and salt in a bowl.
  28. Beat the eggs briskly or at high speed if using a mixer, until whitish and frothy.
  29. Gradually add the sugar to the eggs, beating until thick, about 5 minutes.
  30. Add the vanilla and beat slowly or reduce speed, until just incorporated.
  31. Slowly pour in the hot milk mixture letting a steady stream fall.
  32. Add the flour mixture and beat until all the ingredients are integrated and it is a homogeneous dough.
  33. Pour batter into prepared pan.
  34. Bake for 25 minutes, until a toothpick inserted in the center comes out clean.
  35. Cool in pan on wire rack for 20 minutes.
  36. Turn the rack over.
  37. Remove the parchment paper and let the cake cool completely.
  38. In which the cake cools prepare the syrup, boiling the sugar with the water in a small saucepan, stirring until the sugar has dissolved.
  39. Let cool and add the liquor. Reserve.
  40. Brush the cake with the syrup.
  41. To assemble the mint and chocolate trifle Spread a third of the mousse on the bottom of a glass bowl that is about 25 cm in diameter.
  42. Cut the cake into 2 or 3 cm pieces.
  43. Place half of the cake pieces on top of the mousse.
  44. Top with half of the pudding, letting it cover the spaces between the pie pieces.
  45. Pour another third of the mousse on top and repeat the cake and pudding layers.
  46. Top with the remaining mousse.
  47. Prepare the coverage beating the cream with the sugar until soft peaks form.
  48. Cover the surface of the Mint and Chocolate Trifle with the whipped cream and sprinkle with the pieces of caramels.
  49. Cover with cling film and refrigerate until serving time.
  50. Serve the mint and chocolate Trifle cold.

Can it be done in advance?

Yes, you can make the trifle components the day before you assemble it. Wrap the cake tightly in cling film and refrigerate the syrup, mousse, and pudding in separate airtight containers.

Can the liquor be suppressed?

Yes, you can delete it although the syrup will have less flavor.

Chocolate mint trifle 3

Mint and chocolate trifle

This spectacular recipe from Mint and chocolate trifle It is made of cake, pudding, and chocolate mousse, mixed with peppermint candies.
Preparation time 25 min
Cooking time 35 min
Refrigeration 6 h
Total time 7 h
DIsh Dessert
Kitchen International
Calories 426 kcal

Ingredients
  

For the mousse

  • cups cream
  • 340 g white chocolate chips
  • ½ cup peppermint, coarsely chopped

For the pudding

  • 225 g chocolate chip
  • 2 cups cream
  • 3 egg yolks

For the cake

  • 1 cdta vegetable oil
  • ½ cup of whole milk
  • 2 cdas butter
  • ¾ cup all-purpose wheat flour
  • ¼ cup pure cocoa powder
  • cdta baking powder
  • ½ cdta of salt
  • 2 eggs
  • ¾ cup of white sugar
  • cdta of vanilla extract

For the syrup

  • ¼ cup of white sugar
  • ¼ cup water
  • cup chocolate liqueur

For coverage

  • cup whipping cream
  • ¼ cup of sugar glass
  • ¼ cup peppermint candy

Elaboration step by step
 

  • The first thing to do is the mousse for which you must prepare an ice water bath and set aside.
  • Bring 1 cup of cream to a boil in a small saucepan.
  • Place the white chocolate in a food processor.
  • With the machine running, pour the hot creams in a slow, steady stream and process until smooth.
  • Transfer to a medium bowl and place the bowl in the ice water to cool.
  • Stir occasionally, until thick enough, about 15 minutes.
  • Beat the remaining cream until you get almost stiff peaks.
  • Stir in the chocolate mixture.
  • Add the candies.
  • Cover with cling film and refrigerate 4 to 6 hours, until thickened and almost firm.
  • The next thing to prepare is the pudding, so put the chocolate in a large bowl and set aside.
  • In a small saucepan, heat the creams almost to a boil.
  • Beat the yolks in a bowl.
  • Pour the hot creams in a slow, steady stream while whisking.
  • Pour the mixture back into the small saucepan and cook over medium heat, stirring, until thick enough to cover the back of a spoon, about 1 minute.
  • Pour, through a fine mesh strainer, over the chocolate chips.
  • Beat until smooth.
  • Place the bowl in an ice water bath.
  • Let pudding cool, stirring occasionally, until thick enough, about 15 minutes.
  • Cover with cling film, placing it directly on the surface of the pudding.
  • Refrigerate until set, about 3 hours.
  • Now it's time to start make the cake preheating the oven to 180ºC.
  • Grease a 22 cm round cake pan with vegetable oil.
  • Line the bottom of the pan with parchment paper and lightly grease it with vegetable oil.
  • In a saucepan place the milk and butter and heat almost to a boil.
  • Remove from heat and set aside.
  • Mix the flour, cocoa, baking powder, and salt in a bowl.
  • Beat the eggs briskly or at high speed if using a mixer, until whitish and frothy.
  • Gradually add the sugar to the eggs, beating until thick, about 5 minutes.
  • Add the vanilla and beat slowly or reduce speed, until just incorporated.
  • Slowly pour in the hot milk mixture letting a steady stream fall.
  • Add the flour mixture and beat until all the ingredients are integrated and it is a homogeneous dough.
  • Pour batter into prepared pan.
  • Bake for 25 minutes, until a toothpick inserted in the center comes out clean.
  • Cool in pan on wire rack for 20 minutes.
  • Turn the rack over.
  • Remove the parchment paper and let the cake cool completely.
  • In which the cake cools prepare the syrup, boiling the sugar with the water in a small saucepan, stirring until the sugar has dissolved.
  • Let cool and add the liquor. Reserve.
  • Brush the cake with the syrup.
  • To assemble the mint and chocolate trifle Spread a third of the mousse on the bottom of a glass bowl that is about 25 cm in diameter.
  • Cut the cake into 2 or 3 cm pieces.
  • Place half of the cake pieces on top of the mousse.
  • Top with half of the pudding, letting it cover the spaces between the pie pieces.
  • Pour another third of the mousse on top and repeat the cake and pudding layers.
  • Top with the remaining mousse.
  • Prepare the coverage beating the cream with the sugar until soft peaks form.
  • Cover the surface of the Mint and Chocolate Trifle with the whipped cream and sprinkle with the pieces of caramels.
  • Cover with cling film and refrigerate until serving time.
  • Serve the mint and chocolate Trifle cold.
keyword Mint and chocolate trifle

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