Peppermint Trifle in Dec 06 Martha Stewart Living

[paiger]

I am planning on making the Peppermint Trifle from the Dec 06 MSL for DH's family Christmas Party on Saturday, but we are going down to SC on Friday to help with his parent's company christmas party so I won't be able to just make it that day.

So, I was thinking about doing it in steps. Like, make the cake, mousse, syrup, etc all seperately, then put them together before the party on Saturday. I wanted to post the recipe, but they haven't put it online yet.

I was talking to a girl at work who said that might not work, b/c my mousse might fall or get liquidy. I've never made mousse before, so I don't know about this.

Is this true? Is there something I could do to keep it fluffy? How far in advance can I make the mousse?

[anemone]

I haven't seen the recipe, so I can't comment on the specifics, but mousse generally needs some time to set in the fridge, so I'd say the trifle would be made in the layers and then put in the fridge to set, right? If so, I wouldn't make the mousse in advance, before assembly, as it would end up looking chunky-ish in the bowl.

I'd make the cake and syrup in advance. Trifles usually work well with the flavors developing (ie the syrup going into the cake layer) so while two days isn't ideal, you could probably do it then. Otherwise if you've got time, do the assembly on the Saturday morning as that will give the mousse time to set in the fridge.

[paiger]

I looked at the recipe last night, and it said that the trifle should be put together 12 hours before. So, the best I can do is make the mousse tomorrow morning, then put it together tomorrow night before I go to bed. The party is Saturday afternoon. Hopefully, it will turn out okay.

[jimmysgirl424]

MMMMM....that sounds so yummy! Do you have the recipe or the link to it, ardathpaige ?

[paiger]

MMMMM....that sounds so yummy! Do you have the recipe or the link to it, ardathpaige ?

They haven't put it on her website yet. I looked everywhere yesterday, and I couldn't find it. I can scan it, though. I just probably won't get to it tonite :D.

[Pineknot]

Kym,

You are so nice with all the recipe postings you do, I was hoping to save ardath some trouble and get the recipe to you faster.

I believe this is the recipe..

Triple-Chocolate Peppermint Trifle

Serves 10 to 12

You can make the trifle components the day before you assemble it. Wrap cake tightly in plastic wrap, and refrigerate the syrup, mousse, and puddings in separate airtight containers.

For the cake:

Vegetable oil cooking spray
1/2 cup whole milk
2 tablespoons unsalted butter
3/4 cup all-purpose flour
1/4 cup unsweetened Dutch-process cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, room temperature
3/4 cup granulated sugar
1 1/2 teaspoons pure vanilla extract

For the syrup:

1/4 cup granulated sugar
1/3 cup chocolate-flavored liqueur, such as Godiva

For the mousse:

2 1/2 cups heavy cream
12 ounces white chocolate, finely chopped
1/2 cup coarsely chopped peppermint candies or candy canes

For the pudding:

8 ounces milk chocolate, finely chopped
2 cups heavy cream
3 large egg yolks, room temperature

For serving:
1 1/2 cups heavy cream
1/4 cup confectioners' sugar
1/4 cup coarsely chopped peppermint candies or candy canes

1. Preheat oven to 350 degrees. Make the cake: Coat a 9-inch round cake pan with cooking spray. Line bottom with parchment paper; coat with cooking spray.

2. Bring milk and butter almost to a boil in a small saucepan. Remove from heat, and set aside. Whisk flour, cocoa, bakng powder, and salt in a bowl. 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.

3. Pour batter into pan. Bake until center springs back when lightly touched, 25 to 30 minutes. Let cool in pan on a wire rack 20 minutes. Turn out onto rack. Remove parchment; let cool completely. Halve cake horizontally.

4. Make the syrup: Bring sugar and 1/4 cup water to a boil in a small saucepan, stirring until sugar has dissolved. Let cool completely. Stir in liqueur.

5. Make the mousse: Prepare an ice-water bath; set aside. Bring 1 cup cream just to a boil in a small saucepan. Place white chocolate in a food processor; 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, Let cool, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes.

6. Beat remaining 1 1/2 cups cream to nearly stiff peaks. Fold into chocolate mixture, the fold in candies. Cover with plastic wrap, and refrigerate until thickened and almost firm, 4 to 6 hours.

7. Make the pudding: Put chocolate into a 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.

8. Pour mixture back into pan. Cook over medium heat, stirring, until thick enough to coat the back of a spoon, about 1 minute. Pour through a fine sieve over chocolate, whisk until smooth. Set bowl in ice-water bath. Let cool, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes. Place plastic wrap directly on surface; refrigerate until set, about 3 hours.

9. 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. Top with half the pudding, then another third of mousse. Place remaining cake layer on top; brush with remaining syrup. Top with remaining pudding, then mousse. Cover with plastic wrap, and refrigerate 12 hours.

10. Beat cream and sugar until soft peaks form. Top trifle with the whipped cream, and sprinkle with candies.

[paiger]

Thanks!! Did you find that online or type it up? That is so great. Alas, I realized last night that even if my timing worked out, I hadn't thought about the 3.5-4 hour drive. I don't think we could keep the cooler cold enough to keep the mousse solid (at least I don't want to risk it).

So, I'm making a chocolate bundt cake with peppermint glaze. I have a star bundt pan so atleast it's festive.

I'm still making that trifle in January, b/c I want to see if I can do it and it looks SO good!

[jimmysgirl424]

Kym, You are so nice with all the recipe postings you do, I was hoping to save ardath some trouble and get the recipe to you faster.

Awww....thanks Pineknot! :D I'm just one of those that happens to have ALOT of downtime at work...lucky me! Thanks for the recipe..holy crap, its complicated!!

[Pineknot]

Ardath,

someone posted it at Cooking Light although I think the recipe was in the Dec. issue of Living. I have the issue but googled first.

I got lucky and didn't have to type it all out.


Kym,

You're welcome!!:D