Shortbread cookies, peppermint candies, chocolate mousse, and whipped cream, all in layers of scrumptiousness – what could be better? I made this Maddy’s Sweet Shop Peppermint Chocolate Trifle recipe with the fourth item in our MARY’s secret ingredients winter box, Maddy’s Sweet Peppermint Shortbread cookies. You could call it heaven in a glass!
First of all, these peppermint shortbread cookies are so good, people will ask you if they’re homemade! (say yes!) Dusted with powdered sugar and buttery rich, yet light, bet you can’t eat just one. Then, the chocolate mousse is a riff on an easy-to-make recipe I used to make a lot, years ago. However, if I were to make this trifle again, I think I’d use bittersweet chocolate instead of semi-sweet. I’d prefer the super-dark chocolate flavor rather than the added sugar. Whatever your preference, this trifle recipe is easy and keeps well. I ate my dessert over the course of 3 evenings, savoring every bite! The cookies didn’t even get soggy. This is a perfect dessert for a holiday meal. I hope you get a chance to make it and enjoy!
While I know this really isn’t a true trifle, I’m calling it that because it sounds fancier than just a layered dessert, don’t you think? I love Benedictine Liqueur, but you could easily substitute Grand Marnier, Triple Sec or even a wonderful, dark rum.
Make the Chocolate Mouse – serves 8 (you will have half of this leftover for another wonderful dessert!)
3/4 lb. semisweet chocolate or bittersweet if you prefer a darker, less sweet mousse
1/4 cup whole milk
1/4 cup Benedictine Liqueur or Grand Marnier
2 egg yolks
1 cup of heavy cream, chilled
2 Tbs. sugar
4 egg whites
Pinch of salt
Cut the chocolate into chunks and melt in a heavy saucepan over very low heat, stirring; add the milk, then stir in the Benedictine Liqueur. Let cool to room temperature. Add the egg yolks, one at a time, beating thoroughly after each addition.
Beat the egg whites with the salt until stiff. Whip the cup of cream until thickened, then gradually beat in the sugar, beating until stiff. Gently fold the egg whites into one-half of the cream. Reserve the rest of the cream for use in layering the trifle. Cover and store in the refrigerator.
Stir about one third of the cream and egg white mixture thoroughly into the chocolate mixture. Then gently fold in the remaining cream and egg white mixture into the chocolate until thoroughly combined. Refrigerate for 2 hours, or until set.
Assemble the trifle:
One 7 oz. package of Maddy’s Sweet Shop Sweet Peppermint shortbread cookies – cut all the cookies into chunks
One-half of the chocolate mousse from the above recipe
Remaining whipped cream
Take your prettiest clear glasses and alternate layers of chocolate mousse, cookies and whipped cream (make two layers) and then top the final whipped cream layer with a few more cookie pieces.