Peppermint White Chocolate Mousse Trifle

This recipe is beyond amazing and has become a Christmas tradition in our home! Enjoy!

Ingredients

• 2½ cups heavy cream
• 12 oz. real white chocolate, finely chopped
• 1 cup peppermint candy, chopped
• 1 pkg. Jello chocolate pudding (stove top or instant, your choice)
• 1 9x13 pan of brownies (make your favorite!) (or chocolate cake)
• 1 cup powdered sugar
• 1½ tsp. vanilla

Instructions

1. Make a 9x13 pan of your favorite brownies.
2. To make the mousse, chop the white chocolate and place in a blender or food processor for additional pulsing.
3. Heat 1 cup of the heavy cream on the stove, just to a boil.
4. Pour over the white chocolate and pulse some more, until smooth.
5. Pour into a bowl and place the whole bowl into a larger bowl of ice water. This will help cool it quickly and thicken it up. Stir occasionally for about 15 minutes.
6. Beat remaining 1 ½ cups cream to almost stiff peaks.
7. Fold into the chocolate mixture, then stir in the candies.
8. Cover with plastic wrap, and refrigerate until thickened and almost firm 4 to 6 hours.
9. Let it chill for several hours. While it's chilling, the mousse will turn a lovely shade of pink...after it absorbs the candy cane and gets a good stir.
10. 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. If the mousse isn't thick enough, after chilled, whip it with your hand mixer.
11. Meanwhile, make the chocolate pudding.
12. To assemble: break pieces of the brownie and line the bottom of your trifle dish.
13. Cover with a layer of the chocolate pudding, followed by the mousse. Repeat.
14. For the final layer, use some homemade whip cream (2 cups heavy cream, 1 cup powdered sugar, and 1½ tsp. vanilla...mix with hand mixer, until thick.)
15. Just before serving, sprinkle with crushed candy cane.