Double Chocolate Peppermint Trifle is an easy festive holiday dessert. Irresistible layers of chocolate cake, peppermint candies, and mint chocolate mousse.
So, this was one of those “accidental recipes”, do you know what I am talking about? The kind where another recipe completely flops and with the remains you can salvage you create something else? Well, this is one of those.
My son, Cannon, 4 years and his friend, Jace really wanted to make & decorate a cake. I needed to finish setting up the Christmas decorations, so I thought if we make the cake, then while they are decorating it, aka making a mess in the kitchen, I could finish setting up my decorations, it would give me a good 30 minutes to get it done. So I thought.
To make things easy, I used a chocolate cake mix, whipped it up, poured the batter into a Bundt pan, Cannon’s favorite and set it in the oven. It wasn’t until the cake was cooled and we went to turn it over on the plate that I realized I forgot to grease the pan. AGH!!! (Quietly sobbed) It was a mess! Both the boys were completely bummed. I looked at what we had got out to decorate the cake, primarily candy canes and thought about what we can do. That is when the idea of a trifle came to mind.
So here is our simplified version of a Double Chocolate Peppermint Trifle. The one tip I will leave with you is don’t forget to grease the pan!
Enjoy! XOXO San
How do you make Double Chocolate Peppermint Trifle?
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Prepare chocolate cake according to package directions, bake in a 9×13 pan, and remember to grease it.
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Remove cake from oven and set aside to let it cool completely.
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In a medium mixing bowl, add pudding, milk, and peppermint extract, start with one teaspoon of extract and add more to taste. Whisk for 2 minutes, I do this with a hand mixer, until pudding starts to thicken. Fold in Cool Whip. Leave in bowl and cover, set mousse in fridge until ready to use.
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To layer the trifle, you can choose to either serve this is a large dish and alternate layers, or do the trifle in single servings like pictured.
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Cut the cake into 8 pieces, each piece is one serving. Cut each cake square into cubes. Set the cubes into the bottom of your cup, top with 1 tablespoon of crushed candy canes, then top with 1/2 of the mousse.
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Repeat with the remaining cups, candy canes, cake squares, and mousse. If there is any extra mousse, divide it evenly among the 8 cups.
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If you are eating them right away then top with whipped cream (homemade is best!) and crushed candy canes. You can store them in the fridge until ready to serve. If you are using whipped cream do not top until right before you are going to eat them.
Love peppermint desserts? Try my Snow Flake Peppermint Bark, Homemade Peppermint Patties, and Easy Peppermint Cheesecake!
Don’t forget to pin this to your favorite Pinterest board to save for later!
Kids Review – “Mom, can we make this for Santa this year?” A sign that it is a hit, as they only want the best for Santa.
Double Chocolate Peppermint Trifle
Ingredients
- 1 chocolate cake mix prepared
- 8 ounces Cool Whip
- 3.4 ounces instant chocolate pudding
- 1-2 teaspoons peppermint extract
- 2 cups milk
- 12 candy canes crushed
For Serving
- whipped cream
- crushed candy canes or peppermints
- 8 serving cups or bowls
Instructions
- Prepare chocolate cake according to package directions, bake in a 9x13 pan, and remember to grease it.
- Remove cake from oven and set aside to let it cool completely.
- In a medium mixing bowl, add pudding, milk, and peppermint extract, start with one teaspoon of extract and add more to taste. Whisk for 2 minutes, I do this with a hand mixer, until pudding starts to thicken. Fold in Cool Whip. Leave in bowl and cover, set mousse in fridge until ready to use.
- To layer the trifle, you can choose to either serve this is a large dish and alternate layers, or do the trifle in single servings like pictured.
- Cut the cake into 8 pieces, each piece is one serving. Cut each cake square into cubes. Set the cubes into the bottom of your cup, top with 1 tablespoon of crushed candy canes, then top with 1/2 of the mousse.
- Repeat with the remaining cups, candy canes, cake squares and mousse. If there is any extra mousse, divide it evenly among the 8 cups.
- If you are eating them right away then top with whipped cream (homemade is best!) and crushed candy canes. You can store them in the fridge until ready to serve. If you are using whipped cream do not top until right before you are going to eat them.
This is so pretty and tasty. I love peppermint anything. i’d love it if you shared this with Holiday Best at Tumbleweed Contessa.
http://www.tumbleweedcontessa.com/blog/holidaybest/
Linda
Howdy would you mind letting me know which web host you’re working with? I’ve loaded your blog in 3 different browsers and I must say this blog loads a lot quicker then most.