Go Back
Triple-chocolate peppermint trifle in a glass bowl with whipped cream and candy canes

Christmas Chocolate Dessert

Triple-chocolate peppermint trifle with cocoa sponge cake, white chocolate mousse, milk chocolate pudding, and whipped cream.
Print Recipe Pin Recipe
Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 14 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Cocoa sponge cake
  • ½ cup whole milk
  • 2 tablespoons unsalted butter
  • ¾ cup all-purpose flour
  • ¼ cup Dutch-process cocoa powder
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 2 large eggs room temperature
  • ¾ cup granulated sugar
  • 1 ½ teaspoons vanilla extract
Syrup and mousse
  • ¼ cup granulated sugar for syrup
  • ⅓ cup chocolate liqueur or chocolate syrup optional liqueur
  • 12 ounces white chocolate finely chopped
  • 4 cups heavy cream divided
  • ½ cup peppermint candies chopped
Pudding and topping
  • 8 ounces milk chocolate chopped
  • 2 cups heavy cream for pudding
  • 3 large egg yolks room temperature
  • 1 ½ cups heavy cream for topping
  • ¼ cup confectioners sugar
  • ¼ cup peppermint candies chopped for topping

Method
 

Steps
  1. Whisk the dry ingredients, whip the eggs and sugar, stream in warm milk and butter, then bake the batter in a lined round pan.
  2. Cool a simple syrup, blend warm cream with white chocolate, cool it over ice, then fold in whipped cream and peppermint.
  3. Temper egg yolks with hot cream, cook until thick, strain over milk chocolate, and chill until set.
  4. Layer mousse, cake, syrup, pudding, and mousse in a clear trifle bowl. Chill overnight, then top with whipped cream and peppermint.

Notes

  • Assemble 12 hours ahead for the best texture.
  • Use chocolate syrup instead of liqueur for a family-friendly dessert.