Prepared by Guest Chef Tami Vincent<\/p>\n
INGREDIENTS FOR SERVING:<\/strong><\/p>\n 9 Kneaders Double Fudge Brownies INGREDIENTS FOR SYRUP:<\/strong><\/p>\n \u00bc cup granulated sugar Make the syrup: Bring the sugar and water to a boil in a small saucepan; stir until sugar dissolves. Let cool. Stir in liqueur until dissolved. Set aside.<\/p>\n INGREDIENTS FOR CHOCOLATE MOUSSE<\/strong><\/p>\n 2 \u00bd cups heavy cream Make an ice water bath, set aside. Bring 1 cup of 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. Stir occasionally, until thick enough to hold ribbons on surface, about 15 minutes. INGREDIENTS FOR PUDDING<\/strong><\/p>\n 8 oz milk chocolate, finely chopped 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. To Assemble: Spread one-third of the mousse into the bottom of a glass trifle bowl that is 8 to 10 inches in diameter. Top with brownies cut into inch pieces. Brush with half the syrup. Top with half the pudding, then another third of mousse. Place remaining brownies on top, brush with remaining syrup. Top with remaining pudding, then mousse. Cover with plastic wrap and refrigerate 12 hours.<\/p>\n <\/p>\n To serve: Beat cream and sugar until soft peaks form. Top trifle with the whipped cream, and sprinkle with candies. Enjoy.<\/p>\n","protected":false},"excerpt":{"rendered":" Prepared by Guest Chef Tami Vincent INGREDIENTS FOR SERVING: 9 Kneaders Double Fudge Brownies 1 \u00bd cups heavy cream \u00bc cup confectioners\u2019 sugar \u00bc cup coarsely chopped peppermint candies or candy canes. INGREDIENTS FOR SYRUP: \u00bc cup granulated sugar \u00bc cup water 1\/3 cup chocolate flavored liquor Make the syrup: Bring the sugar and water … <\/p>\n
\n1 \u00bd cups heavy cream
\n\u00bc cup confectioners\u2019 sugar
\n\u00bc cup coarsely chopped peppermint candies or candy canes.<\/p>\n
\n\u00bc cup water
\n1\/3 cup chocolate flavored liquor<\/p>\n
\n12 oz. white chocolate, finely chopped
\n\u00bd cup coarsely chopped peppermint candies or candy canes.<\/p>\n
\nBeat remaining 1 \u00bd cups cream to nearly stiff peaks. Fold into chocolate mixture, then fold in candies. Cover with plastic wrap, and refrigerate until thickened and almost firm 4 to 6 hours.<\/p>\n
\n2 cups heavy cream
\n3 large egg yolks, room temperature<\/p>\n
\nPour 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.<\/p>\n