I’m really missing throwing our annual Christmas Party. With Covid and trying to sell our house, it’s just not working out for us this year. Other than getting all my favorite people together in a room to celebrate the coming King, my favorite part of it is menu planning! It’s one of my favorite parts of party planning and today’s recipe would be perfect for a party, especially a small gathering of dinner party. I love a good trifle and even better when you can put them in smaller, individual serving dishes. Add the flavors of your favorite holiday latte, Peppermint Mocha, and you have the perfect recipe for the holiday season.
I will be totally honest and say that this dessert is on the fancier side and not easy or simple to throw together. It is definitely a special occasion type of dessert. It is not child friendly either, though it would be easy to make it by leaving out the liqueur. I figured this is the year we all have more time to try something new. If we can all learn how to make sourdough this year, we can make a fancy trifle with homemade mousse and pudding, right?? I will tell you it is totally worth the time and effort because it is freaking delish.
See below for step x step instructions (with pictures) and scroll to the bottom for the printable recipe!
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Glass Bowls // White Chocolate // Semi-Sweet Chocolate // Jackson Morgan Peppermint Mocha Liqueur // Plastic Mixing Bowl
Recipe:
Cake:
STEP 1: Preheat the oven to 350 degrees. Prepare a round cake pan by greasing and lining with parchment paper. Set aside.
STEP 2: Add milk and butter to a small saucepan and heat to almost a boil. Remove and set aside.
STEP 3: Add purpose flour, cocoa powder, baking powder and salt to a small bowl and whisk to combine. Set aside.
STEP 4: Add eggs to bowl and mix with a whisk attachment until light and fluffy.
STEP 5: Add sugar and beat for about 5 minutes. Add vanilla and mix.
STEP 6: Add hot milk mixture slowly to the sugar egg mixture while beating on low speed.
STEP 7: Add dry ingredients and mix until just combined.
STEP 8: Pour batter into prepared pan.
STEP 9: Bake for 25 minutes.
STEP 10: Let cool for about 20 minutes in the pan and then turn onto a cooling rack to cool completely.
Peppermint Mocha Simple Syrup:
STEP 1: Add sugar and 1/4 cup water to a small saucepan and bring to a boil, stirring until sugar is dissolved.
STEP 2: Remove from heat and allow to cool.
STEP 3: Once cooled, stir in peppermint mocha liqueur.
White Chocolate Mousse:
STEP 1: Prepare an ice bath by putting ice into a large bowl with a little cold water. Set aside.
STEP 2: Add 1 cup cream to a small saucepan and heat until just boiling.
STEP 3: Chop white chocolate into small pieces and add to a food processor.
Flexible Cutting Board // White Chocolate
STEP 4: Turn the food processor on and slowly pour the hot cream and mix until smooth.
STEP 5: Pour the white chocolate mixture into a bowl and place in the ice bath to cool. Let it cool for about 15 minutes while stirring occasionally.
Glass Mixing Bowl // Stainless Steel Bowl
STEP 6: Beat the rest of the cream (1 1/2 cups) to just stiff peaks.
STEP 7: Fold the whipped cream into the white chocolate mixture until combined.
STEP 8: Fold in the peppermint pieces.
STEP 9: Cover and refrigerate for 4-6 hours.
Chocolate Pudding:
STEP 1: Chop the chocolate into small pieces and place into a bowl. Set aside.
STEP 2: Add cream to a small saucepan and heat to almost a boil.
STEP 3: Add eggs to another bowl and whisk.
STEP 4: When cream is hot, slowly pour into bowl with eggs while whisking.
STEP 5: Place the egg/cream mixture back into the saucepan and cook over medium heat for about 1-2 minutes.
STEP 6: Pour the cream into the bowl with chocolate through a sieve.
STEP 7: Stir until smooth.
STEP 8: Set bowl in an ice water bath to cool for about 15 minutes, while stirring.
Plastic Mixing Bowl // Stainless Steel Bowl
STEP 9: Cover, placing plastic wrap where it touches chocolate mixture and refrigerate for about 3 hours while setting.
Assemble:
STEP 1: Brush cake with Peppermint Mocha Simple Syrup.
STEP 2: Cut cake into small pieces.
STEP 3: Add a dollop of white chocolate mousse to the bottom of your vessel.
STEP 4: Add a couple of pieces of cake.
STEP 5: Add a dollop of chocolate pudding.
STEP 6: Finish with another dollop of white chocolate.
STEP 7: Pipe whipped cream or cool whip on top and sprinkle with crushed peppermint pieces.
Marble Board // Ramekin // Glasses
Products I used:
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Printable Recipe:
White Chocolate Peppermint Mocha Trifles
Ingredients
Cake
- 1/2 cup whole milk
- 2 tablespoons butter
- 3/4 cup all-purpose flour
- 1/4 cup dutch-process cocoa
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 3/4 cup sugar
- 1 1/2 teaspoon vanilla
Peppermint Mocha Simple Syrup
- 1/4 cup sugar
- 1/3 cup peppermint mocha liqueur
White Chocolate Mousse
- 2 1/2 cups heavy cream
- 12 ounces white chocolate
- 1/2 cup chopped peppermints or candy canes
Chocolate Pudding
- 8 ounces chocolate
- 2 cups heavy cream
- 3 large egg yolks
Topping
- Whipped topping
- Crushed peppermints or candy canes
Instructions
Cake
- Preheat the oven to 350 degrees. Prepare a round cake pan by greasing and lining with parchment paper. Set aside.
- Add milk and butter to a small saucepan and heat to almost a boil. Remove and set aside.
- Add all-purpose flour, cocoa powder, baking powder and salt to a small bowl and whisk to combine. Set aside.
- Add eggs to bowl and mix with a whisk attachment until light and fluffy.
- Add sugar and beat for about 5 minutes. Add vanilla and mix.
- Add hot milk mixture slowly to the sugar/egg mixture while beating on low speed.
- Add dry ingredients and mix until just combined.
- Pour batter into prepared pan.
- Bake for 25 minutes.
- Let cool for about 20 minutes in the pan and then turn onto a cooling rack to cool completely.
Peppermint Mocha Simple Syrup:
1. Add sugar and 1/4 cup water to a small saucepan and bring to a boil, stirring until sugar is dissolved.
2. Remove from heat and allow to cool.
3. Once cooled, stir in peppermint mocha liqueur.
White Chocolate Mousse:
1. Prepare an ice bath by putting ice into a large bowl with a little cold water. Set aside.
2. Add 1 cup cream to a small saucepan and heat until just boiling.
3. Chop white chocolate into small pieces and add to a food processor.
4. Turn the food processor on and slowly pour the hot cream and mix until smooth.
5. Pour the white chocolate mixture into a bowl and place in the ice bath to cool. Let it cool for about 15 minutes while stirring occasionally.
6. Beat the rest of the cream to just stiff peaks.
7. Fold the whipped cream into the white chocolate mixture until combined.
8. Fold in the peppermint pieces.
9. Cover and refrigerate for 4-6 hours.
Chocolate Pudding:
1. Chop the chocolate into small piece and place into a bowl. Set aside.
2. Add cream to a small saucepan and heat to almost a boil.
3. Add eggs to another bowl and whisk.
4. When cream is hot, slowly pour into bowl with eggs while whisking.
5. Place the egg/cream mixture back into the saucepan and cook over medium heat for about 1-2 minutes.
6. Pour the cream into the bowl with chocolate through a sieve.
7. Stir until smooth.
8. Set bowl in an ice water bath to cool for about 15 minutes, while stirring.
9. Cover, placing plastic wrap where it touches chocolate mixture and refrigerate for about 3 hours while setting.
Assemble:
1. Brush cake with Peppermint Mocha Simple Syrup.
2. Cut cake into small pieces.
3. Add a dollop of white chocolate mousse to the bottom of the glass.
4. Add a couple pieces of cake.
5. Add a dollop of chocolate pudding.
6. Finish with another dollop of white chocolate.
7. Pipe whipped cream or cool whip on top and sprinkle with crushed peppermint pieces.
Notes
Adapted from Martha Stewart
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