This decadent dessert calls for layers of mint chocolate pudding, chocolate crumbles and mint whipped cream.
Mint Chocolate Pudding
- 4 egg yolks
- 1/2 cup granulated sugar
- 1 pint (16 ounces) heavy whipping cream
- 4 ounces high-quality dark chocolate, chopped or chips
- 1/2 teaspoon peppermint extract
- Pinch of salt
Mint Whipped Cream
- 1 pint (16 ounces) cold heavy whipping cream
- 1/4 cup confectioners’ sugar
- 1/4 teaspoon peppermint extract
- Green gel food coloring
- 1 cup all-purpose flour
- 1 cup light brown sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon vanilla extract
Chocolate Mint Leaves
- 2 dozen fresh mint leaves, the larger the better
- 1/2 cup dark chocolate chips
In a large mixing bowl, whisk together egg yolks and sugar.
Heat the cream in a saucepan over medium heat, whisking occasionally, until very warm (but not boiling) and bubbles begin to form at the edges. Remove from heat, add the chocolate and whisk until all the chocolate is melted and incorporated.
Slowly pour the chocolate mixture into the egg mixture, whisking constantly. (Make sure you pour slowly! You don’t want to scramble those yolks.) Return mix to saucepan and set over medium-low heat.
Whisk constantly for about five minutes, or until mixture is thick enough to coat the back of a spoon.
Stir in the peppermint extract and salt, then pour pudding into a bowl and cover with plastic wrap. The plastic wrap should touch the pudding surface to prevent skin from forming. Refrigerate overnight, or until completely chilled.
Beat the cream and sugar in the bowl of a stand mixer fitted with the whisk attachment. Start on medium so the cream doesn’t splatter everywhere, then turn it to high once the mixture starts to thicken.
Add the peppermint extract and several drops of green food coloring, then beat until stiff peaks form.
Cover with plastic wrap and keep chilled until it’s time to assemble the trifle.
Microwave the chocolate in a heat-safe bowl for 20 seconds, then stir; repeat until the chocolate is just about melted.
Use the paintbrush to paint the chocolate on the underside of the leaf, making sure to get a thick coating. Let chocolate harden in a cool, dry place.
When the chocolate is fully hardened, carefully peel the stem of the leaf away from the chocolate. Leaves can be made days in advance, just store in an airtight container in a cool, dry place.
To make the chocolate crumble:
Preheat oven to 350 and line baking sheet with liner or parchment paper Use a fork to mix the flour, brown sugar, cocoa, and salt together Drizzle the melted butter and vanilla over the mixture and stir until all the dry ingredients are evenly moistened and the mixture resembles potting soil Spread the crumble evenly onto prepared baking sheet and bake for 20 minutes, or until your kitchen smells like heaven. Cool completely and set aside.
Starting with one-third of the pudding, create an even layer at the bottom of a small trifle dish.
Next, spread one-third of the chocolate crumble, then top with whipped cream. Repeat, starting with the pudding again, until the dish is almost full. When you reach the top of the dish, finish with the chocolate mint leaves. Serve chilled.