Wednesday, November 26, 2014

Chocolate Pumpkin Trifle: Perfect for Thanksgiving

Holidays are the perfect time for Trifles. I make a wicked (and easy) Trifle for the Fourth of July with sponge cake, strawberries, blueberries & kirsh. So for Thanksgiving, I thought I'd post this easy and sweet trifle recipe for Chocolate Pumpkin Trifle that combines pumpkin and chocolate.

What's a TRIFLE? The dictionary defines 'Trifle' as something insignificant, but you'll find that this dessert is anything but. I'm not trifling with you. This is a fabulous dessert!

Trifles are traditionally made in a large clear deep bowl so you can see all the layers. I have the perfect bowl! The assembled trifle is covered and placed in the refrigerator for at least 6 hours and up to 24 hours so the flavors can mingle. This Chocolate and Pumpkin Trifle is perfect for Thanksgiving since it can feed upwards of 8 guests.

There are many variations, and you can add different things in different layers--and you can vary the size of your layers. You can follow the recipe below with cookies but stack as you please: ex, layer of pumpkin cream, layer of cookies, layer of chocolate cream, etc. This is not a science. Instead of Chocolate Wafers, you can use Chocolate Cake or Brownies or try using left over Chocolate Pumpkin Marble Bundt Cake (as if there is any left over!) or Pumpkin Bread.
Waterford Trifle Bowl


4 ounces dark chocolate (70% cacao), chopped
4 cups heavy cream
2 tsp Madagascar vanilla
1 cup natural pumpkin puree
1/4 tsp pumpkin spice
1- 7.5-ounce jar of Marshmallow Fluff
6 small Heath bars (toffee), chopped (still have any left over from Halloween?)
1 1/2- 9-ounce boxes chocolate wafer cookies (or chocolate cake)

Directions (but when it comes to layering, that's up to you!):
1. In small pot over another pot, melt chocolate with 1/2 cup cream over medium-low heat, stirring until smooth. Let cool.
2. Using electric mixer, whip 2 cups cream with 1 tsp vanilla until stiff.
3. In medium bowl, whisk together pumpkin, pumpkin spice and marshmallow cream. Fold in whipped cream in 2 parts; refrigerate.
3. Add remaining 1-1/2 cups heavy cream to mixer bowl and whip until thickened. With machine on, slowly add chocolate mixture and remaining 1 teaspoon vanilla and beat until stiff but not dry.
4. Spread one-third of chocolate cream in a 4-quart clear glass trifle bowl.
5. Layer with one-third of toffee (Heath bars).
6. Make a cookie (or cake) layer--be sure and stand up some cookies along side of bowl (it will look pretty)*
7. Make pumpkin cream layer
8. Repeat with remaining cookies and more pumpkin cream (depending on how thick you make layers).
9. Add chocolate cream layer.
10. Sprinkle with chopped toffee and cover with chocolate cream.
11. Cover and refrigerate for 4-24 hours.
To serve, sprinkle with the remaining toffee (or not).

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