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Friday, July 25, 2014

A deliciously different holiday meal

Friday, December 7, 2012

(Photo)
Dark Chocolate Peppermint Trifle Cups
Family Features

Who says you have to wait until the end of the meal for a taste of chocolate? Make this holiday season unforget­table for family and friends by adding a sweet touch to each course of the holiday meal, from appetizer to entrée and even your wine.

You might think of chocolate as only a dessert option, but accord­ing to chocolate expert and historian Beth Kimmerle, using cocoa as an ingredient accentuates the complex flavors of your savory foods, amplifying them on your palate. Here are some of her deliciously different recipes that are sure to delight your taste buds and satisfy your sweet tooth.

You can find more delicious ways to enjoy the holidays at www.ChocolatRougeWine.com.

Dark Chocolate Peppermint

Trifle Cups

Serve with ChocolatRouge Milk Chocolate,

made from rich cream, red wine and natural chocolate flavors.

Serves 6

Chocolate sponge or chocolate pound cake, cut into pieces that fit neatl into cups

Syrup:

1/4 cup granulated sugar
1/4 cup water
1/2 cup chocolate wine, such as ChocolatRouge Milk Chocolate

Mousse:

2 1/2 cups heavy cream, divided
12 ounces white chocolate, finely chopped
1 teaspoon vanilla bean paste
1/2 cup coarsely chopped peppermint
starlight mints or candy canes

Pudding:

8 ounces milk chocolate, finely chopped
2 cups heavy cream
3 large egg yolks, room temperature

Garnish:

1 1/2 cups heavy cream
1/4 cup confectioners' sugar
1/4cup coarsely chopped peppermint candies or candy canes

Make syrup: Bring sugar and water to a boil in small saucepan, stirring until sugar has dissolved. Add wine and cook for about 5 more minutes or until syrup consistency. Let sit.

Make mousse: Prepare an ice-water bath; set aside. Bring 1 cup cream just to a boil in 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 medium bowl set in ice-water bath. Let cool, stirring occasion­ally, until thick enough to hold ribbons on surface, about 15 minutes.

Whip remaining 1 1/2 cups cream and fold into chocolate mixture, then add in vanilla paste and candies. Cover and refrig­er­ate until thickened and almost firm, about 4 hours.

Make pudding: Put chocolate into large bowl; set aside. Bring cream almost to a boil in a small sauce­pan. Whisk yolks in sepa­rate, medium bowl. Pour hot cream in a slow, steady stream, into yolks while whisking. Pour mixture back into saucepan. Cook over medium heat, stir­ring, until thick enough to coat the back of a spoon, about 1 min­ute. Pour through a fine sieve into chocolate; whisk well until smooth. Set bowl in ice-water bath. Let cool, stirring occa­sionally, until thick enough to hold rib­bons

on surface, about 15 minutes. Cover and refrigerate until set, about 3 hours.

To assemble: Place 1/3 of the cake into bottom of 6 small cups (2 inches in diameter). Top cake with mousse and spoon on syrup. Top with pud­ding, then another layer of cake. Place remaining mousse on top; spoon with remain­ing syrup. Top with remaining pudding, then mousse. Cover with plastic wrap, and refrigerate for several hours.

When ready to serve, whip cream with sugar. Top trifle cups with the whipped cream, and sprinkle each with peppermint candies.


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