If you'd like to make very pretty dessert to dress up your holiday dinner, try this simply-constructed trifle. They're beautiful, and nearly everyone loves them!
Dark chocolate-candy cane trifle with peppermint whipped cream
by Mama Steph
1 recipe of your favorite brownies, baked in a 9"x13" pan (from scratch or from a box mix)
2 cups Chocolate ice cream sauce
1/2 teaspoon peppermint extract, divided
2 cups whipping cream
1/4 cup powdered sugar
crushed peppermint candy canes
Break up cooled brownies into bite-sized chunks. Set aside. (Here's a recipe for homemade brownies)
Whip the cold heavy cream with chilled beaters, slowly adding the powdered sugar after the cream begins to thicken a little.
Add 1/4 teaspoon peppermint extract as you are beating the cream and sugar together, and continue beating until soft peaks form. Set whipped cream aside.
Add 1/4 teaspoon of peppermint extract to chocolate sauce, and stir to combine.
Put several candy canes into a ziploc bag and cover it with a clean dish towel. Use a rolling pin to crush the candy into bits.
In a trifle bowl or other large serving bowl, preferably clear, start the layering process by creating a layer of brownie bits on the bottom of the bowl. Drizzle the brownie bits with several dollops of chocolate sauce. Dollop into the bowl a layer of whipped cream.
Sprinkle with some of the crushed candy.
Repeat layers twice more, then finish with a layer of whipped cream topped with crushed candy canes for decoration.
Serve and enjoy!
Note: This is not a dessert to make far in advance. It is best served within a couple hours of layering the elements together.
Also, you may prefer to make individual trifles in small bowls or Mason jars, which would be equally pretty on the table.