Ingredients: |
Ingredients: 4 oz. bittersweet chocolate, chopped
4 c. heavy cream
2 tsp. pure vanilla extract
1 c. pure pumpkin puree
One 7 oz. jar marshmallow cream (ie Marshmallow Fluff)
Six 1.4 oz chocolate-covered toffee bars, chopped
One & a half 9 oz. boxes chocolate wafer cookies
(ie Nabisco Famous)
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Directions: |
Directions:1. In a small saucepan, melt the chocolate with 1/2 c. cream over medium-low heat, stirring until smooth. Let cool.
2. Meanwhile, using an electric mixer with a whisk attachment, whip 2 c. cream with 1 tsp. vanilla until stiff but not dry.
3. In a medium bowl, whisk together the pumpkin and marshmallow cream. Fold in the whipped cream in 2 parts; refrigerate. Add the remaining 1 1/2 c. heavy cream to the mixer bowl and whip until thickened. With the machine on, slowly add the chocolate mixture and the remaining 1 tsp. vanilla, and beat until stiff but not dry.
4. Spread 1/3 of the chocolate cream in a 4-qt. clear glass trifle bowl. Layer with 1/3 of the toffee. Stand 8 cookies on their edges around the perimeter of the bowl. Make 1 stack of 4 more cookies sandwiched with some pumpkin cream, topping with more cream. Repeat with the remaining cookies and more pumpkin cream to make a total of 14 cookie stacks.
5. Place 7 stacks in the trifle bowl. Top with the remaining pumpkin cream and half of the chocolate cream. Sprinkle with another third of the toffee. Top with the remaining 7 cookie stacks and chocolate cream.
6. Cover and refrigerate for at least 6 hours and up to 24 hours. To serve, sprinkle with the remaining toffee. |
This recipe for Chocolate Pumpkin Trifle is from