Ingredients

• 9 Kneaders Double Fudge Brownies, cut into 1-inch pieces
• 1 ½ cups heavy cream
• ¼ cup confectioners’ sugar
• ¼ cup peppermint candies, coarsely chopped
• Syrup (see instructions below)
  • ¼ cup white sugar
  • ¼ cup water
  • 4 ounces unsweetened chocolate baking bar (100% cacao)
  • 2-3 tablespoons heavy cream
• Chocolate mousse (see instructions below)
  • 2½ cups heavy cream
  • 12 ounces white chocolate, finely chopped
  • ½ cup peppermint candies, coarsely chopped
• Pudding (see instructions below)
  • 8 ounces milk chocolate, finely chopped
  • 2 cups heavy cream
  • 3 egg yolks, room temperature

Syrup 

Bring the sugar and water to a boil in a small saucepan. Stir until sugar dissolves, cool. Stir in chocolate until dissolved. Add heavy cream. Set aside.

Chocolate Mousse

Make an ice water bath, set aside. Bring 1 cup of cream just to a boil in a small saucepan. Place white chocolate in a food processor; with processor running, pour in hot cream in a slow steady stream, process until smooth. Transfer to a medium bowl set bowl in ice bath. Stir occasionally, until thick enough to hold ribbons on surface, about 15 minutes.
Beat remaining 1 ½ cups cream to nearly stiff peaks. Fold into chocolate mixture, fold in candies. Cover with plastic wrap, refrigerate until thickened and almost firm 4-6 hours.

Pudding

Put chocolate into a large bowl; set aside. Bring cream almost to a boil in a small saucepan. Whisk yolks in a bowl. Pour in hot cream in a slow, steady stream, whisking.
Pour mixture back into pan. Cook over medium heat, stirring, until thick enough to coat the back of a spoon, about 1 minute. Pour through a fine sieve over chocolate; whisk until smooth. Set bowl in ice water bath. Stir occasionally, until thick enough to hold ribbons on surface, about 15 minutes. Place plastic wrap directly on surface; refrigerate until set. About 3 hours.

Directions

Assemble:
Spread one-third of the mousse into the bottom of a glass trifle bowl (8 to 10 inches in diameter) Top with half the brownies. Brush with half the syrup. Top with half the pudding, then another third of the mousse. Place remaining brownies on top, brush with remaining syrup. Top with remaining pudding, then mousse. Cover with plastic wrap and refrigerate for 12 hours. (This is a must. Otherwise it is soupy.)

Serve:
Beat cream and sugar until soft peaks form. Top trifle with whipped cream, and sprinkle with candies.

Serves 16