1 9x13 inch pan of baked brownies
6 ounces (1 cup) semi-sweet chocolate chips
3 tablespoons butter
1 and 1/4 cup half and half or cream
3/4 sugar
3 tablespoons light-colored corn syrup
1/4 teaspoon peppermint extract
2 cups whipping cream
1/4 cup powdered sugar
1/4 or 1/2 teaspoon peppermint extract
1 cup crushed candy canes (about 12 candy canes)
- Start by making the brownies. A box mix is fine.
- Make sure not to over bake them.
- Remove brownies from the oven and cool completely .
- Cut brownies into bite-size chunks and set aside.
- Meanwhile, in a saucepan combine chocolate chips and 3 tablespoons of butter.
- Cook and stir over low heat until melted.
- Stir in 1 and 1/4 cups half and half or cream, 3/4 cup sugar, and corn syrup.
- Bring to a gentle boil over medium heat.
- Boil over medium heat, stirring frequently, about 8 minutes (set a timer!) or until sauce is reduced to about 2 1/3 cups.
- Remove from heat.
- Let cool for a minute or two, until it stops bubbling.
- Stir in 1/4 teaspoon peppermint extract.
- Cool to room temperature; mixture thickens as it cools. (Freezer or fridge also helps here).
- For the whipped cream, in a chilled mixing bowl combine 2 cups cream, powdered sugar, and 1/4 or 1/2 teaspoon peppermint extract.
- Beat with the chilled beaters of an electric mixer on medium speed until soft peaks form.
- In 16 small dessert cups, alternately layer brownie chunks, chocolate sauce, whipped cream, and crushed candy canes, ending with whipped cream and candy canes.
- Serve immediately.
- If you want to do this all in one trifle bowl, place 1/3 of the brownie chunks in a 3-quart bowl or trifle dish. Drizzle with 1/4 of the chocolate sauce.
- Sprinkle with 1/4 of the candy canes.
- Top with 1/3 of the whipped cream.
- Repeat layers twice more.
- Drizzle with remaining chocolate sauce; sprinkle with remaining candy canes.
- Serve immediately.
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