Black and Tan Chocolate Pumpkin Trifle

Ingredients

4 ounces semisweet chocolate, chopped

4 cups heavy cream

2 teaspoons pure vanilla extract

1 cup pure pumpkin puree 

One 7-ounce jar marshmallow cream
Six 1.4-oz. chocolate-covered toffee bars, chopped

One and a half 9-ounce boxes chocolate wafer cookies

Directions

1. In a small saucepan, melt the chocolate with 1/2 cup cream over medium-low heat, stirring until smooth. Let cool. 

2. Meanwhile, using an electric mixer with a whisk attachment, whip 2 cups cream with 1 teaspoon 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 cups heavy cream to the mixer bowl and whip until thickened. With the machine on, slowly add the chocolate mixture and the remaining 1 teaspoon vanilla and beat until stiff but not dry.

4. Spread one-third of the chocolate cream in a 4-quart clear glass trifle bowl. Layer with one-third of the toffee. Stand 8 cookies on their edges around the perimeter of the bowl. Layer with one-third broken cookies. Layer with one-third the pumpkin cream. Repeat layers using chocolate cream, toffee, cookies, pumpkin cream. Decorate with cookies and toffee on top.

5. Cover and refrigerate for at least 6 hours and up to 24 hours. To serve, sprinkle with the remaining toffee.



Janene made this dessert for a Thanksgiving potluck and said it was a total hit with her coworkers. Let's make it for Christmas! Doesn't it look delicious?!!