I've been working on the perfect recipe to lure the leprechauns away from their pot o' gold this year, and I think I've found it with this mouth-watering chocolate mint chip trifle. Your friends (small and large) will be doing the Irish jig over this concoction of layered devil's food cake, mint chocolate ganache, chocolate chunks, and thick mint whipped cream. The best part is that it only calls for 4 basic ingredients and takes less than an hour to create, baking time included! Luck of the Irish, indeed!
CHOCOLATE MINT CHIP TRIFLE RECIPE
- 1 box Devil's Food cake mix (I used Duncan Hines)
- 2 12-oz bags semi sweet chocolate chips (OR 5 Hershey's "XL" 4.4 oz chocolate bars)
- 1 quart heavy whipping cream (if your trifle dish is large like mine, you might need a quart and a half!)
- 3 Tb mint extract
- Optional: green food coloring
1. Prepare Devil's Food cake mix according to directions. Bake the cake in 2 round 9" cake pans. (NOTE: measure your trifle dish before baking--you want your cake rounds to fit in the dish! Most trifle dishes are between 8" and 9", so 9" cake rounds should fit nicely. You may need to trim your cakes slightly to fit.)
2. While your cake is baking, pour one 12 oz bag of chocolate chips (or break up 2 1/2 large Hershey's bars) into a glass bowl. Pour 1 1/3 c. heavy whipping cream into a small sauce pan and heat on medium high, stirring constantly, until it is just boiling. Quickly pour the hot cream over your chocolate chips and stir with a whisk until the chocolate is completely melted. Mix 1 Tb. of mint extract in. Guess what...you've just made mint ganache! Refrigerate the ganache until layering time--it needs to firm up a bit.
3. While your cake is STILL baking, make your chocolate chunks by melting your second 12 oz bag of chocolate chips in 30 second intervals in the microwave until fully melted. Pour the melted chocolate onto a cookie sheet, spread to 1/4 in thickness with a spatula, and let harden for 5-10 minutes in your freezer (or 10-20 minutes in your fridge). Once the chocolate is fully chilled, scrape your spatula along the pan, breaking the chocolate into large chunks. If the chocolate is too soft to break, let it re-set in the fridge. If it's too hard, let it warm for a few minutes on the counter.
ALTERNATIVE METHOD: freeze 2 of your 4.4 oz chocolate bars and break apart with a meat mallet or other hard object. Instant chocolate chunks!
ALTERNATIVE-ALTERNATIVE METHOD: Forget the chocolate chunks. Just use your chocolate chips as they are!
4. Your cakes should be done now. Take them out and let them cool on the counter. While cooling, make your whipped cream by pouring the remaining heavy whipping cream into a large metal bowl and whipping on high for 5-10 minutes until the cream forms soft peaks. While whipping, incorporate 2 Tb of mint extract, along with sugar and vanilla extract to taste (I usually add 1/3 c white sugar and 1Tb vanilla extract). If desired, add 5-10 drops green food coloring for a colorful presentation.
5. Using a serrated knife, slice each cake round in half so that you have 4 very thin cake rounds.
6. Time to layer! Place a small amount of mint whipped cream in the bottom of your trifle dish, then place one of the cake rounds on top. Spoon a layer of chocolate ganache on the cake round, then top with a layer of mint whipped cream and a handful of chocolate chunks. Place another cake round on top, and repeat the process.
7. Use the remaining whipped cream to create the top layer. Sprinkle with remaining chocolate chunks. Cover and place in the refrigerator until ready to eat.
Irish luck to your mint-trifiling, Sisteroos!