Triple Layer Trifle with Toffee

This trifle is undeniably one of the best desserts that I have ever had. The combination of the chocolate cream, wafers and toffee was a huge hit this past Thanksgiving with my fiance's family. Not only did it taste wonderful, but it is quite pretty and would be perfect for any holiday party. There is no doubt that I will make this trifle again. It's most definitely an impressive dish to prepare and can be done ahead of time. I admit, one night, we even had some before we went out to a big Italian dinner because it was so irresistible!

Triple Layer Trifle with Toffee

  

4 ounces bittersweet chocolate, chopped

4 cups heavy cream (do not use reduced fat)

2 teaspoons pure vanilla extract

1 cup pure pumpkin puree

1 - 7.5-ounce jar marshmallow cream (such as Marshmallow Fluff)

6 - 1.4-ounce chocolate-covered toffee bars, chopped

1 1/2 - 9-ounce boxes chocolate wafer cookies (such as Nabisco Famous)

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

2)     While the chocolate is cooling, using an electric mixer with a whisk attachment, whip 2 cups cream with 1 teaspoon vanilla until stiff but not dry.

3)     In a large 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 and top with one-fourth of the toffee. Stand 8 cookies on their edges around the perimeter of the bowl. Then, place a single layer of the cookies, one-third pumpkin cream, single layer of cookies, one-third chocolate cream, one-fourth toffee, single layer of cookies, one-third pumpkin cream, one-fourth toffee, single layer of cookies, one-third pumpkin cream and one-third chocolate cream. Sprinkle the top with the remaining toffee. Refrigerate until ready to serve.

If you wanted to make this more Christmasy, you could leave the pumpkin out and double the marshmallow, add a teaspoon or two of peppermint extract, and possibly some red food coloring to really make it look fancy! The Nabisco wafers are perfect because they break up the creams and add the perfect chocolate fix. The toffee crunch adds a final level of flavor and texture. You just can't go wrong with this recipe!