A trifle is a layered dessert that is more or less the British version of an over-sized parfait.  It typically consists of sponge cake or pound cake layered with fruit, cream, custard, and sometimes nuts.  I tend to associate trifles with New Orleans, where I've seen chunks of cake mixed together and moistened with alcohol or syrup.  You'll usually see trifle served in a large bowl, kind of like a dessert centerpiece.   There's even a special footed bowl called a trifle bowl, and you can find mini-versions of it as well if you want to present the dessert individually. 

I decided to make a decadent chocolate version, made of chocolate and even more chocolate, with a hint of peppermint.  A trifle is not usually made of chocolate, but no harm in exploring uncharted dessert territory.  The layers start off with a moist brownie full of gooey chocolate bits, followed by rich Belgian chocolate pudding, and finally topped with whipped cream hiding chunks of dark chocolate peppermint bark. 


Chocolate Truffle Trifle

1 box Brownie Truffle Baking Mix
1 container refrigerated Belgian Chocolate Pudding
1 cup heavy cream
3-5 oz Peppermint Bark, coarsely chopped with a knife

1)    Bake brownie mix according to package instructions.  Let cool.
2)    Whip heavy cream until soft peaks form.  Stir in peppermint bark pieces.
3)    Serve either in a large bowl or in individual cups.  Make a brownie layer on the bottom, followed by pudding, and top with the whipped cream mixture.
4)    Optional: garnish with Peppermint Bark, as shown.