This insane dessert was published in the December 2006 issue of Martha Stewart Living, and I have made it for Christmas every year since. This year, the third year, I made it over the weekend when we had my whole family over for a delayed Christmas celebration. After making a turkey with all the fixings for a quiet Christmas dinner with just Adam and me, I didn’t have the steam left to also make this trifle for dessert. Plus there’s only so much 2 people can eat, even in the Reeve household. So I made it for the weekend.

Beware that this dessert is time consuming to make, but so worth it. It is always a hit, and I just plan to make the components the day before I’m going to serve them. This year I skipped the whipped cream for Sunday dinner, but I may whip some up for the leftovers.

Triple-Chocolate Peppermint Trifle

Serves 10 to 12

FOR THE CAKE
* Vegetable oil cooking spray
* 1/2 cup whole milk
* 2 tablespoons usalted butter
* 3/4 cup all-purpose flour
* 1/4 cup unsweetened Dutch-process cocoa powder
* 1 1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 2 large eggs, room temperature
* 3/4 cup granulated sugar
* 1 1/2 teaspoons pure vanilla extract

* FOR THE SYRUP
* 1/4 cup granulated sugar
* 1/3 cup chocolate flavored liquor, such as Godiva

* FOR THE MOUSSE
* 2 1/2 cups heavy cream
* 12 ounces white chocolate, finely chopped
* 1/2 cup coarsely chopped peppermint candies or candy canes

* FOR THE PUDDING
* 8 ounces milk chocolate, finely chopped
* 2 cups heavy cream
* 3 large egg yolks, room temperature

* FOR SERVING
* 1 1/2 cups heavy cream
* 1/4 cup confectioners’ sugar
* 1/4 cup coarsely chopped peppermint candies or candy canes
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