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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 20 |
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Ingredients:
4 ounces bittersweet chocolate, chopped |
4 cups heavy cream |
2 teaspoons pure vanilla extract |
1 cup pure pumpkin puree |
1 (7 1/2 ounce) jar marshmallow cream (such as marshmallow fluff) |
8 1/2 ounces chocolate-covered english toffee bars, chopped |
1 1/16 ounces chocolate wafer cookies (such as nabisco famous) |
Directions:
1. 1.In a small saucepan, melt the chocolate with 1/2 cup cream over medium-low heat, stirring until smooth. Let cool.
2. 2.Meanwhile, using an electric mixer with a whisk attachment, whip 2 cups cream with 1 teaspoon vanilla until stiff but not dry.
3. 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. 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. Make 1 stack of 4 more cookies sandwiched with some pumpkin cream, topping with more cream. Repeat with the remaining cookies and more pumpkin cream to make a total of 14 cookie stacks Place 7 stacks in the trifle bowl. Top with the remaining pumpkin cream and half of the chocolate cream. Sprinkle with another third of the toffee. Top with the remaining 7 cookie stacks and chocolate cream. Cover and refrigerate for at least 6 hours and up to 24 hours. To serve, sprinkle with the remaining toffee.
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