At Christmas time, one of my favorite flavor combinations is chocolate and peppermint. I saw a recipe from Martha Stewart, using chocolate cake and I made a couple of changes because I can. This has now become one of my favorite Christmas desserts.
Make your favorite brownies, at least an 8x8-in pan. Cut the brownies into small squares.
Make the mousse: Prepare an ice-water bath; set aside. Bring 1 cup cream just to a boil in a small saucepan. Place white chocolate in a food processor; with machine running, pour hot cream in a slow, steady stream, and process until smooth. Transfer to a medium bowl set in ice-water bath. let cool, stirring occasionally, until cool and a little thick, about 15 minutes.
Beat remaining 1 1/2 cups cream to nearly stiff peaks. Fold into white chocolate mixture, then fold in candies. Cover with plastic wrap, and refrigerate until thickened and almost firm, 4-6 hours.
Make the pudding: Put milk chocolate into a large bowl; set aside. Bring cream almost to a boil in a small saucepan. Whisk yolks in a bowl. Pour in hot cream in a slow, steady stream, whisking constantly.
Pour mixture back into pan. Cook over medium heat, stirring, until thick enough to coat the back of a spoon, about 1 minute. Pour through a fine sieve over chocolate; whisk until smooth. Set bowl in ice-water bath. Let cool, stirring occasionally, until cooler and a little thicker, about 15 minutes. Place plastic wrap directly on surface; refrigerate until set, about 3 hours.
To assemble: Spread one-third of the mousse into bottom of a glass trifle bowl that is 8-10 inches in diameter. Top with a brownie layer. Top with half the pudding, then another third of mousse. Place remaining brownies on top. Top with remaining pudding, then mousse. Cover with plastic wrap, and refrigerate at least 12 hours.
Beat cream and sugar until soft peaks form. Top trifle with the whipped cream, and sprinkle with candies.