Pumpkin Chocolate Toffee Trifle
  • 1 cup bittersweet chocolate chips
  • 4 cups heavy cream, divided
  • 3 teaspoons vanilla extract, divided
  • 1.5 cups confectioners sugar, divided
  • 1 (7.5)oz container marshmallow cream
  • 1 cup pure pumpkin puree
  • 6 (1.4)oz chocolate covered toffee bars, divided
  • 1 18oz package chocolate wafer cookies (like Oreos)
  1. In a small saucepan, melt the bittersweet chocolate with ½ of the heavy cream on medium/low heat until smooth. Set aside (or refrigerate for a short time) to cool completely.
  2. Meanwhile, using an electric mixer, whip 2 cups of heavy cream with ½ cup of confectioners sugar & 1.5 teaspoons of vanilla extract until stiff.
  3. In a medium bowl, whisk together the pumpkin & marshmallow cream. Gently fold in the whipped cream to the pumpkin mixture, working in 2 batches. Refrigerate.
  4. Add the remaining 1.5 cups of heavy cream & 1 cup of confectioners sugar to your mixer bowl & whip until thickened. With the machine on, slowly add the cooled chocolate mixture & the remaining 1.5 teaspoons of vanilla extract; beat until stiff.
  5. Spread half of the chocolate cream in a 4 quart clear bowl or trifle bowl. Layer with one-third of the toffee. Stand 8 cookies on their edges around the perimeter of the bowl. Then, make a layer of cookies in the inside of your cookie circle, laying these cookies flat instead of upright. Spread a layer of pumpkin cream on top of the cookies; then the remaining chocolate cream, another ⅓ of the toffee, followed by the last layer of cookies. Top the trifle with the rest of the pumpkin cream & toffee.
  6. Cover & refrigerate at least 6 hours and up to 24 hours.
Recipe by Mrs Happy Homemaker at https://www.mrshappyhomemaker.com/pumpkin-chocolate-toffee-trifle/