Pumpkin Chocolate Toffee Trifle
Pumpkin, Chocolate, & Toffee Trifle – you may question this combination at first, but after one bite – you’ll be coming back to thank me for turning you on to this phenomenal recipe. Oh my word y’all, it’s delish!
This is most definitely the time of year where pumpkin dishes are widely consumed. I mean, do you eat much pumpkin in the Spring or Summer? But most of the time, that pumpkin is eaten inside of a pie or cake roll – and not eaten in too many other forms.
I love pumpkin though. And, I don’t want to eat it in just pies in cake rolls. I want some pumpkinriety.
Pumpkinriety: using pumpkin in a variety of dishes
Introducing my new favorite dessert – Pumpkin Chocolate Toffee Trifle. Now, some people wouldn’t think that chocolate & toffee would mesh well with pumpkin – and those people, my friends, are so very wrong.
This trifle is positively amazing. So delicious that you may just need to hide you a few servings separate from the bowl to make sure you get your fair share. Speaking of, I probably should have done that myself. My husband has attacked this dish like his life depended upon clearing out the whole trifle himself – which he has practically done.
This fantastic bowl of goodness features layers of pumpkin marshmallow cream, chocolate cream, chocolate wafer cookies (like Oreos) & toffee – and this is easily my new favorite dessert. And from my husband’s gorging feast he had with this one, I’d say it’s his new favorite dessert too.
- 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)
- 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.
- 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.
- 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.
- 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.
- 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.
- Cover & refrigerate at least 6 hours and up to 24 hours.