Triple Chocolate Peppermint Bark Recipes

Steps:

• Line a baking sheet with parchment. Bring a double boiler or a heatproof bowl set over a small pot of water to a low simmer. Place chocolate in bowl and gently stir until completely melted. Remove from heat and stir in peppermint extract.
• Pour chocolate mixture onto prepared baking sheet and spread evenly with a spatula or wooden spoon. Immediately sprinkle with crushed candy canes and press lightly to adhere.
• Freeze until hardened, about 5 minutes. Break into pieces and serve.
• Do Ahead
• Bark can be made up to 7 days ahead. Wrap tightly and keep chilled.

Steps:

• Preheat oven to 350 degrees. Make the cake: Coat a 9-inch round cake pan with cooking spray. Line bottom with parchment paper; coat with cooking spray.
• Bring milk and butter almost to a boil in a small saucepan. Remove from heat, and set aside. Whisk flour, cocoa, baking powder, and salt in a bowl. Put eggs into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until pale and fluffy. Gradually add sugar, beating until pale and thick, about 5 minutes. Add vanilla. Reduce speed to low. Add hot milk mixture in a slow, steady stream. Add flour mixture, and beat until just combined.
• Pour batter into pan. Bake until center springs back when lightly touched, 25 to 30 minutes. Let cool in pan on a wire rack 20 minutes. Turn out onto rack. Remove parchment; let cool completely. Halve cake horizontally.
• Make the syrup: Bring sugar and 1/4 cup water to a boil in a small saucepan, stirring until sugar has dissolved. Let cool completely. Stir in liqueur.
• 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 in 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 thick enough to hold ribbons on surface, about 15 minutes.
• Beat remaining 1 1/2 cups cream to nearly stiff peaks. Fold into chocolate mixture, then fold in candies. Cover with plastic wrap, and refrigerate until thickened and almost firm, 4 to 6 hours.
• Make the pudding: Put 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.
• 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 thick enough to hold ribbons on surface, 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 to 10 inches in diameter. Top with a cake layer, and brush with half the syrup.Top with half the pudding, then another third of mousse. Place remaining cake layer on top; brush with remaining syrup. Top with remaining pudding, then mousse. Cover with plastic wrap, and refrigerate 12 hours.
• Beat cream and sugar until soft peaks form. Top trifle with the whipped cream, and sprinkle with candies.

Steps:

• Gather the ingredients.
• Put a gallon zipper bag inside a second zipper bag. Remove the plastic wrap from the peppermint candy and put the candy inside the gallon size zipper bags.
• Zip up both bags and then crush the peppermint candies with a meat tenderizer or a hammer (it should equal 1/2 cup crushed).
• Melt 1 bag of white chocolate chips in a bowl over boiling water stirring until smooth (the water should not touch the bowl). When it is smooth, turn off the heat. Stir in 1/4 cup of crushed peppermint.
• Pour the melted white chocolate chip and peppermint mixture over a small cookie sheet lined with parchment paper and smooth out towards the edges. Refrigerate for 20 minutes.
• Melt the bag of semi-sweet chocolate chips in a bowl over boiling water stirring until smooth (again, the water should not touch the bowl). When the chocolate is smooth, turn off the heat. Stir in 1/4 tsp peppermint oil into the semi-sweet chocolate.
• Pour the semi-sweet chocolate over the white chocolate layer. Smooth out over the white layer by smoothing out towards the edges and not back and forth. Refrigerate for another 20 minutes.
• Melt the last bag of white chocolate chips in a glass bowl over boiling water stirring until smooth (the water should not touch the bowl).
• Pour the melted white chocolate over the semi-sweet chocolate layer. Smooth out the white layer by smoothing it out towards the edges and not back and forth.
• Sprinkle the remaining crushed peppermint candy over the white chocolate. Refrigerator for another 20 minutes.
• Take the refrigerated bark out and let it sit on the counter for 10 minutes to cut the chill. This will make it easier to cut without the layers coming apart.
• Next, cut the bark into pieces.
• Each type of chocolate for this peppermint bark can be melted in the microwave. To microwave, put the chocolate or white chips in a glass bowl. Cook for 30-second intervals. Stir in between intervals so it cooks evenly. When the chocolate is smooth, it's ready. At this point, follow the directions above.