Chai Spiced Apple Gingerbread Trifle Wwhite Chocolate Mousse Recipes

APPLE AND GINGERBREAD TRIFLE

Steps:

• Mix Flour, Baking Powder, Baking Soda, Ginger, and Allspice in bowl.
• In separate bowl, beat butter and 4 Tablspoons Sugar until smooth.
• In third bowl, Mix milk and Molasses together.
• Mix third bowl into the Butter Mixture and then FOLD combined mixture into the Flour Mixture.
• Pour into a pan (I use an 8" x 8" x 2") that is lined with Wax Paper.
• Bake in oven at 350 F for about 35- 40 minutes.
• Let stand for 5 minutes and remove the Gingerbread to a rack to cool.
• Peel, core and dice apples in small pieces.
• Put them into a pot with 4 Tablespoons of Sugar and 1/2 cup Water.
• COVER and cook for about 5 minutes.
• Remove lid and continue to stir continuously until mixture STARTS to thicken.
• WHIP Cream and 4 Tablespoons of Sugar until it forms Peaks.
• PLACE slices of Gingerbread, Applesauce on top and Whipped Cream on top of that in bowl and repeat in layers until bowl is full.
• NOTE: ROUNDED Glass Bowl makes lovely presentation!
• TOP with toasted nuts and CHILL for about an hour!
• ENJOY!

CHAI SPICED APPLE GINGERBREAD TRIFLE W/WHITE CHOCOLATE MOUSSE

Steps:

• Preparing the cake 1. Preheat oven to 350°F. Grease a 9x11" pan or line with parchment paper for easy release. In a large bowl, use an electric mixer to beat together molasses, butter, egg and water. 2. Pour in the Gingerbread Mix, and continue mixing until batter is smooth. 3. Pour batter into prepared pan and bake for 28-30 minutes or until a skewer inserted in the center comes out almost clean. Cool and cut into small cubes. Set aside.
• Preparing the apples 4. Peel, quarter and core apples. Cut into ¼" slices. In a saucepan over medium heat, simmer apples, butter, sugars, and Chai Tea until cooked and juicy, about 20 minutes. Set aside.
• Preparing the mousses 5. White Chocolate Mousse: pour cream and milk into a mixing bowl. Begin to whip with an electric mixer while pouring in the Smoothie Mix. Whip until soft peaks form. Refrigerate until ready to use. 6. Dark Chocolate Mousse: prepare 1 batch according to instructions on the packet (using the heavy cream and Dark Chocolate).
• Preparing the trifle 7. In the bottom of a trifle bowl, spoon a layer of Dark Chocolate Mousse, followed by a layer of the gingerbread cubes. Top with a layer of White Chocolate Mousse. Arrange half of the chai-spiced apples on the White Chocolate Mousse. Then repeat all layers again. For a professional finish, use your DCD Pastry Bag to pipe a decorative twist of White Chocolate Mousse on top.
• Garnish Ideas DCD Chocolate Leaves, grated DCD Chef-Series White and Dark Chocolate