CRANBERRY AND WHITE FUDGE TRIFLE
 
2 cups (500 ml) cranberry sauce
3/4 cup (175 ml) sugar
1/2 tsp. (2 ml) vanilla
1 cup (250 ml) white chocolate fudge
2 cups (500 ml) heavy whipping cream
1/4 cup (50 ml) powdered sugar
2 cups (500 ml) dark chocolate chips
12 croissants
1 cup (250 ml) chopped pecans, toasted
1/2 cup (125 ml) grated white chocolate
 
Note: You can use whole berry cranberry sauce or the gelled kind in this
recipe. For the whole berry sauce, just combine it with the sugar. For the
gelled kind, break it up with a fork and melt slowly in the saucepan, then
add sugar.
 
Combine the cranberry sauce, a cup (175 ml) sugar and vanilla in a medium
saucepan. Heat slowly, stirring frequently, over low heat until sugar is
dissolved. Remove from heat and set aside to cool. In a double boiler
combine white chocolate fudge and chocolate chips with a cup (175 ml) heavy
cream.
 
Microwave on low for 1 minute, then remove and stir. Melt slowly over medium
heat until the mixture is smooth. Chill in the refrigerator until cold,
about 30 minutes.
 
Add remaining whipping cream and powdered sugar to the melted mixture; beat
until stiff peaks form. Cut croissants into 3-inch squares.
 
In a large bowl (preferably glass, to see the layers), layer croissants,
cranberry sauce, whipped cream mixture, chopped chocolate and pecans.
Continue layering until all ingredients are used.
 
Sprinkle grated white chocolate over all; cover and chill for at least 4
hours. Serves 12.
 
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