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Our trifle is made with milk-chocolate pudding and white-chocolate mousse, balanced by chocolate liqueur-soaked cake. Crumbled candy -- inside and on top -- adds crunch.

Source: Martha Stewart Living, December 2006
Yield

Ingredients

For the Cake

For the Syrup

For the Mousse

For the Pudding

For Serving

Directions

Cook's Notes

You can make the trifle components the day before you assemble it. Wrap cake tightly in plastic wrap, and refrigerate the syrup, mousse, and pudding in separate airtight containers.

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