Kentucky Derby Trifle
Makes 8 individual trifles or 1 large trifle
1 store bought angel food cake, ends trimmed, cake cut into 1-inch dice
1 cup torn mint leaves, plus whole leaves for garnish
2 tablespoons Bourbon Barrel Foods smoked cacao nibs, or regular cacao nibs
Bourbon Whipped Cream:
1 cup heavy whipping cream
1½ tablespoons powdered sugar
2 tablespoons Kentucky Bourbon
¾ cup whipping cream
1 cup (8 oz) semisweet chocolate chips
Pinch of salt
Whip cream until soft peaks form. Whisk in sugar and Bourbon. Chill until using.
Bring cream and sugar to simmer in heavy medium saucepan, stirring until sugar dissolves. Remove from heat. Add chocolate and salt; stir until melted and smooth. Cool to room temperature.
Place a few pieces of angel food cake at the bottom of each trifle dish. Spoon ¼-cup of the ganache on top of the cake, allowing it to dribble down the sides. Sprinkle some of the torn mint leaves around the edges and then top with a large spoonful of whipped cream, spreading it to cover the cake. Repeat, ending with the whipped cream. Garnish the trifles with the cacao nibs and a mint sprig. The trifles can rest at room temperature for up to an hour before serving.