Kentucky Derby Trifle

The nice thing about trifles is that you can assemble them in any glassware that you currently own; water or wine glasses work well and so do champagne coupes, almost anything clear and not too narrow is perfect. And you can mix and match glassware if you don't have enough of the same glasses. 

Active Time: 45 minutes
Makes: 8 individual trifles or 1 large

Ingredients

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

Chocolate Ganache

¾ cup whipping cream
1 cup (8 oz) semisweet chocolate chips
Pinch of salt

Preparation

Bourbon Whipped Cream

Whip cream until soft peaks form. Whisk in sugar and Bourbon. Chill until using.

Chocolate Ganache

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.

Trifle

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.