Thanksgiving is one of my favorite holidays of the year – mostly since it’s all about the food! For the past few years I have invented some sort of trifle and this year was nothing different. I centered my dessert display around my double chocolate mousse. 
This recipe came from a Martha Stewart Holidays magazine I bought the week before at the train station. Martha called for individual mousse stacks, but I wanted to fill my traditional trifle bowl, so I made a giant dessert for everyone to share.
I always need chocolate on my plate, but I realize that for others, Thanksgiving is a time for spicier taste buds. So to
please my relatives, I added ginger-cranberry bliss bars and pecan pie bites. The Bliss bars were adapted from a CakeSpy recipe created in the likeness of a Starbucks dessert and let me say, they were delicious, and I don’t even like ginger! I’m planning a revamp of the recipe one of these days and replacing the ginger since the texture was amazing.
The pecan pie bites were from Oprah.com and they didn’t go over so well. I’m not sure if that was
because we were SUPER stuffed from dinner and the AMAZINGLY delicious trifle, or if my guests just weren’t big fans of the filling, but they were still cute and festive.
Sweet Talk 
