1. In a glass of your choosing, pipe in the colored white chocolate cremeux, alternating with ganache in between the layers, ending with the ganache as the final layer.
2. Decorate with fresh vanilla whipped cream and holiday peppermint decorations.

For the white chocolate cremeux:

1. Place the gelatine in a bowl, add water, and allow to bloom.
2. Place the cream and milk in a saucepan and bring to a boil.
3. Whisk together the yolks and sugar and temper into the eggs. Return to the heat and gently bring to a low simmer.
4. Strain into a bowl, add the bloomed gelatine, mint essence, chocolate, and vanilla. Blend well.
5. If using the food gel for the Peppermint Trifle Poet Glasses, divide the cremeux into three bowls, leaving one white, dying another pink and the third red.
6. Place plastic wrap over the surface so a skin doesn’t form and chill overnight.

For the ganache: 

1. Place the chocolate chips in a bowl large enough to hold all the ingredients.
2. Bring the cream and butter to a boil. Pour over the chocolate. Allow to sit for a few minutes to melt then mix with a stick blender until smooth.