1. Heat chocolate chips, cocoa powder, sugar and 1 cup heavy cream in a saucepan over low heat, stirring until smooth and glossy. Remove from heat and stir in ½ tsp vanilla. Let cool until slightly thick.

2. In a bowl, combine crumbled gingerbread cake with ground cinnamon, ground ginger and molasses; toss gently to moisten.

3. In a chilled bowl whip 1½ cups heavy cream with powdered sugar and ½ tsp vanilla until soft peaks form.

4. Spoon or pipe a layer of cooled chocolate base into each dessert cup.

5. Add a layer of gingerbread crumbs over the chocolate.

6. Top with a dollop of whipped cream, then repeat chocolate, gingerbread and cream layers until cups are full.

7. Cover and refrigerate trifles for at least 2 hours to set.

8. Just before serving, garnish each trifle with grated chocolate, a mini gingerbread cookie and crushed candy cane.