Chocolate Trifle
Our chocolate Trifle recipe uses our brand new beautiful Caramel with Irish Cream Liqueur Sauce, an absolute staple to have on hand. Made with Irish cream liqueur and dates, this decadent delight delivers a beautiful velvety texture and delicious tones of toffee and Irish Cream Liqueur.
Prep time: 20 mins
Cooking time: Chill to set: 1-2 hours
Serves: 4
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1 jar Folláin Irish Cream Liqueur Caramel Sauce150g Dark chocolate2 x 15ml spoons of water4 eggsvanilla extract100g double cream200g mascarpone50g brown sugarsprinkle of cinnamon70g toasted pecanschocolate brownies or biscuits (optional)
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- Grate the chocolate, and melt.
- Remove from the heat and stir until smooth.
- Separate the eggs and beat the yolks and vanilla extract into the chocolate. Whisk the egg whites until fairly stiff, and fold gently into the mixture.
- Allow to set for 1-2 hours.
- Beat the mascarpone, cream and caramel together until stiff, set aside and chill until needed.
- Add brown sugar, 2 tbsp of water, and cinnamon to the pan, and melt sugar until bubbling. Add the pecans, toss until coated and spread evenly on a lined tray to cool.
- Layer the mascarpone cream, mousse, and brownies with a spoon of Folláin Cream Liqueur Caramel in a jar or glass.
- Top with a spoon of the caramel, and caramelised nuts and serve immediately.
Ingredients
- 1 jar Folláin Irish Cream Liqueur Caramel Sauce
- 150g Dark chocolate
- 2 x 15ml spoons of water
- 4 eggs
- vanilla extract
- 100g double cream
- 200g mascarpone
- 50g brown sugar
- sprinkle of cinnamon
- 70g toasted pecans
- chocolate brownies or biscuits (optional)
Method
- Grate the chocolate, and melt.
- Remove from the heat and stir until smooth.
- Separate the eggs and beat the yolks and vanilla extract into the chocolate. Whisk the egg whites until fairly stiff, and fold gently into the mixture.
- Allow to set for 1-2 hours.
- Beat the mascarpone, cream and caramel together until stiff, set aside and chill until needed.
- Add brown sugar, 2 tbsp of water, and cinnamon to the pan, and melt sugar until bubbling. Add the pecans, toss until coated and spread evenly on a lined tray to cool.
- Layer the mascarpone cream, mousse, and brownies with a spoon of Folláin Cream Liqueur Caramel in a jar or glass.
- Top with a spoon of the caramel, and caramelised nuts and serve immediately.
