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Image / Living / Food & Drink

What to bake this weekend: Chocolate trifle with Irish cream liqueur caramel


By Sarah Finnan
18th Dec 2022
What to bake this weekend: Chocolate trifle with Irish cream liqueur caramel

Rich and creamy, this chocolate caramel trifle is a real crowd-pleaser.

Chocolate caramel trifle

Ingredients

  • Caramel
  • 1 jar Folláin Irish cream liqueur caramel
  • Chocolate Mousse (this can be made a day or two in advance)
  • 150g Dark chocolate of your choice
  • 2 X15ml spoons water
  • 4 eggs
  • vanilla essence
  • Chocolate brownies or Biscuits (optional)
  • Mascarpone Cream (this can be made a day in advance)
  • 1 egg
  • 75g caster sugar
  • 125g double cream
  • 250g mascarpone
  • Caramel Pecans
  • 50g caster sugar
  • 15g unsalted butter
  • 70g toasted pecans

Method

  1. Break up the chocolate or grate it. Put it into a large heatproof basin with the water and stand over a pan of hot water.
  2. Heat gently until the chocolate melts. Remove from the heat and stir until smooth.
    Separate the eggs. Beat the yolks and a few drops of vanilla extract into the chocolate. Whisk the egg whites until fairly stiff, and fold gently into the mixture until evenly blended. Pour into a large bowl and allow to set for 1-2 hours.
  3. For the mascarpone cream, place the eggs and sugar in a heatproof bowl set over a pan of simmering water (don’t let bowl touch the water). Cook, whisking constantly, for 8-10 minutes until thick and pale with a ribbon-like consistency when dropped off the whisk. Set aside to cool completely.
  4. Place the cream and the mascarpone in a clean, dry stand mixer fitted with the whisk attachment and whisk to soft peaks. Fold into the egg mixture and cover with plastic wrap. Chill until needed.
  5. For the candied pecans, line a baking tray with baking paper. Drop pecan into a bowl of water, drain and toss pecan in sugar until coated.
  6. Place on baking tray in an even layer. Cooked for 5 -10 minutes in the oven
  7. Spoon the Follain Irish cream liqueur caramel into a bowl and stair to loosen.
  8. To assemble the trifle, layer the marscapone cream, mousse (and brownies if using) with a spoon of folláin cream liqueur caramel  in an empty folláin jar or glass. Top with a spoon of the caramel and caramelised nuts.

50% of all Folláin online purchases will be donated to The Simon Community until end of year. The Full range of Folláin jams and preserves are available to purchase online and in select stores nationwide. 

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