Irish Creme Chocolate Trifle Recipes

Steps:

• For the brownies: Preheat the oven to 325 degrees F. Line a 9-by-5 inch loaf pan with parchment paper.
• Melt the butter in a small saucepan over low heat. Add the sugar and cocoa powder and cook, stirring often, until the mixture is melted and smooth, about 3 to 4 minutes. Transfer to a medium bowl and let cool slightly. (Alternatively, combine the butter, sugar and cocoa powder in a microwave-safe bowl and microwave on high for 30 seconds. Stir, then microwave on high for another 30 seconds.)
• Stir in the salt and vanilla, then let the mixture cool for 1 minute more. Add the egg and stir until incorporated. Add the flour and stir for 50 brisk strokes.
• Spread the batter into the prepared pan. Bake until a toothpick inserted in the center comes out with fudge crumbs clinging to it and the surface is shiny and starting to crack, about 23 minutes. Let cool completely in the pan.
• For the Irish cream pudding: Meanwhile, whisk together the sugar, cornstarch and salt in the bottom of a 2-quart saucepan. Slowly add the milk and egg yolk while constantly whisking.
• Turn the heat on the pan and bring it to a gentle simmer while constantly whisking. (Be sure to scrape the edges of the pan frequently to prevent lumps. Whisking vigorously will break up any lumps.) Cook the pudding, constantly whisking, until it thickens and coats the back of a spoon, 4 to 5 minutes. Remove from the heat and stir in the Irish cream liqueur and butter until melted.
• Lift the brownies out of the pan using the parchment paper and chop into 1/2-inch cubes. In two small glasses, layer about one-third of the brownie cubes and top each with half of the pudding. Repeat with another layer of brownie cubes and pudding. Top each with the remaining brownie cubes. Cover the trifles with plastic wrap and refrigerate for at least 4 hours and up to overnight.
• For assembly: Before serving, whip the heavy cream and the sugar together in a large bowl with an electric mixer on high speed until soft peaks form, about 2 minutes. Dollop each trifle with the whipped cream, sprinkle with the chocolate shavings and serve.

Steps:

• Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. x 2-in. baking pan. Cool on a wire rack for 1 hour. With a meat fork or wooden skewer, poke holes in cake about 2 inches apart. Slowly pour creamer over cake; refrigerate for 1 hour.
• In a large bowl, whisk the milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Cut cake into 1-1/2-in. cubes; place a third of the cubes in a 3-qt. glass bowl. Top with a third of the pudding, whipped topping and candies; repeat layers twice. Store in the refrigerator.

Steps:

• 1. Prepare and bake cake according to directions on box, using a greased 13 x 9 pan. Allow cake to cool.
• 2. In a large bowl, whisk together milk and pudding mix for 3 minutes. (I usually do this the night before to allow mixture to set and thicken.)
• 3. Cut cake into 1-1/2 inch cubes and arrange in first layer of trifle bowl. Sprinkle cake layer with the Irish Cream. Top with pudding mixture, whipped topping and chopped mint choc candies. NOTE: My trifle bowl only allows 2 layers of each ingredient. There is enough ingredients here to allow for 3 layers.

Steps:

• Make the cake: Brush a 9-inch cake pan with softened butter and lightly flour sides. Lay pan on a sheet of parchment paper and trace around bottom of pan. Cut parchment round and place in pan with pencil marks facing down. Heat oven to 350 degrees.
• Sift cake flour and cornstarch into a bowl or onto a sheet of parchment.
• In the bowl of the stand mixer fitted with the paddle, combine 2 eggs, half the sugar and the vanilla. Mix at low speed for 30 seconds to combine. Turn mixer to highest speed and beat for 5 minutes, until mixture is light, pale and fluffy. Turn mixer down to medium and beat for 3 minutes. Scrape mixture out into a large bowl. Gently fold in half the flour mixture, then gently fold in remaining half.
• Wash the stand mixer bowl thoroughly with soap and hot water, then dry. Add egg whites, remaining sugar and salt to bowl. Using the whisk attachment, beat at medium speed for 3 to 4 minutes, or long enough to obtain a soft, creamy meringue. Do not over-whip; you do not want a stiff and dry meringue.
• Carefully fold half the egg white mixture into batter, along with melted butter. Carefully fold in remaining egg white mixture. Gently scrape into prepared cake pan. Put cake pan on a baking sheet and place in oven. Bake 30 minutes, until light golden brown and a tester comes out clean.
• Remove from oven and reverse onto a rack. Remove parchment paper and cool for 5 minutes, then flip cake over and let cool completely. Wrap tightly in plastic if not using right away. Cake can be made a few days ahead and refrigerated, or frozen for several weeks.
• Assemble the trifle: At least 6 hours, and no more than 24 hours, before you plan to serve trifle, spread top of cake with jam and cut into 2-inch squares. Line a flat wide bowl (preferably a trifle dish) with cake squares, in one layer. Douse cake with 2 to 4 tablespoons cream sherry, more if desired. Cover with parchment or plastic wrap , set a plate on top, and set a weight (such as a large can of tomatoes) on top of the plate. Cover and refrigerate for 4 hours or longer.
• Uncover cake. Spike crème anglaise with a tablespoon or two of sherry if desired, and pour over cake. Chill for an hour or more in refrigerator.
• Just before serving, beat cream until it forms soft peaks, and flavor it with a spoonful of cream sherry if desired. Spoon over trifle. Dust with a very small amount of nutmeg and serve.

Steps:

• Prepare and bake cake according to package directions, using a greased 13"x9"x2" baking pan. Cool on a wire rack for 1 hour. With a wooden skewer, poke holes in cake about 2 inches apart. Slowly pour liqueur over cake; refrigerate for 1 hour. In a large bowl, whisk the milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Cut each cake into 1-1/2" cubes; place a third of the cubes in a 3-quart glass bowl. Top with a third of the pudding, whipped topping and candies; repeat layers twice. Store in the refrigerator.

Steps:

• Put the custard and chocolate in a saucepan. Gently heat, stirring, until the chocolate has completely melted into the custard. Cover the surface with cling film to stop the custard forming a skin, then cool.
• Sit the brownies in a trifle bowl and mix together the coffee with the 1 tbsp Irish cream liqueur. Drizzle all over the brownies. Use a rolling pin or saucepan to gently bash the bag of Maltesers a few times to crush a little, then sprinkle about three-quarters over the brownies. Spoon the cooled chocolate custard all over the top, then cover and chill.
• Make the final layer by combining the cream and 100ml Irish cream liqueur in a bowl. Sift over the icing sugar, then whip until soft peaks form. Cover and chill until you're ready to serve.
• To serve, give the cream a quick mix, then spoon on top of the chocolate custard. Scatter over the last few crushed Maltesers to decorate.