Irish Creme Chocolate Trifle Food

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IRISH CREME CHOCOLATE TRIFLE



Irish Creme Chocolate Trifle image

I was given a bottle of Irish cream liqueur as a gift and had leftover peppermint candy, so I created this delicious trifle. It's always rich and decadent. -Margaret Wilson, Sun City, California

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 16 servings.

Number Of Ingredients 6

1 package devil's food cake mix (regular size)
1 cup refrigerated Irish creme nondairy creamer
3-1/2 cups 2% milk
2 packages (3.9 ounces each) instant chocolate pudding mix
3 cups whipped topping
12 mint Andes candies, chopped

Steps:

  • Prepare and bake cake mix according to package directions, using a 13x9-in. pan. Cool in pan on a wire rack 1 hour., With a meat fork or wooden skewer, poke holes in cake about 2 in. apart. Slowly pour creamer over cake; refrigerate, covered, 1 hour., In a large bowl, whisk milk and pudding mixes 2 minutes; let stand until soft-set, about 2 minutes., Cut cake into 1-1/2-in. cubes. In a 3-qt. trifle or glass bowl, layer a third of each of the following: cake cubes, pudding, whipped topping and candies. Repeat layers twice. Refrigerate until serving.

Nutrition Facts : Calories 343 calories, Fat 14g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 363mg sodium, Carbohydrate 49g carbohydrate (32g sugars, Fiber 1g fiber), Protein 5g protein.

MINT CHOCOLATE IRISH CREAM TRIFLE



Mint Chocolate Irish Cream Trifle image

This dessert was a huge hit at the office potluck. Cannot get any easier to prepare. I like to make this the night prior or the day of so it doesn't get soggy. Most ingredients are available in the sugar free/fat free variety and can be made as individual servings in martini or larger shot glasses.

Provided by Mary Maccario

Categories     Other Desserts

Time 1h30m

Number Of Ingredients 6

1 pkg devil's food cake mix
1 1/2 c irish cream liqueur or irish cream non-dairy creamer
3 1/2 c cold milk
2 pkg 3.9 oz each instant chocolate pudding
5 c whipped topping
1 pkg andes mint chocolate candies, chopped roughly

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.

IRISH CREAM BROWNIE TRIFLES



Irish Cream Brownie Trifles image

I did a thing. I made a small batch of brownies, a small pot of pudding laced with Irish cream, and layered it all together. I did a whipped cream and chocolate shaving thing on top, too. And the good news is, with the rest of the bottle of Irish cream liqueur, you can have a brunch party this weekend!

Provided by Christina Lane

Categories     dessert

Time 4h40m

Yield 2 servings

Number Of Ingredients 17

4 tablespoons unsalted butter
1/2 cup plus 1 tablespoon granulated sugar
1/4 cup plus 2 tablespoons unsweetened cocoa powder
1/4 teaspoon fine salt
1/2 teaspoon pure vanilla extract
1 large egg
1/4 cup all-purpose flour
3 tablespoons granulated sugar
2 tablespoons cornstarch
1/8 teaspoon fine salt
3/4 cup whole milk
1 large egg yolk
2 tablespoons Irish cream liqueur
1 tablespoon unsalted butter
1/4 cup cold heavy whipping cream
2 tablespoons confectioners' sugar
Chocolate shavings from a 70 percent bittersweet chocolate bar, for serving

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.

IRISH CREME CHOCOLATE TRIFLE



Irish Creme Chocolate Trifle image

Make and share this Irish Creme Chocolate Trifle recipe from Food.com.

Provided by tweetyfan

Categories     Dessert

Time 50m

Yield 14-16 serving(s)

Number Of Ingredients 9

1 (18 1/4 ounce) package devil's food cake mix
1 1/4 cups water
1/2 cup oil
3 eggs
1 cup non-dairy coffee creamer, Irish creme flavor
3 1/2 cups cold milk
2 (4 ounce) packages instant chocolate pudding mix
3 cups whipped topping
12 spearmint decorative candies, crushed

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.

Nutrition Facts : Calories 399.1, Fat 21.7, SaturatedFat 6.3, Cholesterol 63.6, Sodium 611.7, Carbohydrate 47.6, Fiber 1.5, Sugar 25.6, Protein 6.5

CHOCOLATE BROWNIE TRIFLE



Chocolate brownie trifle image

A naughty chocolate version of a traditional trifle, and so easy to make. Layer chocolate brownies, custard, Irish cream liqueur and whipped cream for an indulgent treat

Provided by Good Food team

Categories     Dessert

Time 40m

Number Of Ingredients 8

500ml pot ready-made chilled custard (look for one with real vanilla)
100g dark chocolate, broken into pieces
400g shop-bought chocolate brownies
3 tbsp coffee
100ml Irish cream liqueur, plus 1 tbsp extra for soaking the brownies
121g bag Maltesers
500ml double cream
25g icing sugar

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.

Nutrition Facts : Calories 538 calories, Fat 39 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium

CHOCOLATE TRIFLE



Chocolate Trifle image

This is a simple different recipe,and the beauty of it is you can make it well in advance and freeze it until the day you want to use it.I got the recipe a number of years ago from a friend and is a favourate to make as something different at Christmas.I often split this quantity into two smaller dishes,as I tend to have a number of different deserts at Christmas,so have one left for another day.

Provided by Wendles

Categories     Dessert

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 5

125 g fresh breadcrumbs
125 g brown sugar
8 tablespoons drinking chocolate
1 teaspoon coffee
600 ml cream

Steps:

  • Mix first 4 ingredients together.
  • Whip the 600ml of cream.
  • In high sided dish [or dishes] layer the breadcrumb mixture and the cream,starting with a layer of the breadcrumb mixture.
  • Your containers must be freeze proof.
  • Cover with cling film and freeze.
  • Remove from freezer an hour or so before serving.
  • [ can be turned out onto a serving plate,and a cherry or other decorations put on top if desired].

Nutrition Facts : Calories 469.7, Fat 32.8, SaturatedFat 20, Cholesterol 113.2, Sodium 215.8, Carbohydrate 40.3, Fiber 1.1, Sugar 21.6, Protein 5.4

WHITE CHOCOLATE, IRISH CREAM & BERRY TRIFLE



White Chocolate, Irish Cream & Berry Trifle image

This is another of my friend Mim's recipes, it originally came from Aust. Womans Day magazine. Sponge fingers could be used instead of sponge cake if they are already in the pantry.

Provided by Ninna

Categories     Dessert

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 sponge cakes, layers
300 ml cream, thickened
1/3 cup icing sugar
500 g mascarpone cheese
1 cup irish cream
80 g white chocolate, grated
80 g milk chocolate, grated
2 cups frozen mixed berries
chocolate curls (optional)

Steps:

  • Cut each sponge cake into small squares.
  • Whip cream and icing sugar together until soft peaks form.
  • Place mascarpone in a large bowl and fold cream lightly through mascarpone until well combined.
  • Line the base of 4-6 serving dishes (or a shallow 1 ltr serving dish) with half the sponge; drizzle with half the Irish cream and spread the mascarpone mixture over sponge.
  • Sprinkle with half the combined white and milk chocolate and half the mixed berries.
  • Repeat layers, cover and chill for 3 hours or overnight.
  • To serve sprinkle trifle with any remaining berries and chocolate curls; accompany with cream if desired.

Nutrition Facts : Calories 1136, Fat 42.2, SaturatedFat 23.4, Cholesterol 324.9, Sodium 616.2, Carbohydrate 175.2, Fiber 1.8, Sugar 115.6, Protein 16.7

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