IRISH CREME CHOCOLATE TRIFLE
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
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
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
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
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
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
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
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
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
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
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
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
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
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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