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    Home » Dessert recipes

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    Triple chocolate Baileys trifle

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    This is the ultimate Baileys trifle: a dark chocolate flourless sponge base covered in thick Baileys Original Irish Cream infused milk chocolate ganache and topped with chocolate and Baileys whipped cream.

    A  bowl of baileys triple chocolate trifle with a spoon dipped inside.

    It's a sinfully delicious dessert that's perfect for a dinner party or night in with the girls. This is what you could be enjoying tonight...

    It may look incredible, but this Baileys trifle is actually really simple to make.

    The chocolate sponge is made airy and light by beating egg whites until stiff, then combining back with beaten egg yolks, sugar and dark chocolate. All this makes the sponge decadent and fudge-like. SO GOOD.

    Overhead view of the baileys triple chocolate trifle with melted chocolate on the side.

    Of course, a chocolate trifle isn't nearly as special as a Baileys trifle, and that's what makes this indulgent dessert the perfect treat for a special social occasion.

    A spoon filled with baileys triple chocolate trifle

    Here's how to make eight stunningly chocolatey Baileys trifles.

    Ingredients

    Chocolate sponge

    • 200 g (7 oz) dark chocolate (bittersweet) plus 2 squares
    • 6 large free range eggs must be room temp
    • 175 g (1 cup) white caster sugar (superfine sugar)
    • 1 tbsp Baileys Original Irish Cream

    Baileys ganache

    • 300 ml (1¼ cup) double cream (heavy cream)
    • 100 ml (⅓ cup) Baileys Original Irish Cream
    • 300 g (10.5 oz) milk chocolate

    Baileys cream

    • 600 ml (2½ cups) double cream (heavy cream)
    • 4 tbsp drinking chocolate powder (hot cocoa mix)
    • 100 ml (⅓ cup) Baileys Original Irish Cream

    Equipment

    • Weighing scales
    • Measuring spoons
    • Measuring jug
    • 2 Large mixing bowl
    • Small mixing bowl
    • Electric whisk
    • Metal mixing spoon
    • Rectangle 23x33cm (9"x13") nonstick swiss roll tin
    • Parchment/baking paper
    • 4/8 Dessert glasses depending on the size of dessert you want
    • Saucepan
    • Grater

    Instructions

    Make the sponge layer

    Preheat the oven to 190C/375F (170C/340F fan assisted) and line a swiss roll tray with baking paper.

    Melt 175g of the dark chocolate, then leave to cool until almost room temp, but still liquid.

    Break the eggs and put the whites in one bowl, while the yolks can go in another with the sugar.

    A bowl of eggs and sugar, two of the essential ingredients required to create the baileys triple chocolate trifle

    Whisk the egg yolks and sugar together until pale and ribbon-like.

    Image of the ingredients having been mixed together ready to create a baileys triple chocolate trifle

    Add the melted, cooled chocolate.

    Melted chocolate being added to the bowl of mixed eggs and sugar ready for the baileys triple chocolate trifle

    Fold through.

    baileys triple chocolate trifle mixed  ingredients in a bowl

    Whisk the egg whites until really stiff – it's easiest to use an electric mixer then tip into the chocolate mixture.

    Egg whites being added to the baileys triple chocolate trifle ingredients in a bowl.

    Fold through as gently as you can.

    The baileys triple chocolate trifle mixture once the ingredients have been mixed thoroughly.

    Pour the mixture into the tin and level off.

    baileys triple chocolate trifle mixture poured into a baking tin.

    Bake for 20 minutes until risen, then remove from the oven and leave to cool completely. Turn the cooled sponge out and peel off the used paper.

    baileys triple chocolate trifle having being baked for 20 minutes, cooling on a cooling rack.

    Cut or break the sponge into roughly inch pieces – it's very light and airy so should break easily.

    baileys triple chocolate trifle sponge broken into one inch by one inch pieces.

    Baileys chocolate ganache

    Put the cream in a saucepan or heat in 30-second blasts in the microwave until almost boiling.

    The baileys chocolate ganache for the baileys triple chocolate trifle ingredients being added into the bowl.

    Break the milk chocolate into a bowl and pour the heated cream mixture over it. Stir until it melts together, forming a glossy ganache.

    The baileys triple chocolate trifle's ganache ingredients having being heated in the microwave.

    Stir in the Baileys and leave to cool.

    Adding baileys to the baileys triple chocolate trifle ganache ingredients.

    Baileys cream topping

    Whip the cream and Baileys until you have very soft peaks.

    Baileys being added to the baileys cream topping ingredients ready for the baileys triple chocolate trifle

    Add the drinking chocolate powder and whisk briefly until just slightly more firm.

    Drinking chocolate powder being added to the bowl of baileys cream topping ready for the baileys triple chocolate trifle
    The baileys triple chocolate trifle cream topping ingredients mixed together.

    To finish

    Share the sponge pieces gently into the bottom of a dessert glass.

    baileys triple chocolate trifle sponge being added to a serving bowl.

    Share the cooled ganache between each glass, pouring over the sponge – resist the urge to eat!

    The baileys triple chocolate trifle sponge in a desert bowl after adding the cooled ganache

    Spoon the whipped cream mixture into each dessert glass, working into soft peaks.

    The baileys triple chocolate trifle with whipped cream on top.

    Finely grate the remaining dark chocolate over each dessert.

    Finishing the baileys triple chocolate trifle desert bowl with grated dark chocolate.

    Chill for an hour to set.

    baileys triple chocolate trifle having been chilled for one hour, ready to be served.

    Enjoy!

    Tips for getting the best Baileys trifle possible and how to store it safely

    Looking at the layers of the baileys triple chocolate trifle in the desert bowl.

    How long will this Baileys trifle keep? Will it get soggy?

    Once made, a Baileys trifle will last in the fridge for about 3 days. It contains fresh cream, so don't leave your desserts to sit out at room temperature, refrigerate immediately.

    Note, the longer your Baileys trifles are in the fridge, the more the texture will change. For example, after a day, the cream may begin to lose its firmness.

    Would the recipe work out if you made smaller servings?

    Yes this recipe works really well in smaller servings.

    For a great treat at a party, you could share the Baileys trifle elements evenly between 32 small glasses.

    Alternatively, if you only wish to make, for example, four trifles, simply halve all of the recipe quantities.

    Would the recipe work as one large Baileys trifle?

    Yes! You can definitely use this recipe to make one large Baileys trifle and I would love to hear how it works out for you.

    Follow the same method as you would with smaller bowls: breaking the sponge into the bottom of the bowl, then pouring in the ganache, then spooning on the cream and topping with grated chocolate.

    Make sure to give your large trifle plenty of time in the fridge as it may take longer to fully set than eight smaller trifles.

    Can I make this Baileys trifle in advance?

    Yes, you can make these Baileys trifles the night before, which will also give them plenty of time to set.

    Do consider whether you have anything in your refrigerator that could affect the flavour of the trifles such as a strong cheese or anything spicy. If so, it might be best to put the trifles in an airtight container to avoid odour contamination.

    While best eaten the next day, these trifles should then last in the fridge for another two days.

    Why didn't the chocolate ganache in my Baileys trifle set?

    After an hour, your ganache should have semi set to a texture similar to custard, which I think is perfect for trifle.

    If your trifles have been left to set overnight, your ganache will be more fully set but not entirely solid.

    If your ganache remains very liquid, doublecheck the quantities you used. It might be that you used too much chocolate or not enough cream.

    Also, if you heated the cream too far so that it boiled, it's possible that might have altered the texture of the ganache.

    Where does trifle come from?

    Traditional trifle usually consists of sponge and custard with a whipped cream topping.

    It has been served to eager Britons for several hundred years and popular variations include jelly or, in the case of the trifle in this recipe, a creamy ganache.

    Where does Baileys come from?

    Baileys Original Irish Cream first reached the lips of the nation in 1974. It's a unique blend of Irish Whiskey, fresh dairy cream, vanilla and chocolate essences.

    Today, over 2,300 glasses of Baileys Original Irish Cream are consumed every minute of every day.

    Print this Baileys chocolate trifle recipe

    Here's the recipe for that luxurious Baileys triple chocolate trifle again in a printable format.

    Print Recipe
    4.8 from 24 votes

    Triple Chocolate Baileys Trifle Recipe

    This is a Triple chocolate Baileys trifle: a dark chocolate flourless sponge base covered in thick Baileys Original Irish Cream infused milk chocolate ganache and topped with chocolate and Baileys whipped cream.
    Prep Time30 minutes mins
    Cook Time30 minutes mins
    Chilling1 hour hr
    Total Time2 hours hrs
    Course: Desserts and sweet treats
    Cuisine: British
    Diet: Gluten Free, Vegetarian
    Servings: 8 glasses
    Author: Emily Leary

    Ingredients

    Chocolate sponge

    • 200 g (7 oz) dark chocolate (bittersweet) plus 2 squares
    • 6 large free range eggs must be room temp
    • 175 g (1 cup) white caster sugar (superfine sugar)
    • 1 tbsp Baileys Original Irish Cream

    Baileys ganache

    • 300 ml (1¼ cup) double cream (heavy cream)
    • 100 ml (⅓ cup) Baileys Original Irish Cream
    • 300 g (10.5 oz) milk chocolate

    Baileys cream

    • 600 ml (2½ cups) double cream (heavy cream)
    • 4 tbsp drinking chocolate powder (hot cocoa mix)
    • 100 ml (⅓ cup) Baileys Original Irish Cream

    Equipment

    • Weighing scales
    • Measuring spoons
    • Measuring jug
    • 2 Large mixing bowl
    • Small mixing bowl
    • Electric whisk
    • Metal mixing spoon
    • Rectangle 23x33cm (9"x13") nonstick swiss roll tin
    • Parchment/baking paper
    • 4/8 Dessert glasses depending on the size of dessert you want
    • Saucepan
    • Grater

    Instructions

    Make the sponge layer

    • Preheat the oven to 190C/375F (170C/340F fan assisted) and line a swiss roll tray with baking paper.
    • Melt 175g of the dark chocolate, then leave to cool until almost room temp, but still liquid.
    • Break the eggs and put the whites in one bowl and the yolks in another.
    • Whisk the egg yolks and sugar together until pale and ribbon-like, then fold the cooled chocolate into it.
    • Whisk the egg whites until really stiff - it's easiest to use an electric mixer - then tip into the chocolate mixture.
    • Fold through as gently as you can.
    • Pour the mixture into the tin and level off.
    • Bake for 20 minutes until risen, then remove from the oven and leave to cool completely.
    • Turn the cooled sponge out and peel off the used paper, then cut or break the sponge into roughly inch pieces - it's very light and airy so should break easily.

    Baileys chocolate ganache

    • Put the cream in a saucepan or heat in 30-second blasts in the microwave until almost boiling.
    • Break the milk chocolate into a bowl and pour the heated cream mixture over it. Stir until it melts together, forming a glossy ganache.
    • Stir in the Baileys and leave to cool.

    Baileys cream topping

    • Whip the cream and Baileys until you have very soft peaks.
    • Add the drinking chocolate powder and whisk briefly until just slightly more firm.

    To finish

    • Share the sponge pieces gently into the bottom of a dessert glass.
    • Pour 1 tbsp of Baileys per glass over the sponge layers.
    • Share the cooled ganache between each glass, pouring over the sponge - resist the urge to eat!
    • Spoon the whipped cream mixture into each dessert glass, working into soft peaks.
    • Finely grate the remaining dark chocolate over each dessert.
    • Chill for an hour to set.

    Video

    Notes

    This recipe contains alcohol and so is not suitable for children.

    Nutrition

    Calories: 953.18kcal | Carbohydrates: 67.54g | Protein: 11.16g | Fat: 72.08g | Saturated Fat: 42.95g | Cholesterol: 277.65mg | Sodium: 101.38mg | Potassium: 455.51mg | Fiber: 5.62g | Sugar: 52.8g | Vitamin A: 1841.7IU | Vitamin C: 0.68mg | Calcium: 122.06mg | Iron: 4.93mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

    This recipe has been adapted from one originally commissioned by Baileys

    Pin this recipe

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    Comments

      4.84 from 24 votes (9 ratings without comment)

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    1. Shell says

      July 30, 2021 at 10:58 am

      5 stars
      Fantastic recipe :D very indulgent but so gorgeous, this will be a staple at dinners now for sure.

      Reply
    2. Debbie says

      November 22, 2020 at 4:29 pm

      What is chocolate drinking powder and what is a good substitute?

      Reply
      • A Mummy Too says

        November 23, 2020 at 2:01 pm

        Hot chocolate powder is a mix of powdered milk, cocoa and sugar. Pure cocoa is just, well, cocoa! You can add cocoa and sugar to cream instead but it won’t distribute as easily so you might want to mix some into a small amount of cream to get rid of the lumps and then whisk into the rest of the cream.

        Reply
    3. G Ainsworth says

      December 28, 2016 at 4:17 pm

      5 stars
      I made it as one larger trifle for Christmas pud as we don't like fruitcake-type deserts. Brilliant flavour and very more-ish. As I was short of time, I substituted one tub of Cadbury's Chocolate 'OMG' Double Choclate Brownie Cakes (chopped into 5mm squares, approx) for the 'flourless choclate sponge' part of the recipe. They worked well. I'm looking forward to next Christmas so I can make it again -- the only time when no-one has to drive afterwards.

      Reply
      • Emily Leary says

        December 28, 2016 at 7:07 pm

        Sounds wonderful! So glad you enjoyed it xx

        Reply
    4. Emma says

      December 27, 2016 at 11:24 am

      5 stars
      Thanks for this, made it for Xmas Day pudding. Only realised when making it I hadn't bought enough chocolate so used cocoa powder instead of chocolate in the sponge. It tasted delicious, will definately make again :)

      Reply
      • Emily Leary says

        December 27, 2016 at 10:15 pm

        So glad you enjoyed it. xxx

        Reply
    5. Jackie says

      December 06, 2015 at 1:51 pm

      Would the recipe work out if you made smaller serves?

      Reply
    6. Hardy says

      November 25, 2015 at 11:27 pm

      4 stars
      Great recipe. Do you have measurements for one large trifle? Double the recipe?Thanks.

      Reply
      • Emily Leary says

        November 29, 2015 at 10:04 pm

        Ooh I'm not sure - double would make quite a large one, I should think.

        Reply
    7. Michelle @ The Complete Savorist says

      May 29, 2015 at 7:56 am

      Emily, this is rich, decadent, luscious, and indulgent; basically everything I love and need in a dessert. Brilliant.

      Reply
    8. Dorothy at Shockingly Delicious says

      May 28, 2015 at 10:14 pm

      My spoon is poised to dig into this yummy dessert! Wow does it look good!

      Reply
    9. Jenny says

      May 05, 2015 at 3:18 pm

      5 stars
      Oh this would be a favorite of my hubby and best friend. I will have to make it for them and test it out. I am drooling already. Sounds amazing. Your food photos always blow me away hun.

      Reply
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