A Mummy Too

Food and lifestyle for busy parents

Luxurious Baileys triple chocolate trifle

Ad

Published on 1 May, 2015
Last Updated on 12 October, 2018 by 30 Comments

Jump to Recipe Print Recipe

This Baileys Triple Chocolate Trifle is luxurious and deliciously chocolatey. Here's how to make it.

This is a Baileys Triple Chocolate 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.

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…

A spoonful of Baileys Triple Chocolate Trifle

It’s really simple to make – the sponge is made airy and light by beating egg whites until stiff, then combining back with egg yolks, sugar and dark chocolate, which makes it decadent and fudge-like. SO GOOD.

Flourless, rich chocolate sponge - perfect for this Baileys triple chocolate trifle

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

Cooking with Baileys

Here’s how to make 4 pretty large desserts, as pictured, or you could make 8 small ones.

Ingredients

  • 175 g (6.25 oz) dark chocolate + 2 squares
  • 6 large free-range eggs, must be room temp
  • 175 g (6.25 oz) caster sugar
  • 550 ml (18.5 oz) double cream
  • 2 tbsp drinking chocolate powder
  • 210 ml (7.5 fl oz) Baileys
  • 400 g (14 oz) milk chocolate
  • 4 dessert glasses

Instructions

  1. Preheat the oven to 190C/375F (170C/340F fan assisted) and line a swiss roll tray with baking paper.
  2. Melt the dark chocolate (except the 2 squares), 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.
  3. 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 fold them bit by bit into the chocolate mixture as gently as you can.
  4. 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.
  5. Turn the sponge out onto a fresh piece of greaseproof paper and peel off the used paper, then break the sponge into roughly inch pieces – it’s very light and airy so should break easily.
  6. Press quarter of the sponge pieces gently into the bottom of a dessert glass.
  7. Pour 1 tbsp of Baileys per glass over the sponge layers.
  8. Heat 300ml (10 fl oz) of the cream and 100ml (3.5 fl oz) of Baileys in a saucepan until just beginning to simmer. Break the milk chocolate into a bowl and pour the heated cream mixture over it. Stir until it melts together, forming a glossy ganache.
  9. Leave to cool, then pour quarter into each glass, over the sponge – resist urge to eat just yet!
  10. Whip the remaining 250ml (8.5 fl oz) of cream until you have soft peaks then add the drinking chocolate powder and whisk until firm. Whisk in the remaining 50ml (2 fl oz) of Baileys.
  11. Spoon the whipped cream mixture into each dessert glass, working into peaks.
  12. Chill for an hour to set, then finely grate the remaining dark chocolate over each dessert before serving.

 

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

Luxurious Baileys triple chocolate trifle

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 4
Author: Emily Leary
Flourless dark chocolate sponge, chocolate and Baileys cream, Baileys chocolate ganache. OH YES!
Print Recipe Pin Recipe
Metric - Ounces

Ingredients

  • 175 g dark chocolate + 2 squares
  • 6 large free-range eggs must be room temp
  • 175 g caster sugar
  • 550 ml double cream
  • 2 tbsp drinking chocolate powder
  • 210 ml Baileys
  • 400 g milk chocolate
  • 4 dessert glasses

Instructions

  • Preheat the oven to 190C/375F (170C/340F fan assisted) and line a swiss roll tray with baking paper.
  • Melt the dark chocolate (except the 2 squares), 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 fold them bit by bit into the chocolate mixture 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 sponge out onto a fresh piece of greaseproof paper and peel off the used paper, then break the sponge into roughly inch pieces - it's very light and airy so should break easily.
  • Press quarter of the sponge pieces gently into the bottom of a dessert glass.
  • Pour 1 tbsp of Baileys per glass over the sponge layers.
  • Heat 300ml (10 fl oz) of the cream and 100ml (3.5 fl oz) of Baileys in a saucepan until just beginning to simmer. Break the milk chocolate into a bowl and pour the heated cream mixture over it. Stir until it melts together, forming a glossy ganache.
  • Leave to cool, then pour quarter into each glass, over the sponge - resist urge to eat just yet!
  • Whip the remaining 250ml (8.5 fl oz) of cream until you have soft peaks then add the drinking chocolate powder and whisk until firm. Whisk in the remaining 50ml (2 fl oz) of Baileys.
  • Spoon the whipped cream mixture into each dessert glass, working into peaks.
  • Chill for an hour to set, then finely grate the remaining dark chocolate over each dessert before serving.

Notes

There are approximately four units of alcohol in this recipe, or one unit per person. The NHS recommends that you do not regularly exceed 3-4 units for men and 2-3 units for women a day.
* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.
Course: Desserts and sweet treats
Keywords: Baileys, chocolate, dessert, trifle
Tried this recipe?Snap a pic and tag @amummytoo on Instagram, Twitter or Facebook. I can't wait to see your posts!

What’s your favourite way to enjoy Baileys?

Baileys Original Irish Cream first reached the lips of the nation in 1974. It’s is a unique blend of Irish Whiskey, fresh dairy cream, vanilla and chocolate essences and today, over 2,300 glasses of Baileys Original Irish Cream are consumed every minute of every day.

If you liked this recipe, you can find more inspiration on the Baileys recipe pages. And do check out my No Bake Baileys Cheesecake, my Baileys Hot Chocolate Pudding and my Chocolate cake with Baileys cream and Galaxy ganache. Also see Sarah’s amazing Baileys chocolate cupcakes.

Link up your recipe of the week

This is a commissioned post for Baileys.

Leave a Reply

Your e-mail address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. 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

  2. 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

  7. 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

  23. Oh this is so beautiful! Bailey’s used to be my one Christmas indulgence. I would get a bottle and enjoy it over the festive period. Alas, I’ve gone teetotal, but still… oooh I’m salivating here! A stunning dessert!

    Reply
shares