As promised in my recent Chocolate Cupcakes with Lemon Buttercream post, I used the sawed off cupcake tops for a higher purpose: Chocolate Irish Cream Trifle. (I’d love to call it Chocolate Baileys Trifle, but let’s face it, Carolans was half the price :P) Being the contradictory person that I am, as soon as I decided to proclaim myself an unabashed recipe thief, I got the urge to make up a trifle recipe on my own.
First off, you’ll need chocolate cake. As I said, I used my previous chocolate cupcake recipe. I also needed to make a chocolate mousse, so we’ll deal with that first.
Chocolate Mousse Ingredients:
120 g dark chocolate
1 shot espresso (or 1 tbsp instant coffee in 2 tbsp boiling water)
Before you begin, separate your 4 eggs. Put the egg whites in a good bowl for whipping and the yolks in whatever you like. Next you’re going to melt the chocolate. You might be tempted to use a microwave *insert expression of shock and horror* but the ideal method is to set a glass bowl over a pot of boiling water — don’t let it actually touch the water! Dump in your chocolate (120 g) and be sure to stir.
Just as the chocolate is melted, stir in the espresso shot (or coffee).
Then take it off the heat and stir in your egg yolks. Now to deal with the egg whites — they need to be whipped until they are barely stiff. You can do this before melting the chocolate if you want, it doesn’t really matter. Mix the barely stiffened egg whites into the chocolate. Fold them in carefully, but thoroughly enough that you don’t have streaks or lumps of white.
(This would have been really good for me to photograph — but I completely forgot about the camera for a bit! If you’ve not folded egg whites before, please google it now!)
For the time being, stick your newly created mousse in the fridge to cool down. Onto the trifle assembly! At this point I went frantically running out of the house to buy whipping cream and raspberries, so that’s probably why my mousse had ample cooling time without my having to wait around.
Chocolate cake bits
Irish Cream Liqueur (Carolans/Baileys)
I wanted to make 4 mini trifles, but probably had enough to make 7-8 minis or a good ol’ giant one.
Whatever the size you choose, line the bottom of your dish(es) with chocolate cakey goodness. I poured 1 tbsp of irish cream liqueur over the cake in each dish (so if you used a big bowl for 8 people, I guess go wild with 8 tbsp :P)
The next step was to spoon the now cool, but not set, chocolate mousse over the layer of cake and liqueur.
I’m have delicious-osity flashbacks while writing this… Right, back on track. Cover the chocolate mousse with raspberries. Use however many you want.
The last step is to cover the whole thing in the irish cream infused whipped cream (which incidently, I could just eat by the spoonful). For the best results, if you are not serving these within the next few hours, I would cover them with cling film right after the raspberry stage and make the whipped cream just before serving them.
I used about 240 mL whipping cream, 2 tbsp irish cream liqueur, and 2 tsp caster sugar. It’s nice for the whipped cream to be a bit on the sweeter side to offset the more bitter dark chocolate mousse. If you used sweetened chocolate, I’d adjust the amount of sugar in the whipped cream.
Finished! But what to do with the extras. Like I said, I had too much stuff for just 4 single trifles. The only answer was to make more trifle!!!