Prepare to make your dinner guests drool when you present this to the table for dessert
This Chocolate Trifle recipe from Folláin uses the beautiful Caramel with Irish Cream Liqueur Sauce, an absolute staple to have on hand.
The Cork-based company is proud to continue their partnership with The Simon Community for the third consecutive year, pledging 50% of the proceeds from all online sales to support this vital frontline charity.
Prep time: 20 mins
Cooking time from chill to set: 1-2 hours
Serves: 4
Ingredients:
1 jar Folláin Irish Cream Liqueur Caramel Sauce
150g Dark chocolate
2 x 15ml spoons of water
4 eggs
Vanilla extract
100g double cream
200g mascarpone
50g brown sugar
Sprinkle of cinnamon
70g toasted pecans
Chocolate brownies or biscuits (optional)
Method:
- Grate the chocolate, and melt.
- Remove from the heat and stir until smooth.
- Separate the eggs and beat the yolks and vanilla extract into the chocolate.
- Whisk the egg whites until fairly stiff, and fold gently into the mixture. Allow to set for 1-2 hours.
- Beat the mascarpone, cream and caramel together until stiff, set aside and chill until needed.
- Add brown sugar, 2 tbsp of water, and cinnamon to the pan, and melt sugar until bubbling. Add the pecans, toss until coated and spread evenly on a lined tray to cool.
- Layer the mascarpone cream, mousse, and brownies with a spoon of Folláin Cream Liqueur Caramel in a jar or glass.
- Top with a spoon of the caramel, and caramelised nuts and serve immediately.
Folláin’s #GiftofHome Christmas campaign runs until December, and is a celebration of family, tradition, and the comfort of homemade goodness and is applied across the range of Folláin festive favourites and Christmas stocking fillers. Visit follain.ie.
