St. Patrick’s Day Irish Trifle
St. Patrick’s Day Irish Trifle

St. Patrick’s Day Irish Trifle

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St. Patrick’s Day Irish Trifle Aisling Larkin
Prep Time: 15 minutes
Servings: 4


Chocolate Stout Mousse

  • 250 g dark chocolate
  • 50 g butter
  • 50 g brown sugar
  • 100 ml stout
  • 150 ml cream
  • 4 eggs


  • 150 ml cream
  • 50 ml Irish cream liqueur

Brownie Base

  • 125 g butter
  • 100 g dark chocolate 70% cocoa solids, broken up
  • 40 g cocoa powder sifted
  • 40 g plain flour sifted
  • ½ teaspoon baking powder
  • 150 g caster sugar
  • 2 large eggs

Whiskey Caramel Sauce

  • 100 g caster
  • 60 ml water
  • 45 g butter
  • 30 ml cream
  • 30 ml Irish Whiskey
  • 1/2 tsp sugar


Chocolate Stout Mousse

  • Weigh and measure all the ingredients. Choose your serving glasses.
  • Separate your eggs.
  • Whip the cream until it forms soft, stiff peaks.
  • Whip the egg white until it forms stiff “fluffy clouds”.
  • Create a bain-marie by placing a heat-proof bowl over a simmering saucepan of water. Melt the chocolate butter and brown sugar.
  • Remove from the heat and allow to cool for a moment or two. Then whisk in the stout and the egg yolks.
  • Using a spatula gently fold in the cream, then fold in the egg whites. It should be light and fluffy with no lumps or streaks of white visible.
  • If making the full trifle - place the baked brownies - see recipe below on the base of the glass) Spoon into the serving glasses. Cover with cling film and allow to chill for 6 hours or overnight.


  • Whip the cream in to soft peaks. Fold in the Irish cream liqueur. Gently dollop on top of the mousse.


  • Preheat your oven to 180°C/350°F/gas 4 and line a 25cm square baking tin with greaseproof paper.
  • In a large bowl over some simmering water, melt the butter and the chocolate and mix until smooth. In a separate bowl, mix together the cocoa powder, flour, baking powder and sugar, then add this to the chocolate mixture. Stir together well. Beat the eggs and mix in until you have a silky consistency.
  • Pour your brownie mix into the baking tray, and place in the oven for around 25 minutes. You don’t want to overcook them so, unlike cakes, you don’t want a skewer to come out all clean.
  • The secret is to take them out after 15 minutes and shake, then return them to the oven. The brownies should be slightly springy on the outside but still gooey in the middle. Allow to cool in the tray, then carefully transfer to a large chopping board to decorate.

Whiskey Caramel Sauce

  • In a large saucepan, heat the sugar and water and allow to bubble for 5 minutes.
  • Don’t stir but swirl until the liquid turns a light amber colour. Lift off the heat and add the butter and whisk until combined.
  • Add in the whiskey, the cream and the salt. It will steam and splutter quite a bit but keep whisking until it is smooth. Store in a sterilised glass jar.


  • Place the brownie base at the end of the serving glass.
  • Spoon in the chocolate mousse.
  • Top with the Irish cream liqueur.
  • Sprinkle on some chocolate shavings.
  • Drizzle over some whiskey caramel sauce.
  • Garnish with shamrock.

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