Baileys Choc Chip Trifle Recipes

BAILEYS CHOC CHIP TRIFLE

Steps:

• Use a shallow glass bowl of about 1.5 litre capacity.
• Slice the trifle sponges horizontally through the middle. Use 8 halves to cover the base of the glass bowl.
• Sprinkle over 4 tablespoons of baileys and 2 tablespoons of juice from the pears.
• Whisk together the cream and mascarpone in a large bowl until lightly whipped (be careful not to over-whisk).
• Reserve 6 of the chocolate thins and chop the rest so they are still very chunky - about the size of hazelnuts.
• Mix the chopped chocolates in with the cream.
• Cut the pear hales into 1cm slices and lay over the soaked sponge mixtures.
• Spread with half the cream mixture and repeat the whole process again starting with the sponge.
• Coarsely chop the remaining chocolate thins and sprinkle over the top.
• Leave to chill in hte fridge for a minimum of 2 hours, and serve garnished with fresh mint and a dusting of icing sugar.

BAILEYS® CHOCOLATE CHIP CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press over the bottom and 1 inch up the sides of a 9-inch springform pan.
• Bake crust in the preheated oven until set, about 7 minutes. Remove from the oven and let cool while making the filling.
• Beat cream cheese with an electric mixer until smooth. Add sugar, eggs, Irish cream, and vanilla extract to the cream cheese, beating well after adding each ingredient. Do not overbeat.
• Sprinkle 1/2 cup chocolate chips over the cooled crust. Spoon cream cheese filling over the chocolate chips. Sprinkle remaining chocolate chips over the top.
• Bake in the preheated oven until puffed and golden brown, but center is still springy, about 1 hour 20 minutes. Let cool completely before removing from the pan, about 1 hour.
• Beat whipping cream with an electric mixer until soft peaks form. Add sugar and coffee granules. Continue beating until cream is firm enough to hold its shape. Spread over cooled cheesecake.

EASY CHOCOLATE CHIP TRIFLE

Steps:

• Remove plastic wrapping from cookie dough. Cut dough in 1/2 lengthwise and then again in 1/2 lengthwise for a total of 4 pieces. Cut each piece into 2 1/2 inch logs, ending up with 16 pieces.
• Place 16 pieces on a sligtly greased cookie sheet and bake at 375 degrees for approximately 11-12 minutes until cookies are lightly brown.
• Move cookies to wire rack and cool completely.
• Meanwhile, in a large bowl, combine the pudding mixes and milk and beat until well blended.
• Fold the Cool Whip into the pudding mixture.
• Crumble 6 of the cooled cookies and put 3/4 of them in the bottom of a deep 10 inch glass serving dish (trifle dish).
• Top the crumbled cookies with 1/3 of the pudding mixture.
• Place berries over pudding.
• Stand remaining 10 cookies, face side out along the inside of the dish.
• Place remaining pudding mixture in the bowl over the berries.
• Top with remaining cookie crumbles.
• Cover and refrigerate for at least 4 hours (preferably overnight) before serving.
• You can garnish with mint leaves and additional fruit if desired.