Ingredients:
- 100g dark chocolate, grated
- 80ml Baileys
- 500g chocolate Swiss roll, chopped
- To assemble:
- 3tbsp hot chocolate powder
- 80ml Baileys
- 500ml single cream
- For the Baileys whipped cream:
- 80ml Baileys
- 250g dark chocolate, chopped
- 250ml double cream
- For the Baileys ganache:
Method:
- For the ganache, heat the cream in a saucepan over a medium-high heat until almost boiling – bubbles will begin to appear around the edges of the pan.
- Place the chopped chocolate into a bowl and pour the hot cream over it. Stir until the chocolate melts into the cream, forming a glossy ganache. Stir in the Baileys and set aside to cool.
- For the Baileys whipped cream, use an electric whisk to beat the cream together with the Baileys until it forms soft peaks. Stir in the hot chocolate powder and beat for two minutes longer.
- To assemble the trifles, divide the chocolate Swiss roll pieces amongst eight individual glass bowls or glasses. Drizzle two teaspoons of Baileys over each portion of Swiss roll.
- Divide the cooled ganache amongst the bowls, layering it over the Swiss roll.
- Top each portion with the Baileys whipped cream. Smooth out the tops with a butter knife or the back of a spoon.
- Cover and place in the fridge to set for at least one hour before serving; they can be made one day ahead of time and kept in the fridge overnight. Grate over the dark chocolate before serving.
