skip to Main Content

Mothers Day Treat

Sunday is Mothers Day in the USA and time to give her a break in the kitchen while you rustle up a luxurious chocolate treat for her. After all, all moms love chocolate especially The Queen. This recipe based on a trifle recipe I used to prepare at Buckingham Palace but made with gooey caramel and lots of chocolate and provides enough for the whole family to enjoy too. And we don’t count calories on Mothers Day !

Caramel Chocolate Trifle

Caramel Chocolate Trifle

Serves 6

For the sponge base;

1 cup plus 2 Tbs sugar

2 sticks butter

4 eggs

1 ¼ cups self rising flour

½ cup dark cocoa

For the mousse filling;

½ cup sugar

2 Tbs water

1 cup heavy cream

2 ½ Tbs butter

7 ounces milk chocolate

3 egg yolks

3 egg whites

1 cup Baileys Irish cream

1 15oz can pears

1 cup heavy cream, whipped stiff

1 Heath bar, chopped

Preheat the oven to 350 degrees. Grease and line with parchment a 9x12x2 roasting pan.

Prepare the sponge by beating the sugar and butter until creamy. Add the eggs and beat until combined. Fold in the flour and cocoa and spoon into the prepared pan. Bake for about 15 minutes until the sponge springs back when pressed. Remove from the oven to a cooling rack to cool. Cut the sponge in half and freeze one half. Cut the remaining half into 1 inch chunks and place on the bottom a large glass serving bowl.

Prepare the mousse by putting the sugar and water into a small heavy based pan over high heat. Do not stir, swirl the pan as the sugar starts to brown. Cook to a dark caramel and remove from the heat. Add the butter and cream and then the chocolate and whisk until smooth. Beat in the egg yolks and remove to a large bowl. Whip the egg whites until stiff fold into the chocolate mix.

Pour the Baileys Irish cream over the sponge. Drain and dice the pears into bite size pieces and lay on top of the sponge. Pour the chocolate caramel mousse over the pears and refrigerate for at least 2 hours.

Spread the 1 cup of whipped cream over the set mousse and sprinkle the Heath bar over the top just before serving.

Back To Top