Irish cream trifles
These decadent mini-trifles are for lovers of chocolate and Irish cream. With no cooking required, they are fabulous for Christmas or New Year parties. Make them the night before and finish off just before serving. 
Ingredients
- 12 mini chocolate rolls, sliced into thirds
- 300ml/10fl oz Irish cream liqueur, such as Baileys
- 600g/1lb 5oz ready-made chocolate custard 
- 400ml/14fl oz double cream 
- 2 tsp caster sugar 
- 75²µ/2½´Ç³ú dark chocolate
Method
Have 6 serving glasses ready to fill that will fit in your fridge. Tumblers or wide stem glasses work well.
Pour 100ml/3½fl oz of the Irish cream into a shallow bowl and dip each slice of mini chocolate roll in so the sponge absorbs the liquid. Place three pieces in the bottom of each glass and 3 around the edges, with the swirl facing out.
Pour the chocolate custard over the top (roughly 100g/3½oz in each glass).
In a bowl, whip the double cream, sugar and the rest of the Irish cream liqueur together until soft peaks are formed when the whisk is removed from the bowl. Add this final layer to the trifles.
Chill in the fridge and for at least 4 hours, preferably overnight. 
Grate dark chocolate over the tops just before serving. 
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