Recipe #104: Thorntons Chocolate Liqueur and Pistachio Trifle

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For those of you who don’t know what I do for a living, I’m a Communications Manager for a drinks company, which means that I get to write and tweet about lots of tasty alcoholic beverages… and get paid for it. One of the perks of the job is that I get to test out and try recipes and serve ideas. A few weeks ago I tasked myself with making a photographing a trifle using Thorntons Chocolate Liqueur on my day off for a newspaper piece. Whilst I’d love to take credit for the recipe, I believe it was thought up by Gino D’acampo. We enjoyed it that night with friends and it was TOTALLY delicious. Want to make it?Here’s the recipe.

To make it you’ll need:

4 tablespoons of Thorntons hot chocolate powder
200ml semi skimmed milk
10 tablespoons of Thorntons chocolate liqueur
60g pistachio nuts, shelled and roughly chopped
300ml double cream
250g tub of mascarpone cheese
2 tablespoons of caster sugar
1 teaspoon of vanilla extract
20 Savoiardi (sponge fingers)
Cocoa powder for decoration

  1. Preparation: Melt the chocolate in a medium size saucepan with the milk. Stir occasionally; pour into a bowl, add in 6 tablespoons of chocolate liqueur and leave to cool.
  2. In a large bowl, whisk the cream until soft peaks form. Add in the mascarpone, sugar and vanilla extract and whisk for a further 10 seconds until all combined. Finally gently fold in the remaining chocolate liqueur and the pistachio nuts.
  3. Make sure you have 4 dessert glasses, approx 8cm diameter and 6cm deep.
  4. Dip 8 sponge fingers into the chocolate milk for 2 seconds on each side and place 2 fingers on the base of each dessert glasses. (Break the biscuits to make sure that the bottom of the glass is covered)
  5. Divide half of the mascarpone cream between the glasses over the chocolate biscuits.
  6. Dip the remaining biscuits in the chocolate and this time place 3 fingers over the cream in each glass.
  7. Finish by smothering the remaining cream over the sponge fingers. Cover each glass with cling film and chill for 1 hour.
  8. Before serving, remove the cling film and sprinkle the top with cocoa powder.

Are you a food blogger? Could you come up with a better recipe? Comment below and let me know!

Until tomorrow

Hayley Jayne xx


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