Chocolate Orange Tini Trifle Recipes

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CHOCOLATE ORANGE-TINI TRIFLE



Chocolate orange-tini trifle image

Cross a Mississippi mud pie with a marmalade martini and the result is this grown-up Christmas trifle. It makes a wonderful indulgent end to a festive menu

Provided by Miriam Nice

Categories     Dessert

Time 1h15m

Number Of Ingredients 16

300g madeira cake (shop-bought or find a recipe here on bbcgoodfood.com), cut into 3cm pieces
600ml double cream
200g golden caster sugar
1 large orange and 1 lemon, zested and juiced (you'll need 100ml juice combined)
50g marmalade
75ml vodka
400g can peaches or apricots, drained and finely chopped
1 orange or 3 clementines, peeled and chopped
100g milk chocolate
500ml ready-made vanilla custard
500ml double cream
3 large eggs , separated
1 tbsp golden caster sugar
200g natural yogurt
200g dark chocolate
chocolate buttons , pared orange zest, crushed biscotti or gold sprinkles

Steps:

  • To make the posset, put the cream, sugar and both zests in a pan and bring to a simmer. Turn up the heat and bubble for 3 mins exactly, then remove from the heat and stir in the citrus juice. Sieve the mixture into a large trifle bowl and chill for at least 4 hrs, or overnight until set.
  • Scatter the madeira cake pieces over the posset layer.
  • To make the fruit layer, stir the marmalade and vodka together, pour over the chopped fruit and mix. Tip the mixture over the cake pieces and return to the fridge to chill.
  • Meanwhile, make the custard. Put the chocolate and custard in a pan stirring over a low heat and gently warm until the mixture is piping hot and the chocolate has melted. Leave to cool, stirring occasionally to stop a skin forming. Once cooled, pour over the fruit layer.
  • To make the mousse, put the cream and egg whites in separate bowls, adding a pinch of salt to the egg whites. Using a very clean electric whisk, beat the egg whites to stiff peaks, add the sugar and briefly whisk again. Whisk the cream until it just holds its shape, then fold in the yogurt.
  • Chop the chocolate, put it in a bowl set over a pan of simmering water and stir until melted, or melt in the microwave in short bursts. Leave to cool for 3-5 mins, then stir in the egg yolks.
  • Add a large spoonful of the egg whites to the chocolate mixture and stir to loosen. Add the remaining egg whites and the whipped cream. Fold everything together with a large metal spoon, keeping as much air in as possible. When there are no more visible streaks, dollop the mousse on top of the trifle. Decorate with your chosen toppings. Will keep in the fridge for up to three days without toppings.

Nutrition Facts : Calories 754 calories, Fat 56 grams fat, SaturatedFat 34 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 42 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.4 milligram of sodium

CHOCOLATE TRIFLE



Chocolate Trifle image

For a fabulous finale when entertaining, this lovely layered chocolate trifle is a winner! Chocolate trifle recipes are a do-ahead dessert that serves a group, and it even tastes great the next day. -Pam Botine, Goldsboro, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 10 servings.

Number Of Ingredients 5

1 package chocolate fudge cake mix (regular size)
1 package (6 ounces) instant chocolate pudding mix
1/2 cup strong coffee
1 carton (12 ounces) frozen whipped topping, thawed
6 Heath candy bars (1.4 ounces each), crushed

Steps:

  • Bake cake according to package directions. Cool. Prepare pudding according to package directions; set aside. , Crumble cake; reserve 1/2 cup. Place half of the remaining cake crumbs in the bottom of a 4-1/2- or 5-qt. trifle dish or decorative glass bowl. , Layer with half of the coffee, half of the pudding, half of the whipped topping and half of the crushed candy bars. Repeat the layers of cake, coffee, pudding and whipped topping. , Combine remaining crushed candy bars with reserved cake crumbs; sprinkle over top. Refrigerate 4-5 hours before serving.

Nutrition Facts : Calories 396 calories, Fat 12g fat (8g saturated fat), Cholesterol 1mg cholesterol, Sodium 569mg sodium, Carbohydrate 66g carbohydrate (41g sugars, Fiber 2g fiber), Protein 3g protein.

ORANGE BLOSSOM TRIFLE



Orange Blossom Trifle image

This is a variation on a pie recipe that evolved from trial and error. This tastes like an Orange Smoothie over angel food cake!

Provided by CHEFBETHPHX

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 5h25m

Yield 12

Number Of Ingredients 7

¼ cup orange juice
3 eggs, lightly beaten
½ cup white sugar
¼ cup cold butter, cubed
1 cup whipping cream, whipped to soft peaks
1 (10 inch) angel food cake, cut in cubes
2 (15 ounce) cans Mandarin oranges, drained and patted dry

Steps:

  • Stir together orange juice, eggs, and sugar in a small saucepan. Place over low heat, and stir constantly until the sugar has dissolved, and the mixture is very thick. Once thick, strain mixture into a large bowl, and stir in butter cubes until melted. Cover and refrigerate until cold, about 2 hours.
  • Fold whipped cream into cold egg mixture until smooth. Recover and refrigerate for 3 hours.
  • To assemble, place half of the cubed angel food cake into the bottom of a trifle bowl. Spoon on half of the whipped cream mixture, and sprinkle with half of the Mandarin oranges. Create a second layer with the remaining angel food cake, whipped cream mixture, and Mandarin oranges. Refrigerate until ready to serve.

Nutrition Facts : Calories 252.9 calories, Carbohydrate 32.4 g, Cholesterol 83.8 mg, Fat 12.7 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 7.4 g, Sodium 265.5 mg, Sugar 15.1 g

CHOCOLATE TRIFLE



Chocolate Trifle image

At church functions, folks line up for this trifle. And it is so easy to make!

Provided by Wayne

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 8h55m

Yield 12

Number Of Ingredients 7

1 (19.8 ounce) package brownie mix
1 (3.9 ounce) package instant chocolate pudding mix
½ cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
1 (1.5 ounce) bar chocolate candy

Steps:

  • Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
  • In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
  • In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

Nutrition Facts : Calories 488.1 calories, Carbohydrate 73.7 g, Cholesterol 12 mg, Fat 18.8 g, Fiber 1.9 g, Protein 4.8 g, SaturatedFat 11.5 g, Sodium 313.7 mg, Sugar 31.2 g

CHOCOLATE ORANGE TRIFLE



Chocolate Orange Trifle image

From the Cook's Chocolate Library. To make the marbled chocolate you can a) buy marbled chocolate....or b) spread melted semisweet chocolate on parchment, then drip a stream of melted white chocolate through it. Marble with a toothpick and let set until firm.

Provided by ladyroseofrohan

Categories     Dessert

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 11

4 single trifle sponge cakes
2 large chocolate macaroons, crumbled
4 tablespoons sweet sherry
12 mandarin oranges
2 egg yolks
2 tablespoons superfine sugar
2 tablespoons cornstarch
1 cup milk
1 cup mascarpone cheese
7 ounces semisweet chocolate
1 cup heavy cream

Steps:

  • Break up the trifle sponges and place in a large glass serving bowl. Sprinkle the crumbled macaroons on top, then sprinkle the sherry.
  • Squeeze the juice from two mandarins and sprinkle it over the macaroons. Peel and segment 6 mandarins and arrange them in the dish.
  • In a large bowl, combine egg yolks, sugar, and cornstarch to make a paste. Bring the milk to just below boiling in a small pan. Remove and pour it into the egg yolk mixture.
  • Return the custard to a clean pan and cook over low heat, stirring constantly to avoid curdling.
  • When custard is thick, return it to the bowl, then stir in the mascarpone and melted chocolate until thoroughly combined. Spread the custard evenly over the trifle and chill for 1 hour.
  • Whip the cream until thick, then spread over the top of the trifle. Decorate with marbled chocolate shapes and remaining mandarin orange segments.

Nutrition Facts : Calories 468.7, Fat 35.3, SaturatedFat 21.3, Cholesterol 123, Sodium 49.4, Carbohydrate 42.4, Fiber 8.5, Sugar 22.4, Protein 8.6

CHOCOLATE, CHESTNUT AND ORANGE TRIFLE



Chocolate, Chestnut and Orange Trifle image

Provided by Giada De Laurentiis

Categories     dessert

Time 3h55m

Yield 6 to 8 servings

Number Of Ingredients 11

8 ounces bittersweet (60 percent cacao) chocolate, broken into 1/2-inch pieces
2 tablespoons unsalted butter, at room temperature
1 (15-ounce) can chestnut puree * see Cook's Note
3 cups heavy cream
1/2 cup sugar
1 large orange, zested, about 3 tablespoons, plus more for garnish
1 (1 pound) frozen pound cake, thawed, cut into 1/4 to 1/2-inch thick slices
3/4 cup orange liqueur, orange-flavored syrup (such as Torani), or orange simple syrup, recipe follows
1 (3-ounce) chocolate bar
1 cup orange juice
1/2 cup sugar

Steps:

  • For the trifle: Combine the chocolate and butter in a medium bowl. Put the bowl over a barely simmering saucepan of water and stir occasionally until the chocolate has melted and the mixture is smooth, about 5 minutes. Set aside.
  • In another medium bowl, using a fork, gently mash the chestnut puree into 1/2-inch chunks.
  • In a stand mixer, fitted with a whisk attachment, beat the cream until thick. With the machine running, gradually add the sugar and continue to beat until the cream holds stiff peaks. Add half of the whipped cream to the chestnut puree and, using a spatula, fold it in until incorporated. Set aside.
  • Stir the orange zest and 1/3 of the remaining whipped cream into the chocolate mixture until smooth, then fold in the remaining whipped cream. Set aside.
  • To assemble the trifle: In the bottom of a 4-quart trifle bowl, arrange a single layer of pound cake slices, trimming the cake slices, if necessary, to fit. Drizzle the pound cake with about 1/4 cup of the orange liqueur or orange syrup. Spread 1/2 of the chestnut cream on top. Arrange another layer of pound cake slices on top and drizzle with 1/4 cup orange liqueur. Spread 1/2 of the chocolate cream on top. Repeat the layers using the remaining cream and liqueur, finishing with a chocolate cream layer.
  • For the garnish: Using a vegetable peeler, shave the chocolate bar on top of the trifle and sprinkle with orange zest. Cover the trifle with plastic wrap and refrigerate for at least 3 hours or overnight. Allow the trifle to stand at room temperature for at least 1 hour before serving.
  • In a small saucepan, bring the orange juice and sugar to a boil over medium-high heat. Simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes. Cool for 20 minutes.

TRIPLE CHOCOLATE TRIFLE RECIPE BY TASTY



Triple Chocolate Trifle Recipe by Tasty image

Here's what you need: whole milk, cream, granulated sugar, cocoa powder, cornstarch, kosher salt, unsalted butter, vanilla extract, heavy whipping cream, powdered sugar, unsweetened cocoa powder, heavy cream, dark chocolate chip, chocolate pound cake, chocolate sandwich cookie, chocolate caramel candy, fresh raspberry, fresh mint leaf, chocolate spoon, wide-mouth mason jars

Provided by Katie Aubin

Categories     Desserts

Yield 2 servings

Number Of Ingredients 20

1 cup whole milk
1 can cream
½ cup granulated sugar
¼ cup cocoa powder
3 tablespoons cornstarch
¼ teaspoon kosher salt
1 tablespoon unsalted butter, room temperature
1 teaspoon vanilla extract
1 cup heavy whipping cream
¼ cup powdered sugar
2 tablespoons unsweetened cocoa powder
¼ cup heavy cream
3 tablespoons dark chocolate chip
7 oz chocolate pound cake, cut into 1/2 in
½ cup chocolate sandwich cookie, finely crushed
½ cup chocolate caramel candy, chopped
fresh raspberry, for garnish
fresh mint leaf, for garnish
chocolate spoon, optional, for serving
2 wide-mouth mason jars

Steps:

  • Make the pudding: In a medium pot, combine the milk, table cream, sugar, cocoa powder, cornstarch, and salt and whisk together until evenly incorporated. Cook over medium-high heat, whisking constantly, until starting to thicken and bubble up, about 5 minutes.
  • Remove the pot from the heat and whisk in the butter and vanilla. Strain the pudding through a fine-mesh sieve into a medium bowl. Cover with plastic wrap, pressing directly against the surface of the pudding to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or overnight.
  • Make the whipped cream: In a medium bowl, combine the heavy cream, powdered sugar, and cocoa powder. Whip with an electric hand mixer on high speed until stiff peaks form, 3-4 minutes, scraping down the sides of the bowl as needed. Transfer the whipped cream to a piping bag fitted with a large tip and chill in the refrigerator until ready to use.
  • Make the chocolate ganache: Add heavy cream to a microwave-safe liquid measuring cup. Microwave for 1 minute, until very hot. Add the chocolate chips and let sit for 2 minutes, then stir until smooth. Transfer to a piping bag fitted with a small tip. Set aside until ready to use.
  • Assemble the trifles: Transfer the chocolate pudding to a piping bag fitted with a large tip.
  • Add about ½ cup of the pound cake cubes to the bottom of each jar, pressing down to compact. Pipe about ¼ cup of chocolate pudding and ¼ cup of the whipped cream on top. Sprinkle 2-3 tablespoons of crushed chocolate sandwich cookies and 2 tablespoons chocolate caramel candy bars on top. Repeat to make a second layer with the remaining ingredients. Finish with a drizzle of chocolate ganache and garnish with fresh raspberries and a sprig of mint. Serve with chocolate spoons.
  • Enjoy!

ORANGE-TINI



Orange-Tini image

Yield Serves 12

Number Of Ingredients 7

4 cups water
1 750-ml bottle vodka (about 3 1/4 cups)
2 1/4 cups fresh orange juice
2/3 cup Grand Marnier or other orange liqueur
3 tablespoons Drambuie
12 ice cubes
12 orange peel twists

Steps:

  • Mix first 4 ingredients in large pitcher. Cover pitcher with plastic wrap and place in freezer until mixture is cold, about 3 hours. Remove pitcher from freezer; add ice cubes. Stir briskly to melt ice partially. Strain into chilled Martini glasses. Garnish each glass with orange twist.

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