Chocolate, Chestnut and Orange Trifle

Name: Chocolate, Chestnut and Orange Trifle
Prep time: 3 h 55 min
Cook time: 3 h 55 min
Total time: 3 h 55 min
Yield: 8
Cuisine: English, Scottish, British, European
Ingredients: 227 grams bittersweet (60 percent cacao) chocolate, broken into 1/2-inch pieces; 425 grams chestnut puree * see Cooks Note; 85 grams chocolate bar; 714 milliliters heavy cream; 248 milliliters orange juice; 1 large orange, zested, about 3 tablespoons, plus more for garnish; 454 grams frozen pound cake, thawed, cut into 1/4 to 1/2-inch thick slices; 100 grams sugar; 2 Tbsps unsalted butter, at room temperature

Chocolate, Chestnut and Orange Trifle is a gluten free dessert. This recipe makes 8 servings with 888 calories, 9g of protein, and 53g of fat each. This recipe covers 19% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 3 hours and 55 minutes. A mixture of pound cake, sugar, chocolate bar, and a handful of other ingredients are all it takes to make this recipe so tasty. This recipe is typical of European cuisine.

Instructions

Watch how to make this recipe.

Special equipment: a 4-quart trifle bowl or a 4-quart glass bowl

Equipment you will use

Bowl

Combine the chocolate and butter in a medium bowl.

Ingredients you will need

Chocolate

Butter

Equipment you will use

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.

Ingredients you will need

Chocolate

Water

Equipment you will use

Sauce Pan

Bowl

In another medium bowl, using a fork, gently mash the chestnut puree into 1/2-inch chunks.

Ingredients you will need

Chestnuts

Equipment you will use

Bowl

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.

Ingredients you will need

Cream

Sugar

Equipment you will use

Stand Mixer

Whisk

Add half of the whipped cream to the chestnut puree and, using a spatula, fold it in until incorporated. Set aside.

Ingredients you will need

Whipped Cream

Chestnuts

Equipment you will use

Spatula

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.

Ingredients you will need

Whipped Cream

Orange Zest

Chocolate

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.

Ingredients you will need

Pound Cake

Equipment you will use

Bowl

Drizzle the pound cake with about 1/4 cup of the orange liqueur or orange syrup.

Ingredients you will need

Orange Liqueur

Pound Cake

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.

Ingredients you will need

Orange Liqueur

Pound Cake

Chestnuts

Spread

Cream

Spread 1/2 of the chocolate cream on top. Repeat the layers using the remaining cream and liqueur, finishing with a chocolate cream layer.

Ingredients you will need

Chocolate

Liqueur

Spread

Cream

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.

Ingredients you will need

Chocolate Bar

Orange Zest

Vegetable

Wrap

Equipment you will use

Peeler

Plastic Wrap

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.

Ingredients you will need

Orange Juice