Chocolate Chestnut And Orange Trifle Recipes

CHOCOLATE, CHESTNUT AND ORANGE TRIFLE

Steps:

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

CHOCOLATE ORANGE TRIFLE

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.