Shannons Chocolate Orange Cranberry Trifle Recipes

CRANBERRY-ORANGE TRIFLE

Steps:

• In a large saucepan, combine the first 5 ingredients; bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, until berries pop and mixture is thickened, about 15 minutes. Remove from the heat; cool completely., For custard, in a large saucepan, mix the sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat. , In a small bowl, whisk a small amount of hot milk mixture into egg yolks; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir for 2 minutes. Immediately transfer to a clean bowl; stir in vanilla. Cool for 30 minutes. Press waxed paper onto surface of filling; refrigerate until cold, about 1 hour., To assemble, place half of the cake on the bottom of a 4-qt. trifle bowl or glass bowl; drizzle with 2 tablespoons orange liqueur. Layer with half of the cranberry mixture, 1/4 cup almonds and half of the custard. Repeat layers. Refrigerate, covered, until serving. Top with whipped cream and orange sections.

CRANBERRY-WHITE CHOCOLATE TRIFLE

Steps:

• For custard, in a large heavy saucepan, mix sugar, cornstarch and salt; stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in white chocolate and vanilla. Press plastic wrap onto surface of custard; cool to room temperature., In a small bowl, whisk cranberry sauce and raspberry liqueur until smooth., In a 3-qt. trifle or glass bowl, layer half of the cake cubes, half of the cranberry mixture and half of the custard; repeat layers. Refrigerate, covered, at least 2 hours., To serve, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Pipe or spoon over top.

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.

CRANBERRY CHOCOLATE TRIFLE

Steps:

• Make Compote: Combine all ingredients in a heavy saucepan. Bring to a boil, stirring until sugar dissolves. Reduce heat and simmer until cranberries pop, about 5 minutes. Let cool. (Can be prepared one day ahead; cover and refrigerate).
• Make Pudding: Bring 1 1/2 cups milk, sugar and cocoa to simmer over medium-low heat. Remove from heat. In a bowl, whisk remaining 1/2 c milk with cornstarch, egg yolks, vanilla and salt. Slowly add hot milk to egg mixture, whisking constantly. Return to pan and whisk over medium-high heat until pudding boils. Lower heat and whisk until pudding becomes very thick, about 3 minutes. Remove from heat and add chocolate chips and stir until melted. Pour into a bowl, cover surface with plastic wrap and chill for 4 hours or overnight.
• Make Trifle: Set aside 3/4 c of the compote. Whip cream until stiff peaks form, reserving 1 1/2 cups. Fold remaining cream gently into chocolate pudding. Cover bottom of the trifle bowl with ladyfingers. Add 1/4 c orange juice; spread 1/3 of compote over ladyfingers; cover with 1/3 of pudding. Repeat layering twice more. Spread reserved cream on top. Spoon reserved compote into center of bowl. Garnish with zest and grated chocolate. Chill 1 hour before serving.

SHANNON'S ORANGE CRANBERRY CHOCOLATE EXPLOSION SMOOTHIE

Steps:

• Freeze the fruit, I didn't and the drink wasn't cold enough.
• Slightly thaw frozen fruit.
• Blenderize, adding ice as needed to make thicker.

SHANNON'S CHOCOLATE ORANGE CRANBERRY TRIFLE

Steps:

• Preheat oven to 350 degrees.
• Grease muffin pan cups.
• Mix wet ingredients the add dry, beating until just combined.
• Fill each tin 3/4 full and bake 30 minutes, or until a toothpick inserted in center of a muffin comes out clean.
• Let muffins cool completely and then slice each into at least 3 slices.
• Set aside.
• Mix together pudding ingredients in a large bowl and set aside.
• BTW, if you can't find the orange pudding mix, use 2 (4 serving size) packages vanilla pudding mix and add the zest of one orange.
• To assemble the trifle, layer half of muffin slices, then half of chocolate orange bits, then half of pudding mixture.
• Repeat with remaining ingredients and top with Cool Whip.
• Refrigerate until serving time.