- Cook Time: 20 mins
- Serving: 14 Persons
Nutrition facts (per portion)
- Calories: 754
- Carbohydrate Content: 49g
- Fat Content: 56g
- Fiber Content: 2g
- Protein Content: 8g
- Saturated Fat Content: 34g
- Sodium Content: 0.4g
- Sugar Content: 42g
Chocolate orange-tini trifle Recipe
Chocolate orange-tini trifle is a New Year's Eve recipe for 14 people, takes only 15 mins; recipe has madeira cake, double cream and golden caster sugar.
- Dark Chocolate - 200g dark chocolate
- Egg - 3 large eggs, separated
- Natural Yogurt - 200g natural yogurt
- Orange - 1 large orange and 1 lemon, zested and juiced (you'll need 100ml juice combined)
- Golden Caster Sugar - 200g golden caster sugar
- Double Cream - 600ml double cream
- Custard - 500ml ready-made vanilla custard
- Peach - 400g can peaches or apricots, drained and finely chopped
- Vodka - 75ml vodka
- Milk Chocolate - 100g milk chocolate
- Marmalade - 50g marmalade
- Madeira Cake - 300g madeira cake (shop-bought or find a recipe here on bbcgoodfood.com), cut into 3cm pieces
- Chocolate Buttons - chocolate buttons, pared orange zest, crushed biscotti or gold sprinkles
- 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 electricwhisk, 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 themicrowavein 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.