• >
  • Recipes
  • >
  • Chocolate, Chestnut and Orange Trifle

Chocolate, Chestnut and Orange Trifle

Photo: Chocolate, Chestnut and Orange Trifle

TOTAL TIME: 3 hr 55 min
Prep: 25 min
Inactive Prep: 3 hr 20 min
Cook: 10 min
 
YIELD: 6 to 8 servings
LEVEL: Easy

ingredients

TRIFLE:
  • 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
    GARNISH:
    • 1 (3-ounce) chocolate bar
      ORANGE SIMPLE SYRUP:
      • 1 cup orange juice
      recipe tools

        • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      Directions

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

      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.

      Cook's Note: Chestnut puree can also be made by draining 1 (14-ounce) can of whole chestnuts in water and placing in the bowl of a food processor. Add 1/4 cup sugar, 1/8 teaspoon fine sea salt, and 2 tablespoons water. Blend until smooth, adding more water, 1 tablespoon at a time until the mixture is a spreadable consistency.
      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.

      Yield: 1 1/4 cups

      COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

      Review This Recipe

      You must be logged in to review this recipe.

      or Sign Up to Review

      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      what's hot

      Road Trip with G. Garvin
      Road Trip with G. Garvin Host: G. Garvin

      Get Cooking Channel on your TV.

      Learn How