Chocolate, Chestnut and Orange Trifle

  • Level: Easy
  • Total: 3 hr 55 min
  • Prep: 25 min
  • Inactive: 3 hr 20 min
  • Cook: 10 min
  • Yield: 6 to 8 servings
Share This Recipe

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

1/2 cup sugar

Directions

Special equipment:
a 4-quart trifle bowl or a 4-quart glass bowl
  1. 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.
  2. In another medium bowl, using a fork, gently mash the chestnut puree into 1/2-inch chunks.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Orange Simple Syrup:

Yield: 1 1/4 cups
  1. 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.

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.

Fudge Factor

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …