Chocolate Orange Trifle

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This Chocolate Orange Trifle is a special Christmas dessert with sugared orange peel, dark chocolate orange brownie and plenty of cream.

10 - 12 Portions

Easy 90 Minutes

Ingredients

Ingredients

For the recipe  Chocolate Orange Trifle

For the Orange Jelly:

18 g Dr. Oetker Gelatine Sachets
800 ml Freshly Squeezed Orange Juice (Smooth)
50 g Caster Sugar

For the Chocolate Custard:

500 ml Whole Milk
600 ml Double Cream
60 g Custard Powder
60 g Caster Sugar
300 g Dr. Oetker 72% Extra Dark Chocolate
10 ml Dr. Oetker Valencian Orange Extract

For the Chocolate Orange Brownie: (Optional - use shop bought brownies to save time):

190 g Unsalted Butter
190 g Dr. Oetker 72% Extra Dark Chocolate
65 g Dr. Oetker Fine Dark Cocoa Powder
50 g Plain Flour
5 g Dr. Oetker Baking Powder
263 g Caster Sugar
3 Large Eggs
5 ml Dr. Oetker Valencian Orange Extract

Optional:

100 ml Orange Liqueur (or Chocolate Liqueur)

To Assemble:

6 g Oranges , 6 Clementines
1200 ml Double Cream
80 g Icing Sugar
15 g Dr. Oetker Madagascan Vanilla Paste

For the Decoration:

150 g Dr. Oetker 72% Extra Dark Chocolate
25 g Orange Rind , Of 1 Orange

preparation

Preparation

Step 1: You will need a large trifle bowl approximately 20-25cm wide and 12cm high.

Step 2: To make the jelly you will need a round 8 inch cake tin lined with two layers of cling film.

Step 3: Put half the orange juice and sugar in a pan, heat and stir until the sugar has dissolved. 

Step 4: Once the sugar has dissolved, sprinkle over the gelatin and whisk until the gelatin dissolves. Stir in the remaining orange juice then transfer to your prepared cake tin. Put in the fridge to set overnight.

Step 5: To make the chocolate custard, put the cream, milk and orange extract in a pan, before heating place 2 tbsp of the mixture into a jug and set aside. Heat the mixture until it just comes to the boil.

Step 6: Whilst the milk mixture is heating, put the custard powder and sugar in the reserved milk mixture and mix together to form a paste. 

Step 7: When the milk mixture is boiling slowly combine with the paste, whisking continuously until thickened and combined. 

Step 8: Break up the chocolate and stir into the hot custard until melted. Cover the surface of the custard with some cling film so that the cling film is touching the custard to prevent a skin from forming. 

Step 9: Leave to cool then put in the fridge overnight to set.

Step 10: To make the chocolate orange brownies, Preheat the oven to 180 degrees C / 160 fan / Gas Mark 4.

Step 11: Grease and line a square baking tin approximately 20cm x 20cm.

Step 12: Take a small pan and fill about 1/3 full of water and bring to a boil.

Step 13: Once boiling reduce the heat to a simmer.

Step 14: Put the butter and chocolate into a heatproof bowl and put on top of the pan of hot water to melt.

Step 15: Ensure the bottom of the bowl does not touch the water and stir the chocolate and butter occasionally as it melts.

Step 16: Meanwhile add the dry ingredients to a bowl and mix well to combine.

Step 17: When the chocolate and butter has melted, remove from the pan then stir in the dry ingredients.

Step 18: Mix well to combine then add the beaten eggs and mix well.

Step 19: Transfer the mixture to the prepared tin, smoothing out the mixture.

Step 20: Place in the oven and bake for 25-30 minutes until firm to the touch – the middle should still be a little bit soft and gooey.

Step 21: Put on a cooling rack and cool in the tin until completely cooled.

Step 22: To make the chocolate decorations, take the bar of dark chocolate and using a sharp knife, pull the knife down the length of the flat side of the chocolate to make shavings. Transfer the shavings to a sheet of greaseproof paper and put in the fridge to chill until ready to use.

Step 23: With the remaining chocolate you can make the chocolate Christmas trees.

Step 24: Break up the remaining chocolate into a bowl and place in the microwave in 20 second bursts, stirring in between each burst until melted.

Step 25: Put the melted chocolate into a piping bag and drizzle onto a tray lined with greaseproof paper into Christmas tree shapes. This can also be done with a teaspoon.

Step 26: Put the trees to one side to set at room temperature.

Step 27: To assemble the trifle, slice the chocolate brownie and layer in the bottom of the trifle bowl.

Step 28: Optional – drizzle the brownie with the liqueur.

Step 29: Whisk the double cream, icing sugar and vanilla bean paste together until it forms soft peaks.

Step 30: Put 1/3 of the cream into a piping bag and pipe a layer of cream on top of the brownie. Alternatively, you can just spoon the layer of cream into the bowl.

Step 31: Next, whisk the chilled chocolate orange custard to loosen it up and add half of it on top of the layer of cream.

Step 32: Next, cut the ends off the clementines, then cut into slices keeping the peel on, and line the sides of the trifle bowl with the slices.

Step 33: Next add the set orange jelly.

Step 34: Add the remaining chocolate orange custard on top of the layer of jelly.

Step 35: Top with the remaining whipped cream then scatter with the chocolate shavings, and orange zest then place in the chocolate Christmas trees.

Step 36: The trifle can be assembled without the decorations the day before serving and stored in the fridge overnight. Decorate the trifle when ready to serve.

Nutritional Information for the recipe Chocolate Orange Trifle

Per Serving Per 100 g / ml
Energy 6477 kJ
1547 kcal
1440 kJ
344 kcal
Fat 126.93 g 28.21 g
Carbohydrate 80.90 g 17.98 g
Protein 15.32 g 3.40 g

preparation

Preparation

Step 1: You will need a large trifle bowl approximately 20-25cm wide and 12cm high.

Step 2: To make the jelly you will need a round 8 inch cake tin lined with two layers of cling film.

Step 3: Put half the orange juice and sugar in a pan, heat and stir until the sugar has dissolved. 

Step 4: Once the sugar has dissolved, sprinkle over the gelatin and whisk until the gelatin dissolves. Stir in the remaining orange juice then transfer to your prepared cake tin. Put in the fridge to set overnight.

Step 5: To make the chocolate custard, put the cream, milk and orange extract in a pan, before heating place 2 tbsp of the mixture into a jug and set aside. Heat the mixture until it just comes to the boil.

Step 6: Whilst the milk mixture is heating, put the custard powder and sugar in the reserved milk mixture and mix together to form a paste. 

Step 7: When the milk mixture is boiling slowly combine with the paste, whisking continuously until thickened and combined. 

Step 8: Break up the chocolate and stir into the hot custard until melted. Cover the surface of the custard with some cling film so that the cling film is touching the custard to prevent a skin from forming. 

Step 9: Leave to cool then put in the fridge overnight to set.

Step 10: To make the chocolate orange brownies, Preheat the oven to 180 degrees C / 160 fan / Gas Mark 4.

Step 11: Grease and line a square baking tin approximately 20cm x 20cm.

Step 12: Take a small pan and fill about 1/3 full of water and bring to a boil.

Step 13: Once boiling reduce the heat to a simmer.

Step 14: Put the butter and chocolate into a heatproof bowl and put on top of the pan of hot water to melt.

Step 15: Ensure the bottom of the bowl does not touch the water and stir the chocolate and butter occasionally as it melts.

Step 16: Meanwhile add the dry ingredients to a bowl and mix well to combine.

Step 17: When the chocolate and butter has melted, remove from the pan then stir in the dry ingredients.

Step 18: Mix well to combine then add the beaten eggs and mix well.

Step 19: Transfer the mixture to the prepared tin, smoothing out the mixture.

Step 20: Place in the oven and bake for 25-30 minutes until firm to the touch – the middle should still be a little bit soft and gooey.

Step 21: Put on a cooling rack and cool in the tin until completely cooled.

Step 22: To make the chocolate decorations, take the bar of dark chocolate and using a sharp knife, pull the knife down the length of the flat side of the chocolate to make shavings. Transfer the shavings to a sheet of greaseproof paper and put in the fridge to chill until ready to use.

Step 23: With the remaining chocolate you can make the chocolate Christmas trees.

Step 24: Break up the remaining chocolate into a bowl and place in the microwave in 20 second bursts, stirring in between each burst until melted.

Step 25: Put the melted chocolate into a piping bag and drizzle onto a tray lined with greaseproof paper into Christmas tree shapes. This can also be done with a teaspoon.

Step 26: Put the trees to one side to set at room temperature.

Step 27: To assemble the trifle, slice the chocolate brownie and layer in the bottom of the trifle bowl.

Step 28: Optional – drizzle the brownie with the liqueur.

Step 29: Whisk the double cream, icing sugar and vanilla bean paste together until it forms soft peaks.

Step 30: Put 1/3 of the cream into a piping bag and pipe a layer of cream on top of the brownie. Alternatively, you can just spoon the layer of cream into the bowl.

Step 31: Next, whisk the chilled chocolate orange custard to loosen it up and add half of it on top of the layer of cream.

Step 32: Next, cut the ends off the clementines, then cut into slices keeping the peel on, and line the sides of the trifle bowl with the slices.

Step 33: Next add the set orange jelly.

Step 34: Add the remaining chocolate orange custard on top of the layer of jelly.

Step 35: Top with the remaining whipped cream then scatter with the chocolate shavings, and orange zest then place in the chocolate Christmas trees.

Step 36: The trifle can be assembled without the decorations the day before serving and stored in the fridge overnight. Decorate the trifle when ready to serve.

Nutritional Information for the recipe Chocolate Orange Trifle

Per Serving Per 100 g / ml
Energy 6477 kJ
1547 kcal
1440 kJ
344 kcal
Fat 126.93 g 28.21 g
Carbohydrate 80.90 g 17.98 g
Protein 15.32 g 3.40 g
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