Chocolate Orange Trifle Food

CHOCOLATE ORANGE-TINI TRIFLE

Steps:

• 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 electric whisk, 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 the microwave in 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.

RASPBERRY ORANGE TRIFLE

Steps:

• Cut the pound cake into 9 (3/4-inch) slices and spread each slice on 1 side with raspberry jam, using all the jam. Set aside.
• Place a layer of cake, jam side up, in the bottom of a 2 1/2 to 3-quart glass serving bowl, cutting the pieces to fit. Top with a layer of raspberries and orange cream. Repeat the layers of cake, raspberries, and orange cream, ending with a third layer of cake, jam side down, and raspberries.
• Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until it forms stiff peaks. Decorate the trifle with whipped cream. The trifle can sit for awhile at room temperature.
• Heat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/2 by 2 1/2-inch loaf pans. Line the bottoms with parchment paper.
• Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time, and the orange zest.
• In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
• While the cakes bake, cook the remaining 1/2 cup of granulated sugar with remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.
• Combine the milk and orange zest in a medium stainless steel saucepan over medium heat and bring almost to a boil. Remove from the heat.
• Beat the egg yolks and sugar on medium-high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 5 minutes. With the mixer on low speed, sprinkle on the cornstarch. Beat on medium-low speed until combined, scraping down the bowl with a rubber spatula.
• With the mixer on low speed, slowly pour the hot milk mixture into the egg mixture. Pour the mixture back into the pan. Cook over low heat, stirring constantly, until the mixture thickens, about 5 to 7 minutes. (Pay attention because it will thicken and then quickly become orange scrambled eggs!)
• Immediately, pour the mixture through a fine sieve into a large bowl. Stir in the vanilla, Grand Marnier, butter, and heavy cream. Place plastic wrap directly on the custard and refrigerate until cold.

CHOCOLATE, CHESTNUT AND ORANGE TRIFLE

Steps:

• 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.
• 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.