CHOCOLATE ORANGE-TINI TRIFLE
Cross a Mississippi mud pie with a marmalade martini and the result is this grown-up Christmas trifle. It makes a wonderful indulgent end to a festive menu
Provided by Miriam Nice
Categories Dessert
Time 1h15m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 754 calories, Fat 56 grams fat, SaturatedFat 34 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 42 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.4 milligram of sodium
ORANGE AND CHOCOLATE POSSET RECIPE
Orange and Chocolate Posset is the perfect, quick, and easy dessert when you are entertaining during the holidays! Creamy, Orangy, Chocolaty
Provided by Dani Meyer
Time 2h20m
Number Of Ingredients 5
Steps:
- In a medium-size saucepan bring cream and honey to a boil, over medium-high heat. Stir continually until the honey is fully combined.
- Boil for 3 full minutes stirring continually. You may need to lower the heat to prevent boiling over. If the possibility for a boil overlooks imminent, just remove the pan from the stovetop for a few seconds.
- Shut off the stovetop and stir in the orange juice.
- Pour mixture into ramekins.
- Lightly stir several tablespoons of oranges into each ramekin.
- Cover the ramekins tightly with plastic wrap and chill a minimum of 2 hours. We prefer overnight if the time is available.
- When you are ready to serve, top with a few fresh, orange chunks. If desired shave a bit of dark chocolate over the top for a decadent finish. Enjoy!
Nutrition Facts : ServingSize 1 posset, Calories 499 kcal, Carbohydrate 27 g, Protein 3 g, Fat 44 g, SaturatedFat 27 g, Cholesterol 163 mg, Sodium 46 mg, Fiber 1 g, Sugar 22 g
DARK CHOCOLATE POSSET
Categories Chocolate Dessert Quick & Easy
Number Of Ingredients 3
Steps:
- Bring the cream and sugar to a boil while stirring the mixture. Continue to boil, and remove from heat after one minute has elapsed.
- Immediately whisk the chopped chocolate into the heated cream and sugar until the chocolate has fully melted and no particulates are visible.
- Pour mixture into serving cups (recommended 3 oz), and let chill for a little under 2 hours or until appropriately set.
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- Prepare the sponge by beating the sugar and butter until creamy and lemon coloured, about three minutes. Add the eggs and beat until combined. Fold in the flour and cocoa and spoon into the prepared pan. Bake for about 15 minutes until the sponge springs back when pressed. Remove from the oven to a cooling rack to cool. Cut the sponge in half and freeze one half. Cut the remaining half into 1 inch chunks and place on the bottom of a large serving bowl.
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