Jane’s Patisserie’s Chocolate Orange Trifle
With a creamy chocolate orange custard, and layers of whipped cream and chocolate Swiss roll sponge, this twist on a classic is perfect for a non-traditional Christmas dessert.
From the book
Jane’s Patisserie: Celebrate! Bake every day special
The brand-new cookbook from baking sensation Jane's Patisserie
Celebrate every occasion with a bake, from birthdays to Christmas, Easter to Halloween
Featuring cookies to cheesecakes, traybakes to desserts, and much more
Introduction
This fan favourite trifle is probably quite far away from the traditional version, but that’s fine as I’m here to introduce new and delicious ideas to inspire you to create your own! Also, I am just chocolate orange obsessed. This trifle features all of my favourite things with a chocolate orange custard, a whipped cream, Swiss roll and, of course, as much chocolate orange chocolate as possible. It’s simple, easy to make and fun!
Ingredients
| 500ml | ready-made custard |
| 150g | chocolate orange chocolate |
| For the cream: | |
|---|---|
| 600ml | double cream |
| Zest of 1 | orange |
| 2 tbsp | icing sugar |
| 2 tbsp | Cointreau |
| For the cake: | |
| 1 x 350-450g | chocolate Swiss roll |
| Juice of 1 | orange |
| 3-4 tbsp | Cointreau |
| For the filling/decoration: | |
| 2 x 300g tins | mandarin segments |
| Chocolate orange chocolate | |
| Orange zest |
Method
PREP: 30 minutes
SET: 1 hour
DECORATE: 30 minutes
LASTS: 2+ days, in the fridge
Add the custard to a small pan and heat over a low heat until starting to warm through. Add the chocolate to the custard and stir until melted. Leave to cool for 5 minutes.
Cream
In a large bowl, whisk the cream, orange zest, icing sugar and Cointreau until soft peaks form.
Cake
Slice the chocolate Swiss roll into 1–2cm slices. Drizzle over the orange juice and Cointreau.
Assembly
Place half of the Swiss roll over the base of the trifle bowl. Pour over half of the chocolate orange custard. Add segments of mandarin, then add the remaining Swiss roll and custard. Spread over the whipped orange cream and decorate with chocolate orange chocolate segments, grated chocolate and orange zest. Set the trifle for 1 hour in the fridge.
NOTES
If you want a layer of jelly, I’d recommend dissolving 1 packet of orange jelly cubes in 250ml boiling water, then adding 250ml cold water. Pour this over the first layer of Swiss roll and let it set before continuing as in the recipe above.
You can use chocolate sponge if you prefer, you will need about 400g.
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