Recipes>Chocolate Recipes

Jane’s Patisserie’s Chocolate Orange Trifle

by Jane Dunn from Jane’s Patisserie: Celebrate! Bake every day special

Easy

Serves 10

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.

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Jane’s Patisserie: Celebrate!

Jane Dunn

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

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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!

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Ingredients

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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Ingredients

Method

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