| Recipe info |
Category:
Trifles
Rating:
1.00
Contributor:
rapunzel47
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Chocolate Trifle
2 cans (8 oz) mandarin orange segments
1/4 cup orange liqueur or brandy
1/2 cup sugar
5 tsp cornstarch
1/8 tsp salt
2 cups milk
2 eggs, slightly beaten
3 oz semi-sweet chocolate (squares or chocolate chips)
1 tbsp orange liqueur or brandy
500 ml (1 pint) whipping cream
Chocolate chips
I. Drain orange segments, retaining 3 tbsp of the juice. You may wish to put aside a dozen segments for decorating the top later. Add the liqueur or brandy to the fruit and juice and let stand while you make the custard.
II. The following custard is a microwave recipe, but you can use your regular chocolate blanc mange recipe.
Combine sugar, cornstarch and salt in 6 cup microwave-safe dish. Add milk, and stir to combine. Microwave at 80% until thickened, stirring once or twice. Depending on the power of the microwave, this may take anywhere from 6 to 12 minutes.
Add a small amount of the hot milk mixture to the beaten eggs, then add it back to the hot milk. Microwave at 80%, 60-90 seconds, or until thickened.
Add chocolate and liqueur, and stir until chocolate is melted and evenly distributed.
[It's OK to proceed with assembly now, but preferable to wait until the custard has cooled somewhat. If it will be cold before you proceed, protect it from developing a skin on the top by laying a piece of moistened wax paper over the top while it cools.]
III. Line the bottom of a large glass bowl with sponge cake. Traditionally, this is stale cake, but it's not that important. Drizzle the juice and liqueur mixture from the fruit over the cake and then spread the fruit over it.
Pour the custard all over (if it has been refrigerated, soften it a bit first by whipping with a wire whisk).
Whip cream stiff. Do not sweeten or flavour. Spread carefully over the custard, reserving almost half for piping around the edges. Decorate the top with the reserved orange segments and a sprinkling of chocolate chips.
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