Chocolate Orange Trifles
An exquisite dessert layered with light sponge, luscious fruit compote, silky custard, and pillowy whipped double cream.
Ingredients
- • 4 Jaffa Cakes (cut into quarters)
- • 298 g tinned mandarin oranges in juice, (drained)
- • 11.5 g sachet of sugar free orange jelly crystals
- • 285 ml boiling water
- • 285 ml cold water
- • 250 ml semi skimmed milk
- • 1 large egg yolk
- • 1 tbsp cornflour
- • 2 tsp cocoa powder
- • 30 g white granulated sweetener
- • 4 squirts of light aerosol cream
- • 4 squirts of Choc Shot Orange Spice liquid syrup
- • 4 small chocolate orange segments from a Chocolate Orange chocolate bar
Preparation Steps
Place a quartered Jaffa Cake in the base of each glass serving dish.
To make the jelly: place the jelly crystals in a heatproof jug. Add the boiling water and stir until dissolved.
Add the cold water to the jelly in the jug and stir. Set aside and leave to cool.
Divide the drained mandarin oranges between the dishes, placing them on top of the Jaffa Cakes.
Pour the cooled jelly over the mandarin oranges and place in the fridge to set for a minimum of 2 hours.
To make the custard: place the egg yolk, cornflour, cocoa powder, sweetener and 1 tbsp of the milk in a heatproof jug. Mix until smooth.
Place the remaining milk in a small saucepan and place over a medium heat. Heat until steaming hot, taking care not to let the milk burn or boil over.
Pour the steaming hot milk into the jug containing the cocoa mixture and stir well.
Pour back into the saucepan and return to a medium heat. Stir constantly with a wooden spoon or balloon whisk and cook gently for about 5 minutes, until small bubbles appear on the surface and the custard thickens. As soon as the custard has thickened, remove it from the heat. Don't overheat or boil the custard, as it may split or burn.
Scrape the custard into a small bowl to cool. Cover the surface of the custard with cling film to stop a skin forming.
When the custard is just cool, remove the cling film and stir with a balloon whisk to ensure it's smooth.
Divide the custard between the dishes and spread out to make a thin layer.
Place in the fridge and chill for about 30 minutes.
When ready to serve, top with a swirl of aerosol cream and drizzle with a little Choc Shot Orange Spice liquid syrup. Place a small Chocolate orange segment on top to decorate. Serve at once.