Mini Blood Orange and Chocolate Trifles

Mini Blood Orange and Chocolate Trifles

Orange and chocolate is one of those timeless combinations that always seems to work. The tangy brightness of the citrus… the sweet, deep flavors of the chocolate… is your mouth watering yet?

My email inbox is overflowing, often with requests from food brands to try their products. More often than not, I say no, simply because the product isn’t a good fit or my schedule is full. But Limoneira caught me at exactly the right moment – just after I had eaten a plump, juicy cara cara orange (my new favorite). Limoneira is primarily known for their lemons, but they produce other citrus products as well, including cara cara and blood oranges, which they promptly sent me to sample.

Om nom nom nom nom…

Seriously, I am obsessed with oranges lately! Orange you glad you stopped by my blog today? Har har har.

Mini Blood Orange and Chocolate Trifles

I love these trifles because the orange doesn’t get overshadowed by the chocolate. Plus the cream turns a delightful pale pink color from the added blood orange juice.

You could definitely use cara cara oranges for this recipe instead of blood oranges. Visually, cara caras don’t pack the same punch, but they are still a pretty dark pink color inside.

Chocolate Blood Orange Trifles

No matter what type of orange you use, the key to this recipe is to add lots of zest to the brownie recipe, so the orange flavor shines, and then spread the batter very thin on a sheet pan so that it gets crispy enough to hold up to the cream.

Here’s the printable recipe:

Mini Blood Orange and Chocolate Trifles

Total Time: 45 minutes

Yield: 8 mini trifles

Mini trifles made with a light blood orange whipped cream, layered between chocolate and orange brownie and topped with sweet blood orange segments.

Ingredients

  • 2 1/2 cups + 1 Tablespoon powdered sugar
  • 3/4 cup cocoa powder
  • 1/2 teaspoon salt
  • 3 large egg whites
  • 1 blood orange + extra segments for decorating.
  • 1 cup heavy cream

Instructions

  1. Sift together 2 1/2 cups of powdered sugar, cocoa powder, salt.
  2. Add egg whites and the zest and juice from 1/2 orange. Reserve other 1/2 orange for cream.
  3. Spread batter thinly only a lined sheet pan and bake at 350 degrees for 15-20 minutes, until brownie is very crisp.
  4. While the batter is baking, beat together heavy cream, remaining powdered sugar, and zest/juice from other 1/2 of orange. Whip to shift peaks.
  5. Allow brownie to cool, then break into small pieces.
  6. To each small trifle dish, create a layer of brownie pieces and a layer of whipped cream, then repeat both layers. Top with a few brownie pieces and segments of blood orange.
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Allison is one of the co-founders here at The PinterTest Kitchen. She also works as a content marketing consultant and freelance writer - find out more at AllisonBoyer.com.

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