Chocolate Orange Tiramisu Trifle
An Original Recipe by Lorraine Elliott
Preparation time: 60 minutes
Cooking time: 15 minutes
- 1x Woolworths Chocolate Orange Mud Cake
- 3-4 tablespoons Grand Marnier
Candied oranges
- 1 orange, sliced and then halved
- 3/4 cup white sugar
- 1/2 cup water
Chocolate Orange Mousse
- 200g/7ozs. Lindt chocolate orange almond dark chocolate
- 450ml/1 pint cream
Grand Marnier Orange Cream
- 1/4 cup water
- 1 tablespoon gelatine powder
- 400ml/14flozs. cream
- 5 tablespoons caster or superfine sugar
- 3 tablespoons Grand Marnier
Chocolate Dipped Oranges
- 6 dried orange slices
- 50g/1.7ozs. dark chocolate
Step 1 - First make the candied oranges (you can do these a day or two ahead of time). Place the sugar and water in a small saucepan and bring to a boil. Knock heat down to a simmer and add the orange slices. Simmer until the syrup becomes a bit thicker and the oranges become glossy. Remove from the syrup and place on a parchment lined tray.
Step 2 - On the day you want to make it, make the cream and then the mousse. To create the orange cream, sprinkle the gelatine over the water and then melt in the microwave at 100% for 20 seconds until clear and liquid. Allow to cool for 5 minutes. Whip the cream and sugar until you get soft peaks. Add in the gelatine mixture and whip and then add the Grand Marnier. Place in a large piping bag.
Step 3 - To make the chocolate mousse melt the chocolate in a double boiler or in a microwave (be careful this doesn't burn as it contains nuts that can burn faster than the chocolate) and allow to cool for 5 minutes. Meanwhile whip the cream until you get soft peaks. Add the slightly cooled melted chocolate and whip until it becomes a light consistency making sure to mix in all the chocolate. Transfer to a bowl.
Step 4 - To assemble the trifle (this can be done the day before serving). Slice the Woolworths Chocolate Orange Mud Cake in half horizontally and place one half on the base of a trifle glass bowl cut side up. Brush with the Grand Marnier.
Step 5 - Pipe the Grand Marnier cream in dollops on top of the cake. Place in the fridge for 20 minutes to allow it to set. Then spread half of the chocolate mousse on top of this.
Place the orange slices around the outside of the trifle bowl and then double the layer placing them slightly offset so that they overlap. Place the second layer of chocolate cake inside this and brush this with Grand Marnier. Then top with chocolate mousse and then pipe the remaining Grand Marnier cream on top. Place in the fridge for the cream to set.
Step 6 - While the Grand Marnier cream is setting make the chocolate dipped dried oranges. Melt the 50g/1.7oz of chocolate in the microwave or a double boiler and then dip half the oranges into the chocolate. Place in the fridge to set and then once the chocolate has set, place on top of the trifle.