COINTREAU CHOCOLATE TRIFLE

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Cointreau Chocolate Trifle image

Decadent, redolent of oranges & bittersweet chocolate, this Cointreau laced dessert nicely caps an evening with friends. Adjust Cointreau to taste - we've been known to tip a wee dram onto servings once plated!! Thank you Mean Chef for awesome pastry cream recipe Recipezaar #37669)! Time to make includes making pastry cream (make it - it's worth it!). Start 3 hours ahead of serving to make the aforementioned pastry cream - I fast chill in the frezer for 25 minutes with Saran wrap on surface to prevent a skin from forming & once chilled proceed with rest of recipe - goes fast after this step! Bon Appetite!!

Provided by Busters friend

Categories     Dessert

Time 3h25m

Yield 10 serving(s)

Number Of Ingredients 6

2 cups pastry cream
1 angel food cake, storebought
2 cups heavy whipping cream
2/3 cup Cointreau liqueur
30 ounces mandarin orange segments, canned, drained
2 ounces giradelli bittersweet chocolate, grated

Steps:

  • Make & chill Lenotre pastry cream.
  • While pastry cream chilling, cut angelfood cake into thumb-sized chunkes. Sprinkle with 1/3 cup Cointreau. Set aside.
  • Whip cream & add sugar & Cointreau. Beat until stiff peaks develop.
  • Assemble as follows: cake layer, pastry cream layer, orange segment layer, whipped cream layer. Generously grate chilled chocolate onto whipped cream. Repeat layers - finish with whipped cream. Garnish with orange segments & grated chocolate. Chill several hours before serving. Voila!

Nutrition Facts : Calories 362.8, Fat 18.1, SaturatedFat 11, Cholesterol 65.2, Sodium 323.2, Carbohydrate 47.8, Fiber 1.7, Sugar 27.3, Protein 5.3

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