Blood Oranges are so pretty and amazing with chocolate. Let me introduce you to these gorgeous blood orange chocolate trifles.
These trifles.. they’ve changed my life. I’ll be honest with you. The only difference between blood oranges and regular oranges is the color. They taste identical, so by all means use regular oranges if blood oranges aren’t in season. The curd won’t be a gorgeous pink color if you use regular oranges, but it will be a vibrant yellow color.
Now, back to the life changing business. I love orange and chocolate together. The pudding like texture of the curd and the light and airiness of the whipped cream made the perfect pairing. If you like a little crunch, the candied orange slices on the top will give you a slight crunch. You can also add in a couple layers of nilla wafers or chocolate cookies for the satisfaction that you will need. The cookies may get soft as the trifles sit since they’ll be absorbing any liquid they can.
I went crazy over these blood oranges when I first spotted candied blood orange slices over on the Feed Me Seymour Blog. I actually very slightly adapted her recipe for my candied blood orange slices. They make the perfect topper, don’t they?
- 1 cup granulated sugar
- 1 + ½ cup water
- 1 blood oranges, thinly sliced
- 2 egg yolks
- 2 tsp. orange zest
- ½ cup granulated sugar
- ¼ tsp. salt
- 1 + ½ T. cornstarch
- 1 cup blood orange juice
- 4 T. butter, cold and cubed
- 1 cup heavy cream
- 4 T. Hershey's Chocolate Syrup
- In a saucepan, add in the sugar and water. Turn the heat to medium and let it come up to a boil. Stir to incorporate the sugar.
- Slice the oranges thinly. Once the water begins to boil, add in the orange slices. Reduce heat to a simmer.
- Flip the orange slices every 10 minutes and let them simmer for about 1 hour.
- Once they've simmered for 1 hour, place them on a cooling rack that has a baking pan or parchment paper underneath it.
- It will take them 24-48 hours to dry completely.
- In a small dish, add in the egg yolks and zest.
- In a medium saucepan, add in the granulated sugar, salt and cornstarch. Whisk it combine.
- Add in the blood orange juice and whisk until incorporated. Turn the burner to medium heat and let come up to a boil. Let it boil for 1 minute.
- Add ½ cup of the orange juice mixture into the dish of egg yolks and zest. Whisk immediately after the orange juice is added. This is tempering the eggs.
- Add the egg mixture into the saucepan with the remaining orange juice and immediately whisk.
- Let the mixture return to a boil and let it boil for 2 minutes. It should thicken.
- Remove from the heat and add in the cubes of cold butter. Whisk until the butter is completely combined into the curd.
- Quickly place the curd into a shallow dish and cover with plastic wrap. Be sure to let the plastic wrap sit on the top of the curd to prevent a skin. Place in the fridge overnight to chill completely.
- Add the heavy cream into a large mixing bowl. Whip on high with a hand mixer until the heavy cream reaches firm peak stage. It will pull off the beaters or have firm peaks.
- Add in the chocolate syrup and beat until combined. About 15-20 seconds.
- In two small glasses or trifle dishes, layer the orange curd and cream. I piped my whipped cream with a piping bag and the Wilton 4B tip.
- Top with a dried candied blood orange slice. Serve immediately or store in the fridge. It will only last a day or two before it starts to separate.
Have you ever made a recipe with blood oranges? Let me know in the comments below.