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Blood Orange Chocolate Trifles

Course Dessert
Cook Time 1 hour 10 minutes
Total Time 1 hour 10 minutes
Servings 2 individual trifles
Author Miranda Couse

Ingredients

Candied Oranges

  • 1 cup granulated sugar
  • 1 + 1/2 cup water
  • 1 blood oranges thinly sliced

Blood Orange Curd

  • 2 egg yolks
  • 2 tsp . orange zest
  • 1/2 cup granulated sugar
  • 1/4 tsp . salt
  • 1 + 1/2 T. cornstarch
  • 1 cup blood orange juice
  • 4 T . butter cold and cubed

Chocolate Whipped Cream

  • 1 cup heavy cream
  • 4 T . Hershey's Chocolate Syrup

Instructions

Candied Oranges

  • 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.

Blood Orange Curd

  • 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 1/2 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.

Chocolate Whipped Cream

  • 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.

Notes

The candied blood orange slices were slightly adapted from Feed Me Seymour Blog.