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Chocolate Trifle Recipe

This document provides instructions for making a 6-layer chocolate trifle. The layers include a sponge finger base soaked in orange juice, a chocolate ganache made from melted chocolate and milk, a custard made from custard powder and hot water, sliced oranges, whipped cream flavored with vanilla and sugar, and caramelized orange peels coated in brown sugar. The components are layered in the bowl starting with the sponge fingers and ending with the caramelized orange peels.

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Hexen Ong Chang Zhuang
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30 views1 page

Chocolate Trifle Recipe

This document provides instructions for making a 6-layer chocolate trifle. The layers include a sponge finger base soaked in orange juice, a chocolate ganache made from melted chocolate and milk, a custard made from custard powder and hot water, sliced oranges, whipped cream flavored with vanilla and sugar, and caramelized orange peels coated in brown sugar. The components are layered in the bowl starting with the sponge fingers and ending with the caramelized orange peels.

Uploaded by

Hexen Ong Chang Zhuang
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Chocolate Trifle

Layer 1: Sponge layer


Lay 15 sponge fingers at the base of the bowl. Pour in just enough orange juice to
soak the sponge fingers whilst retaining their shapes.

Layer 2: Chocolate ganache


Melt a cup of cooking chocolate over a bowl of boiling water. Add milk and stir gently
until it resembles the consistency of glue. Set it aside to cool.

Layer 3: Custard layer


Pour hot water a little at a time into 120g of custard powder and stir until a thick and
smooth consistency. Set it aside to cool.

Layer 4: Fruits
Peel and slice 1 orange.

Layer 5: Whipped cream


Whip 250ml of cream until it forms soft peaks. Whilst whipping, add a capful of
vanilla essence and 2 tbsp of icing sugar.

Layer 6: Caramelized orange peels


Cut the orange peel into strips. Stir in heated pan to dry them out over medium heat.
Add 1-2 tbsp of brown sugar onto the peels. As soon as the peels are coated with
melted sugar, turn off the heat and set to cool.

When components for layer 2, 3, and 6 are cooled, assemble the trifle
starting from layer 1.

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