Chocolate, Chestnut and Orange Trifle

Recipe courtesy Giada De Laurentiis

Show: Giada at HomeEpisode: Thanksgiving

Rated: 5 stars out of 5Rate itRead users' reviews (11)

RECIPE
COMMENTS & REVIEWS(11)

Cook Time:
10 min
Level:
Easy
Yield:
6 to 8 servings

Times:

Prep: 25 min
Inactive Prep: 3 hr 20 min
Cook: 10 min
Total:: 3 hr 55 min

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Ingredients

Trifle:

8 ounces bittersweet (60 percent cacao) chocolate, broken into 1/2-inch pieces
2 tablespoons unsalted butter, at room temperature
1 (15-ounce) can chestnut puree * see Cook's Note
3 cups heavy cream
1/2 cup sugar
1 large orange, zested, about 3 tablespoons, plus more for garnish
1 (1 pound) frozen pound cake, thawed, cut into 1/4 to 1/2-inch thick slices
3/4 cup orange liqueur, orange-flavored syrup (such as Torani), or orange simple syrup, recipe follows

Garnish:

1 (3-ounce) chocolate bar

Directions

Special equipment: a 4-quart trifle bowl or a 4-quart glass bowl

For the trifle: Combine the chocolate and butter in a medium bowl. Put the bowl over a barely simmering saucepan of water and stir occasionally until the chocolate has melted and the mixture is smooth, about 5 minutes. Set aside.

In another medium bowl, using a fork, gently mash the chestnut puree into 1/2-inch chunks.

In a stand mixer, fitted with a whisk attachment, beat the cream until thick. With the machine running, gradually add the sugar and continue to beat until the cream holds stiff peaks. Add half of the whipped cream to the chestnut puree and, using a spatula, fold it in until incorporated. Set aside.

Stir the orange zest and 1/3 of the remaining whipped cream into the chocolate mixture until smooth, then fold in the remaining whipped cream. Set aside.

To assemble the trifle: In the bottom of a 4-quart trifle bowl, arrange a single layer of pound cake slices, trimming the cake slices, if necessary, to fit. Drizzle the pound cake with about 1/4 cup of the orange liqueur or orange syrup. Spread 1/2 of the chestnut cream on top. Arrange another layer of pound cake slices on top and drizzle with 1/4 cup orange liqueur. Spread 1/2 of the chocolate cream on top. Repeat the layers using the remaining cream and liqueur, finishing with a chocolate cream layer.

For the garnish: Using a vegetable peeler, shave the chocolate bar on top of the trifle and sprinkle with orange zest. Cover the trifle with plastic wrap and refrigerate for at least 3 hours or overnight. Allow the trifle to stand at room temperature for at least 1 hour before serving.

Cook's Note: Chestnut puree can also be made by draining 1 (14-ounce) can of whole chestnuts in water and placing in the bowl of a food processor. Add 1/4 cup sugar, 1/8 teaspoon fine sea salt, and 2 tablespoons water. Blend until smooth, adding more water, 1 tablespoon at a time until the mixture is a spreadable consistency.

Orange Simple Syrup:

1 cup orange juice
1/2 cup sugar

In a small saucepan, bring the orange juice and sugar to a boil over medium-high heat. Simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes. Cool for 20 minutes.

Yield: 1 1/4 cups

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Comments & Reviews

recipe Chocolate, Chestnut and Orange Trifle
Carol Pittsburgh, PA 12-25-2009
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delicious and easy
Rated: 5 stars out of 5

I am a good cook who hates to bake and this dessert was perfect for me. If you can whip cream you can make it and bring... something special to the table. I agree with other posters who said a little more pound cake is better to have on hand. I used 2 Sarah Lee frozen pound cakes (loaf size, don't recall exact weights). Otherwise I made the recipe as written (including the chestnut puree in my processor) and the orange liquer I had on hand was Cointreau. This is the 3rd and easiest trifle recipe I've tried and it was by far the best!Read more
recipe Chocolate, Chestnut and Orange Trifle
Mardook Turlock, CA 12-24-2009
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This is a winner !!!!
Rated: 5 stars out of 5

The chocolate / orange mix is awesome. I found the chestnut puree at Whole Foods. I think I will need to stock up on that... as well since I'm not sure if it will be available after the holidays. I think the chestnut is adding a lot of texture to the cake but not sure what else can make a good substitute. Any suggestions for off-season? I think summer time, adding layers of fruits (such as Strawberries) will make it even more delicious. Read more
recipe Chocolate, Chestnut and Orange Trifle
Lorna Longmont, CO 12-19-2009
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A most delicious and beautiful trifle
Rated: 5 stars out of 5

I've never rated a recipe before, though I've found many excellent ones on this site. I felt compelled to report that this... is outstanding and easy to make. It looks and tastes like you went to a lot of trouble. I let it sit overnight and the flavors and textures all came together beautifully. I made the chestnut puree from the recipe Giada provided and it all came out better than I could've hoped for. The oohs and aahs from my friends were nice too! I highly recommend this to you.Read more
recipe Chocolate, Chestnut and Orange Trifle
Kelli Monroe, WA 12-18-2009
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OMG!!!
Rated: 5 stars out of 5

This is an awesome recipe! It is simple and quick and tastes fabulous. I tried it with almond paste when unable to find... chestnut puree and it was also very good. Thanks Giada!!Read more
recipe Chocolate, Chestnut and Orange Trifle
Anna Eagan, MN 12-02-2009
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Great to make the day before
Rated: 5 stars out of 5

I made both whipped-cream layers and the orange simple syrup the day before Thanksgiving and assembled it after our holiday... meal. The whipped cream stayed fluffy overnight even with the chestnut and chocolate/orange mixed in. I found the chestnut puree at a local upscale grocery store (Kowalski's in MN). Had to add a little sugar to the puree before mixing it into the whipped cream. Also, I used a little more than one pound cake.Read more
recipe Chocolate, Chestnut and Orange Trifle
Margaret Renton, WA 11-27-2009
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OH MY GOODNESS!!! TO DIE FOR!!!
Rated: 5 stars out of 5

This is a must have for ANY chocolate lover. The combination of flavors melds so well together and it is a very rich... chocolate dish. This is the first time I have ever used chestnuts in any dish and I will again. It was just that good. I found the puree at Whole Foods in the peanut butter aisle on the top shelf. I am unsure if it is readily available or a holiday speciality so I am going to stock up on a few cans now. I did make one tiny ajustment on the recommendation of my hubby and after one bite I was delighted! I used Cointreau to soak my layers of sponge cake and my husband thought that a Frangelico finish would be in order and boy was he right. The frangelico worked very well with the nuttiness of the chestnuts, so much so that the next time I make this I will use Frangelico to flavor the cake in the chestnut layers and Cointreau to flavor the chocolate layers. ENJOY!Read more