Chocolate, Chestnut and Orange Trifle

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This tasted good, but my chocolate layer ended up crumbly, rather than creamy. I also had a lot of trouble folding the whipped cream into the chestnut puree because the puree was so thick. I probably won't make this again unless I can figure out what went wrong with the chocolate.

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Delicious, pretty, and easy to make. I only would have liked it better with more of a fruit component, say some sweetened orange sections or something. The chestnut purée I found came in a jar, imported from Hungary, and it was already flavored with rum and vanilla. It was also more liquid than the canned purée--there was no breaking this up into chunks. I made the trifle a day ahead and all the flavors came together nicely. My trifle bowl wasn't big enough so I put the overflow into a flat rectangular Pyrex. I didn't quite have enough pound cake for the increased surface area. But if I'd used a bigger trifle bowl, the family-size pound cake would have been just enough. Even if your proportions are a little off, hey--it's still whipped cream, chocolate, and cake--what's not to like?

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Sounds wonderful! Looking forward to trying it this Christmas!

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My entire family enjoyed it, coming back for seconds even after a large Thanksgiving dinner. I did substitute Nutella for the Chestnut Puree - I'd like to try it with the chestnut if I could find it. The mousse mixtures were delicious on their own, and very very rich. I did run out of pound cake with only one Sara Lee family size and had to run out for more halfway through! I'd suggest maybe getting a backup extra. If you don't need it, you'll still have delicious pound cake!

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This was a delicious treat I made for my family at Christmas. It is rich but definitely a reasonable splurge and easy to make for a special occasion. I made the chestnut puree as per Giada's note. I used Grand Marnier for the orange liquer.

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Awesome! This was an amazing recipe. Beautiful, easy to assemble. Definitely the hit of the party. It is very rich and a little bit goes a long way. I made it exactly to recipe and wouldn't change a thing.

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This was AMAZING! I used pure honey in place of the sugar and had to make my own puree' from whole chestnuts. From reading the previous reviews; I picked up a "Family Size" Sara Lee pound cake and I had plenty for the layers. I had orange/chocolate liqueur on hand and used it. Everyone loved it! Thanks, Giada!

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I couldn't find chestnut puree and don't have a food processor, so I made it a Nutella layer instead. I substituted about 8 oz of Nutella for the chestnut puree and folded it into the whipped cream. Also, two regular sized Sara Lee pound cakes cut in 1/2 inch slices is a perfect fit. It turned out delicious!! I am thinking about hunting down the chestnut puree and making homemade butter pound cake for the Thanksgiving version. It was amazing with Nutella, so I'd imagine the chestnut version will be amazing too!

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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!

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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.