Chocolate, Chestnut and Orange Trifle (Giada De Laurentiis) Recipe

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Chocolate, Chestnut and Orange Trifle (Giada De Laurentiis)
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Ingredients
11
Count
Nutrition
2827
Calories
Total time
35
Minutes
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Ingredients:

  • 8 oz bittersweet (60 percent cacao) chocolate, broken into 1/2-inch pieces
  • 1 (15-oz) can chestnut puree * see cook's note
  • 3 cups heavy cream
  • 1/2 cup sugar
  • 1 large orange , zested , about 3 tbsp, plus more for garnish
  • 1 (1 lb) 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
  • 1 (3-oz) chocolate bar
  • 1/2 cup sugar

Directions:

  1. Garnish:
  2. Special equipment: a 4-quart trifle bowl or a 4-quart glass bowl
  3. 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.
  4. In another medium bowl, using a fork, gently mash the chestnut puree into 1/2-inch chunks.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Orange Simple Syrup:
  11. 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.
  12. Yield: 1 1/4 cups
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2827 Kcal (11836 kJ)
Calories from fat 1073.05 Kcal
% Daily Value*
Total Fat 119.23g 183%
Cholesterol 213.48mg 71%
Sodium 612.61mg 26%
Potassium 1762.13mg 37%
Total Carbs 338.77g 113%
Sugars 81.87g 327%
Dietary Fiber 20.33g 81%
Protein 96.94g 194%
Vitamin C 37.5mg 63%
Vitamin A 6.1mg 203%
Iron 14.2mg 79%
Calcium 1281.5mg 128%
Amount Per 100 g
Calories 928.66 Kcal (3888 kJ)
Calories from fat 352.49 Kcal
% Daily Value*
Total Fat 39.17g 183%
Cholesterol 70.13mg 71%
Sodium 201.24mg 26%
Potassium 578.85mg 37%
Total Carbs 111.29g 113%
Sugars 26.9g 327%
Dietary Fiber 6.68g 81%
Protein 31.85g 194%
Vitamin C 12.3mg 63%
Vitamin A 2mg 203%
Iron 4.7mg 79%
Calcium 421mg 128%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 65.7
    Points
  • 75
    PointsPlus

Good Points

  • saturated fat free,
  • high fiber

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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