Cranberry Chocolate Trifle

Submitted by HokiesMom

"I have not had the opportunity to make this yet but I needed a place to save the recipe before my hubby cleans up and throws away my magazine."

 

• Ready In: 5hrs 35mins
• Ingredients: 18
• Serves: 10

ingredients

• Cranberry Compote

• 2 (12 ounce) bags fresh cranberries
• 1 2⁄3 cups sugar
• 1 cup orange juice
• 1 1⁄2 tablespoons grated orange zest
• 1 teaspoon ground cinnamon

• Chocolate Pudding

• 2 cups whole milk
• 1⁄2 cup sugar
• 1⁄2 cup unsweetened cocoa powder
• 1⁄4 cup cornstarch
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 1⁄4 teaspoon salt
• 1⁄3 cup semi-sweet chocolate chips

• Trifle

• 3 cups heavy cream
• 3⁄4 cup orange juice
• 30 ladyfingers
• 1 ounce dark chocolate, grated
• 1 tablespoon grated orange zest

directions

1. Make Compote: Combine all ingredients in a heavy saucepan. Bring to a boil, stirring until sugar dissolves. Reduce heat and simmer until cranberries pop, about 5 minutes. Let cool. (Can be prepared one day ahead; cover and refrigerate).
2. Make Pudding: Bring 1 1/2 cups milk, sugar and cocoa to simmer over medium-low heat. Remove from heat. In a bowl, whisk remaining 1/2 c milk with cornstarch, egg yolks, vanilla and salt. Slowly add hot milk to egg mixture, whisking constantly. Return to pan and whisk over medium-high heat until pudding boils. Lower heat and whisk until pudding becomes very thick, about 3 minutes. Remove from heat and add chocolate chips and stir until melted. Pour into a bowl, cover surface with plastic wrap and chill for 4 hours or overnight.
3. Make Trifle: Set aside 3/4 c of the compote. Whip cream until stiff peaks form, reserving 1 1/2 cups. Fold remaining cream gently into chocolate pudding. Cover bottom of the trifle bowl with ladyfingers. Add 1/4 c orange juice; spread 1/3 of compote over ladyfingers; cover with 1/3 of pudding. Repeat layering twice more. Spread reserved cream on top. Spoon reserved compote into center of bowl. Garnish with zest and grated chocolate. Chill 1 hour before serving.