Growing Chefs! Ontario Chocolate Orange Trifle

Chocolate Orange Trifle

This fantastic dessert recipe was sourced from local Chef Chandany Chen and is published in The Forest City Cookbook
Serves 4

Gingersnap Cookie Crumble

1 cup dark brown sugar3/4 cup vegetable oil1/4 cup molases1 large egg2 cups flour2 teaspoons baking soda1/2 teaspoon salt1 tablespoon cinnamon, ground1 tablespoon ginger, ground1 teaspoon allspice, ground

Chocolate Orange Custard

2 1/2 cups 35% cream1/2 cup milk1 1/4 cups sugar1 teaspoon vanilla extract Zest of 2 oranges6 egg yolks300 grams dark choclat

Chocolate Meringue

3/4 cup sugar1/4 cup milk3 egg whites1/4 cup cocoa powder4 naval oranges2 tablespoons ground cinnamon
Measuring cupsMeasuring spoonsBowls of various sizesStand mixer with whisk attachmentMedium potSmall potSpatulaWhiskPiping bagsBaking sheetParchment paperRolling pinDish towelTasting spoons

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

For the cookie crumble, preheat the oven to 375°F and line a baking sheet with parchment paper. In a large bowl, mix brown sugar, vegetable oil, molasses and egg. In a separate bowl, combine flour, baking soda, salt, cinnamon, ginger and allspice. Fold flour mixture into sugar mixture until a soft dough forms. Flour a work surface and gently roll out the dough to ¼ inch thick. Transfer to the baking sheet and bake for 20 minutes or until completely dry. Allow to cool and crumble into smaller pieces.

For the chocolate orange custard, melt the chocolate in a double boiler. In a medium bowl, whisk the egg yolks and slowly add the melted chocolate, one spoon at a time while whisking, gradually raising the temperature of the eggs. Set aside.

In a medium pot, bring cream, milk, sugar, vanilla and zest to a slow simmer. Remove from heat before it starts to boil. Slowly add half the cream into the chocolate mixture in a thin stream while whisking. Return to the pot with the remaining cream and simmer, stirring until it turns into a thick custard. Strain and allow it to cool. Transfer to a pastry bag and refrigerate until ready to use.

Get Cooking!

For the chocolate meringue, in a small pot with a clip-on candy thermometer, heat sugar and water over medium-low heat, stirring constantly until it reaches a temperature of 250°F and the sugar has dissolved.

Using a stand mixer, whisk egg whites to soft peaks. Pour the syrup in a thin stream between the whisk and the side of the bowl while whisking on medium speed. Once fully incorporated, increase the speed to high until the bottom of the bowl is cool to the touch and the meringue is glossy. Sift in the cocoa powder and whisk to incorporate. Transfer to a pastry bag and set aside.

Peel and segment oranges. Place in a bowl and toss with ground cinnamon.

For assembly, fill the bottom of a glass jar with crumbled gingersnap cookie, add a layer of chocolate orange custard and a layer of cinnamon orange segments. Repeat until you reach the top. Pipe the chocolate meringue last and torch until golden brown.