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Cranberry and Chocolate Trifle

Photo: Charles Schiller; Styling: Lynn Miller
Prep time 35 mins
Chill time 5 hrs
Yield Serves 10

Ingredients

  • Cranberry Compote:
  • 2 (12 oz.) bags fresh cranberries
  • 1 2/3 cups sugar
  • 1 cup orange juice
  • 1 1/2 tablespoons grated orange zest
  • 1 teaspoon 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 semisweet chocolate chips
  • Trifle:
  • 3 cups heavy cream
  • 3/4 cup orange juice or orange liqueur, or a combination
  • 30 ladyfingers
  • 1 ounce dark chocolate, grated
  • 1 tablespoon grated orange zest

Nutrition Information

  • calories 717
  • fat 37 g
  • satfat 21 g
  • protein 10 g
  • carbohydrate 92 g
  • fiber 6 g
  • cholesterol 310 mg
  • sodium 147 mg

How to Make It

  1. Make compote: Combine all ingredients in a heavy saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat and simmer until cranberries pop, 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 cup milk with cornstarch, egg yolks, vanilla and salt.

  3. Slowly add hot milk to egg mixture, whisking constantly. Return to pan. Whisk over medium-high heat until pudding boils. Lower heat and whisk until pudding becomes very thick, about 3 minutes.

  4. Remove from heat, add chocolate chips and stir until melted. Pour into bowl, cover surface with plastic wrap and chill for 4 hours or overnight.

  5. Set aside 3/4 cup of compote. Whip cream until stiff peaks form, reserving 1 1/2 cups. Fold remaining cream gently into chocolate pudding.

  6. Cover bottom of trifle bowl with ladyfingers. Add 1/3 of orange juice or liqueur. Spread 1/3 of compote over ladyfingers; cover with 1/3 of pudding mixture. Repeat, layering twice more.

  7. Spread reserved cream on top. Spoon reserved compote into center of bowl. Garnish with zest and grated chocolate. Chill 1 hour; serve.