Terry's Chocolate Orange Trifle

This stunning Terry's Chocolate Orange Trifle is the perfect quick and easy dessert! It can feed a crowd, be made ahead of time and requires almost zero effort.

This spectacular trifle is a perfect last-minute dessert if you cunningly employ a few shortcuts. It requires zero baking. Though I always advocate baking from scratch-and indeed cooking most meals from scratch-I have embraced convenient store-bought products with both arms in this recipe.

• Cake layer: store-bought Swiss Roll 
• Cointreau:  If you do not want to include any alcohol you could replace this with orange juice
• Custard layer: I used store-bought vanilla custard and mixed it with melted Terry's Chocolate Orange.... I need not tell you it tastes amazing!
• Mandarin segments: shop-bought from any brand.
• Whipped cream: this is literally the only bit of actual hands-on effort. I whisked double cream, Cointreau, icing sugar and orange zest.
• Topping: chocolate shaving, orange zest and some Terry's Chocolate Orange slices.

                                                                                        

Ingredients: 

Chocolate Orange Custard:

• 150g Terry's chocolate orange
• 500ml readymade custard

Whipped Orange Cream:

• 450ml double cream
• zest of 1 orange
• 2 tbsp icing sugar
• 2 tbsp Cointreau

Chocolate Orange Swiss Roll:

• 1x jumbo shop bought chocolate swiss roll
• juice of 1 orange
• 3-4 tbsp Cointreau
• 2 x tins mandarin segments drained or fresh slice from an orange

Toppings:

• 1 Terry's chocolate orange
• grated chocolate
• zest of 1 orange

Method:

Melt Terry's chocolate orange carefully until smooth.

Pour your readymade custard into a bowl and add in the melted chocolate. Mix together until smooth. If it goes lumpy, heat the custard mix in a pan over a low-medium heat and stir until all smooth and lovely.

Add the double cream to a bowl, add 2 tbsp of Cointreau, icing sugar and the zest of the orange and whisk to soft peaks.

Slice the chocolate swiss roll into 1-2cm size slices.

Sprinkle over 3-4 tbsp of Cointreau, and the juice from the orange.

Start building your trifle. I put the slices of the swiss roll around the edge of the trifle bowl at the bottom and a few on the bottom as well.

Pour over half of the chocolate orange custard and spread.

Add on the slices of mandarin from the tin and add on any more swiss roll if you have any. Pour over the rest of the custard.

Spread over the top the whipped orange cream and decorate with Terry's chocolate orange slices, grated chocolate and orange zest.

Leave it to set a bit in the fridge so the custard isn't as runny. Enjoy!!!!