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Terry's Chocolate Orange trifle
Serves: 12
Prep time: 25 minsTotal time: 
Recipe photograph by Stuart West
Terry's Chocolate Orange trifle
Our easiest-ever trifle recipe, inspired by everyone’s favourite Christmas treat – the Terry’s Chocolate Orange! More time for you to drink Prosecco…
Serves: 12
Prep time: 25 minsTotal time:
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Nutritional information (per serving)
Calories
433Kcal
Fat
27gr
Saturates
16gr
Carbs
42gr
Sugars
36gr
Fibre
3gr
Protein
6gr
Salt
0.3gr
Chelsie Collins
Chelsie Collins is a London-based food writer and one half of baking duo Blondies Kitchen. She loves creating fun, indulgent recipes – and anything involving Marmite!
See more of Chelsie Collins’s recipes
Chelsie Collins
Chelsie Collins is a London-based food writer and one half of baking duo Blondies Kitchen. She loves creating fun, indulgent recipes – and anything involving Marmite!
See more of Chelsie Collins’s recipes
Ingredients
- 100g dark chocolate (70% cocoa solids), chopped
- 500ml ready-made custard
- 300ml whipping cream
- 1 orange, finely grated zest
- 2 tbsp icing sugar
- 1 x 375g jumbo chocolate Swiss roll, cut into 2cm slices
- 2 x 298g tins mandarin segments in fruit juice
- 50g marmalade
- 1 x Terry’s Chocolate Orange, broken into segments
Step by step
Get ahead
Make the day before and chill overnight. It will keep for 3 days in the fridge.
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Melt the chocolate in a heatproof bowl over a pan of simmering water (be careful that the bowl doesn’t touch the water) or in a bowl in the microwave in short blasts, stirring regularly. Leave to cool for 5 minutes, then stir through the custard.
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Meanwhile, put the cream in another large bowl with the orange zest and icing sugar. Whip, using electric beaters, until you get soft peaks.
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Start building the trifle in a large trifle dish or glass bowl. Lay the Swiss roll slices across the base and up the sides of the dish. Drizzle over the juice from 1 tin of mandarins to soak into the sponge. Spread the marmalade over the sponge with the back of a spoon and scatter over the drained mandarin segments from the tin. Spoon over all of the chocolate custard.
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Drain the other tin of mandarins, discarding the juice, and layer the fruit on top, reserving six or so segments for decoration. Then layer on half of the chocolate orange segments. Spoon over the whipped cream and decorate with the reserved mandarin segments and all but one of the remaining chocolate orange segments. Use the remaining chocolate orange segment to grate over the top of the trifle. Chill for at least 4 hours or until ready to serve.
More ideas:
Chocolate Orange fondant
Gingerbread trifle