Blood Orange and Chocolate Trifle

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Blood Orange and Chocolate Trifle
Photo: © Frances Janisch
Total Time:
25 mins


  • 1 1/2 cups part-skim ricotta cheese

  • 1/4 cup honey

  • 4 small blood oranges

  • 2 tablespoons Cointreau or Triple Sec

  • 2 ounces bittersweet chocolate, coarsely grated

  • Cinnamon, for sprinkling


  1. In a small bowl, blend the ricotta with the honey and refrigerate.

  2. Using a small, sharp knife, peel the blood oranges, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the orange sections into the bowl; pour off the juice and reserve for another use. Add the Cointreau to the orange sections and toss to coat.

  3. Line up 6 Champagne flutes or other tall stemmed glasses on the counter. Add 4 orange sections to each glass. Spoon 2 tablespoons of the sweetened ricotta on top, then sprinkle on some of the grated chocolate. Repeat the layering of orange sections, ricotta and chocolate once. Top each trifle with a couple of orange sections, sprinkle with cinnamon and serve.

Make Ahead

The trifle can be refrigerated for up to 4 hours. Sprinkle with cinnamon just before serving.


One Serving 212 calories, 8.3 gm total fat, 5 gm saturated fat, 28 gm carb.

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