Recipes Blood Orange and Chocolate Trifle Be the first to rate & review! Look for bittersweet chocolate that has at least 70 percent cocoa. It has a deeper flavor and is higher in antioxidants.Plus: More Dessert Recipes and Tips By Dana Jacobi Updated on December 30, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Frances Janisch Total Time: 25 mins Yield: 6 Ingredients 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 Directions In a small bowl, blend the ricotta with the honey and refrigerate. 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. 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. Notes One Serving 212 calories, 8.3 gm total fat, 5 gm saturated fat, 28 gm carb. Rate it Print