Chocolate Orange Trifle

Chocolate Orange Trifle


2 tins mandarin oranges in juice

2 chocolate swiss rolls (approx 250g)

100-200g chocolate dark is best*

400g pot/carton of vanilla custard

275ml crème fraiche

Cocoa powder for dusting

*With Easter coming up any leftover Easter egg chocolate could be melted and used in the custard.


  1. Separate mandarins from juice and spread them evenly across the bottom of trifle bowl, add a couple of teaspoons of the juice.
  2. Cut swiss roll into 1cm slices and layer over the mandarins, piecing the slices together to cover the mandarins as much as possible.
  3. Take the chocolate and melt on a low heat in the microwave, once melted stir into the custard until it becomes a rich dark brown.
  4. Pour the chocolate custard over the swiss roll and smooth to make an even layer.
  5. Add the crème fraiche and spread gently to cover the custard without mixing together.
  6. Dust the top of trifle with sieved cocoa powder  (If you like the star decoration invest in some coffee stencils).
  7. Chill in the fridge for at least half an hour before serving.

Top Tip: The stars were made using a coffee stencil. See amazon for the set I used:


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One Response to Chocolate Orange Trifle

  1. jona says:

    Hey, I’m loving this recipe and I am drooling over to try this right away!♥ xx

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