Mexican Chocolate and Orange Trifle

👩🏻‍🍳 Tamara Talks – Mexican Chocolate and Orange Trifle Inspiration

An observant reader may have noticed my recent and somewhat repetitive emphasis on Mexican flavors that include chiles, pomegranates, citrus, and cinnamon… First, I love that flavor combination. Second, pomegranates and citrus are in season in the Rio Grande Valley, and its amazing! Besides, what’s not to love?

My chocolate, orange, and pomegranate trifle is the final installment in my Cozy Christmas Menu for Two 2017 series of posts. I hope you didn’t miss the Roasted Spicy Orange-Pomegranate Glazed Winter Vegetables, and my Festive Mexican Cornish Game Hens for Two! This menu bears no resemblance to Mexican-American fare; rather, it combines Mexican ingredients and flavors with fresh seasonal ingredients to bring those vibrant flavors to your holiday table.

📋 Trifle Ingredients

Brownie Layer

• brownie mix – Use your favorite box mix, and follow instructions. You’ll add ground cinnamon and red chile powder. I use Duncan Hines Dark Chocolate Fudge Brownies. You will probably need eggs and oil for the mix. If you follow a gluten free diet, these Gluten Free Brownies are delicious. Simply add the cinnamon and ancho powder to the batter prior to proceeding with the recipe!
• ground cinnamon
• ground ancho or chipotle powder

Orange-Cinnamon Curd Layer

• orange zest
• sugar
• fresh orange juice
• butter
• eggs
• fine sea salt
• cinnamon

Pomegranate Pudding Layer

• pomegranate juice – 100% juice like Pomi is great.
• small pearl tapioca – I use Bob’s Red Mill Small Pearl Tapioca. If you substitute quick cook tapioca, adjust cooking time, and I cannot attest to the results being the same as I’ve not tried it!
• pomegranate molasses – You can find pomegranate molasses in the international foods aisle quite often or order pomegranate molasses online. You can also make pomegranate molasses if you are so inclined.
• sugar
• fine sea salt
• pomegranate arils – If you hate breaking down pomegranates, look for arils in the produce section of your market.

Garnishes

• whipped cream – I whip my cream and add a tablespoon or two of powdered sugar. You can use commercial whipped cream, but PLEASE don’t use fake stuff!
• chocolate – We like 70-75% dark chocolate, and use a peeler to shave it over the whipped cream.
• orange zest
• pomegranate arils
• cinnamon

🔪 Instructions

Work Flow

1. Soak the pearl tapioca in the pomegranate juice.
2. Start the brownies.
3. Make the orange-cinnamon curd.
4. Make the pomegranate pudding.
5. Whip the cream.
6. Layer the trifles and garnish.

Brownie Layer

1. Prepare brownie mix according to package instructions. If there is a “fudgy” as opposed to “caky”, choose the “fudgy” option. Thoroughly mix in the cinnamon and chipotle powder.
2. Spread the brownie mixture in a pan larger than recommended. I use a half sheet pan to achieve a thickness of about ¾ of an inch. Cook until set in the center (10-15 minutes with my mix and oven combination). Allow to cool completely. 
3. I served the trifle in small glass trifle dishes, and used my large biscuit cutter. Cut the cooled brownies in a shape that will fit in your dishes. 

Orange-Cinnamon Curd Layer

1. Process the zest and sugar – Add the orange zest and sugar to a food processor. Process until the zest resembles fine crumbs. Add the remaining ingredients, and process until very smooth.
2. Make the curd – Pour the mixture into a small saucepan and cook over low heat until thickened, (about 10 minutes), stirring constantly. The curd is ready when it coats a spoon, and registers about 175 degrees F on a candy thermometer. Be careful not to overcook, or it will curdle. Remove from the heat and let cool or refrigerate.

Pomegranate Pudding Layer

1. Prepare the pudding – Add the tapioca to the pomegranate juice in a small saucepan, and allow the tapioca to soak (no heat) at least 30 minutes. 
2. Cook the pudding – Slowly bring the saucepan to a simmer, stirring frequently. Add the pomegranate molasses, sugar, and salt. Simmer (uncovered) 10-15 minutes. Cool completely. Stir in the pomegranate arils. (Mixture thickens as it cools.)

To Serve

1. Assemble the trifles – Start with a layer of the pomegranate pudding. Top with an appropriate sized piece of brownie. Add a layer of orange curd, and another piece of brownie. My trifle dishes allowed for a second layer of pomegranate pudding, and a final piece of brownie (for a total of 3 brownie layers). I then top the trifle with REAL whipped cream and garnish with grated orange zest, pomegranate arils, shaved chocolate. Cinnamon is another nice option!

❓ FAQ

💭 Tips

I use Duncan Hines Dark Chocolate Fudge Brownies for a 13 x 9 pan, and cook it in a half sheet pan for 10-15 minutes. This makes a thinner brownie layer. Watch carefully, and remove when set but still soft.

Zesting the oranges – I have a razor sharp Microplane 38006 Professional Series Large Shaver that did a great job with minimal effort. You want pieces rather than fine zest. After removing zest, squeeze the juice. You’ll need ¼ cup.

I use Bob’s Red Mill Small Pearl Tapioca. If you substitute quick cook tapioca, adjust cooking time, and I cannot attest to the results being the same as I’ve not tried it!

I whip my cream and add a tablespoon or two of powdered sugar. You can use commercial whipped cream, but PLEASE don’t use fake stuff!

Calories are nearly impossible to quantify with a dessert like this. You won’t need the whole package of brownies if you’re doing individual trifles. Depending on how big your serving dishes/bowls are, you may have curd and pudding left as well. This is a festive holiday dessert, and we don’t exercise discipline on holidays right? The google gods want calories…

You may have extra brownies (or not). I’m sure they’ll not be wasted! You can always top them with a scoop of ice cream!

🧂 Useful Stuff

Note: As an Amazon Associate I earn from qualifying purchases at no additional cost to you. This helps to offset the costs of maintaining my blog and creating awesome content! 😊

I always feel like I have to apologize when I post an occasional dessert, especially when it is decadent like this one.  😯 In my defense, we practice moderation at Andersen casa. We rarely “do” dessert, but Christmas is an exception. If you love a decadent treat now and then (like I do), try this Crumbl Sugar Cookies Recipe or these Peruvian Alfajores Cookies. I rarely come across anyone that can exercise restraint and discipline 100% of the time. Deprivation leads to failure IMHO.  😀

So, live a little, and give this Mexican Holiday Trifle a try!