![Blood Orange and Chocolate Trifle](https://cdn.statically.io/img/www.foodandwine.com/thmb/oARVQ71Ytf-EHn4prVvKUXiawz0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/fw200401_046trifle-7743298512bc4da1975d3a9228007c8a.jpg)
Ingredients
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1 1/2 cups part-skim ricotta cheese
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1/4 cup honey
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4 small blood oranges
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2 tablespoons Cointreau or Triple Sec
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2 ounces bittersweet chocolate, coarsely grated
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Cinnamon, for sprinkling
Directions
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In a small bowl, blend the ricotta with the honey and refrigerate.
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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.
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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.