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Ruby Cheesecake Mini Trifles

Ruby Cheesecake Mini Trifles

These Ruby Cheesecake Mini Trifles feature blood orange jelly, brownie bits, and a ruby chocolate cheesecake mousse with a cherry on top.
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Prep Time 1 hour
Cook Time 40 minutes
Chilling Time 4 hours
Servings: 4
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

Blood Orange Jelly
  • 2 sheets gelatine**
  • ½ cup cold water
  • 6 blood oranges juiced
  • 4 tsp granulated sugar
Brownies
  • 255g (9oz) semi-sweet chocolate chips
  • ½ cup + 2 tbsp unsalted butter cut into cubes
  • 3 large eggs room temperature
  • 1 cup granulated sugar
  • 2 tsp vanilla extract
  • ⅔ cup all-purpose flour
  • ½ tsp baking powder
  • ½ tsp kosher salt
Ruby Chocolate Cheesecake Mousse
  • 120g (4oz) ruby chocolate
  • 225g (8oz) cream cheese softened
  • ½ cup powdered sugar
  • ½ blood orange juiced
  • ⅛ tsp coral color gel optional
  • 1 cup heavy cream
To Serve
  • ¼ cup heavy cream
  • 1 blood orange segmented
  • 4 bourbon soaked cherries

Equipment

  • 4 glasses with 220ml (7.4oz) capacity
  • 1 small saucepan
  • 1 heat-proof bowl
  • 1 8x8 pan
  • 1 hand mixer
  • 1 piping bag
  • 1 large round piping tip
  • 1 large closed star piping tip

Method
 

For the Jelly
  1. Place two gelatine sheets in the cold water. Set aside to soak.
    2 sheets gelatine**, ½ cup cold water
  2. Strain the orange juice into a small saucepan and stir in the sugar. Put the mixture over medium heat and simmer until the sugar is dissolved. Take it off of the heat. Wring the gelatine out and place it in the orange juice mixture. Stir until it dissolves.
    6 blood oranges, 4 tsp granulated sugar
  3. Transfer the mixture to a small pitcher and divide it across four glasses. Transfer the glasses to the fridge and let set for 2-3 hours.
For the Brownies
  1. Preheat the oven to 325°F. Grease and line a 8x8 pan with parchment paper. Set aside.
  2. Place the chocolate and butter in a heat proof bowl. Place the bowl over the mouth of a small saucepan filled 1/3 of the way with simmering water. Stir occasionally until the chocolate and butter melt.
    255g (9oz) semi-sweet chocolate chips, ½ cup + 2 tbsp unsalted butter
  3. Beat the eggs into the chocolate one at a time. Add the sugar, vanilla, and salt. Stir to combine.
    3 large eggs, 1 cup granulated sugar, 2 tsp vanilla extract, ½ tsp kosher salt
  4. Using a fine mesh strainer, sift the flour and baking powder into the chocolate mixture. Stir until no streaks remain. Pour the batter into the prepared pan and bake for 35-40 minutes.
    ⅔ cup all-purpose flour, ½ tsp baking powder
  5. Let the brownies cool in the pan for 10 minutes before transferring to a cooling rack. Let cool completely.
  6. When the brownies are completely cooled, cut the batch in half. Store one half and break the remaining half into bite-sized pieces. Place the pieces on top of the blood orange jelly.
For the Mousse
  1. Pour the chocolate into a heat-proof bowl and place the bowl over a small saucepan filled a 1/3 of the way with simmering water. Stir occasionally until the chocolate melts.
    120g (4oz) ruby chocolate
  2. Pour the chocolate over the cream cheese in a large bowl. Using a fine mesh strainer, sift in the powdered sugar. Beat the cream cheese, chocolate, and sugar together using a hand mixer. Add the orange juice and the color gel, if using, and beat again.
    225g (8oz) cream cheese, ½ cup powdered sugar, ½ blood orange, ⅛ tsp coral color gel
  3. In a separate bowl, whip the cream until stiff peaks form. Add the cream to the cream cheese mixture and fold until no streaks remain.
    1 cup heavy cream
  4. Transfer the mousse to a piping bag fitted with a large round tip and pipe the mousse into the glasses. Using the back of a spoon, create and indent on the surface of the mousse. Place the glasses in the fridge and let chill for 1 hour.
To Serve
  1. Whip the cream until stiff peaks form. Transfer the cream to a piping bag fitted with a large close star piping tip.
    ¼ cup heavy cream
  2. Pipe the whipped cream into the mousse indents you made earlier. Garnish with a blood orange segment and bourbon soaked cherry. Chill until ready to serve or serve immediately.
    1 blood orange, 4 bourbon soaked cherries

Notes

** If you don't have sheet gelatine, bloom 2 teaspoons of powdered gelatine in a 1/4 cup of cold water instead.