Citrus Cocoa Berry dessert (Printable)

Rich chocolate, zesty citrus, and fresh berries combine for a refreshing layered dessert.

# What You’ll Need:

→ Chocolate Layer

01 - 3.5 oz dark chocolate (70% cocoa), chopped
02 - 1/3 cup heavy cream
03 - 1 teaspoon vanilla extract

→ Citrus Layer

04 - 2 large oranges, zested and segmented
05 - 1 tablespoon lemon juice
06 - 2 tablespoons honey

→ Berry Layer

07 - 7 oz mixed fresh berries (strawberries, raspberries, blueberries)
08 - 1 tablespoon sugar (optional)

→ Garnish

09 - 1 tablespoon cocoa nibs or grated dark chocolate
10 - Fresh mint leaves

# How-To Steps:

01 - Heat heavy cream in a small saucepan over low heat until just simmering. Remove from heat, add chopped chocolate, and let sit for 2 minutes. Stir until smooth, then blend in vanilla extract. Let cool slightly.
02 - Segment oranges over a bowl to catch juices. Combine orange segments, zest, lemon juice, and honey in the bowl. Set aside.
03 - If desired, toss mixed berries with sugar. Set aside.
04 - Layer chocolate ganache, citrus mixture, and berries in four dessert glasses. Repeat layers if glasses are tall.
05 - Top each serving with cocoa nibs or grated chocolate and a fresh mint sprig. Serve immediately or chill up to 2 hours.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen, but it's honestly just 30 minutes of pure joy
  • The contrast between silky chocolate ganache and bright, juicy citrus feels like a flavor revelation every single time
  • You can make it ahead and chill it, which means you get to be the relaxed host instead of stressed in the kitchen
02 -
  • Never let your cream boil—it can break and ruin everything. Low heat is your friend, and patience is your victory.
  • The citrus juice is a flavor amplifier, not something to drain away. Keep as much of it as possible because it's going to be the star of your second spoonful.
  • Don't assemble these more than a few hours ahead or the chocolate will absorb too much moisture and lose its silky quality.
03 -
  • Make the ganache first so it has time to cool slightly—this prevents the fruit juices from making it break apart when you layer
  • If your orange segments are very large, cut them in half so they work better in the layers and give you more bites of that citrus brightness

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