Blood Orange and Chocolate Trifle

• 1 1/2 cups part-skim ricotta cheese
• 1/4 cup honey
• 4 small blood oranges
• 2 tablespoons Cointreau or Triple Sec
• 2 ounces bittersweet chocolate, coarsely grated
• Cinnamon, for sprinkling

1. In a small bowl, blend the ricotta with the honey and refrigerate.
2. Using a small, sharp knife, peel the blood oranges, removing all of the bitter white pith.
3. 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.
4. Add the Cointreau to the orange sections and toss to coat.
5. Line up 6 Champagne flutes or other tall stemmed glasses on the counter.
6. Add 4 orange sections to each glass.
7. Spoon 2 tablespoons of the sweetened ricotta on top, then sprinkle on some of the grated chocolate.
8. Repeat the layering of orange sections, ricotta and chocolate once.
9. Top each trifle with a couple of orange sections, sprinkle with cinnamon and serve.

ricotta cheese, honey, oranges, sec, bittersweet chocolate, cinnamon

Taken from www.foodandwine.com/recipes/blood-orange-and-chocolate-trifle (may not work)