Blood Orange and Chocolate Trifle

Ingredients:

• 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

Instructions:

In a small bowl, blend the ricotta with the honey and refrigerate. 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, then pour off the juice and reserve for another use. Add the cointreau to the orange sections and toss to coat. Line up 6 champagne flutes and add 4 orange sections to each glass. Spoon 2 tablespoons of sweetened ricotta on top, then sprinkle some 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.

You can refrigerate for up to 4 hours prior to serving - sprinkle the cinnamon right before serving.