Chocolate Orange Desserts You’ll Definitely Want To Try!
We talk about a lot of flavors around Christmas time. I always hear about peppermint and gingerbread- but there’s one flavor combination that seems to get left out sometimes, and it’s one of my absolute favorites!
Chocolate. Orange.
This is one of my favorite flavor combinations. I think there’s 2 reasons behind this. One, it’s just a match made in heaven! Few flavors pair together better. Second, I think it’s slightly nostalgic. Santa always brought us a few Terry's chocolate oranges, and so the taste of orange and chocolate bring me back to my childhood, especially to Christmastime.
You can definitely still find chocolate oranges at the grocery store, but don’t limit yourself there! There are all sorts of chocolate and orange combinations you can create at home!
- Orange rolls. One of my favorite desserts just by itself, but you can drizzle some melted semisweet chocolate over the top to create an extra decadent treat!
- Rice krispie treats. I’m pretty sure this will always end up on any list because they are so easy to make and so versatile! Add a little orange extract and orange food dye to your marshmallow mix when forming the rice krispie treats. Dip in melted chocolate or drizzle on top to finish this unique twist on chocolate orange treats!
- Chocolate cake with orange marmalade layers. Make your favorite chocolate cake recipe. When layering your cake, add a layer of orange marmalade! You can also mix it into the frosting if you’re making a white chocolate buttercream to make it an absolutely heavenly dessert!
- Hot chocolate. Make your favorite creamy, homemade hot chocolate. Add a tiny bit of orange extract or orange zest to the mix to make your hot chocolate even fancier and more delectable!
- Chocolate orange pudding. Add some orange juice concentrate to your pudding mix to give it a little fresh zing of citrus! You can also add orange juice concentrate (thawed) to melted chocolate to create a delicious chocolate orange fondue!
- Literal chocolate oranges. For a healthier treat, dip slices of oranges or clementines into melted chocolate and let cool for a tasty snack full of Vitamin C!
- Brownies with orange frosting. Getting that delicious chocolate orange flavor can be as easy as a box of brownie mix and frosting! Make the brownies as you normally would, and top with frosting flavored with orange zest, a tiny bit of orange juice, or orange extract.
- Instead of regular chocolate chips, chop up a chocolate orange and use those pieces instead in your favorite chocolate cookie recipe!
- There’s lots of recipes for chocolate waffles to be found- take any one of those recipes and add a little orange zest and extract to the batter to create a delicious breakfast!
- Homemade fudge- with Terry’s Chocolate Orange instead of other chocolate!
Chocolate Orange Cheesecake
This chocolate orange cheesecake was inspired by a British confection, Terry's Chocolate Orange, where chocolate & citrus perfectly combine.
Serving size: 16
Calories per serving: 384
Ingredients:
Calories per serving: 384
1 1/2 cups Oreo cookies Crumbs
1/3 cup butter, melted
3 tbsp sugar
1 1/2 pounds cream cheese
1 1/4 cups sugar
3 eggs
2 teaspoons vanilla extract
3/4 cup whipping cream
1 1/2 squares unsweetened baking chocolate, melted (In a pinch you can substitute 1/2 cup cocoa but add another 1/4 cup whipping cream to this half of the mixture.)
Zest of one large orange, finely grated
1/4 cup whipping cream
1 cup semisweet or dark chocolate chips
Directions:
Lightly grease the bottom but not the sides of a 9 or 10 inch springform pan. Line the bottom with a sheet of parchment paper for easy release from the pan later, once the cheesecake has cooled.
Mix together the cookie crumbs, melted butter and 3 tbsp sugar and press into pan.
Cream together the cream cheese and 1 ¼ cups sugar.
Add the eggs, one at a time, mixing well after each addition.
Add the vanilla extract and whipping cream and blend until smooth.
then divide mixture into 2 equal portions in separate bowls..
To the first half of the mixture, stir in the melted chocolate (or cocoa and additional cream)
Pour into bottom of the prepared springform pan.
To the second half of the mixture, stir in the finely grated and chopped zest 1 large orange. Carefully spoon this mixture over the top of the chocolate mixture already in the pan.
Bake at 325 degrees F for about 60 minutes or until the surface of the cake no longer looks glossy. Remove from oven and immediately run a sharp knife around the edge of the pan to release the cake. Cool completely in the pan. Top with the Ganache glaze.
To make the ganache glaze, in a heavy bottomed pot, scald but do not boil the 1/4 cup whipping cream, then melt in the chocolate chips over low heat.
Pour over cooled cake or to create Ganache lace, cool slightly and spoon into piping bag fitted with a number 3 tip. Pipe over the entire cake in a circular, overlapping swirling pattern, repeating coverage all over the cake until all Ganache glaze is used. Garnish with orange segments, orange zest curls or orange slices.
Source: srockrecipes.com
Mix together the cookie crumbs, melted butter and 3 tbsp sugar and press into pan.
Cream together the cream cheese and 1 ¼ cups sugar.
Add the eggs, one at a time, mixing well after each addition.
Add the vanilla extract and whipping cream and blend until smooth.
then divide mixture into 2 equal portions in separate bowls..
To the first half of the mixture, stir in the melted chocolate (or cocoa and additional cream)
Pour into bottom of the prepared springform pan.
To the second half of the mixture, stir in the finely grated and chopped zest 1 large orange. Carefully spoon this mixture over the top of the chocolate mixture already in the pan.
Bake at 325 degrees F for about 60 minutes or until the surface of the cake no longer looks glossy. Remove from oven and immediately run a sharp knife around the edge of the pan to release the cake. Cool completely in the pan. Top with the Ganache glaze.
To make the ganache glaze, in a heavy bottomed pot, scald but do not boil the 1/4 cup whipping cream, then melt in the chocolate chips over low heat.
Pour over cooled cake or to create Ganache lace, cool slightly and spoon into piping bag fitted with a number 3 tip. Pipe over the entire cake in a circular, overlapping swirling pattern, repeating coverage all over the cake until all Ganache glaze is used. Garnish with orange segments, orange zest curls or orange slices.
Source: srockrecipes.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Terry's Chocolate Orange Truffles!
Ingredients:
1 milk or dark Terry's orange
6 ounces heavy cream
6 ounces Oreos
8 ounces dark chocolate
1 1/2 ounces white chocolate
orange food coloring
Directions:
1) Chop your Terry’s Chocolate Orange up into small pieces and then chop your biscuits up to a tiny chunks-fine crumb and also leave to the side (Keep them separate!!)
2) Heat the double cream in a pan until its just about to boil and then turn off the heat – mix in the chocolate orange until it is fully combined and then mix the biscuits into the mixture as well. Pour it all into a container and leave in the fridge for at least 3-4 hours, or preferably overnight.
3) Using a cup of hot water, Shape the truffles using a melon baller or two spoons to create small rounds – I dip my melon baller into the hot water each time to clean off any excess and make it easier for the mixture to drop out – I also then, if they are misshapen, quickly roll them in my hands to get a round!
4) Place back in the fridge for a couple more hours or in the freezer for at least an hour so the mixture is very cold again to prevent the truffles melting when decorating.
5) Melt the Dark Chocolate for decoration and dip each truffle into it trying to keep the coating light so that not much drips off and rest on a piece of greaseproof paper – once all of them are coated, refrigerate till hard.
6) Melt the White Chocolate, mix in a little of some orange food colouring, and drizzle on and leave to set in the Fridge! Enjoy!
Source: sjanespatisserie.com
2) Heat the double cream in a pan until its just about to boil and then turn off the heat – mix in the chocolate orange until it is fully combined and then mix the biscuits into the mixture as well. Pour it all into a container and leave in the fridge for at least 3-4 hours, or preferably overnight.
3) Using a cup of hot water, Shape the truffles using a melon baller or two spoons to create small rounds – I dip my melon baller into the hot water each time to clean off any excess and make it easier for the mixture to drop out – I also then, if they are misshapen, quickly roll them in my hands to get a round!
4) Place back in the fridge for a couple more hours or in the freezer for at least an hour so the mixture is very cold again to prevent the truffles melting when decorating.
5) Melt the Dark Chocolate for decoration and dip each truffle into it trying to keep the coating light so that not much drips off and rest on a piece of greaseproof paper – once all of them are coated, refrigerate till hard.
6) Melt the White Chocolate, mix in a little of some orange food colouring, and drizzle on and leave to set in the Fridge! Enjoy!
Source: sjanespatisserie.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Orange Chocolate Ricotta Pie
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A traditional Italian dessert served during the holidays and for special occasions, this pie features the classic pairing of orange and chocolate.
Serving size: 8
Calories per serving: 48
Ingredients:
Calories per serving: 48
2 cartons (15 ounces each) whole-milk ricotta cheese
2 large eggs, lightly beaten
1/2 cup dark chocolate chips
1/3 cup sugar
1 tablespoon grated orange zest
2 tablespoons orange liqueur, optional
Pastry for double-crust pie
Directions:
In a large bowl, combine the ricotta cheese, eggs, chocolate chips, sugar, orange zest and, if desired, orange liqueur.
On a floured surface, roll out half the dough to fit a 9-in. pie plate; transfer to pie plate. Fill with ricotta mixture.
Roll out remaining dough into an 11-in. circle; cut into 1-in.-wide strips. Lay half of the strips across the pie, about 1 in. apart. Fold back every other strip halfway. Lay another strip across center of pie at a right angle. Unfold strips over center strip. Fold back the alternate strips; place a second strip across the pie. Continue to add strips until pie is covered with lattice. Trim, seal and flute edges.
Bake at 425° until crust is golden brown, 40-45 minutes. Refrigerate leftovers.
Source: stasteofhome.com
On a floured surface, roll out half the dough to fit a 9-in. pie plate; transfer to pie plate. Fill with ricotta mixture.
Roll out remaining dough into an 11-in. circle; cut into 1-in.-wide strips. Lay half of the strips across the pie, about 1 in. apart. Fold back every other strip halfway. Lay another strip across center of pie at a right angle. Unfold strips over center strip. Fold back the alternate strips; place a second strip across the pie. Continue to add strips until pie is covered with lattice. Trim, seal and flute edges.
Bake at 425° until crust is golden brown, 40-45 minutes. Refrigerate leftovers.
Source: stasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Orange Cookie Bars with Chocolate Ganache
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Sweet orange cookie bars are balanced perfectly with deep chocolate ganache in this recipe! Chocolate-orange is a time-tested combo sure to be a hit!
Serving size: 12
Calories per serving: 311
Ingredients:
Calories per serving: 311
12 tablespoons unsalted butter, room temperature
3/4 cup sugar
2 tablespoons fresh orange zest
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups all-purpose flour
2 tablespoons cornstarch
1/2 cup heavy cream
1/2 cup semisweet chocolate chips
Directions:
Preheat the oven to 350 F, and butter an 8×8 inch baking dish.
Combine the butter, sugar, and orange zest together in the bowl of a mixer. Cream together until light and fluffy, 2-3 minutes.
Add the egg, and mix to combine, then do the same with the vanilla.
In a separate bowl, combine the salt, flour, and cornstarch. Whisk to fully incorporate.
Add the flour mixture to the butter mixture and mix until just combined. Flatten the dough evenly into the prepared pan (I used wax paper to keep it off of my hands and get a smooth surface).
Bake for 30-35 minutes. The edges will be golden, and the center will no longer look wet. Let cool completely before proceeding.
Heat the heavy cream in the microwave until near boiling, then add the chocolate chips and let sit for 30 seconds. Stir vigorously with a fork or whisk until completely smooth. Pour the ganache over the cooled cookies (still in the pan). Let set for at least one hour before cutting.
Source: sthekitchenpaper.com
Combine the butter, sugar, and orange zest together in the bowl of a mixer. Cream together until light and fluffy, 2-3 minutes.
Add the egg, and mix to combine, then do the same with the vanilla.
In a separate bowl, combine the salt, flour, and cornstarch. Whisk to fully incorporate.
Add the flour mixture to the butter mixture and mix until just combined. Flatten the dough evenly into the prepared pan (I used wax paper to keep it off of my hands and get a smooth surface).
Bake for 30-35 minutes. The edges will be golden, and the center will no longer look wet. Let cool completely before proceeding.
Heat the heavy cream in the microwave until near boiling, then add the chocolate chips and let sit for 30 seconds. Stir vigorously with a fork or whisk until completely smooth. Pour the ganache over the cooled cookies (still in the pan). Let set for at least one hour before cutting.
Source: sthekitchenpaper.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Which one will you try?
Sources:
- https://www.tasteofhome.com/recipes/orange-chocolate-fondue/
- https://healthyrecipesblogs.com/chocolate-covered-oranges/
- https://www.bbcgoodfood.com/recipes/collection/chocolate-orange-recipes
- https://www.rockrecipes.com/chocolate-orange-cheesecake/
- https://www.tasteofhome.com/recipes/orange-chocolate-ricotta-pie/
- https://www.flickr.com/photos/sharynmorrow/2704804178
- https://www.janespatisserie.com/2016/02/01/terrys-chocolate-orange-truffles/
- https://thekitchenpaper.com/orange-cookie-bars-chocolate-ganache/
Camille Hoffmann
Weekly Newsletter Contributor since 2014
Email the author! camille@dvo.com
