CHOCOLATE ORANGE CRUNCH TRUFFLES
Steps:
- LINE a baking sheet with waxed paper. Place the chocolate and cream in a small saucepan over low heat. Carefully melt the chocolate, stirring to blend with cream. Remove from heat and stir in marmalade. Mix until blended; fold in rice cereal. Spoon mixture by tablespoonfuls onto baking sheet.
- CHILL truffles in refrigerator for several hours or overnight. Place each truffle in a small decorative paper cup.
CHOCOLATE-ORANGE TRUFFLES
Infuse heavy cream with orange zest, then mix it with chocolate for truffles that deliver a burst of citrus flavor.
Provided by Food Network Kitchen
Time 1h45m
Yield about 24 truffles
Number Of Ingredients 6
Steps:
- Bring about 1 inch of water to a very slow simmer in a medium saucepan. Put the chocolate in a medium heat-safe bowl that can sit on top of the pan without touching the water. Put the bowl over the water and let the chocolate melt, stirring occasionally until smooth. Remove from the heat.
- Meanwhile, bring the heavy cream, honey and half of the orange zest to a simmer in a small saucepan over medium heat, stirring occasionally to dissolve the honey. Strain the cream mixture through a fine-mesh sieve into a small bowl and then gradually whisk into the chocolate until smooth and shiny. Whisk in the butter until melted. Cover the bowl with plastic wrap and set aside in a cool spot until slightly firm, about 1 hour.
- Line a baking sheet with parchment paper. Rub together the sugar and remaining orange zest in a small bowl until combined. Transfer the truffle mixture to a piping bag or resealable bag fitted with a plain 1/4-inch tip. Holding the bag about 1/4-inch over the baking sheet, pipe 3/4-inch truffles. Sprinkle with the orange sugar. Refrigerate until set, about 15 minutes.
CHOCOLATE ORANGE COOKIES
My three sisters like the combination of chocolate and orange as much as I do, so we all really savor these beautiful cookies. The candied orange peel on top is a special twist. -Ruth Rumple, Rockford, Ohio
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 3 dozen.
Number Of Ingredients 8
Steps:
- Cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Cover and refrigerate 15 minutes. , On a floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-in. cookie cutter or shape into 2x1-in. rectangles. Place 2 in. apart on ungreased baking sheets. Combine orange zest and remaining sugar; spread thin layer over cookies., Bake at 350° for 14-16 minutes or until the edges just begin to brown. Remove to wire racks to cool. Melt chocolate chips; decorate cookies.
Nutrition Facts : Calories 236 calories, Fat 13g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 173mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
ORANGE CHOCOLATE CRUNCH
Make and share this Orange Chocolate Crunch recipe from Food.com.
Provided by Theresa Thunderbird
Categories Dessert
Time 1h15m
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Peel and section oranges.
- Cut sections into small pieces.
- Combine the orange pieces and orange juice.
- Beat eggs and add oranges,vanilla and almond extract.
- Mix well.
- Sift dry ingredients together and add all at once.
- Pour into a greased and floured 9 by 13 inch pan.
- Combine the brown sugar,chocolate chips and nuts.
- Sprinkle on top of the cake.
- Bake at 350 degrees for 45-50 min.
Nutrition Facts : Calories 653, Fat 23.3, SaturatedFat 6.8, Cholesterol 70.5, Sodium 394.2, Carbohydrate 107.9, Fiber 5.4, Sugar 74.6, Protein 10.6
ORANGE CHOCOLATE MELTAWAYS
The terrific combination of chocolate and orange makes these some of the best truffles I've ever had. As holiday gifts, they're showstoppers. I have little time to cook, but when I do, I like to "get fancy." In this case, "fancy" doesn't have to be difficult. -Lori Kostecki, Wausau, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 dozen.
Number Of Ingredients 9
Steps:
- Place chocolate chips in a bowl; set aside. In a saucepan, bring cream and orange zest to a gentle boil; immediately pour over chips. Let stand for 1 minute; whisk until smooth. Add extract. Cover and chill for 35 minutes or until mixture begins to thicken. , Beat mixture for 10-15 seconds or just until it lightens in color (do not overbeat). Spoon rounded teaspoonfuls onto waxed paper-lined baking sheets. Cover and chill for 5 minutes. , Gently shape into balls; roll half in nuts. In a microwave; melt chocolate and shortening; stir until smooth. Dip remaining balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in the refrigerator.
Nutrition Facts : Calories 76 calories, Fat 6g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 7mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.
CRUNCHY WHITE CHOCOLATE-ORANGE BARK
Steps:
- Line a baking sheet with parchment paper or silicone baking mat.
- Create a double boiler by putting a glass bowl over a saucepan of barely simmering water, making sure the bowl doesn't touch the water. Add the chocolate and orange extract and stir until melted and smooth. Do not overheat white chocolate or it will seize.
- Remove the bowl from the pan and wipe the condensation from the bottom. Put about 2 tablespoons of the chocolate in a small bowl and tint it with the food coloring.
- Add the puffed rice and raisins to the large bowl of chocolate and stir until well combined. Pour the mixture onto the baking sheet and with an offset spatula, spread it to an even thickness, about 1/4-inch. Tap the pan firmly several times on the counter to settle the chocolate. With a small spoon or fork, drizzle stripes of orange tinted chocolate over the surface of the bark.
- Refrigerate the chocolate for 1 hour to completely set before breaking it into large pieces. Serve immediately or wrap in cellophane bags tied with festive ribbon and keep on hand as a quick hostess gift!
ORANGE CRUNCH COOKIES
Make and share this Orange Crunch Cookies recipe from Food.com.
Provided by spatchcock
Categories Drop Cookies
Time 20m
Yield 24 cookies
Number Of Ingredients 13
Steps:
- Mix oats, flours, baking powder, ginger, and salt in a medium-sized mixing bowl.
- Add remaining ingredients and mix well; place spoonfuls on a greased baking sheet.
- Use spoon to flatten each one to about ½ an inch thick.
- Bake at 350 degrees for 10 minutes or until edges start to brown.
- Remove to cooling racks.
Nutrition Facts : Calories 146.9, Fat 7, SaturatedFat 0.9, Sodium 65, Carbohydrate 19.9, Fiber 1.7, Sugar 9.2, Protein 2.8
CHOCOLATE CRUNCH BARS
A little melting, stirring and chilling and you've got a chocolatey treat to enjoy with a cuppa. The kids can help, too
Provided by Sara Buenfeld
Categories Afternoon tea, Treat
Time 25m
Yield Cuts into 12
Number Of Ingredients 6
Steps:
- Gently melt the butter, chocolate and syrup in a pan over a low heat, stirring frequently until smooth, then cool for about 10 mins.
- Stir the biscuits and sweets into the pan until well mixed, then pour into a 17cm square tin lined with foil and spread the mixture to roughly level it. Chill until hard, then cut into fingers.
Nutrition Facts : Calories 294 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 31 grams sugar, Protein 2 grams protein, Sodium 0.29 milligram of sodium
CHOCOLATE ORANGE CRUNCH TRUFFLES (SMUCKER'S)
I got this recipe in a free cookbooklet called "Smucker's Sweet Solutions", from the Smucker's company. I haven't made it yet, but it sounded tasty enough to share on Zaar.
Provided by UnknownChef86
Categories Candy
Time 15m
Yield 18 truffles
Number Of Ingredients 4
Steps:
- Line a baking sheet with waxed paper and set aside.
- Put the chocolate and cream in a small saucepan set over low heat, or in the top half of a double boiler.
- Carefully melt the chocolate, stirring to combine with the cream, making sure not to get any of the water in the chocolate (or it will clump).
- Remove from the heat and stir in the marmalade.
- Stir til blended, then fold in the cereal.
- Spoon the truffle mixture by tablespoon onto the baking sheet.
- Repeat until all of the mixture is used.
- Chill the truffles in the fridge for a few hours to overnight.
- Variation: Use Smucker's Raspberry Preserves in lieu of the marmalade.
Nutrition Facts : Calories 23.4, Fat 0.6, SaturatedFat 0.4, Cholesterol 2.3, Sodium 4, Carbohydrate 4.7, Fiber 0.1, Sugar 3.5, Protein 0.1
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