White Chocolate Orange Cocktail Recipes

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!

Steps:

• 1. Place ice in a cocktail shaker and add remaining ingredients. Shake well and strain into glass.

Steps:

• 1. Mix the milk, cream and orange peel in medium pan. heat over medium high heat, stirring occasionally til boiling. Add white chocolate and whisk til it has melted. Whisk in almond extract and remove the orange peel. Reserve two of the orange peels and cut them into 1/4 inch wide strips. Ladle white chocolate into mugs, garnish with orange strips and serve at once. Serves 4 Variation: White Hot Chocolate with Mint: Replace orange peel with 8 mint leaves for infusing the milk and cream, plus another 4 mint leaves (1 for each cup) to replace the orange peel garnish, and replace the almond extract with 1 tsp. vanilla extract. Follow the instructions above.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream the butter and sugars together until light and fluffy. Beat in the egg and orange zest. Stir the flour, baking soda, and salt together; mix into the creamed mixture. Stir in the white chocolate chips and chopped walnuts. Drop tablespoonfuls of dough onto ungreased baking sheets.
• Bake for 10 to 12 minutes in the preheated oven. Allow to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.

Steps:

• Cream the butter and sugars together until light and fluffy.
• Beat in the egg and orange peel.
• Stir together the flour, baking soda, and slat and add to the butter mixture, stirring to combine.
• Stir in the white chocolate chips.
• Drop by spoonfuls onto an ungreased baking sheet.
• Bake 12 minutes at 350 degrees.

Steps:

• First make an orange syrup. Combine 100ml water with the golden caster sugar and the orange or clementine zest in a pan and bring to the boil. Cool and strain the syrup.
• Chill 4 coupé glasses, then dampen the rims with a little water and dip in the grated dark chocolate. In a cocktail shaker, shake the vodka, crème de cacao, orange syrup and orange juice with ice (you may need to make in 2 batches). Pour into the glasses.