CHOCOLATE ORANGE ESPRESSO MARTINI RECIPE RECIPES

Steps:

• 1. Preheat the oven to 190ºC/375ºF/gas 5.
  2. Grease a 20cm square baking tin and line with greaseproof paper.
  3. In a bowl, mix together the butter, flour, sugar and the finely grated zest of half the orange by rubbing the mixture between your thumbs and fingertips.
  4. Squash and pat into dough – don’t knead it – then push into the lined tin in a 1cm-thick layer. Prick all over with a fork, then bake for 20 minutes, or until lightly golden.
  5. Remove, sprinkle over a little extra sugar while it’s still warm, then leave to cool.
  6. Meanwhile, melt the chocolate in a heatproof bowl over a pan of gently simmering water, then remove.
  7. Cut the shortbread into 12 finger portions, then transfer to a wire cooling rack.
  8. Drizzle with the chocolate, then finely grate over the remaining orange zest. Cut up the orange, and serve on the side!

Steps:

• Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
• Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.