CHOCOLATE ORANGE TRUFFLES RECIPE | ALLRECIPES
Use orange liqueur or orange juice to flavor these dipped truffles. This is a very easy recipe, requiring no candy thermometer and no sensitive tempering of the chocolate.
Provided by Terry
Categories Orange Liqueur Desserts
Total Time 5 hours 30 minutes
Prep Time 40 minutes
Cook Time 20 minutes
Yield 2 dozen
Number Of Ingredients 7
Steps:
- In a medium saucepan over medium-high heat, combine butter and cream. Bring to a boil, and remove from heat. Stir in 4 ounces chopped chocolate, orange liqueur, and orange zest; continue stirring until smooth. Pour truffle mixture into a shallow bowl or a 9X5 in loaf pan. Chill until firm, about 2 hours.
- Line a baking sheet with waxed paper. Shape chilled truffle mixture by rounded teaspoons into small balls (a melon baller also works well for this part). Place on prepared baking sheet. Chill until firm, about 30 minutes.
- In the top of a double boiler over lightly simmering water, melt remaining 4 ounces chocolate with the oil, stirring until smooth. Cool to lukewarm.
- Drop truffles, one at a time, into melted chocolate mixture. Using 2 forks, lift truffles out of the chocolate, allowing any excess chocolate to drip back into the pan before transferring back onto baking sheet. Chill until set.
Nutrition Facts : Calories 158.6 calories, CarbohydrateContent 11.8 g, CholesterolContent 15.3 mg, FatContent 12.4 g, FiberContent 1.4 g, ProteinContent 1.5 g, SaturatedFatContent 6.8 g, SodiumContent 2.1 mg, SugarContent 10.3 g
DOUBLE CHOCOLATE-ORANGE SCONES RECIPE - PILLSBURY.COM
Sweetened with mini chocolate chips and orange marmalade, then drizzled with chocolate when cooled, these easy breakfast scones are a special treat any time of the day!
Provided by Pillsbury Kitchens
Total Time 1 hours 15 minutes
Prep Time 30 minutes
Yield 12
Number Of Ingredients 15
Steps:
- Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In large bowl, mix flour, granulated sugar, cocoa, baking powder and salt. Cut in 1/3 cup cold butter, using pastry blender or fork, until mixture looks like coarse crumbs.
- In small bowl, gently stir cream, 1/4 cup marmalade and vanilla until mixed. Make a well in center of crumb mixture; add cream mixture to well. Stir with fork until crumb mixture is moistened and dough is sticky. Gently stir in 1 cup mini chocolate chips. Form dough into a ball.
- On well floured surface, roll or pat dough into 9-inch round, 3/4 inch thick. Using knife dipped in flour, cut round into 12 wedges. Place 1 inch apart on cookie sheet. Sprinkle with raw sugar. Bake 14 to 18 minutes or until edges are set. Remove from cookie sheet to cooling rack. Cool 30 minutes.
- In small microwavable bowl, microwave baking chocolate uncovered on High 30 seconds until softened; stir until smooth. Drizzle diagonally over scones.
- In small bowl, beat 1/2 cup butter and powdered sugar with fork until light and fluffy. Stir in 2 tablespoons marmalade. Serve with scones.
Nutrition Facts : Calories 420 , CarbohydrateContent 46 g, CholesterolContent 50 mg, FatContent 5 , FiberContent 3 g, ProteinContent 4 g, SaturatedFatContent 15 g, ServingSize 1 Scone, SodiumContent 280 mg, SugarContent 24 g, TransFatContent 1/2 g
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Reviews 4.6
- For the triple sec cream topping, put the cream, orange zest and liqueur in a bowl and whisk until soft peaks form when the whisk is removed. Slice the tart and serve with a dollop of the cream and a dusting of cocoa.
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Reviews 4.4
Total Time 40 minutes
Category Desserts
Calories 89 calories per serving
- Preheat oven to 350° In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes; beat in egg and vanilla. Combine the dry ingredients; gradually add to creamed mixture (batter will be very firm). Shape into forty-eight 1-in. balls and place on ungreased baking sheets. Push 1 cherry halfway into each ball. , For frosting, melt chocolate chips in milk in a small saucepan over low heat, stirring constantly. Remove from the heat; add cherry juice and stir until smooth. , Bake for 10-12 minutes. Spoon 1 teaspoon frosting over each cherry while the cookie is still warm. Cool on wire racks.
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Reviews 4
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- Bake until just puffed and baked through, 6 to 8 minutes. Let cool completely before eating.
DOUBLE CHOCOLATE-ORANGE SCONES RECIPE - PILLSBURY.COM
From pillsbury.com
Reviews 4.5
Total Time 1 hours 15 minutes
Calories 420 per serving
- In small bowl, beat 1/2 cup butter and powdered sugar with fork until light and fluffy. Stir in 2 tablespoons marmalade. Serve with scones.
CHOCOLATE PECAN CARAMELS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.7
Total Time 35 minutes
Category Desserts
Calories 190 calories per serving
- Line a 13x9-in. pan with foil; butter the foil with 1 tablespoon butter. Sprinkle with pecans and chocolate chips; set aside. , In a heavy saucepan, melt remaining butter over medium heat. Add the brown sugar, corn syrup and water. Cook and stir until mixture comes to a boil. Stir in milk. Cook, stirring constantly, until a candy thermometer reads 248° (firm-ball stage)., Remove from heat and add vanilla. Pour into prepared pan (do not scrape saucepan). Cool completely before cutting.
CHOCOLATE-COVERED CHERRY COOKIES RECIPE: HOW TO MAKE IT
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Reviews 4.4
Total Time 40 minutes
Category Desserts
Calories 89 calories per serving
- Preheat oven to 350° In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes; beat in egg and vanilla. Combine the dry ingredients; gradually add to creamed mixture (batter will be very firm). Shape into forty-eight 1-in. balls and place on ungreased baking sheets. Push 1 cherry halfway into each ball. , For frosting, melt chocolate chips in milk in a small saucepan over low heat, stirring constantly. Remove from the heat; add cherry juice and stir until smooth. , Bake for 10-12 minutes. Spoon 1 teaspoon frosting over each cherry while the cookie is still warm. Cool on wire racks.
CHOCOLATE-MOLASSES COOKIES RECIPE - NYT COOKING
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