TERRY CHOCOLATE ORANGE RECIPES

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TERRY'S CHOCOLATE ORANGE BLONDIES RECIPE | EASY CHRISTMAS BAKE



Terry's Chocolate Orange Blondies Recipe | Easy Christmas Bake image

A celebration of the classic Christmas flavour combo, these chocolate orange blondies are perfect for using up any leftover Terry's chocolate orange.

Provided by Lauren and Rachel Finch

Yield Makes 8–10

Number Of Ingredients 1

Chocolate, Orange

Steps:

  • You will need: a mixer or hand-held electric whisk, a 20 x 30cm (8 x 12in) tin, lined, and a piping bag (optional).

TERRY’S CHOCOLATE ORANGE ROCKY ROAD - DELICIOUS. MAGAZINE



Terry’s Chocolate Orange rocky road - delicious. magazine image

This moreish rocky road uses Terry’s Chocolate Orange wedges as decoration for an extra chunky texture. It’s the perfect recipe to bake with kids and is fab for Christmas or Easter baking – or at any time of the year! Pssst! Try this quick rocky road with malted milk biscuits, or these recipes made with mini eggs.

Provided by Jen Bedloe and Sophie Austen-Smith

Total Time 15 minutes

Prep Time 15 minutes

Yield Makes 16 squares

Number Of Ingredients 12

175g unsalted butter, cubed
5 tbsp golden syrup
400g dark chocolate (70%), roughly chopped
200g milk chocolate, roughly chopped
125g pack mini marshmallows
150g blanched almonds, roughly chopped
170g pack dried berries and cherries (or other dried fruit mix)
300g digestive biscuits, broken into small chunks
About 200g ready-made chocolate icing to decorate (we used Cadbury)
2 x Terry’s Milk Chocolate Oranges, snapped into wedges
You’ll also need
20cm x 20cm cake tin, fully lined with compostable baking paper

Steps:

  • Put the butter, syrup and chocolate in a large saucepan set over a low heat. Leave to melt, then mix until smooth and set aside to cool.
  • Add the marshmallows, almonds, dried fruit and biscuit chunks to the chocolate mixture, then fold together using a rubber spatula.
  • Spread evenly in the prepared tin, then spread over the icing and arrange the Chocolate Orange wedges on top. Chill for at least an hour, then slice into squares to serve.

Nutrition Facts : Calories 591kcals, FatContent 34.6g fat (17.2g saturated), ProteinContent 7g protein, CarbohydrateContent 61.5g carbs (49.3g sugars), FiberContent 2.9g fibre

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TERRY’S CHOCOLATE ORANGE CREAM PIE - DELICIOUS. MAGAZINE
Looking for an easy make-ahead Christmas dessert? Try our luscious chocolate orange cream pie, with a choc custard filling and  Oreo biscuit base. Add some zest to your Christmas baking with our Terry’s Chocolate Orange rocky road.
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  • When ready to serve, whip the 500ml cream with the icing sugar to soft, billowy peaks. Grate or chop the remaining chocolate orange into shards. Spoon the cream on top of the tart, sprinkle over the chocolate shards and serve.
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  • Line the base and sides of a 20.5cm (8”) round springform cake tin with baking parchment. Make the base: whiz the biscuits in a food processor until they resemble breadcrumbs (alternatively put them in a sealed plastic bag and crush them with a rolling pin). Mix in melted butter, then press the mixture firmly into the base of the tin with the back of a spoon. Chill. Melt the chocolate orange slowly in a heat-proof bowl set over barely simmering water, stirring occasionally and making sure that the base of the bowl does not touch the water.  Allow to cool for a couple of mins.  Beat together the cream cheese, icing sugar until smooth. Add double cream and continue to beat until smooth and fully combined.  Tip the melted chocolate into the cream cheese mixture, folding to combine and marble, then tip into the tin and spread to level. Chill for at least 6 hours. Set aside 12 Chocolate Orange Minis then melt the remainder in a heat-proof bowl set over barely simmering water, stirring occasionally and making sure that the base of the bowl does not touch the water. Allow to cool slightly for a few mins. Whip the cream and icing sugar to stiff peak. Remove the cheesecake from the tin and peel away parchment. Dot the melted chocolate over the cake and create swirls with the back of a teaspoon. Sprinkle the orange zest over the cake then decorate the edge with 12 piped cream swirls each topped with a Chocolate Orange Mini. Chill immediately to set. When ready to serve, slice into 12 equal portions
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A celebration of the classic Christmas flavour combo, these chocolate orange blondies are perfect for using up any leftover Terry's chocolate orange.
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  • You will need: a mixer or hand-held electric whisk, a 20 x 30cm (8 x 12in) tin, lined, and a piping bag (optional).

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