Chocolate Dipped Orange Crisps Recipes

CHOCOLATE-DIPPED ORANGES RECIPE BY TASTY

Steps:

• Peel orange into slices and insert lollipop sticks.
• Melt chocolate chips in microwave at 30-second intervals until the chocolate is easy to stir.
• Dip orange slices halfway in chocolate, and then in each topping of your choice.
• If needed, chill oranges in the freezer for 5 minutes to help harden the chocolate.
• *Additional oranges can be used to increase serving size
• Enjoy!

CANDIED ORANGE SLICES WITH DARK CHOCOLATE

Steps:

• Line a baking sheet with parchment paper and set aside. Next, slice the Cara Cara Oranges into 1/4" slices removing any seeds.
• In a wide, large skillet combine granulated sugar and water. Bring the skillet to a boil and continue continue to whisk until the sugar has dissolved. Next, add the orange slices to the skillet and lay in an even layer. Bring the skillet to a simmer. Let the orange slices simmer for about 1 hour uncovered or until they become transparent.
• Once the orange slices have become transparent, place the slices on the baking sheet lined with parchment paper. Let the orange slices dry for at least 24 hours uncovered. They will still feel a bit sticky but that's okay.
• Next, place the chocolate chips in a microwave safe bowl and melt on high for 10 to 15 second intervals. Once melted, dip half an orange slice into the chocolate and place back on the parchment paper to set. Sprinkle with sea salt if desired. Repeat process until all orange slices have been dipped. Wait for about 15 minutes until the chocolate hardens to serve.

CHOCOLATE-DIPPED ORANGE CRISPS

Steps:

• 1 Position racks in the upper and lower thirds of the oven; preheat to 200 degrees
• 2 Line two baking sheets with parchment paper
• 3 Use a mandoline to cut the oranges into 24 very thin slices
• 4 Discard any pits (sometimes found even in navel oranges), then arrange the orange slices on the baking sheets in a single layer
• 5 Sprinkle them with the sugar
• 6 Bake (upper and lower racks) for about 2 hours, until the oranges are dried and crisp, rotating the baking sheets from top to bottom and front to back after 1 hour
• 7 Cool completely
• 8 Line the baking sheets with wax paper
• 9 Place the chocolate in a small microwave-safe bowl
• 10 Microwave on HIGH in 30-second intervals, stirring after each time until the chocolate is just melted and smooth
• 11 Dip the orange slices in chocolate to coat them halfway, returning them to the wax paper-lined baking sheets once they are dipped
• 12 (Tip the bowl as needed to get coverage once the chocolate level gets low
• 13 )
• 14 Refrigerate for 30 minutes, or until set

CHOCOLATE-DIPPED ORANGE COOKIES

Steps:

• Preheat oven to 325°. In a large bowl, beat butter, cream cheese, sugar and salt until blended. Beat in orange zest and vanilla. Gradually beat in flour. Stir in almonds., Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Flatten with bottom of a glass dipped in sugar., Bake until firm, 20-25 minutes. Remove from pans to wire racks to cool completely. , For glaze, in a microwave, melt chocolate and butter; stir until smooth. Dip each cookie halfway in chocolate; allow excess to drip off. Sprinkle with almonds. Place on waxed paper; let stand until set.

ORANGE CHOCOLATE MELTAWAYS

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.

CHOCOLATE-DIPPED CHIPS

Steps:

• Place the chocolate chips in a medium heat-safe bowl. Place the bowl over a saucepan with 1 inch of water in the bottom and heat over medium heat. Stir constantly with a rubber spatula until the chocolate is completely melted and smooth. Stir in the oil and remove from the heat.
• Line a baking sheet with parchment paper. Dip each chip halfway into the chocolate coating, allowing the excess to drip off back into the bowl. Place the coated chip on the parchment-lined tray and continue with the remaining chips. Garnish with the sprinkles or salt of your choice. Refrigerate the chips until the chocolate is set, about 15 minutes. Serve, or store in the refrigerator for up to 3 days before serving.

ORANGE CHOCOLATE CANNOLI DIP

Steps:

• Put the chocolate chips in a microwave-safe bowl and microwave, stirring every 30 seconds, until melted, about 1 1/2 minutes.
• Pulse the ricotta, confectioners' sugar, orange zest, orange liqueur, if using, and vanilla in a food processor until smooth. Add the chocolate and pulse until well combined. Transfer to a small serving bowl and sprinkle with a little more orange zest. Refrigerate until ready to serve. (Dip can be made up to 1 day ahead and kept refrigerated in an airtight container.)
• Heat about 1/2 inch oil in a large skillet over medium-high heat until it reaches 350 degrees F and line a tray with paper towels. Working in batches, fry the wonton wrappers, turning once, until crispy and golden brown on both sides, 1 to 1 1/2 minutes per batch. Transfer to the lined tray.
• Dust the fried wonton wrappers with confectioners' sugar and serve with the chocolate orange dip.

CHOCOLATE-DIPPED ORANGE COOKIES

Steps:

• For the dough: Combine the confectioners' sugar and butter in the large bowl of a stand mixer or hand-held mixer; beat on medium speed for 3 to 4 minutes, until light and fluffy. Add the egg, lemon zest, and lemon and vanilla extracts.
• Combine the flour, baking powder and salt on a sheet of wax paper. Reduce the mixer speed to low and add the dry ingredients, mixing just until combined. Use well-floured hands to form the dough into a compact log 1 1/2 inches in diameter. Wrap in plastic wrap and refrigerate for 30 to 60 minutes.
• When ready to bake, preheat the oven to 350 degrees. Line 2 large baking sheets with parchment paper.
• Carefully cut the dough into 1/4-inch-thick slices, turning the log slightly every few cuts to ensure even, round slices. Place the rounds 1 inch apart on the baking sheets. Bake for 9 to 11 minutes, until the cookie edges are golden. Cool for 1 minute on the sheets, then transfer the cookies to a wire rack to cool completely. Keep the parchment paper on the baking sheets.
• While the cookies are cooling, make the glaze: Melt the chocolate in a small metal bowl suspended over a saucepan of very hot water over medium heat, stirring occasionally until smooth. Add the melted butter and continue stirring to mix well. Remove from the heat.
• Place a wire rack on one of the parchment-paper-lined baking sheets. Holding each cookie vertically, dip it halfway into the melted chocolate mixture. Place the cookie on the rack and repeat with the remaining cookies and chocolate. Let the cookies set for 45 to 60 minutes, until the chocolate is firm, before storing.

CHOCOLATE-DIPPED ORANGE COOKIES

Steps:

• Into a large bowl sift together the flour, the cornstarch, the baking powder and a pinch of salt. In a bowl with an electric mixer cream together the butter and the confectioners' sugar until the mixture is light and fluffy, beat in the yolk, the zest, the vanilla, and the orange juice, and stir in the flour mixture well. In a bowl beat the white until it forms soft peaks and fold it gently but thoroughly into the mixture. (The batter will have the consistency of soft dough.) Transfer the batter to a pastry bag fitted with a decorative ribbon tip and onto the buttered baking sheet pipe 1 1/2-inch lengths 1 inch apart. Sprinkle the lengths with the granulated sugar and bake the cookies in the middle of a preheated 350°F. oven for 10 to 12 minutes, or until the edges are golden. Transfer the cookies to racks and let them cool until they can be handled. Dip 1 end of each cookie into the chocolate and let the cookies dry completely on the racks.