ORANGE-SCENTED HOT CHOCOLATE
Categories Coffee Milk/Cream Hot Drink Non-Alcoholic Chocolate Orange Winter Christmas Eve Bon Appétit Drink
Yield 2 Servings
Number Of Ingredients 5
Steps:
- Combine all ingredients in heavy medium saucepan. Stir over low heat until chocolate melts. Increase heat and bring just to boil, stirring often. Remove from heat and whisk until frothy. Return to heat and bring just to a boil again. Repeat heating and whisking once again. Discard orange peel. (Can be prepared 2 hours ahead. Let stand at room temperature. Before serving, bring just to boil, remove from heat and whisk until frothy.) Pour hot chocolate into mugs.
HALLOWEEN ORANGE HOT CHOCOLATE
Slightly altered recipe from Kaboose.com; they got this neat treat from "the book Halloween Tricks and Treats by Matthew Mead (Time Inc. Home Entertainment, 2008)"
Provided by kikyo7734
Categories Beverages
Time 10m
Yield 10 glasses hot chocolate, 10 serving(s)
Number Of Ingredients 6
Steps:
- Coarsely chop the premium white chocolate, transfer to a medium-size heatproof bowl and set aside.
- Heat milk in a medium-size saucepan over medium heat, until bubbles begin to form at edge of surface, about 4 minutes.
- Immediately pour milk over chocolate.
- When chocolate begins to melt, stir until combined. Whisk in vanilla extract and 2 drops orange food color; whisk until a light foam forms on surface.
- Pour into 10 mugs, garnish with whipped cream and chocolate nonpareils, and serve immediately.
ORANGE-SCENTED BITTERSWEET CHOCOLATE CAKE WITH CANDIED BLOOD ORANGE COMPOTE
Provided by Abigail Johnson Dodge
Categories Liqueur Chocolate Citrus Egg Dessert Christmas High Fiber Orange Christmas Eve Sour Cream Simmer Boil Butter Grand Marnier Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 to 14 servings
Number Of Ingredients 24
Steps:
- For compote:
- Cut ends off oranges. Cut oranges with peel lengthwise in half, then cut each half lengthwise into 3 wedges. Combine 2 1/2 cups water and sugar in large saucepan. Bring to boil, stirring until sugar dissolves. Add orange wedges and any accumulated juices to syrup and bring to boil. Reduce heat and simmer until orange peel is soft and translucent and syrup is reduced and thickened, turning orange wedges occasionally and adding more water by 1/4 cupfuls as needed if syrup is too thick before orange wedges are soft, 35 to 40 minutes. Remove from heat. Stir in orange liqueur. Cool 15 minutes. Transfer to small container. Cover and chill. DO AHEAD: Can be made 1 week ahead. Keep chilled. Bring to room temperature before using.
- For cake:
- Position rack in center of oven and preheat to 325°F. Lightly butter 10-inch-diameter cake pan with 2-inch-high sides. Line bottom of pan with parchment paper; butter parchment.
- Whisk flour, baking powder, and salt in medium bowl to blend. Combine chocolate and butter in large metal bowl. Set bowl over saucepan of simmering water; stir until chocolate-butter mixture is melted and smooth. Remove bowl from over water; add both sugars, orange liqueur, and orange peel and whisk until blended (mixture will look grainy). Add eggs, 2 at a time, and whisk until just blended after each addition. Whisk in sour cream. Add flour mixture and stir in with rubber spatula just until incorporated. Transfer batter to prepared pan; spread evenly.
- Bake cake until tester inserted into center comes out with moist crumbs attached, about 50 minutes. Cool cake in pan on rack 30 minutes. Run small knife around sides of cake to loosen. Invert cake onto rack; peel off parchment. Cool cake completely (center may sink slightly).
- For glaze:
- Combine chocolate and butter in small metal bowl. Set bowl over saucepan of simmering water; stir until chocolate-butter mixture is melted and smooth. Whisk in corn syrup. Cool glaze until barely warm but still pourable, about 10 minutes.
- Pour glaze onto center of cake. Using small offset spatula, spread glaze over top of cake, leaving 1/2-inch plain border around top edge. Let stand at room temperature until glaze sets, about 2 hours. DO AHEAD: Can be made 2 days ahead. Cover with cake dome and store at room temperature.
- Using hot dry knife and wiping knife clean between slices, cut cake into slices. Divide among plates. Serve some candied orange compote alongside.
CHOC-ORANGE HOT CHOCOLATE
Enjoy the heavenly combination of citrus and chocolate in sumptuous drink form by whipping up this double cream-based dream
Provided by Miriam Nice
Categories Drink
Time 15m
Number Of Ingredients 5
Steps:
- Heat the milk, cream and orange zest together in a saucepan until simmering then remove from the heat and pour through a sieve into a jug to remove the orange zest. Pour the infused milk mixture back into the pan and add the chocolate, stirring until the chocolate has melted and is really smooth.
- Put the pan back on the heat to warm through then add the orange liqueur. Pour into a mug and serve.
Nutrition Facts : Calories 714 calories, Fat 54 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 25 grams sugar, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 0.2 milligram of sodium
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