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Chocolate discs with orange cream and marinated oranges

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Ingredients

  • Discs:
  • 200 g (7oz) bittersweet chocolate – I used 50% cocoa solids
  • Orange cream:
  • 1 cup (200g) granulated sugar
  • 1/2 cup (113g) unsalted butter, room temperature
  • 2 tablespoons grated orange zest
  • 1/4 cup (60ml) orange juice
  • 2 large eggs, well beaten
  • 1 1/2 cups (360ml) whipping cream
  • Marinated oranges:
  • 2 navel oranges, peeled and pith removed
  • 1/4 cup (60ml) orange juice
  • 1 tablespoon caster sugar – I used vanilla caster sugar
  • icing sugar, for dusting
  • zest strips, for decorating

Details

Servings 6
Adapted from lcbo.com

Preparation

Step 1

Melt chocolate over low heat in a double-boiler, stirring occasionally. Draw 8cm (3in) circles on baking paper; flip paper over, so you’ll use the side without pencil/ink marks. Spoon one teaspoon of chocolate onto centre of circle and spread quickly with a spatula – I got better results with the back of a spoon. If the discs are not quite perfect, don't worry. Refrigerate until chocolate discs are cold and, using a spatula, remove from paper. Refrigerate until needed.

Make the cream: mix sugar, butter, orange zest, orange juice and eggs in a heavy pot. Stir gently over low heat until mixture is thick and coats the back of a spoon, about 10 to 15 minutes. Do not let the mixture boil or it will curdle. Pour mixture into a glass bowl and immediately place plastic wrap over mixture to prevent a skin forming. Set aside to cool completely before using. Whip cream until it holds its shape (very firm peaks) and fold gently into orange cream. Refrigerate for 2-3 hours.

Now, the marinated oranges: place juice and sugar in a small saucepan and heat over low heat until juice is reduced; place the orange pieces inside this syrup and leave to marinate overnight, or at least 2 hours, in the refrigerator.

Assembling the dessert: using a spatula, place one chocolate disc on serving plate. Top with 1 generous tablespoon of orange cream. Place another disc on top and another tablespoon of cream. Top with a third disc. Place the orange wedges and some of the syrup alongside the chocolate discs. Dust with icing sugar and decorate with orange strips; serve at once.

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