Two Chocolate Orange Treats You Just Can’t Resist!
There is something so irresistible about the combination of creamy chocolate and tangy orange that makes you want to try it in every possible combination. Besides a number of commercially prepared confections, there are numerous recipes to make at home using your own fresh grown citrus crop. One of the best things about growing your own citrus fruits is never having a shortage of fresh fruits for the recipes you want to try.
From orange chocolate cheesecake to candied chocolate orange peel, the opportunities for creating chocolate orange delights are only limited by your imagination. To get your creative cooking juices flowing, here are two really tasty ways to satisfy any chocolate orange craving.
Chocolate Orange Cocoa
Everyone loves a hot cup of steaming cocoa after some time out in the cold and snow! Next time make it an extra special treat with this recipe for chocolate orange cocoa. This recipe makes a mixture that you can keep for some time in an airtight jar ready to add to some hot water whenever the mood strikes you!
3 Tbsp. Coffee whitener
1 Tbsp. Orange drink crystals
2 Tbsp. Sugar
2 Tbsp. Powdered hot chocolate
Mix ingredients together and store in an airtight jar. To make orange chocolate cocoa, add 2 Tbsp. of the mixture to 8 ounces of boiling water. Add a scoop of whipped cream and grate a bit of orange zest on top.
Chocolate Orange Truffles
With holidays just around the corner, these confectionery delights are sure to become a family favorite. They also make a wonderful gift for teachers, friends and co workers when packaged in a festive gift tin or cookie box.
3 Tbsp. Whipping cream
4 Tbsp. Butter
4 squares semi sweet chocolate grated or finely chopped
2 Tbsp orange juice
1 Tsp. Orange zest
Bring butter and cream to a gentle boil. Remove from heat and stir in remaining ingredients. Stir until smooth. Pour into small loaf pan and chill for about two hours.
Once chilled remove dough from fridge and shape into one inch balls. Return balls to fridge for about half an hour. Meanwhile melt 4 ounces of semi sweet chocolate in the top of a double boiler with one Tbsp. vegetable oil. Dip balls in melted chocolate and chill again on waxed paper. Store in fridge.