CHOCOLATE-ORANGE TRUFFLES
Infuse heavy cream with orange zest, then mix it with chocolate for truffles that deliver a burst of citrus flavor.
Provided by Food Network Kitchen
Time 1h45m
Yield about 24 truffles
Number Of Ingredients 6
Steps:
- Bring about 1 inch of water to a very slow simmer in a medium saucepan. Put the chocolate in a medium heat-safe bowl that can sit on top of the pan without touching the water. Put the bowl over the water and let the chocolate melt, stirring occasionally until smooth. Remove from the heat.
- Meanwhile, bring the heavy cream, honey and half of the orange zest to a simmer in a small saucepan over medium heat, stirring occasionally to dissolve the honey. Strain the cream mixture through a fine-mesh sieve into a small bowl and then gradually whisk into the chocolate until smooth and shiny. Whisk in the butter until melted. Cover the bowl with plastic wrap and set aside in a cool spot until slightly firm, about 1 hour.
- Line a baking sheet with parchment paper. Rub together the sugar and remaining orange zest in a small bowl until combined. Transfer the truffle mixture to a piping bag or resealable bag fitted with a plain 1/4-inch tip. Holding the bag about 1/4-inch over the baking sheet, pipe 3/4-inch truffles. Sprinkle with the orange sugar. Refrigerate until set, about 15 minutes.
ORANGE SPICE ICED COFFEE
With two hits of orange (once in the syrup and then a few pinches of zest in the drink itself), it's decidedly orange flavored, yes - but not cloyingly so. It's just right. The spices - cinnamon, cloves, and nutmeg - lend warm fuzzy notes that help bring this all together in a swirl of creamy, caffeine-packed, entirely-too drinkable pure goodness.
Provided by Kare for Kitchen Treaty
Time 25m
Number Of Ingredients 11
Steps:
- In a small saucepan over medium heat, stir together the sugar and water. Using a paring knife, peel two large (about 2 - 3 inches long) strips of peel from a fresh orange. Be careful to avoid the bitter pith (the white part) as much as possible. Add the orange peel, cinnamon stick, cloves, and nutmeg, to the sugar-water mixture and bring to a boil. Reduce heat and simmer for fifteen minutes, stirring occasionally. Remove from heat and allow to cool completely. Pour syrup over a sieve into a small bowl or jar and discard solids.
- Keeps refrigerated in an airtight container for up to two weeks.
- Fill a 12 ounce or larger glass with ice. Pour coffee concentrate and syrup over ice, stir in cream, if using. Top with orange zest and a dash of cinnamon. Serve with a straw.
ICED ORANGE COFFEE
This was a recent recipe posted in the local paper. I just had to give it a shot, and am very pleased that I did. Now I want to share it with you...
Provided by Mirj2338
Categories Beverages
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place the orange peel,water and sugar in a saucepan.
- Boil for 5 minutes.
- Remove the peel and let the syrup cool.
- Mix the orange juice with the coffee and syrup.
- Add the whipping cream.
- Pour over crushed ice in tall glasses.
Nutrition Facts : Calories 232.4, Fat 7.5, SaturatedFat 4.6, Cholesterol 27.2, Sodium 12.5, Carbohydrate 42, Fiber 1.1, Sugar 39.8, Protein 1.2
CINNAMON-ORANGE ICED COFFEE
Keep cool with this Cinnamon-Orange Iced Coffee. It's easy to make this super-delicious Cinnamon-Orange Iced Coffee when the temperature rises.
Provided by My Food and Family
Categories Meal Recipes
Time 3h10m
Yield Makes 8 servings, 1 cup each.
Number Of Ingredients 6
Steps:
- Mix all ingredients except boiling water in medium bowl. Add boiling water; stir until coffee granules are completely dissolved and mixture is well blended.
- Refrigerate several hours or until chilled.
- Serve over ice cubes in eight tall glasses.
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 14 g, Fiber 0 g, Sugar 13 g, Protein 0 g
ICED ORANGE TRUFFLE COFFEE
A great tall iced coffee drink...to round off the perfect dinner. It's lovely on a hot summer evening. Don't take my word, try it for yourself...you will not be sorry. You can always alter the amount of liquer to your own preferences.
Provided by Baby Kato
Categories Beverages
Time 20m
Yield 1 coffee, 1 serving(s)
Number Of Ingredients 12
Steps:
- Rim your glass with orange juice and then dip it into the white sugar, to cover the rim.
- Add your ice cubes.
- Now add the cold coffee and all the liquers, mix well.
- Add your milk and garnish with whipped cream, sprinkle on the orange zest and drizzle with the chocolate syrup.
- Enjoy, enjoy, enjoy.
Nutrition Facts : Calories 126.7, Fat 4.7, SaturatedFat 2.8, Cholesterol 15.4, Sodium 70.3, Carbohydrate 18.1, Fiber 0.4, Sugar 11.8, Protein 3.3
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