Orange Chocolate Puffs Food

CHOCOLATE ORANGE TURNOVERS

Chocolate Orange Turnovers image

Categories Chocolate Breakfast Brunch Dessert Bake Quick & Easy Orange Phyllo/Puff Pastry Dough Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 turnovers, serving 2 for breakfast or dessert

Number Of Ingredients 5

Ingredients

1 1/2 ounces fine-quality bittersweet chocolate (not unsweetened)
1/2 teaspoon freshly grated orange zest
1 large egg
1 thawed puff pastry sheet (from a 17 1/4-ounce package of frozen puff pastry sheets)
2 teaspoons sugar

Steps:

Preheat oven to 425°F and lightly butter a baking sheet.
Chop chocolate and in a small bowl stir together with zest. In another small bowl lightly beat egg. Trim any uneven edges from pastry sheet and cut into 4 squares. Brush edges of pastry squares with some egg. Put one fourth chocolate mixture on center of each pastry square and fold each square diagonally in half, forming triangles. Seal edges by gently pressing together and crimp decoratively.
Brush tops of turnovers with egg and sprinkle with sugar. With a sharp knife cut a small steam vent in top of each turnover. On baking sheet bake turnovers in middle of oven until golden, about 12 minutes. Cool turnovers slightly on a rack. Serve turnovers warm.

ORANGE-CHOCOLATE PUFFS

Orange-Chocolate Puffs image

Easy-to-make cream puffs are the perfect "containers" for a chocolaty orange whipped-cream filling.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h5m

Yield 6

Number Of Ingredients 12

Ingredients

1 cup water
1/4 cup butter or margarine
1/2 teaspoon salt
1 cup Gold Medal™ all-purpose flour
5 eggs
1 1/2 cups whipping (heavy) cream
1/3 cup powdered sugar
3 tablespoons baking cocoa
1 1/2 teaspoons grated orange peel
4 ounces semisweet baking chocolate
2 tablespoons water
1 tablespoon honey

Steps:

Heat oven to 400°F. Grease cookie sheet; lightly flour. Heat 1 cup water, the butter and salt to a rapid boil in 2 1/2-quart saucepan. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Cool 5 minutes.
Beat in eggs, one at a time with wire whisk, until smooth. Drop by rounded tablespoonfuls about 2 inches apart into 16 mounds onto cookie sheet.
Bake about 30 minutes or until puffed and golden brown; cool. Cut off tops; reserve. Pull out any strands of soft dough.
Beat whipping cream, powdered sugar, cocoa and orange peel in chilled medium bowl on high speed until stiff. Fill puffs with whipped cream mixture; replace tops. Mound puffs on large serving plate.
Heat remaining ingredients over low heat until smooth; drizzle over puffs. Refrigerate any remaining puffs.

Nutrition Facts : Calories 530, Carbohydrate 41 g, Cholesterol 240 mg, Fiber 2 g, Protein 10 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 360 mg

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