Orange Cream Chocolates Food

DARK CHOCOLATE AND ORANGE CREAM CANDY

Steps:

• Allow butter to soften at room temperature.
• Cream butter and syrup. Add in extract and juice and continue to mix until blended.
• Add 1 cup of powdered sugar and mix on medium for 1 minute. Continue adding powdered sugar, one cup at time, beating between each addition until the filling has firmed and will hold its shape.
• Remove filling from mixing bowl and wrap in plastic wrap. Freeze for 30 minutes.
• Place parchment paper on baking sheet and sprinkle with powdered sugar.
• Remove filling from freezer and pinch off small amounts of mixture and roll into bite sized balls.
• Return to freezer for 15 minutes.
• Melt chocolate melting wafers according to directions on package.
• Remove balls from freezer and dip them into the melted chocolate, coating each piece. Add sprinkles if desired before the chocolate begins to harden.
• Place tray in refrigerator for 5 minutes.
• Place candy in a container and store in refrigerator for up to one week.

ORANGE CREAM

Steps:

• Combine the milk and orange zest in a medium stainless-steel saucepan over medium heat and bring almost to a boil. Remove from the heat.
• Beat the egg yolks and sugar on medium-high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 5 minutes. With the mixer on low speed, sprinkle on the cornstarch. Beat on medium-low speed until combined, scraping down the bowl with a rubber spatula.
• With the mixer on low speed, slowly pour the hot milk mixture into the egg mixture. Pour the mixture back into the pan. Cook over low heat, stirring constantly, until the mixture thickens, 5 to 7 minutes. (Pay attention because it will thicken and then quickly become orange scrambled eggs!)
• Immediately, pour the mixture through a fine sieve into a large bowl. Stir in the vanilla, Grand Marnier, butter, and heavy cream. Place plastic wrap directly on the custard and refrigerate until cold.

VALENTINE'S DAY ORANGE CHOCOLATE CREAMS

Steps:

• 1. Prepare the cream filling. Combine confectioners' sugar, corn syrup, water, butter, both extracts, and food coloring until combined and has formed a sticky consistency.
• 2. Wrap in a sheet of cling wrap and pop in the freezer. Allow to chill for 30 minutes.
• 3. Melt your chocolate over a double boiler in order to melt completely. (If chocolate is too thick, at a teaspoon of vegetable shortening to thin out slightly.)
• 4. Cut your filling to desired Shape and size. Roll to desired thickness. Once cut, return to the freezer for 10-15 minutes.
• 5. Dip in chocolate, and set on parchment or a silicone mat to set and harden.
• 6. Once hardened, commence eating and enjoy responsibly. ;)

CHOCOLATE BROWNIES WITH ORANGE CREAM CHEESE FROSTING

Steps:

• Set oven rack in lower middle position; preheat to 325°F. Spray disposable aluminum baking pan with nonstick spray. Press 18x12-inch sheet aluminum foil over bottom and up long sides of pan, leaving overhang on each long side. Spray foil with nonstick spray. Whisk flour, baking powder, and salt in small bowl. Stir both chocolates and 10 tablespoons butter in medium saucepan over medium-low heat until melted and smooth; remove from heat. Whisk sugar and vanilla, then eggs into chocolate mixture. Whisk until glossy and smooth, about 1 minute. Add dry ingredients and whisk just to blend.
• Pour batter into prepared pan. Bake until tester inserted into center comes out with some moist crumbs attached, about 24 minutes. Cool completely in pan on rack.
• Using electric mixer, beat room temperature cream cheese and next 3 ingredients in medium bowl until smooth. Spread cream cheese frosting over brownies. Sprinkle nuts or coconut over. DO AHEAD Chocolate brownies can be made 1 day ahead. Cover and chill. Using foil overhang for handles, remove brownies from pan. Cut into 18 squares; serve cold or at room temperature.

ORANGE CREAM CANDY

Steps:

• Lightly grease 9x13 pan.
• large bowl mix geletin and juice.
• let dissolve.
• in med saucepan combine water, vanilla and sugar.
• stir over med heat for 5 min, or until thickened.
• pour sugar mixture into bowl with juice and geletin.
• whip on high speed for about 10 minutes, or untill fluffy and creamy.
• pour into prepared pan.
• let stand for about 1 hr or until firm.
• dust with powdered sugar and cut to serve.
• store in ziplock bag.

CHOCOLATE ORANGE TRUFFLES

Steps:

• Pour milk chocolate chips and semi-sweet chocolate in a large bowl and set aside.
• In a small saucepan over medium heat, mix together cream and orange zest and bring to a boil; immediately pour over chocolate chips in the bowl.
• Let stand for 1 minute then mix until the chocolate is completely smooth. Add in orange extract.
• Cover the bowl with plastic wrap and place in the fridge for about 45 minutes or until mixture begins to thicken.
• With a large wooden spoon, stir mixture for 10-15 seconds or just until it lightens in color (do not overbeat or it will not be the right texture).
• Spoon rounded teaspoonfuls onto waxed paper-lined baking sheets (they don't have to look pretty). Place baking sheet in the fridge and let chill for at least 10 minutes.
• Using your hands, gently roll each spoonful into a ball.
• Follow the directions on the candy coating packaging and melt chocolate (I melted mine in the microwave according to the package directions).
• Dip each chocolate orange ball in the candy coating and push around until completely covered; allow excess to drip off (I use two forks when I dip these truffles and that way the excess chocolate can drip through before I remove it from the bowl).
• Place each truffle on wax paper; let stand until set. Store in an air-tight container in the fridge.

ORANGE-CHOCOLATE ICE CREAM SAUCE

Steps:

• In a medium-sized saucepan, combine sugar and cocoa, then whisk in milk, then chopped chocolate.
• Turn heat to medium and cook, whisking constantly, for 5 minutes.
• Remove from the heat and stir in remaining ingredients until sauce is smooth.
• Serve either chilled or warmed, over vanilla ice cream.
• Store in the fridge, but this sauce will keep well in the freezer if your batch won't be gone within a week or two.