White Chocolate Orange Cocktail Food

ORANGE & WHITE CHOCOLATE SPONGE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Butter two 20cm round sandwich tins and line the bases with baking parchment. Tip the sugar into a mixing bowl and add the softened butter and orange zest. Beat for 1 min or so until pale and fluffy, then beat in the egg yolks. Sift the flour and baking powder over the cake mixture and fold in lightly. Finally, fold in the almonds and orange juice. Whisk the egg whites until they just hold their shape. Fold one-third of the egg white into the cake mix, using the whisk. Repeat with another third, then the final third. Take care not to over-mix or you will lose the lightness of the egg whites.
• Divide the cake mix between the prepared tins and bake for 30-35 mins. Cool in the tin for 5 mins, then turn out onto a wire rack, peel off the lining paper and leave to cool.
• To make the icing, melt the chocolate over a pan of barely simmering water or in the microwave on High for 1½ mins, stirring every 30 secs, then leave to cool. Whip the crème fraîche until thick, then fold in the white chocolate. Set one cake on a serving plate or cake stand. Spoon half the icing onto the cake and top with the other cake. Spread with the rest of the icing, then allow to set in the fridge for at least 1 hr.
• If you want to make the decorative curls, melt the chocolate in a bowl over simmering water or in a microwave and spread thinly over a baking tray. Leave the tray in the fridge for the chocolate to harden a bit, then use a cake slice or angled knife blade to scrape chocolate curls. Pile the curls in the middle of the cake and serve cut into slices.

WHITE CHOCOLATE MARTINI

Steps:

• Gather your ingredients.
• In a cocktail shaker, pour the vodka, white chocolate liqueur, and cream. Fill with ice.
• Shake well -at least 30 seconds to fully incorporate the cream.
• Strain into a well-chilled cocktail glass .
• Garnish with white chocolate shavings. Serve and enjoy.

WHITE CHOCOLATE ORANGE (COCKTAIL)

Steps:

• 1. Place ice in a cocktail shaker and add remaining ingredients. Shake well and strain into glass.

CHOCOLATE ORANGE CREAM COCKTAIL

Steps:

• Mix two parts bittersweet chocolate powder and one part superfine sugar on a small plate. Rub the outside rim of a martini glass with water and then dip the outside rim into the chocolate-sugar mixture. Set aside.
• Add Godiva liqueur and Bailey's to a shaker filled two-thirds with ice. Shake for 30 seconds and strain into martini glass. Float Gran Marnier Centenaire over the top and garnish with orange twist.

CHOCOLATE ORANGE MARTINI

Steps:

• Pour ingredients into a cocktail shaker filled with ice and shake.
• Pour into 2 chilled martini glasses rimmed with chocolate syrup.

CHOCOLATE AND ORANGE MARTINI

Steps:

• Gather the ingredients.
• Place chunks of chocolate into a heat-safe metal or glass bowl and put the bowl over a pot of water.
• Heat and simmer the water until the chocolate is completely melted, stirring regularly.
• Pour the melted chocolate onto a small plate and dip the rim of a cocktail glass into the chocolate.
• Stand the glass upright and allow the chocolate to set.
• Chill the glass in the freezer or refrigerator for 10 to 30 minutes.
• In a cocktail shaker filled with ice, pour the vodka, crème de cacao, and orange liqueur.
• Shake well.
• Strain into the prepared glass.

ORANGE WHITE HOT CHOCOLATE

Steps:

• Pour milk into a saucepan over medium heat. Cook, stirring constantly, until starting to bubble, about 5 minutes. Reduce heat to low. Add white chocolate. Cook, stirring continuously, until chocolate is fully melted, about 15 minutes. Add orange extract; cook and stir until incorporated, 2 to 3 minutes more. Remove from heat.

WHITE CHOCOLATE ORANGE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream the butter and sugars together until light and fluffy. Beat in the egg and orange zest. Stir the flour, baking soda, and salt together; mix into the creamed mixture. Stir in the white chocolate chips and chopped walnuts. Drop tablespoonfuls of dough onto ungreased baking sheets.
• Bake for 10 to 12 minutes in the preheated oven. Allow to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.