Dark Chocolate And Orange Cream Candy Recipes

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DARK CHOCOLATE ORANGE TRUFFLES



Dark Chocolate Orange Truffles image

I love chocolate truffles, so you can imagine my delight when I came across the recipe for these dark and decadent confections. The hint of orange makes them deliciously different from other candies. -Theresa Young, McHenry, Illinois

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield about 2-1/2 dozen.

Number Of Ingredients 4

1 package (12 ounces) dark chocolate chips
3/4 cup heavy whipping cream
1 teaspoon orange extract
1/3 cup sugar

Steps:

  • In a microwave, melt chocolate; stir until smooth. Gradually stir in cream until blended. Stir in extract. Cool to room temperature, stirring occasionally. Refrigerate until firm. Shape into 3/4-in. balls. Roll in sugar.

Nutrition Facts : Calories 82 calories, Fat 5g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 2mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

DARK CHOCOLATE ORANGE FUDGE



Dark Chocolate Orange Fudge image

Dark Chocolate Orange Fudge is the easiest Christmas candy recipe. Creamy fudge made with only 3 ingredients: chocolate, orange extract and condensed milk.

Provided by Sabrina Snyder

Categories     Dessert

Time 4h15m

Number Of Ingredients 3

2 1/2 cups dark chocolate chips
14 ounces sweetened condensed milk
1 teaspoon orange extract (, or 4 teaspoons orange zest)

Steps:

  • Line an 8x8 pan with foil and spray with vegetable oil spray.
  • Add dark chocolate chips and sweetened condensed milk to a large saucepan on low heat.
  • Stir until chocolate is melted.
  • Turn off heat and add in orange extract.
  • Spread into baking dish.
  • Refrigerate for 4 hours before slicing.

Nutrition Facts : Calories 103 kcal, Carbohydrate 13 g, Protein 2 g, Fat 5 g, SaturatedFat 4 g, Cholesterol 4 mg, Sodium 27 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving

ORANGE CHOCOLATE MELTAWAYS



Orange Chocolate Meltaways image

The terrific combination of chocolate and orange makes these some of the best truffles I've ever had. As holiday gifts, they're showstoppers. I have little time to cook, but when I do, I like to "get fancy." In this case, "fancy" doesn't have to be difficult. -Lori Kostecki, Wausau, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6 dozen.

Number Of Ingredients 9

1 package (11-1/2 ounces) milk chocolate chips
1 cup semisweet chocolate chips
3/4 cup heavy whipping cream
1 teaspoon grated orange zest
2-1/2 teaspoons orange extract
1-1/2 cups finely chopped toasted pecans
COATING:
1 cup milk chocolate chips
2 tablespoons shortening

Steps:

  • Place chocolate chips in a bowl; set aside. In a saucepan, bring cream and orange zest to a gentle boil; immediately pour over chips. Let stand for 1 minute; whisk until smooth. Add extract. Cover and chill for 35 minutes or until mixture begins to thicken. , Beat mixture for 10-15 seconds or just until it lightens in color (do not overbeat). Spoon rounded teaspoonfuls onto waxed paper-lined baking sheets. Cover and chill for 5 minutes. , Gently shape into balls; roll half in nuts. In a microwave; melt chocolate and shortening; stir until smooth. Dip remaining balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in the refrigerator.

Nutrition Facts : Calories 76 calories, Fat 6g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 7mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.

ORANGE CREAM CHOCOLATES



Orange Cream Chocolates image

A creamy smooth orange-flavored center molded in rich chocolate. Elegant chocolates you can easily make at home.

Provided by Rachel Koller

Categories     Desserts

Time 2h20m

Number Of Ingredients 6

1 cup whipping cream
3 cups white granulated sugar
2 Tablespoons corn syrup
1 Tablespoon butter
orange oil or extract flavoring, SEE NOTES for starting quantity, the strength of oil and extract can vary greatly.
3-4 cups Chocolate melted

Steps:

  • In a large heavy saucepan add cream and sugar together. Let soak for a few minutes.
  • After soaking, bring to a slow boil over medium to medium-high heat. Add corn syrup. Stirring constantly.
  • Using a pastry brush and water to wash down the sides of the pan several times while boiling.
  • Using a candy thermometer, cook to 238°F *SEE NOTES regarding calibrating your thermometer.
  • Pour mixture out onto a damp marble slab, cookie sheet, or chilled mixing bowl (avoid glass as the mixture is very hot). DO NOT scrape pot sides when pouring the mixture. This can cause the fondant to have a gritty sugary texture rather than smooth and creamy. *SEE NOTES if mixture goes "grainy" or sugary
  • Place 1 Tablespoon of butter in the center of the batch.
  • Cool until warm to touch (5-10 minutes) then beat or use bread hook in an electric mixer. Beat until mixture turns creamy and dough-like. Let rest. *SEE NOTES*
  • When ready to assemble chocolates, add orange oil or extract flavoring. Add enough flavoring to create a slightly intense orange flavor. The chocolate will lessen the intensity of the orange flavor.
  • Once the orange mixture is ready, scoop or pour into a piping bag or ziplock bag. Cut the end to create a 1/4 inch hole.
  • If the mixture is stiff enough to HAND-DIPPING, roll into desired size and shape. Cover and chill until firm. Once firm, dip in melted chocolate. Place on a sheet of waxed paper or parchment paper until chocolate hardens. Can be placed in the freezer for a quick set.
  • If MOLDING, use a candy chocolate mold. For cleaning and use of chocolate molds, see post on Tips & Tricks for Making Homemade Chocolates. Fill each mold with 1/3 to 1/2 full of melted chocolate. Using a brush, coat sides (paint sides). Raise mold to the light to ensure each mold is fully coated. Place in freezer until hardened (about 5 minutes). Fill each mold with the orange cream filling. Make sure to leave a small amount at the rim of the mold so the chocolate on the top (bottom of the chocolate) will be able to seal. Cover top with melted chocolate to seal. Place back in the freezer to set (about 5 to 10 minutes). Once set, carefully flip and tap. If chocolates are cold enough and molds were prepped correctly, they will just fall out. Do not heat mold or chocolate. This will make the chocolates stick inside the mold (see video for reference).
  • Store in an airtight container. Best if enjoyed when freshly made but if kept in a cool dry place, these chocolates will keep for 1-2 weeks if not longer.

VALENTINE'S DAY ORANGE CHOCOLATE CREAMS



Valentine's Day Orange Chocolate Creams image

Your valentine is going to love these on Valentine's Day or any of the other 364 days. This treat tastes (and looks) like it came from an expensive candy store, but they're pretty easy to make at home! The orange flavor is just right - not overpowering. The Crew and I couldn't get enough of these! You may need to add a bit more...

Provided by Anthony Nicometi Jr

Categories     Candies

Time 20m

Number Of Ingredients 8

2 1/2 c confectioners' sugar
1 1/2 Tbsp corn syrup
1 1/2 Tbsp water
1 1/2 Tbsp butter (cubed)
1 tsp orange extract or oil
1/2 tsp vanilla extract
1 1/2 c dark or milk chocolate (preference)
orange food coloring to desired color

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 ORANGE FUDGE



Chocolate Orange Fudge image

A simple fudge recipe combining semisweet chocolate chips, condensed milk, pecans and grated orange peel. Use almonds, or any kind of nut, if desired.

Provided by Angela

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time 2h10m

Yield 20

Number Of Ingredients 4

2 ½ cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
½ cup chopped pecans
2 teaspoons grated orange peel

Steps:

  • Line an 8 x 8 inch square pan with parchment paper.
  • Melt chocolate chips with condensed milk in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Remove from heat and stir in pecans and grated orange peel.
  • Pour chocolate mixture into prepared pan. Chill 2 hours, or until firm, and cut into squares. Store, covered, in the refrigerator.

Nutrition Facts : Calories 182.5 calories, Carbohydrate 24.3 g, Cholesterol 6.7 mg, Fat 10 g, Fiber 1.5 g, Protein 2.7 g, SaturatedFat 5 g, Sodium 27.2 mg, Sugar 22.2 g

CHOCOLATE ORANGE TRUFFLES



Chocolate Orange Truffles image

Provided by Six Sisters Stuff

Categories     Dessert

Yield 70

Number Of Ingredients 7

1 package (11-1/2 ounces) milk chocolate chips
1 cup (6 ounces) semi-sweet chocolate chips
3/4 cup heavy whipping cream
zest of one orange
2-1/2 teaspoons orange extract
Outer Coating:
1 lb [chocolate candy coating

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.

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