Orange Chocolate Meltaways Recipes
ORANGE MELTAWAY COOKIES
These cookies are unique in both flavor and texture. Because they are made with powdered sugar instead of granulated sugar, they have a texture that just melts in your mouth. One of our family favorites!
Provided by Diana Bull
Categories Desserts Cookies Drop Cookie Recipes
Time 1h30m
Yield 45
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper, and set aside.
- Mix the flour, baking soda, and cream of tartar in a bowl. In another bowl, beat the butter and 1 1/2 cups confectioners' sugar together with an electric mixer until light and fluffy. Mix in orange extract, grated orange zest, and egg. Stir in the flour mixture, and blend well.
- Drop teaspoon-sized portions of dough about 2 inches apart onto the parchment lined baking sheets. The cookies will spread out to about 1 1/2 inches when baked.
- Bake in the preheated oven for 10 to 14 minutes, until the cookies are light brown. Remove from the oven, and sift remaining confectioners' sugar onto the hot cookies. Allow to cool, and store in an airtight container.
Nutrition Facts : Calories 80.2 calories, Carbohydrate 9.9 g, Cholesterol 15 mg, Fat 4.3 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 2.6 g, Sodium 58.8 mg, Sugar 5.5 g
ORANGE MELTAWAYS
Make and share this Orange Meltaways recipe from Food.com.
Provided by Tearanii
Categories Spring
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place 1 package milk chocolate chips and semi sweet chocolate chips in a mixing bowl; set aside.
- In a saucepan, bring cream and orange peel to a gentle boil; immediately pour over chips.
- Let stand for 1 minute; whisk until smooth.
- Add the extract.
- Cover and chill for 30 minutes or until mixture begins to thicken.
- Beat for 10 to 15 seconds or just until mixture 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.
- In a double boiler or microwave safe dish, melt remaining bag of milk chocolate chips and shortening; stir until smooth.
- Dip balls in chocolate; place on waxed paper to harden.
- Store in refrigerator.
- Yield: 6 dozen.
Nutrition Facts : Calories 377.9, Fat 29.1, SaturatedFat 15.5, Cholesterol 45, Sodium 29, Carbohydrate 29.7, Fiber 2.3, Sugar 25, Protein 3.2
ORANGE CHOCOLATE MELTAWAYS RECIPE
Another great recipe from Taste of Home. Love to make these for Christmas. Photo by Taste of Home.
Provided by Ann Simmons
Categories Candies
Time 35m
Number Of Ingredients 8
Steps:
- 1. Place chocolate chips in a bowl; set aside. In a saucepan, bring cream and orange peel 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.
- 2. 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.
- 3. 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 to set. Store in the refrigerator.
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DARK CHOCOLATE ORANGE MELTAWAYS - I SUGAR COAT IT
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- Prepare a 20 x 20cm (8 x 8") ganache frame or baking pan with a removable bottom, by lining the former with acetate sheet or parchment paper and the latter with plastic wrap. Set aside.
- Add the coconut oil to a small bowl or measuring cup and heat to melt. Stir in the citrus oil and allow to cool to 31C. (My sous vide comes in handy, as it keeps the oil and my chocolate at required temperature, until I am ready to use them.)
- Melt the chocolate and stir in the oil mixture, until well combined. Temper and pour into the prepared pan and allow to set. The length of time it takes to set will be dependent on the conditions in your kitchen/home. You can pop it in the refrigerator to set, but you will want to ensure it doesn't set too hard, if you plan to use a guitar (confectionery cutter).
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- Combine butter and whipping cream in medium saucepan; cook over low heat, stirring constantly until mixture comes to a full rolling boil. Remove from heat; immediately add remaining white creme chips. Stir with whisk until smooth. Add orange extract; blend well.
- Refrigerate until firm enough to handle, about 2 hours. Taking small amount of mixture at a time, shape into 1-inch balls. Place on prepared tray; refrigerate until firm, about 1-1/2 hours. Prepare Chocolate Coating. Place one candy onto fork; dip into coating, covering completely and allowing excess to drip off. Place candies onto prepared tray. Repeat with remaining candies. Refrigerate until coating is set, about 1 hour.
- Place reserved 2 tablespoons white creme chips and shortening in small microwave-safe bowl. Microwave at Medium (50%) 30 seconds; stir. If necessary, microwave at Medium an additional 10 seconds or until mixture is smooth when stirred. With fork, lightly drizzle over coated candies; refrigerate until set, about 20 minutes. Cover; store in refrigerator.
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