COFFEE CREAMS WITH CHOCOLATE ORANGE SAUCE
A classy and delicious dinner party dessert by Gary Rhodes
Provided by Gary Rhodes
Categories Afternoon tea, Dessert, Dinner, Supper, Treat
Time 45m
Number Of Ingredients 9
Steps:
- Beat the cream cheese or mascarpone together in a large bowl with the sugar, then fold in the cold coffee. In a separate bowl, lightly whip the double cream to soft peak stage, then gently fold it in to the coffee mixture. Spoon into 6 glasses or onto plates, cover and keep in the fridge until ready to serve. You can do this up to 4 hours ahead.
- To make the sauce, put the grated chocolate, butter and milk into a heatproof bowl. Bring a pan of water to boiling point, turn off heat and stand the bowl over it to warm and melt the chocolate. Stir in orange zest. Cool in the fridge until needed. Pour sauce into a sauce boat.
- To finish, remove the cream from the fridge, then heat through the sauce. Serve with the chocolate sauce drizzled over and your choice of biscuits on the side.
Nutrition Facts : Calories 727 calories, Fat 64 grams fat, SaturatedFat 38 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 35 grams sugar, Protein 4 grams protein, Sodium 0.56 milligram of sodium
CIPRIANI'S CHOCOLATE ICE CREAM WITH BITTER ORANGE SAUCE
The name in Italian is so pretty--Gelato al Cioccolato con Salsa all'Arancia Amara Ristorante Hotel Cipriani. The dense chocolate gelato's richness combined with the wonderful orange sauce and the fresh raspberries served with the gelato---make the effort this recipe requires well worth it. Prep time does not include freezing time.
Provided by Chef Kate
Categories Sauces
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- For the Gelato:.
- In a dry 3 quart saucepan, cook 1/4 cup of sugar, undisturbed, over moderate heat until it begins to melt.
- Continue to cook, stirring with a fork, until sugar is completely melted and becomes deep golden brown in color.
- Remove from heat and dip pan briefly into an ice water bath to stop cooking.
- Cool pan about 5 minutes, then return to moderate heat, add milk and whisk until caramel is melted and milk is incorporated.
- Whisk in cocoa and keep whisking till mixture is well combined.
- Keep warm while you prepare chocolate and custard base.
- Melt chocolate in a bowl over barely simmering water.
- In a bowl, beat (using electric mixer) the eggs and the remaining 3/4 cup of sugar until the mixture is thick and pale.
- Whisk the caramel mixture and the chocolate into the yolk mixture, pouring them in in streams and whisking all the while.
- Now, cook this mixture (your gelato) in s heavy saucepan over medium low heat, stirring constantly, until candy thermometer registers 140°F.
- Cook (do not boil) 4 minutes more, stirring frequently.
- Remove from heat, cool completely and then freeze in your ice cream maker according to its directions.
- For the sauce:.
- In a dry 1 quart saucepan, cook the 2 tablespoons of sugar undisturbed over medium heat until it begins to melt.
- Continue to cook, stirring with a fork until the sugar melts completely and turns golden.
- Remove from heat and allow to cool.
- While caramel is cooling, blanch the julienned orange zest in boiling water for 15 seconds then drain.
- Return caramel to medium heat and add orange juice and zest, whisking until caramel is completely melted.
- Whisk in the preserves or marmalade until combined well.
- Remove from heat and stir in liqueur.
- Pool sauce on individual plates and place scoops of the gelato on the sauce.
- Garnish, if desired, with raspberries and mint sprigs.
Nutrition Facts : Calories 361.3, Fat 8.1, SaturatedFat 4.1, Cholesterol 151.2, Sodium 57.3, Carbohydrate 72.7, Fiber 5.3, Sugar 54.2, Protein 7.7
COFFEE CREAMS WITH CHOCOLATE ORANGE SAUCE
A classy and delicious dinner party dessert by Gary Rhodes
Provided by Gary Rhodes
Categories Afternoon tea, Dessert, Dinner, Supper, Treat
Time 45m
Number Of Ingredients 9
Steps:
- Beat the cream cheese or mascarpone together in a large bowl with the sugar, then fold in the cold coffee. In a separate bowl, lightly whip the double cream to soft peak stage, then gently fold it in to the coffee mixture. Spoon into 6 glasses or onto plates, cover and keep in the fridge until ready to serve. You can do this up to 4 hours ahead.
- To make the sauce, put the grated chocolate, butter and milk into a heatproof bowl. Bring a pan of water to boiling point, turn off heat and stand the bowl over it to warm and melt the chocolate. Stir in orange zest. Cool in the fridge until needed. Pour sauce into a sauce boat.
- To finish, remove the cream from the fridge, then heat through the sauce. Serve with the chocolate sauce drizzled over and your choice of biscuits on the side.
Nutrition Facts : Calories 727 calories, Fat 64 grams fat, SaturatedFat 38 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 35 grams sugar, Protein 4 grams protein, Sodium 0.56 milligram of sodium
ORANGE CREAM MERINGUES WITH CHOCOLATE SAUCE
Categories Chocolate Citrus Egg Dessert Bake Low Fat Fall Healthy Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Make meringues:
- Preheat oven to 175°F and line a baking sheet with parchment paper.
- Beat whites with cream of tartar and salt using an electric mixer at high speed until they just hold stiff peaks. Gradually add sugar, beating at high speed until whites hold stiff, glossy peaks.
- Spoon meringue into pastry bag and pipe 6 mounds (2 inches in diameter and 2 inches high) on baking sheet.
- Bake meringues in middle of oven until crisp but still white, about 2 hours.
- Turn off oven and let meringues cool in oven 1 hour, then transfer to a rack to cool completely.
- Make sauce and filling:
- Melt chocolate in evaporated milk in a small heavy saucepan over very low heat, whisking until smooth, then cool. (If sauce seems too thick to pour, thin with water.)
- Stir together sour cream and zest in a small bowl.
- Just before serving, make a hole in base of each meringue with your finger and spoon in 1 tablespoon of orange cream. Put each meringue on a plate and spoon 1 tablespoon chocolate sauce over it.
ORANGE CAPPUCCINO CREAMS
As holiday gifts, these mocha-orange morsels are sure to be a sweet success. The delighted response they get is well worth the kitchen time it takes to make them. -Lucile Cline, Wichita, Kansas
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 4 dozen.
Number Of Ingredients 8
Steps:
- In a small heavy saucepan over low heat, melt white chocolate with 1/4 cup cream, orange juice, extract and zest. Stir until chocolate is melted. Remove from the heat; stir in walnuts. Cool for 10-12 minutes. , Using a small spoon, fill paper or foil candy cups about two-thirds full with cooled chocolate mixture. Chill for 30 minutes. , Meanwhile, in a small saucepan, combine coffee granules and remaining cream. Cook and stir over low heat until coffee is dissolved. Add semisweet chocolate; cook and stir until chocolate is melted. Spoon about 1/2 teaspoon over each cup. Store in an airtight container at room temperature.
Nutrition Facts : Calories 17 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 1mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.
ORANGE FUDGE SAUCE
Ice cream lovers will scream for a jar of this rich, fudgy topping with a touch of orange flavor. It can also be served warm over pound or angel food cake. -Annie Rundle, Muskego, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 3 cups.
Number Of Ingredients 6
Steps:
- In a heavy saucepan, combine chocolate, cream, butter and orange juice concentrate. Cook and stir over medium-low heat until smooth., Stir in orange peel. Serve warm with ice cream or transfer to covered jars and refrigerate.
Nutrition Facts : Calories 198 calories, Fat 18g fat (10g saturated fat), Cholesterol 19mg cholesterol, Sodium 17mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 2g fiber), Protein 2g protein.
ORANGE-CHOCOLATE ICE CREAM SAUCE
This is sublime, and always a hit with dinner guests. To cut down the fat/calories, use water instead of milk, and eliminate the chopped chocolate. Warning: it won't be as rich or as luscious if you do this! After you dish out the ice cream and pour on the sauce, I also suggest adding some freshly grated orange zest on top. Your guests will love it!
Provided by Lennie
Categories Sauces
Time 15m
Yield 1 1/3 cups
Number Of Ingredients 7
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.
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