Orange Chocolate Ice Capp Recipes

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CHOCOLATE ORANGE BUTTERCREAM



Chocolate Orange Buttercream image

This decadent dark chocolate orange buttercream is packed with citrus flavor! It's made fresh orange zest and packed with citrus flavor.

Provided by Chelsey White

Categories     Frosting & Fillings

Time 10m

Number Of Ingredients 8

1 1/2 cups or 3 sticks unsalted butter, room temperature (339g)
1 1/2 tsp orange emulsion or orange extract (7g)
2 Tbsp fresh orange zest - about 1 large orange (18g)
1/2 tsp fine salt (3g)
3 cup powdered sugar (375g)
1 cup dark cocoa powder (100g)
1/2 cup heavy cream, room temperature (115g)
2 cups milk or dark chocolate, melted and cooled (340g)

Steps:

  • Beat 1 1/2 cups of unsalted butter on a medium speed for 30 seconds with a paddle or whisk attachment until smooth.
  • Mix in 1 1/2 tsp orange emulsion or extract, 2 Tbsp fresh orange zest and 1/2 tsp salt on a low speed.
  • Slowly mix in 3 cup powdered sugar and 1 cup dark cocoa powder on a low speed. Add 1/2 cup of heavy cream halfway through adding the powdered sugar to make it easier to mix. Scrape the sides and bottom of the bowl as need with a rubber spatula.
  • Pour in 2 cups of cooled, melted chocolate. Mix on low until the ingredients are fully incorporated and the desired consistency is reached.
  • If the frosting seems too thick, add an extra Tbsp of heavy cream. If it's too thin, add in another 1/4 cup of powdered sugar. Repeat until the frosting is the right consistency.
  • Stir by hand with a rubber spatula to get the frosting SUPER smooth. Then cover the plastic wrap and set aside until you're ready to use it. This frosting tastes delicious on cupcakes, layer cakes, macarons, and cookies.

Nutrition Facts : Calories 1003 calories, Carbohydrate 93 grams carbohydrates, Cholesterol 181 milligrams cholesterol, Fat 69 grams fat, Fiber 5 grams fiber, Protein 9 grams protein, SaturatedFat 42 grams saturated fat, ServingSize 1, Sodium 296 milligrams sodium, Sugar 78 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 22 grams unsaturated fat

DARK CHOCOLATE ORANGE ICE CREAM



Dark Chocolate Orange Ice Cream image

Rich, dark, ultra-smooth, and creamy chocolate meets a hint of orange in a sweet ice cream like no other you've ever tasted.

Provided by Mary Younkin

Number Of Ingredients 10

¾ cup sugar
1½ cups heavy cream
1 cup milk
½ cup special dark unsweetened cocoa
½ teaspoon cinnamon
⅛ teaspoon kosher salt
½ teaspoon finely grated orange zest
½ cup dark chocolate chips
½ cup orange juice
2 teaspoons vanilla extract

Steps:

  • Whisk together the sugar, cream, milk, cocoa, cinnamon, salt, and orange zest in a medium size saucepan. Bring to a boil and then reduce to a simmer while stirring occasionally for 2 minutes.
  • Add the chocolate chips and continue stirring while the chocolate melts. Remove from the heat and stir in the orange juice and vanilla extract. Let cool and then chill in the refrigerator for at least 4 hours.
  • Pour the chilled mixture into your ice cream machine and churn according to the manufacturer's directions.

CHOCOLATE ORANGE DRIZZLE CAKE



Chocolate Orange Drizzle Cake image

Chocolate and orange are a traditional pairing, but not one that I've always liked. Chocolate has all the muscle in the partnership. It mocks the pleading, too-sweet orange. But there is such a difference when you use Seville oranges. The plain cocoa-dark loaf here, drenched in bitter orange syrup, is unfussy but sensational. The syrup permeates the cake unevenly, so that every now and again, in a dark, chocolaty mouthful you get an explosion of fizzing orange sherbet.

Provided by Nigella Lawson

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 12

Vegetable oil for pan
1 stick unsalted butter, softened
3/4 cup light brown sugar
Finely grated zest and juice of 2 Seville oranges (about 1/2 cup); see note
1 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
2 tablespoons cocoa, sifted
2 large eggs
1/4 cup whole milk
3/4 cup confectioners' sugar

Steps:

  • Heat oven to 350 degrees. Oil the bottom of a 9-by-5-inch loaf pan, and line it with parchment paper.
  • In a mixer, beat butter until soft. Add brown sugar, and beat again until soft and creamy. Mix in zest of 1 orange. In another bowl, mix together flour, salt, baking soda, baking powder and cocoa.
  • Whisk eggs into butter-sugar mixture one at a time, alternating with a little flour mixture. Fold in remaining flour mixture. Add milk. Stir until smooth. Pour into pan.
  • Bake until cake tester inserted in center comes out clean, 45 minutes. In a saucepan combine juice, remaining zest and confectioners' sugar. Place over low heat until sugar dissolves. Strain into a pitcher.
  • When the cake comes out of the oven, pierce it all over the top with a cake tester. Slowly drizzle warm syrup over the cake so that it sinks in. Allow cake to sit in the pan until it has cooled, then transfer to a serving plate.

Nutrition Facts : @context http, Calories 294, UnsaturatedFat 5 grams, Carbohydrate 39 grams, Fat 14 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 8 grams, Sodium 208 milligrams, Sugar 25 grams, TransFat 0 grams

FRENCH CHOCOLATE MOUSSE WITH ORANGE



French Chocolate Mousse with Orange image

A traditional chocolate mousse with a hint of orange flavor. This luxurious dairy-free and low-carb mousse is made simply with eggs and chocolate. Omit the orange zest for a plain chocolate mousse.

Provided by chatoune

Categories     World Cuisine Recipes     European     French

Time 6h30m

Yield 10

Number Of Ingredients 5

1 orange, zested
7 ounces dark chocolate (65 to 70% cocao), chopped into small pieces
2 tablespoons strong brewed coffee, or more to taste
6 eggs, separated, room temperature
1 pinch salt

Steps:

  • Grind orange zest using a mortar and pestle until it forms a smooth paste.
  • Combine chocolate, coffee, and orange zest in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Stir until smooth and remove from heat. Allow to cool slightly
  • Beat egg whites and salt in a glass, metal, or ceramic bowl until stiff peaks form (see Editor's Note).
  • Add egg yolks to the slightly cooled chocolate mixture and stir until well combined. Pour over egg whites. Carefully fold together using a spatula until just combined.
  • Pour mixture into 10 small dessert glasses or 1 large serving dish. Refrigerate at least 6 hours to overnight.

Nutrition Facts : Calories 144.5 calories, Carbohydrate 12.3 g, Cholesterol 99.2 mg, Fat 9.1 g, Fiber 1.4 g, Protein 4.5 g, SaturatedFat 1.8 g, Sodium 53.7 mg, Sugar 9.9 g

ORANGE CAPPUCCINO CAKE



Orange Cappuccino Cake image

The refreshing orange zest in this cake adds a delightful balance to its rich chocolate and coffee flavors.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 16

Number Of Ingredients 18

2 oz sweet baking chocolate
1/2 cup water
1/4 cup orange cappuccino-flavored instant coffee mix
1 tablespoon grated orange peel
2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter or margarine, softened
2 cups granulated sugar
4 eggs, separated
1 teaspoon vanilla
1 cup buttermilk
2 oz sweet baking chocolate
1/2 cup butter or margarine
2 tablespoons orange cappuccino-flavored instant coffee mix
8 cups powdered sugar
1/4 cup milk
1/4 cup orange juice

Steps:

  • Heat oven to 350°F. Grease and flour 13x9-inch pan. In small saucepan, heat 2 ounces chocolate and the water over low heat, stirring frequently, until chocolate is melted. Stir in 1/4 cup coffee mix (dry) and orange peel; cool slightly. In medium bowl, mix flour, baking soda and salt; set aside.
  • In large bowl, beat 1 cup butter and the granulated sugar with electric mixer on medium speed until fluffy. Beat in egg yolks, 1 at a time, beating well after each addition. Beat in chocolate mixture and vanilla. Beat in flour mixture alternately with buttermilk, beating until smooth after each addition.
  • In medium bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Fold into batter. Pour into pan.
  • Bake 42 to 45 minutes or until top springs back when touched lightly. Cool completely, about 1 hour.
  • In medium saucepan, heat 2 ounces chocolate and 1/2 cup butter over low heat, stirring frequently, until melted and smooth. Stir in 2 tablespoons coffee mix (dry). In large bowl, beat powdered sugar, milk, orange juice and melted chocolate mixture on medium speed until light and fluffy. Spread frosting evenly over cake.

Nutrition Facts : Calories 630, Carbohydrate 103 g, Cholesterol 55 mg, Fiber 2 g, Protein 5 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 360 mg

ORANGE CAPPUCCINO CREAMS



Orange Cappuccino Creams image

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

12 ounces white baking chocolate, chopped
6 tablespoons heavy whipping cream, divided
1-1/2 teaspoons orange juice
1/2 teaspoon orange extract
1-1/2 teaspoons finely grated orange zest
1/4 cup finely chopped walnuts
2 teaspoons instant coffee granules
4 ounces semisweet chocolate, chopped

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.

MEXICAN CHOCOLATE ICE CREAM CAKE WITH ORANGE MERINGUE



Mexican Chocolate Ice Cream Cake with Orange Meringue image

Provided by Abigail Johnson Dodge

Categories     Cake     Ice Cream Machine     Chocolate     Dessert     Kid-Friendly     High Fiber     Frozen Dessert     Orange     Cinnamon     Candy Thermometer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 12 servings

Number Of Ingredients 31

Brownie layer:
Nonstick vegetable oil spray
1/3 cup all purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
Pinch of salt
6 tablespoons (3/4 stick) unsalted butter, cut into 4 pieces
1/3 cup natural unsweetened cocoa powder
3/4 cup sugar
1 large egg
1/2 teaspoon vanilla extract
Chocolate-cinnamon ice cream:
12 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
2 3/4 cups half and half, divided
6 large egg yolks
2/3 cup sugar
1/2 teaspoon ground cinnamon
Pinch of salt
Orange Meringue:
4 large egg whites, room temperature
1/2 teaspoon cream of tartar
Pinch of salt
1/2 cup sugar
2 teaspoons finely grated orange peel
Special equipment:
9-inch-diameter springform pan with 3-inch-high sides
Candy thermometer
Ice cream maker
Kitchen torch
Even easier:
Soften about 6 cups of purchased chocolate ice cream. Mix in 1/2 teaspoon cinnamon. Spoon the ice cream over the baked brownie layer, freeze, and continue with the recipe.

Steps:

  • For brownie layer:
  • Preheat oven to 325°F. Line inside of 9-inch-diameter springform pan with 3-inch-high sides with foil. Coat lightly with nonstick spray. Whisk flour and next 3 ingredients in small bowl. Melt butter in medium saucepan over medium low heat. Remove from heat; whisk in cocoa powder, then sugar. If batter is still hot, let cool. Whisk in egg and vanilla, then flour mixture. Spread batter over bottom of pan.
  • Bake brownie layer until tester inserted into center comes out with a few moist crumbs attached, 15 to 17 minutes. Cool in pan on rack. Cover and freeze.
  • For chocolate-cinnamon ice cream:
  • Stir chocolate and 1 1/2 cups half and half in medium saucepan over medium heat until chocolate is melted, stirring often. Remove from heat. Whisk egg yolks and next 3 ingredients in medium bowl. Gradually whisk in hot chocolate mixture; return to saucepan. Cook over medium-low heat until mixture leaves path on back of spoon when finger is drawn across and custard registers 170°F to 175°F on candy thermometer, stirring constantly, 6 to 8 minutes.
  • Strain custard into another medium bowl. Add remaining 1 1/4 cups half and half. Refrigerate until cold, about 3 hours.
  • Process custard in ice cream maker. Transfer to pan; spread evenly over brownie layer. Cover; freeze overnight. DO AHEAD: Can be made 3 days ahead. Keep frozen.
  • For orange meringue:
  • Using electric mixer, beat egg whites in large bowl until foamy. Add cream of tartar and pinch of salt. Beat until soft peaks form. With mixer running, gradually add sugar. Continue to beat until meringue forms stiff glossy peaks. Beat in orange peel. Spread over ice cream layer. Using spatula or back of spoon, swirl decoratively, forming peaks. Freeze until firm, at least 3 hours. DO AHEAD: Can be made 1 day ahead. Cover and keep frozen.
  • Remove cake from freezer. Release pan sides; remove foil. Transfer cake to plate. Using kitchen torch, brown meringue or place under broiler 1 to 2 minutes to brown.

MEXICAN CHOCOLATE ORANGE CAPPUCCINO CAKE



Mexican Chocolate Orange Cappuccino Cake image

I clipped this out of a 1998 issue of Off Duty military magazine. It is a rich, decadent cake that looks fancy, but starts with doctored up cake mix and a can of purchased frosting. This is not purporting to be an authentic Mexican recipe, but has hints of Mexican flavorings. Prep time does not include cooling time and chilling time. I estimated about 20 minutes of preparing the batter and frosting and 20 minutes to assemble the cake once cooled.

Provided by HeatherFeather

Categories     Dessert

Time 1h5m

Yield 10-12 thin slices

Number Of Ingredients 13

1 (18 ounce) box dark chocolate cake mix
2 (4 ounce) boxes chocolate fudge instant pudding mix
1 tablespoon freshly grated orange zest
1 teaspoon cinnamon
1 cup sour cream
1/2 cup brewed coffee, cooled
1/4 cup orange-flavored liqueur or 1/4 cup orange juice
1/4 cup canola oil
4 large eggs
1 (15 ounce) can purchased chocolate frosting
1 tablespoon orange-flavored liqueur or 1 tablespoon orange juice
1 teaspoon freshly grated orange zest
1 cup orange marmalade, with finely shredded peel (such as Smuckers)

Steps:

  • Preheat oven to 350 degrees F.
  • Grease and flour three 9 or 8" round cakes tins.
  • Mix together cake mix, dry pudding mixes, 1 Tbsp orange zest, cinnamon, sour cream, coffee, liquor, oil, and eggs using an electric mixer on low, mixing in each ingredient one at a time carefully.
  • Once the ingredients are incorporated into a batter, set the mixer onto medium speed and beat 2 minutes.
  • Pour batter evenly into the pans and bake 20-25, or until a toothpick tests clean.
  • Cool in pans on wire racks for 15 minutes.
  • Remove cake from pans and let cool completely, at least 30 minutes.
  • Meanwhile, mix purchased frosting with 1 Tbsp orange liquor and 1 tsp orange zest.
  • Once cake layers are cooled, set one layer onto a serving platter, spread with half of the marmalade.
  • Place second cake layer top side down onto the marmalade.
  • Spread with remaining marmalade.
  • Top with remaining cake layer, top side up.
  • Frost sides and top with frosting.
  • Chill at least 1 hour and store leftovers in the fridge.
  • Note: If you live at high altitude, add 1/4 cup flour to the dry cake mix.

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