Best 8 Orange Chocolate Crisps Recipes

ORANGE INFUSED CHOCOLATE CRISPS

Steps:

• In a large bowl, mix together corn flakes and rice krispies.
• In a medium heat-proof bowl, melt the chocolate over simmering water, stirring occasionally. Make sure the bottom of the bowl doesn't touch the water. Add the orange zest into the melted chocolate and pour the chocolate over the corn flake mixture. Gently mix everything with a rubber spatula until all the cereal is coated with chocolate.
• Using a large cookie scoop (or 1/4 measuring cup), scoop out the mixture and drop it on a baking sheet, lined with silicone mat or parchment paper. Let it dry for at least 2 hours, or until firm. Store in airtight container at room temperature for up to 5 days.

CHOCOLATE ORANGE FUDGE

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.

ORANGE CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
• Whisk milk, sour cream, eggs, oil, and vanilla extract together in a bowl until well combined. Whisk in sugar and orange zest. Stir in flour, salt, and chocolate chips in that order. Dice orange segments and gently fold into batter.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until muffins are golden and a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in tin for 5 minutes. Transfer to a wire rack to cool completely.

CHOCOLATE-DIPPED ORANGE CRISPS

Steps:

• 1 Position racks in the upper and lower thirds of the oven; preheat to 200 degrees
• 2 Line two baking sheets with parchment paper
• 3 Use a mandoline to cut the oranges into 24 very thin slices
• 4 Discard any pits (sometimes found even in navel oranges), then arrange the orange slices on the baking sheets in a single layer
• 5 Sprinkle them with the sugar
• 6 Bake (upper and lower racks) for about 2 hours, until the oranges are dried and crisp, rotating the baking sheets from top to bottom and front to back after 1 hour
• 7 Cool completely
• 8 Line the baking sheets with wax paper
• 9 Place the chocolate in a small microwave-safe bowl
• 10 Microwave on HIGH in 30-second intervals, stirring after each time until the chocolate is just melted and smooth
• 11 Dip the orange slices in chocolate to coat them halfway, returning them to the wax paper-lined baking sheets once they are dipped
• 12 (Tip the bowl as needed to get coverage once the chocolate level gets low
• 13 )
• 14 Refrigerate for 30 minutes, or until set

ORANGE CHOCOLATE CHIPS (2 INGREDIENTS ONLY)

Steps:

• Wash and dry 2 oranges. Cut about 1/2 inch off the top and bottom of the oranges. Slice the rest part of the oranges into 1/8-inch-thick or even thinner slices.
• Air fry* (see notes) the orange chips at 225°F (110°C) for about 45 minutes, or until completely dry. They will turn crispy as they cool.
• Melt 1 cup of white chocolate chips over water bath - Place chocolate chips in a bowl, and set the bowl in hot water, gently stir the chocolate chips until melted.
• Dip one side of an orange chip in the melted chocolate. Rest dipped orange chips on a cooling rack or on a parchment paper to harden up, with the chocolate side facing up.
• Store them in a container with lid in the fridge. They will stay good for a week.

CHOCOLATE CHIP ORANGE CAKE

Steps:

• Preheat oven to 350.
• Grease and lightly flour an 8 1/2 x 4 1/2 inch loaf pan.
• In a large bowl, combine flour, baking powder, salt, baking soda and sugar.
• Stir in nuts and 3/4 cup of the chocolate chips.
• In a medium bowl, beat eggs with the milk, orange juice, rind and vanilla.
• Blend in the butter or margarine.
• Add egg mixture to the flour mixture, folding just until the dry ingredients are moistened.
• Spread batter in the prepared loaf pan and sprinkle evenly with the remaining chocolate chips.
• Bake until golden 55-60 min or till a wooden pick inserted in middle comes out clean.
• Cool in the pan 10 minutes, then turn out onto a wire rack.
• Cool completely before slicing.

ORANGE CHOCOLATE MELTAWAYS

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.

ORANGE CHOCOLATE RICOTTA PIE

Steps:

• In a large bowl, combine the ricotta cheese, eggs, chocolate chips, sugar, orange zest and, if desired, orange liqueur., On a floured surface, roll out half the dough to fit a 9-in. pie plate; transfer to pie plate. Fill with ricotta mixture., Roll out remaining dough into an 11-in. circle; cut into 1-in.-wide strips. Lay half of the strips across the pie, about 1 in. apart. Fold back every other strip halfway. Lay another strip across center of pie at a right angle. Unfold strips over center strip. Fold back the alternate strips; place a second strip across the pie. Continue to add strips until pie is covered with lattice. Trim, seal and flute edges., Bake at 425° until crust is golden brown, 40-45 minutes. Refrigerate leftovers.