This fudge has a smooth and creamy texture (almost ganache like) and takes about 3 minutes to prepare. I have made these in a chocolate and orange flavour combination but you could choose any combination you like best. Pop them in cellophane bags and and tie them up with colourful ribbon to give them as gifts/ party favours. You could also add some edible gold leaf on top to make them look extra special.
Make around 22 squares
3 mins prep 1 hr in the fridge
- 199g condensed milk
- 170g Orange favoured chocolate
- Zest of one orange
- Butter a square pan and line with parchment paper (you can also use foil if you don’t have any parchment paper) for easy removal of set fudge. Set aside.
- In a microwave safe 2 quart bowl, heat chocolate and sweetened condensed milk, on high for 1 minute. Remove from microwave. Let sit for 1 minute, then stir to combine. If needed, heat an additional 30 seconds. Stir until chips are completely melted and chocolate is smooth.
- Pour fudge into prepared pan. Let fudge cool completely before cutting into 1 inch squares. (you can place in the refrigerator for 1 hour to speed up the process.)
- Store in an airtight container.
Recipe adapted from http://chocolatechocolateandmore.com/3-minute-fudge/
This cheesecake is light and airy and has an almost mousse like texture. The chocolate and orange flavour combination is always a winner and did I mention it’s a no bake recipe!
Recipe taken from Anthony Worral Thompson
For the biscuit base:
- 75g butter
- 150g digestive biscuits crushed
For the filling:
- 25g butter
- 110g orange flavoured chocolate
- 1 tablespoon cocoa powder
- 1 tablespoon of powdered gelatin
- 200g cream cheese
- The zest of one orange
- 4 tbsp granulated sugar , or more depending on your taste
- 2 eggs, separated
Optional: Double cream to decorate
For the biscuit base, crush the biscuits in a bowl then in another bowl melt the butter in the microwave. Add the melted butter to the crushed biscuits and mix until thoroughly combined. Pour the biscuit mixture into a 20cm loose bottomed cake tin and spread the mixture out evenly. Pat the mixture down to flatten. Place in the fridge to chill whilst you make the filling.
Boil the kettle
For the filling, melt the chocolate, butter and cocoa powder in a medium sized bowl in the microwave. Cool slightly. Now it’s time to prepare the gelatin, add 75 ml just-boiled water to a measuring jug. Sprinkle in the powdered gelatine, stirring to disperse it. Leave it to dissolve for about 3 mins, stirring from time to time, until the liquid is perfectly clear and all the granules have fully dissolved.
In a large bowl beat the cream cheese to soften it then mix in the orange zest, sugar and 2 egg yolks. Stir in the cooled chocolate mixture
In another bowl whisk the egg whites until stiff. Using a large metal spoon fold them into the chocolate mixture, then fold in the gelatin liquid. Pour over the biscuit base and chill for 2-3 hours until firm.
Recipe by Joanne Wheatley
For the cupcakes
- 120g/4oz plain flour
- 140g/5oz caster sugar
- 1 tsp baking power
- 40g/1½oz unsalted butter
- 50g/2oz dark chocolate, melted and cooled slightly
- 1 free-range egg
- 125ml/4fl oz milk
- 1 orange, juice only
- 3 tbsp granulated sugar
For the white chocolate and orange buttercream
- 125g/4½oz unsalted butter, softened
- 250g/9oz icing sugar
- 2-3 tbsp milk
- 50g/1¾oz white chocolate, melted
- 1 orange, zest only
- 100g/3½oz orange chocolate
Preheat the oven to 170C/325F/Gas 3. Line a 12-hole muffin tin with paper cases.
Mix the flour, sugar and baking powder together in a food processor. Add the butter and pulse until combined.
Whisk the melted chocolate, egg and milk together in a jug.
Stir the chocolate mixture into the flour mixture until just combined.
Spoon the mixture into the cases and bake for 15-20 minutes, or until risen and golden-brown and a skewer inserted into the middle comes out clean. Remove from the oven and set aside to cool for 10 minutes.
Meanwhile, mix the orange juice and granulated sugar together in a bowl. Carefully pour the orange juice mixture over the warm cakes and set aside to cool completely.
For the white chocolate and orange buttercream, beat the butter in a bowl until light and fluffy. Carefully stir in the icing sugar and continue to beat for five minutes. Beat in the milk, melted chocolate and orange zest.
Decorate the cupcakes with the buttercream
Use a sharp knife to make chocolate shavings from the orange chocolate and use them to decorate the cupcakes.
I love this combination of flavours, I think it’s such a classic combination and it works so well.
Recipe taken from Ali imdad bakes
For the cake:
- 250g Margarine
- 250g Caster sugar
- 4 medium eggs
- 200g self-raising flour
- 50g cocoa powder
- 100g dark chocolate
- 1 large orange
For the Icing:
- 300g dark chocolate
- 300 ml double cream
- 60g butter
- 1 large orange
1. Preheat the oven to 180°c or 160°c for a fan oven
Cream the margarine and sugar until light and fluffy, then beat in the eggs one at a time. Add in the orange zest of the entire orange and the juice of half an orange. Fold in the flour and cocoa powder, then fold in melted dark chocolate until everything is combined.
Put the mixture into the tins and bake for 25-35 mins until a skewer inserted comes out clean and when the cake springs back when lightly pushed .
To make the icing
Melt all the ingredients in a bowl in the microwave including the zest and juice of one orange (Do it in 1 min bursts to avoid the chocolate burning). Once they have all melted, taste to see if the icing needs more orange zest. Once you are happy with the flavour put the icing in the fridge to set for an hour until it has firmed up and is of a spreadable consistency.
Ice the cake and decorate with terry’s chocolate orange like I did or decorate as desired.