Chocolate Orange Cream Delight
Indulge in the luxurious symphony of flavors with this Chocolate Orange Cream Delight, a no-bake dessert that’s as stunning as it is delicious. Featuring three irresistible layers, this recipe begins with a buttery, crumbly base of digestive biscuits (or graham crackers) that provides the perfect foundation. A velvety layer of rich dark chocolate ganache, crafted with premium 70% cocoa chocolate, is topped with a luscious orange cream infused with freshly squeezed orange juice and fragrant zest. Finished with a cloud of whipped cream, chocolate shavings, and optional candied orange peel, this show-stopping dessert strikes the perfect balance between decadent and refreshing. With just 20 minutes of prep and minimal cooking, this creamy, citrusy treat is ideal for festive gatherings or elegant dinner parties. Whether you’re a fan of chocolate-orange pairings or looking to elevate your dessert game, this recipe promises pure indulgence in every bite!
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Ingredients
- 200 grams Digestive biscuits (or graham crackers)
- 100 grams Unsalted butter, melted
- 200 grams Dark chocolate (70% cocoa), chopped
- 200 ml Double cream (heavy cream)
- 2 teaspoons Orange zest, finely grated
- 4 tablespoons Freshly squeezed orange juice
- 50 grams Powdered sugar
- 250 grams Mascarpone cheese
- 100 ml Whipping cream (for topping)
- 20 grams Dark chocolate shavings (for garnish)
- 20 grams Candied orange peel (optional, for garnish)
Directions
Step 1
Prepare the biscuit base: Place the digestive biscuits in a food processor and process until they turn into fine crumbs. Alternatively, place them in a sealed plastic bag and bash with a rolling pin.
Step 2
Mix the biscuit crumbs with the melted butter until combined. Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan or individual serving glasses to form an even layer. Refrigerate for at least 15 minutes to set.
Step 3
Make the chocolate ganache: In a heatproof bowl, combine the chopped dark chocolate and 100 ml of double cream. Heat gently over a pan of simmering water, stirring frequently, until the chocolate melts and the mixture is smooth. Set aside to cool slightly.
Step 4
Prepare the orange cream layer: In a large mixing bowl, whisk together the mascarpone cheese, powdered sugar, orange zest, and orange juice until smooth and creamy. In a separate bowl, whip the remaining 100 ml of double cream to soft peaks, then gently fold it into the mascarpone mixture.
Step 5
Assemble the dessert: Spread the cooled chocolate ganache evenly over the chilled biscuit base. Pour the orange cream layer over the chocolate ganache and smooth the top with a spatula. Cover and refrigerate for at least 4 hours, or until set.
Step 6
Make the whipped cream topping: Whip the 100 ml of whipping cream to soft peaks. Spread or pipe the whipped cream over the orange cream layer.
Step 7
Garnish and serve: Sprinkle dark chocolate shavings over the top and add candied orange peel for decoration, if desired. Slice and serve chilled.
Nutrition Facts
| Serving size | (1204.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5429.0 |
| Total Fat 426.6g | 0% |
| Saturated Fat 253.4g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 954.2mg | 0% |
| Sodium 1193.7mg | 0% |
| Total Carbohydrate 340.9g | 0% |
| Dietary Fiber 31.6g | 0% |
| Total Sugars 178.0g | |
| Protein 50.3g | 0% |
| Vitamin D 80.0IU | 0% |
| Calcium 933.4mg | 0% |
| Iron 29.9mg | 0% |
| Potassium 2353.0mg | 0% |
Source of Calories