5 Ways To Use A Terry’s Chocolate Orange

5 Ways To Use A Terry’s Chocolate Orange

There are few things more festive than a Terry’s chocolate orange. And if you’re a fan, you’ll be pleased to hear there are plenty of ways to incorporate this traditional treat into your baking repertoire, says food writer and SL contributor Chloe Scott-Moncrieff. Here, she shares five of her favourite indulgent recipes.

Almond Orange Choc Cake (GF)

Serves
Makes 1 Cake
Difficulty
Easy
Total Time
1 Hour
Ingredients
250g of Terry’s chocolate orange, chopped
200g of butter
240g of caster sugar
5 eggs
150g of almonds
1 tsp of baking powder
For the topping:
A jar of chocolate sauce (approx. 250g)
1 orange, sliced thinly in discs
Method
Step 1

Preheat the oven to 160°C. Butter a 23cm diameter cake tin and line it with baking paper.

Step 2

Melt the chocolate either in a bain marie or place the chocolate in a Pyrex bowl over simmering water in a pan, or a saucepan on very low heat. When melted, remove from the heat. Let it cool a little.

Step 3

Beat the eggs and fold in the sugar, almonds, baking powder and melted chocolate. Pour into the cake tin. Bake for 45 minutes.

Step 4

Meanwhile, gently dissolve 3 tbsp of water with 3 tsp of sugar in a pan on a low heat. Submerge the orange slices and simmer for another minute. Remove and pop into the oven for 10 minutes at 150°C.

Step 5

To finish, slather the chocolate sauce over the cooled cake or pipe in any pattern you wish. For decoration, adorn the cake with the candied orange slices.

Terry’s Boozy Berry Cakes

Serves
8
Difficulty
Easy
Total Time
35 Minutes
Ingredients
150g of Terry’s chocolate orange, chopped up
1 tbsp of rum or whisky
150g of butter
130g of caster sugar
80g of plain flour
2 eggs
1 tsp of baking powder
120g of raspberries
Method
Step 1

Preheat oven to 180°C.Melt the orange chocolate, butter, sugar in a pan on very low heat. Add the rum or whisky. Once melted, remove from the hob. Whisk eggs well. Mix in the eggs very slowly. Fold in the flour and baking powder. Stir in half the raspberries.

Step 2

Grease a 12-hole muffin tin well. Pour in the batter into as many holes as it will fill. Cook for 25-35 mins until a crust has formed. Serve with a few more raspberries scattered over. Serve with vanilla ice cream or a dollop of cream.

Chocolate Orange Nuts & Raisin Nibbles

Serves
10
Difficulty
Easy
Total Time
20 Minutes
Ingredients
200g of Terry’s chocolate orange
200g of pistachios, pecans or almonds, chopped
100g of dried fruit or raisins
Method
Step 1

Roughly chop the dried fruit and nuts into very small chunks.

Step 2

Line a baking sheet and grease with an oil so the clusters don’t stick. Or you can use mini fairy cake/truffle cases.

Step 3

Either in a bain marie (a Pyrex bowl over simmering water in a pan) or in a pan, melt the chocolate on a low heat. When melted, remove from the hob and stir in the nuts and raisins.

Step 4

With a teaspoon, shape the mix into a series of bite-sized balls and place on the baking sheet. Move the sheet into the fridge and allow to set. Store in an airtight container.

No-Churn Orange Choc Chip Ice Cream

Serves
4
Difficulty
Easy
Total Time
25 Minutes
Ingredients
600ml of double cream
1 x 375g tin of sweetened condensed milk
100g of Terry’s chocolate orange, roughly chopped
2 tbsp of Kahlua or dark rum
Method
Step 1

Whisk everything together, except the chocolate, until stiff.

Step 2

Fold in the chips. Scrape into a large deep loaf pan or Pyrex bowl. Cover with clingfilm. Freeze.

Terry’s Decadent Rocky Road

Serves
6
Difficulty
Easy
Total Time
20 Minutes
Ingredients
200g of Terry’s chocolate orange
100g of butter
1 tbsp of Lyle’s golden syrup
For the topping:
Remaining Terry’s chocolate orange
1 tbsp of Lyle’s golden syrup
40g of butter
Method
Step 1

Butter the cake tin. Line with the baking paper.

Step 2

Smash the digestives up, either in a blender or in a plastic bag. Keep them in large crumbs, not too fine. Melt the chocolate with the butter and 1 tbsp of golden syrup. Mix it all together with the crumbs. Push into the cake tin.

Step 3

Make the topping by heating the chocolate extremely gently on a low heat. Don’t let it overcook and go lumpy, keep stirring. Otherwise, use a bain marie.

Step 4

Spread the topping over the base. Cover with clingfilm and pop into the fridge or a cold space, before gorging.

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