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Chocolate Orange Petit Fours

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Tantalising chocolate cases filled with a soft luscious rich truffle mixture. Not for the faint hearted but one for the chocoholics amongst us. You will also need 20 Petit Fours cases and a small paintbrush for this recipe. Makes 20.

Tantalising chocolate cases filled with a soft luscious rich truffle mixture. Not for the faint hearted but one for the chocoholics amongst us. You will also need 20 Petit Fours cases and a small paintbrush for this recipe. Makes 20.

Ingredients

Serves: 20

Metric Cups

For the Cake

  • 280 grams dark chocolate (broken into pieces)
  • ½ teaspoon sunflower oil
  • 150 millilitres double cream
  • ½ orange zest
  • 1 tablespoon cointreau

For the to Decorate

  • nuts (chopped)
  • orange zest

For the Cake

  • 10 ounces bittersweet chocolate (broken into pieces)
  • ½ teaspoon vegetable oil
  • 5¼ fluid ounce heavy cream
  • ½ orange zest
  • 1 tablespoon cointreau

For the to Decorate

  • nuts (chopped)
  • orange zest

Method

Chocolate Orange Petit Fours is a community recipe submitted by chocolate nemesis and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Melt 150g of the chocolate with the ½ teaspoon sunflower oil. Avoid stirring the chocolate until it has melted, and then stir it very gently until smooth and mixed. Spread the mixture evenly over 20 Petit Fours cases with a small paintbrush, ensuring a good thickness around the edge. Chill in the fridge for about an hour, or until they are set.
  • Apply a second coat of the chocolate mixture to the cases, re-melting chocolate mixture if needed. Chill Petit Fours cases again as above until completely set.
  • Place the cream and grated orange rind into a saucepan and heat until almost boiling. Remove from the heat and add the remaining chocolate pieces and stir until smooth. Return to the heat and stir until the mixture begins to bubble. Remove from the heat again and stir in the orange liqueur. Leave to cool.
  • Peel the paper cases off the chocolate cups. Beat the chocolate cream until thick and then spoon into a large piping bag fitted with a fluted nozzle. Pipe the chocolate cream into the chocolate cases. Finish off by decorating the top of the Petit Fours with chopped nuts and thin strips of orange rind. Enjoy!!
  • Melt 150g of the chocolate with the ½ teaspoon vegetable oil. Avoid stirring the chocolate until it has melted, and then stir it very gently until smooth and mixed. Spread the mixture evenly over 20 Petit Fours cases with a small paintbrush, ensuring a good thickness around the edge. Chill in the fridge for about an hour, or until they are set.
  • Apply a second coat of the chocolate mixture to the cases, re-melting chocolate mixture if needed. Chill Petit Fours cases again as above until completely set.
  • Place the cream and grated orange rind into a saucepan and heat until almost boiling. Remove from the heat and add the remaining chocolate pieces and stir until smooth. Return to the heat and stir until the mixture begins to bubble. Remove from the heat again and stir in the orange liqueur. Leave to cool.
  • Peel the paper cases off the chocolate cups. Beat the chocolate cream until thick and then spoon into a large piping bag fitted with a fluted nozzle. Pipe the chocolate cream into the chocolate cases. Finish off by decorating the top of the Petit Fours with chopped nuts and thin strips of orange rind. Enjoy!!
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