The Terry's Chocolate Orange Cookbook: The new delicious Christmas baking gift book

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Chocolate can be tricky to handle for many cooks, but if you follow this method for melting the Chocolate Orange segments, whether they be milk, dark or white, you’ll soon find yourself with a bowl of wonderfully rich melted chocolate. For orange, from Grand Marnier to marmalade to the fruit itself, and of course, white, dark and milk chocolates.

Terry’s Chocolate Orange | SheerLuxe 3 Ways To Bake With Terry’s Chocolate Orange | SheerLuxe

This is a seriously indulgent bread and butter pudding made with croissants slathered in marmalade and sprinkled with chocolate.Increase the heat to medium so it starts to simmer and cook for 10–15 minutes, stirring occasionally to stop it sticking and catching, until it turns golden and thickens to a soft fudge-like consistency. We’ve revitalised this 1970s classic with these white chocolate drizzled profiteroles filled with an orange and ginger cream. For a decadent dinner party dessert that’s guaranteed to please, try our individual white chocolate, orange and Grand Marnier crème. Millionaire’s shortbread with a Terry’s Chocolate Orange topping surely must be a level or two up – trillionaire’s shortbread? Don’t pipe them too close together – leave some space around each one as they’ll spread slightly in the oven.

Chocolate orange recipes - delicious. magazine 16 Chocolate orange recipes - delicious. magazine

Eat these fudgy chocolate-orange cupcakes warm or cold – the chocolate-coated orange peel adds a sophisticated touch. Tip on to a lightly floured work surface and knead the mixture briefly with your hands to form a ball of dough. Here’s our pick of our favourite recipes on this site – cupcakes, mousses and tarts – made with the two stars of the show in one of their many forms. It might not be Christmas just yet, but we couldn’t resist diving into the new cookbook from everyone’s festive favourite – Terry’s Chocolate Orange.Transfer to a piping bag fitted with a large star-shaped nozzle and pipe 30 x 6cm ‘fingers’ on to the lined baking trays.