Best Chocolate Orange Slice Recipes

ORANGE-CHOCOLATE SLICE-AND-BAKE COOKIES

Steps:

• Make dough as directed on pouch for drop cookies. Stir in chocolate chunks, almonds and orange peel.
• Divide dough in half; shape each half into a roll, 8 inches long and 2 inches in diameter. Roll in sugar. Wrap dough logs tightly with plastic. Refrigerate about 2 hours or until very firm.
• Heat oven to 375°F. Unwrap 1 of the dough logs; cut into 1/2-inch slices. Place 2 inches apart on ungreased cookie sheets, reshaping if necessary. Repeat with remaining dough log.
• Bake 8 to 10 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 1 1/2 hours or until chocolate is set. Store covered in airtight container.

CHOCOLATE ORANGE SLICE

Steps:

• Generously grease a 28x18cm tray with butter and set aside.
• In a pan, melt the butter, sugar, cocoa powder.
• Meanwhile, crush the disgestive biscuits, either in a sandwich bag with a rolling pin, or blitz in a blender. Add to the melted mixture and stir until combined.
• Transfer the base mixture to your prepared tray and using a wooden spoon, press the mixture into the tray, ensuring you get right into the corners and have an even finish.
• Place the base into the fridge to chill for 1 hour.
• As the base is about to finish setting, start to prepare the filling by sifting the icing sugar into a large bowl. Add 1 tsp of hot water at a time until you have a spreadable consistency; 3-4 tsp of water should be enough but add more or less as required.
• Add the Valencian orange extract and orange food colouring (optional) to the icing and mix well until combined. Spread the icing evenly over the biscuit base and return to the fridge for another 1 hour to set.
• Once cooled, melt the dark chocolate in a microwave (or in a pan) and add Valencian orange extract. Then evenly spread over the filling.
• Now melt the white chocolate and then pour in lines down the cake. With a cake tester or skewer, drag through the white chocolate in opposite directions across the cake to give a feathered effect.
• Allow bake to set in fridge for min 1 hour before cutting into 12 equal slices. When cutting, allow the bake to come to room temperature and use a knife soaked in boiling water to avoid the chocolate from cracking.