Chocolate Orange & Grand Marnier Truffle Cake
This decadent chocolate orange terrine is a luscious frozen dessert that combines rich dark chocolate, zesty orange flavors, and a touch of Grand Marnier. Layers of creamy chocolate mousse and Grand Marnier-soaked biscuits create a delightful contrast in textures, while the addition of candied orange peel offers a sweet citrusy bite. Topped with whipped cream and chocolate curls, this dessert is a show-stopping treat perfect for special occasions and dinner parties.
— Constant Cookbook
Ingredients
- 1 orange
- 5 tbsp Grand Marnier
- 50g caster sugar
- 2 dark Terry's chocolate oranges, seperated into segments
- 85g unsalted butter , softened
- 3 eggs , separated
- 284ml pot double cream
- 140g rich tea finger biscuits
- 142ml pot double cream , lightly whipped
- grated dark chocolate or chocolate curls
Instructions
- Line the base and sides of a 1kg loaf tin with cling film. Squeeze the juice from the orange and mix with 3 tbsp of the Grand Marnier. Cut away the bitter white pith from inside the orange shell, then cut the peel into fine strips and boil it in a covered pan with 300ml water for 20 mins until soft. Add the sugar, then simmer uncovered for a bit longer until you have a soft, sticky peel.
- Melt the chocolate over a pan of water, then take from the heat and beat in the butter and egg yolks, followed by the rest of the Grand Marnier.
- Whisk the egg whites until they hold their shape, then whip the cream until softly stiff. Fold both of them into the chocolate mixture.
- Spoon 5 large tbsp of the chocolate mixture into the tin, then dip the finger biscuits in the orange and Grand Marnier mixture one by one and arrange over the chocolate layer – don’t soak them too much or they will fall apart. Scatter over some of the sticky peel, then spoon on another 5 tbsp of the chocolate mixture.
- Carry on layering up the biscuits and chocolate mixture until you have 4 layers of biscuit, finishing with a chocolate layer. You should only need to use half the peel. Lightly cover with cling film and freeze until ready to serve. Freeze the remaining peel separately.
- To serve, take the cake and orange peel out of the freezer no more than 1 hr before serving and strip off the cling film. Top with whipped cream and the remaining peel, and scatter with the grated chocolate. Keep chilled until ready to eat.
Cook Time
20M
Prep Time
PT40M
Yield
Serves 10
Nutrition
- Calories: 599 calories
- Fat Content: 45 grams fat
- Saturated Fat Content: 25 grams saturated fat
- Carbohydrate Content: 41 grams carbohydrates
- Sugar Content: 33 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 7 grams protein
- Sodium Content: 0.32 milligram of sodium
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