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Chocolate Orange Pastries

Chocolate Orange Pastries

The obscure combination of chocolate and orange is a pleasing one, blending together the rich qualities of chocolate with the citrus from the orange. This recipe uses cream cheese and marmalade to mellow out their bold flavors, and wraps them up in refrigerated pie crusts to create a quick and delicious pastry.


  • One 3-ounce package cream cheese, softened
  • 2-3 Teaspoons grated orange peel
  • 1 refrigerated pie crust, such as Pillsbury, softened
  • 1/4 Cup orange marmalade
  • 1/2 Cup dark chocolate baking chips
  • 1 egg, beaten
  • 2 Teaspoons sugar


Calories Per Serving126

Folate equivalent (total)8µg2%

A Healthy Chocolate Orange Cake Recipe for One

Growing up, breakfast was the highlight of my day. It’s safe to say my everlasting love of food started with learning how to scramble the perfect egg at the age of three.

Like many kids who grew up in the early 2000s, sugar was breakfast. (Of course, that’s not to say that it was healthy or necessary!) But I’m happy to suggest that we can still have “dessert” for breakfast—now, only healthier!

  • 1 1/4 cups whole milk
  • 1 teaspoon orange zest
  • 3 egg yolks
  • 1/4 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 2 tablespoons plus 2 teaspoons cornstarch
  • 1/2 teaspoon pure vanilla extract
  • 2 teaspoons Grand Marnier (or 1/2 teaspoon orange extract)

In a small saucepan, warm the milk and orange zest over low heat until it is just hot enough to steam.

While the milk is warming, whisk together the egg yolks, sugar, flour, and cornstarch until the mixture is completely smooth.

Once the milk is steaming, add half of it, whisking constantly, to the egg mixture.

Add the milk and eggs back into the hot milk, continue stirring, and heat it for 1 to 2 minutes, until the custard reaches 170 F on a digital thermometer and is very thick.

Remove from the heat, stir in the vanilla extract and Grand Marnier (or extract), and chill before filling pastry.

Raw Egg Warning

Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.

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Easy Chocolate Orange Truffles

I love the flavors of orange and chocolate any time of year, but especially during the holiday season. And these Easy Chocolate Orange Truffles are one of my favorite candies to make during the holidays.

If you’ve never made chocolate truffles before, you’re not going to believe how easy it is. Plus, there are so many ways to change the flavors of your truffles, they’re destined to quickly become a holiday tradition.

To make these tasty chocolate morsels, all you need is chocolate (of course), heavy whipping cream and orange extract or orange oil. Plus some sugar for rolling the finished truffles in.

Yes, you can go all out and dip your truffles in chocolate, but I find that just compliments things, so I prefer to roll mine in sugar, cocoa or even chocolate sprinkles.

Want to change the flavor of your truffles? Just change the flavor of your oil or extract. Or use vanilla for a plain chocolate truffle.

Same goes for your chocolate–you can use milk, semi-sweet or dark, or even a combination, depending on your preference. I most often go with dark chocolate when making flavored truffles like orange or raspberry.

One important note: if you use extract, it’s not as concentrated, so you’ll need to use more (about a teaspoon). If you’re using oil (the kind of flavoring use in making hard candy) you’ll only need a 1/4 to 1/2 teaspoon, because it’s much more potent.

These chocolate orange truffles are a holiday favorite at my house. And they’re perfect for holiday gift giving too.

Everyone is always impressed with homemade chocolate, and they never have to know how easy these truffles are to make.

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I doubled the filling at the suggestion of other reviewers. The orange flavor is strong, next time I may add a hint of vanilla. Sophisticated flavor! I'll make again but tweak the filling a bit.

not being a fan of chocolate (i know i know blasphemy but true) I made this anyway. I was impressed with the simple method and the results got raves from my testers. It might end up a staple of my make for others list but not my personal list. Oh and I did do the double filling, it seemed the right amount, I could see how the recipie amount might have been weak.

my husband and i thought these were just ok. nothing to rave about and the friends i gave them to weren't impressed. i made them bite-sized and though they were pretty, the flavor wasn't anything to write home about. i don't plan to make them again.

All I can say is Mmm, Mmm, Mmm! I followed the suggestion of several others & doubled the chocolate/orange filling. I also made a batch of icing using powdered sugar, orange juice, & a little vanilla. They were a huge hit when I served them for part of a Mother's Day brunch menu with my in-laws. Even my husband enjoyed, & he's not a huge fan of chocolate & orange flavors together.

used my homemade puff pastry and increased the chocolate and orange by 50% each--served with creme anglaise made with orange zest and orange flower water. such a fab dessert!! wish I had mock orange blossoms, but, alas--it's winter, so chocolate curls did the trick to garnish

So easy and surprisingly delicious! I would have preferred a bit more filling, but I have always liked chocolate more than pastry- my guests thought the proportions were perfect.

Easy and very tasty! A great way to use up leftovers from Christmas dinner!

I doubled the filling, skipped the egg, and served with vanilla bean ice cream. Utterly easy and decadent. You're really missing out if you don't try this recipe!

These were incredibly easy to make. I made a double batch but shouldn't have, because they were much bigger than I thought theyɽ be. The filling seemed scant, though my kids thought it was enough. Iɽ double the filling next time. They were easy to seal and I crimped them with fork tines. Very pretty & impressive, but also very light. Not much more than a dessert.

Good, but it's missing something that would take it to the 4-fork level. I made this with double the chocolate and triple the orange zest, which I think happened to be just the right proportion. Next time, I won't brush the edges with egg because it makes it so slippery and difficult to seal the edges. Also, there was plenty of pastry compared to the filling, so I would roll the pastry dough out and thin it just a little bit.

I rolled out the pastry sheet and cut more squares. I used semi-sweet chocolate chips, until I ran out, then I used white chocolate chips -- both versions were good. I plated with raspberry sauce and whipped cream to rave reviews.

It was supurb! all my friends and I loved it at my graduation!it was like a gorme cheff was there! I think i'm in love with a food product!!

Delicious - I did double the chocolate and orange zest as recommended. Used semi-sweet chocolate also. Was very good, very easy to make - I'll do this one again.

This was a simple a yet elegant dish. I will make this again very soon.

Very easy to prepare however, next time I would double the amount of filling. It was too blase' so I added some gourmet ice cream and fresh strawberries w/hot fudge to give it some pizazz and a better presentation for my guests at a book club meeting.

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You can make this a Terry's Chocolate Orange Cake simply by decorating the top with it! Bash it into segments and nestle them on the top of the cake in little blobs of frosting. Delicious!

Recipe Summary

  • ¾ cup white sugar
  • ¾ cup light brown sugar
  • ½ cup butter
  • ½ cup butter-flavored shortening
  • 2 teaspoons Mexican vanilla extract
  • 1 orange, zested and juiced
  • 2 eggs
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups dark chocolate chips (such as Hershey's®)

Preheat the oven to 350 degrees F (175 degrees C). Very lightly grease a baking sheet.

Beat white sugar, brown sugar, butter, shortening, vanilla extract, and orange juice together using an electric mixer in a mixing bowl until creamy. Add eggs 1 at a time, beating well after each addition.

Combine flour, baking soda, salt, and orange zest in another bowl. Stir into butter mixture. Fold in chocolate chips lightly. Chill dough in the refrigerator for 20 minutes.

Drop dough by rounded teaspoonfuls onto the prepared baking sheet.

Bake in the preheated oven until light golden brown and still soft, but set in the middle, 8 to 10 minutes. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a cooling rack.


Where are my chocolate orange lovers? Every Christmas we buy a chocolate orange and eat a slice every single night as we read Christmas stories. The flavors of chocolate and orange go together so perfectly. These dark chocolate orange brownies are made with two kinds of chocolate — cocoa powder and real chocolate chunks. This makes them sinfully good. The citrus zest compliments the rich dark chocolate.

I recently picked up some orange olive oil and decided to experiment. I made my homemade Better than a Boyfriend Brownies with an orange twist. The plan was to deliver them to some friends. I made a 9 x 13 pan, covered them tightly in foil, and left to run errands. Big mistake. Ha!

The kids and hubby came home while I was gone and I started to receive texts from my kids saying, “what are those brownies? They are so good.” By the time I came home, two brownies remained. The next morning I had to whip up another batch to take to my girlfriends. This time I made sure the kids knew that these orange brownies were hands off! They are already begging for another batch of Chocolate Orange Brownies.

Can you use olive oil in brownies?

Absolutely! The results were incredible. Using olive oil in brownies creates a soft chewy texture. Did you know you can put olive oil in brownies? I have been so amazed at the versatility and how olive oil can transform my dessert recipes. You can even substitute olive oil for vegetable oil in brownies. These olive oil brownies are outstanding!