Zesty Chocolate-Covered Orange Delights

Zesty Chocolate-Covered Orange Delights

Benji Ballmer
Recipes

Adapted from Family Flavor Recipes

When life gives you citrus, infuse some ganache! Just in time for someone special, these orange delights will have you in everyone’s good graces this Valentine’s Day. The subtle sweetness of the cake, the bright tone of citrus and the cocoa backbone balance beautifully.

INGREDIENTS:

Cake Base

Chocolate Ganache

  • 8 oz dark chocolate (70% cacao), chopped

  • 1/2 cup heavy cream

  • 1 tbsp orange zest (about 1 orange)

  • 1 tsp orange‑flower honey (optional)

Finishing Touches

INSTRUCTIONS:

Preparing the Cake Base

In a medium bowl whisk together flour, cocoa, baking powder, and sea salt. In a separate bowl combine melted butter, sugar, eggs, and vanilla until smooth. Gradually fold the dry ingredients into the wet mixture, being careful not to over‑mix, which would toughen the crumb. The batter should be thick but pourable.

Baking the Mini Muffins

  1. Preheat the Oven. Set your oven to 350°F (175°C) and line a mini‑muffin tin with paper liners. A consistent temperature ensures even rise and a tender crumb.

  2. Fill the Cups. Spoon the batter into each liner, filling about three‑quarters full. This amount yields a soft top that will hold the chocolate dip without cracking.

  3. Bake. Place the tin in the center of the oven and bake for 12‑15 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. The tops should be lightly domed.

  4. Cool. Remove the tin, let the muffins rest for 5 minutes, then transfer them to a wire rack to cool completely. Cooling prevents the chocolate from melting when you dip the muffins.

Making the Zesty Ganache

While the muffins cool, place the chopped dark chocolate in a heat‑proof bowl. In a small saucepan bring the heavy cream to a gentle simmer—do not boil. Once steaming, pour the cream over the chocolate, let sit for 30 seconds, then stir until smooth. Add the orange zest (and honey, if using) and stir until fully incorporated. The zest releases essential oils, giving the ganache its signature zing.

Dipping & Setting

  1. Temper the Ganache. Allow the ganache to cool to about 110°F (43°C); it should be thick enough to coat but still fluid. This temperature prevents the chocolate from cracking later.

  2. Dip the Muffins. Using a fork or skewer, dip each cooled muffin halfway into the ganache, allowing excess to drip back into the bowl. Work quickly to keep the coating even.

  3. Set on a Rack. Place the dipped muffins on a parchment‑lined sheet and sprinkle a pinch of sea‑salt flakes and a little extra orange zest on each for added texture and aroma.

  4. Chill. Transfer the tray to the refrigerator for 15‑20 minutes. The chocolate will firm up, creating a satisfying snap when bitten.

2026 Box #5

2026 Box #5