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Name: Chocolate and Orange Cups Pt 1
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 4 ts Cornstarch; Orange Segments; 2 c Freshly Squeezed Orange; 3 tb Unsweetened Cocoa Powder;; 1 pn Salt; 1 tb Grenadine Syrup; 1/4 c Water; 2/3 c Granulated sugar; 7 tb Unsalted Butter; melted; 2 Oranges; 2 tb Triple Sec; 1 ts Grated Orange Rind; 3 lg Egg whites; 1/2 c Brazil Nuts; (about 2 l/2; 1 c Heavy Cream; * see note; 1/4 c Granulated sugar; 2 c Water; divided; 2 lg Egg yolks; 1/3 c Granulated sugar; 1 1/2 ts Vanilla extract; 3 tb All-purpose flour; 3 tb Cornstarch; 3 c Half and half; 2 lg Eggs; 1 ts Grated Orange Zest; 5 oz Bittersweet Chocolate;; 1/2 c Granulated sugar

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INGREDIENTS

4 ts Cornstarch
Orange Segments
Chocolate Pudding
2 c Freshly Squeezed Orange
3 tb Unsweetened Cocoa Powder;
1 pn Salt
1 tb Grenadine Syrup
1/4 c Water
For Garnish
2/3 c Granulated sugar
7 tb Unsalted Butter; melted
2 Oranges
2 tb Triple Sec
1 ts Grated Orange Rind
3 lg Egg whites
Orange Sauce
1/2 c Brazil Nuts; (about 2 l/2
1 c Heavy Cream; * see note
Brazil NutOrange
1/4 c Granulated sugar
2 c Water; divided
2 lg Egg yolks
1/3 c Granulated sugar
1 1/2 ts Vanilla extract
Orange Zests
3 tb All-purpose flour
3 tb Cornstarch
3 c Half and half
2 lg Eggs
1 ts Grated Orange Zest
5 oz Bittersweet Chocolate;
1/2 c Granulated sugar

Servings

INSTRUCTIONS

* whipped to soft mound stage Make the Brazil nut-orange cups: 1. Position a rack in the center of oven and preheat to 400 degrees F. Spread the Brazil nuts in a single layer on a baking sheet and roast for 10 minutes. Transfer the nuts to a large kitchen towel and rub briskly to remove most of the skins. Open the towel and spread out the nuts to cool, discarding the paper skins. 2. In the bowl of a food processor fitted with the metal chopping blade, combine the peeled nuts and the sugar. Process for 30 to 45 seconds until finely ground. Add the flour and process for 30 seconds to combine. Add the melted butter and orange rind, and process for 20 to 30 seconds. Add the egg whites and process for 20 to 30 seconds, until blended. 3. Because you must work quickly to prevent the cups from cooling and getting hard before you have molded them, bake only two cups at a time. Have 2 or more 6-ounce custard cups ready to use as molds. Spoon two tablespoons of batter for each cup on each half of the baking sheet. Using the back of the spoon. spread the batter for each cup into a thin 6-inch circle. Be careful not to leave any bare spots or there will be holes in the cups. 4. Bake the cookies for 6 to 8 minutes, or until the cookies are evenly golden and the edges are slightly browned. Remove the sheet from the oven. Using a metal spatulas loosen the edges of one of the cookies and lift it off the baking sheet. Quickly press the cookie into one of the custard cups to form the cup shape. Immediately repeat the shaping process with the second cookie. Cool the cookies completely, and then gently lift them out of the molds. 5. Repeat the above process with the remaining batter, making two cups at a time. Store the cups in an airtight container at room temperature as soon as they are completely cool. Make the chocolate orange pudding: 1. In a medium bowl, whisk together 1/2 cup of the half-and-half, cornstarch, and cocoa powder until smooth. Whisk in the eggs and the yolks until blended. 2. In a heavy, medium, noncorrosive saucepan, combine the remaining half-and-half, sugar, salt and orange zest. Cook over medium heat, stirring occasionally, until small bubbles form around the side of the pan. Gradually whisk one cup of the hot half-and-half mixture into the cornstarch/egg mixture until blended. Pour this mixture back into the saucepan. Continue cooking over medium heat, whisking constantly until the mixture starts to form bubbles. Continue stirring and allow the mixture to boil for 2 minutes. 3. Remove the pan from the heat and gently stir in the chopped chocolate until smooth. Strain the pudding through a sieve into a continued in part 2

NOTES

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Chocolate and Orange Cups Pt 1

4 ts Cornstarch
 Orange Segments
 Chocolate Pudding
2 c Freshly Squeezed Orange
3 tb Unsweetened Cocoa Powder;
1 pn Salt
1 tb Grenadine Syrup
1/4 c Water
 For Garnish
2/3 c Granulated sugar
7 tb Unsalted Butter; melted
2 Oranges
2 tb Triple Sec
1 ts Grated Orange Rind
3 lg Egg whites
 Orange Sauce
1/2 c Brazil Nuts; (about 2 l/2
1 c Heavy Cream; * see note
 Brazil NutOrange
1/4 c Granulated sugar
2 c Water; divided
2 lg Egg yolks
1/3 c Granulated sugar
1 1/2 ts Vanilla extract
 Orange Zests
3 tb All-purpose flour
3 tb Cornstarch
3 c Half and half
2 lg Eggs
1 ts Grated Orange Zest
5 oz Bittersweet Chocolate;
1/2 c Granulated sugar

* whipped to soft mound stage    Make the Brazil nut-orange cups:    1. Position a rack in the center of oven and preheat to 400 degrees F.  Spread the Brazil nuts in a single layer on a baking sheet and roast for 10  minutes. Transfer the nuts to a large kitchen towel and rub briskly to  remove most of the skins. Open the towel and spread out the nuts to cool,  discarding the paper skins.    2. In the bowl of a food processor fitted with the metal chopping blade,  combine the peeled nuts and the sugar. Process for 30 to 45 seconds until  finely ground. Add the flour and process for 30 seconds to combine. Add the  melted butter and orange rind, and process for 20 to 30 seconds. Add the  egg whites and process for 20 to 30 seconds, until blended.    3. Because you must work quickly to prevent the cups from cooling and  getting hard before you have molded them, bake only two cups at a time.  Have 2 or more 6-ounce custard cups ready to use as molds. Spoon two  tablespoons of batter for each cup on each half of the baking sheet. Using  the back of the spoon. spread the batter for each cup into a thin 6-inch  circle. Be careful not to leave any bare spots or there will be holes in  the cups.    4. Bake the cookies for 6 to 8 minutes, or until the cookies are evenly  golden and the edges are slightly browned. Remove the sheet from the oven.  Using a metal spatulas loosen the edges of one of the cookies and lift it  off the baking sheet. Quickly press the cookie into one of the custard cups  to form the cup shape. Immediately repeat the shaping process with the  second cookie. Cool the cookies completely, and then gently lift them out  of the molds.    5. Repeat the above process with the remaining batter, making two cups at a  time. Store the cups in an airtight container at room temperature as soon  as they are completely cool.    Make the chocolate orange pudding:    1. In a medium bowl, whisk together 1/2 cup of the half-and-half,  cornstarch, and cocoa powder until smooth. Whisk in the eggs and the yolks  until blended.    2. In a heavy, medium, noncorrosive saucepan, combine the remaining  half-and-half, sugar, salt and orange zest. Cook over medium heat, stirring  occasionally, until small bubbles form around the side of the pan.  Gradually whisk one cup of the hot half-and-half mixture into the  cornstarch/egg mixture until blended. Pour this mixture back into the  saucepan. Continue cooking over medium heat, whisking constantly until the  mixture starts to form bubbles. Continue stirring and allow the mixture to  boil for 2 minutes.    3. Remove the pan from the heat and gently stir in the chopped chocolate  until smooth. Strain the pudding through a sieve into a    continued in part 2

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Nutrition

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Serving Size: 1 Serving (4764g)
Recipe Makes: 1 Servings

Calories: 6269
Calories from Fat: 3062 (49%)

Amt Per Serving		% DV

	Total Fat 340.2g	454 %
	Saturated Fat 174.2g	871 %
	Monounsaturated Fat 115.6g
	Polyunsanturated Fat 26.5g
Cholesterol 6008.7mg		1849 %
Sodium 2749.9mg		95 %
Potassium 6846.7mg		180 %
Total Carbohydrate 610.2g		179 %
	Dietary Fiber 38.7g	155 %
	Sugars, other 571.6g
Protein 238.6g		341 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 6269

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