Ingredienti
[ 200 g | 7 oz ] dark chocolate
[ 150 ml | 1/2 c ] heavy cream
[ 100 g | 1/2 c ] sugar
2 tbsp Cognac
4 tbsp water
4 oranges
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Ricetta
Zest the oranges. Put the water and cognac in a pan with the sugar. Add the zest and cook for a couple of minutes. Add the cream and bring cream to a boil. As soon as it bubbles, add the chocolate and allow to melt.
Separate the oranges into wedges and dip half of each wedge into the chocolate. Place on parchment paper and allow to cool before serving.
Notes: The white part of the orange peel is usually bitter, avoid it as much as possible when zesting.
Copyright © 2001-2009 Gianmarco Pinton
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