• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Chocolate and Orange Cups Pt 1

  • Recipe Submitted by on

Category: Desserts

 Ingredients List

  • -----Brazil Nut-Orange
  • -Cups-----
  • 1/2 c Brazil Nuts; (about 2 l/2
  • -oz.)
  • 2/3 c Granulated Sugar
  • 3 tb All-Purpose Flour
  • 7 tb Unsalted Butter; melted
  • 1 ts Grated Orange Rind
  • 3 lg Egg Whites
  • -----Chocolate Pudding-----
  • 3 c Half And Half
  • 3 tb Cornstarch
  • 3 tb Unsweetened Cocoa Powder;
  • -(nonalkalized)
  • 2 lg Eggs
  • 2 lg Egg Yolks
  • 1/3 c Granulated Sugar
  • 1 pn Salt
  • 1 ts Grated Orange Zest
  • 5 oz Bittersweet Chocolate;
  • -finely chopped
  • 1 1/2 ts Vanilla Extract
  • 1 c Heavy Cream; * see note
  • -----Orange Zests-----
  • 2 Oranges
  • 2 c Water; divided
  • 1/2 c Granulated Sugar
  • 1 tb Grenadine Syrup
  • -----Orange Sauce-----
  • 2 c Freshly Squeezed Orange
  • -Juice
  • 1/4 c Granulated Sugar
  • 4 ts Cornstarch
  • 1/4 c Water
  • 2 tb Triple Sec
  • -----For Garnish-----
  • Orange Segments


* 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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