• Recipes
  • Chefs
  • How to Cook
  • Features
  • Competitions
  • Search by ingredient, dish or cuisine

    Popular

    Search history

    Chicken

    Lamb

    Salmon

    Venison

    Sea Bass

    Duck

    Michelin

    Vegetarian

    Dessert

    Cod

Recipes
  • Meat and Poultry
  • Fish and Seafood
  • Courses
  • Dish type
  • Diets
  • Cakes and Baking
  • Occasions
  • Cuisine
  • Everyday and easy
  • Seasonal
Meat and Poultry
Fish and Seafood
Courses
Dish type
Diets
Cakes and Baking
Occasions
Cuisine
Everyday and easy
Seasonal
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Knife skills
  • Cakes and baking
  • Sous vide
  • Pickling
  • Chef tricks
Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks
|

Cointreau orange chocolates

by Daniel Clifford
  1. Cointreau orange chocolates
Item 1 of 1
  • Petit four
  • medium
  • Makes 20-30 chocolates, depending on the size of your moulds
  • 30 minutes
★ ★ ★ ★ ★
Not yet rated

Daniel Clifford's legendary Midsummer House is known for its petit four that are brought to the table in an impressive wooden box. This Cointreau and orange chocolate recipe is sure to impress any dinner party guests. If you don't want to make your own chocolate shells, these can be purchased.

First published in 2015
discover more:
Related Recipes
Not feeling this? See related recipes.

Ingredients

Metric

Imperial

Orange and Cointreau ganache recipe

Chocolate shells

SAVE RECIPE

Equipment

  • Bain-marie
  • Sugar thermometer
  • Ridged chocolate moulds

Method

1
To make the chocolate shells, set a dry metal bowl on top of a bain marie and place the broken up chocolate inside to melt
2
Once the chocolate has reached 50°C, place the bowl over iced water to cool to 28°C. Place back over the bain marie and, while stirring, raise the temperature to 32°C again until the chocolate has a shine. This process is called tempering
3
Polish your moulds with cotton wool so that your chocolates will be smooth and shiny. If you have a heatproof ice cube tray, you could use this instead of shell moulds
4
Line the moulds with 2/3 of the tempered chocolate and leave to crystallize overnight
5
To make the ganache, start by boiling the double cream and half of the Cointreau together, pour over the grated dark chocolate and the butter and stir. Set in the fridge for 30 minutes or until cool
6
Spoon the ganache into each of the shells, leaving space for them to be capped with more liquid chocolate
7
Heat the remaining dark chocolate to 32°C, remove from the heat and add the remaining Cointreau, then pour on top of the chocolates to cap. Place in the fridge to set for at least 30 minutes
  • 25ml of Cointreau
First published in 2015
DISCOVER MORE:
Daniel Clifford

A broad range of experience in some of the top kitchens in the UK and France along with hefty doses of innovation, dedication and originality have led Daniel Clifford’s style to be widely praised.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more

NAVIGATE

FOLLOW

SITES

© Great British Chefs 2024