A choc-orange fix for grown ups. Super-short orange-scented biscuit adds crunch to a whipped truffle ganache, while candied orange and a slug of orange liqueur bring the luxe factor. It's rich, dark and not for the faint-hearted. :)
For the orange sablé biscuit
180 gm plain flour
60 gm icing sugar, sieved
Finely grated rind of 1 orange
90 gm chilled butter, diced
2 egg yolks
For the chocolate ganache mixture
540 gm dark chocolate, finely chopped
320 ml thickened cream
Juice of 1 orange (rind reserved for orange sablé)
4 egg yolks
50 ml orange liqueur, such as Grand Marnier
2 tbsp caster sugar
150 gm glacé orange, diced, plus extra to serve
Cocoa for dusting
Preheat oven to 160C and line an oven tray with baking paper. Pulse flour, icing sugar, orange rind and 1 tsp salt in a food processor, add butter and pulse to fine crumbs. Add yolks, pulse until dough just comes together, then turn out onto a lightly floured surface and form it into a disc. Roll out to a rough 3mm-thick rectangle, place on prepared tray and bake until golden brown and crisp (15-20 minutes). Cool completely then break into rough pieces and set aside.
Line a 20cm-square cake tin with baking paper, leaving paper overhanging. Combine chocolate, cream and orange juice in a bowl over a saucepan of simmering water and stir until melted and smooth (3-4 minutes), then set aside. Whisk yolks, liqueur and sugar in a separate bowl over a saucepan of simmering water until thick, pale and fluffy (3-4 minutes), then whisk in chocolate mixture, transfer to an electric mixer and whisk until fluffy and cooled to room temperature (6-8 minutes).
Pour a third of the chocolate mixture into the prepared tin and spread evenly. Scatter with half the sablé pieces and half the glacé orange, pour over another third chocolate mixture and repeat layering, finishing with chocolate mixture. Smooth top, refrigerate overnight, then cut into pieces using a hot wet knife.
To serve, dust with cocoa and scatter with glacé orange. Chocolate-orange truffle slice will keep refrigerated in an airtight container for up to 2 weeks.
Makes 30 pieces.
Photo: Ben Dearnley