I originally titled these: Chocolate Shortbread Cookies with Orange Cream and Chocolate Orange Ganache. Although that is much more descriptive, it was just too dang long. I wanted something to bring to the Los Angeles Food Bloggers Meeting, and this is how these things evolved in my brain:
I should try to make chocolate shortbread cookies, but I want to put something on top. I’ll make them like the Mini Lemon Meringue Tarts, but use orange. And Ganache instead of meringue. Orange ganache. Hope this works.
Chocolate Orange Creamsicle Cookies
For The Chocolate Shortbread:
1 cup (2 sticks) butter, softened
1 1/4 cups powdered sugar
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa
1 3/4 cups all-purpose flour
For The Orange Cream:
2 tbs orange zest
5 egg yolks
1/2 cup white sugar
3/4 cup orange juice
5 tbs unsalted butter, cut into cubes
For The Orange Ganache:
1 cup dark chocolate chunks
2/3 cup heavy cream
2 tbs orange zest
1 tablespoon Cointreau or other orange-flavored liqueur
Preheat oven to 325.
Cream the butter and powdered sugar until well combined, about 3 minutes. Add the vanilla and beat until combined. In separate bowl, whisk the cocoa and flour together until well combined. With the mixer on low, gradually add the flour mixture.
Put about 2 tbs of the dough into each well of a muffin tin (spray with butter flavored cooking spray before hand), forming the dough up onto the side to make a cup with a large well in the center.
Chill the dough in the muffin tin for at least an hour.
Bake at 325 for 15 minutes. Allow to cool
Make the orange cream. I love this, it’s based on my lemon curd recipe but the orange is awesome.
Add the orange zest, orange juice, sugar and yolks to a bowl and mix well. Add the orange mixture to a pan over medium/low heat along with the butter.
Whisk until thickened, about 8 minutes. Once the mini tart shells are cooled, spoon in the orange cream.
Place the chocolate and the orange zest in a heat safe bowl. In a separate bowl, heat the cream and the orange-flavored liqueur until hot and steam, but not boiling (microwave is fine but you can also heat on the stove) and pour the hot cream over the chocolate. Stir for about 3 minutes or until well combined. If you have never made ganache or chocolate sauce, you may get a bit concerned about half way through. It is completely normal for your sauce to look like chunky chocolate milk for the first few minutes, just keep stirring and it’ll all work out.
Allow the ganche to cool a bit, then add it to the top of the cookies.