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Roast Orange Dippers with Dark
Chocolate Sauce
WF, GF, DF, EF, SF, CF*, FF, V
Serves 4
This recipe kindly supplied by
Tish Richardson PhD.
More like and orange and chocolate fondue, the oranges are
roasted, skins on and caramelised with soft brown sugar. Serve at
chilled or at room temperature dunked piece by piece in the rich,
dark chocolate sauce as individual platters or as a single communal
dipping pot. The sauce and oranges can be made 24 hours in advance.
WF = wheat free
GF = gluten free
DF = dairy free
EF = egg free
SF = soy free
CF = corn free
NF = nut free
FF = fish free
V = vegetarian
3 navel oranges (with good skins) (about 750 g)
55 g soft dark brown sugar
Chocolate sauce:
30 g pure cocoa powder (sifted)
25 g caster sugar
100mL water
100mL light coconut milk*
75g dairy-free/soy-free dark chocolate, broken into pieces
Garnish—shredded fresh mint leaves
Cocktail/fondue forks or toothpicks to serve
Preheat the oven to 220°C (200°C fan forced). Line a baking try
with baking paper.
Slice the oranges into 1/8ths lengthways and trim the stalk and any
excess pith and from the segments. Slice into 1/3rds crossways.
Transfer to the baking tray with any juices.
Sprinkle over the sugar and toss to coat. Bake in the oven for 45-60
minutes or until the sugar and juices have caramelised, the oranges
are starting to blacken on some edges and the skin is soft, basting
the oranges once during cooking and at the end of cooking with any
caramelised juices.
Transfer to a bowl, set aside to cool. Cover and refrigerate.
To make the sauce, combine the cocoa and sugar in a small pan. Stir
through the water and place over a medium heat. Stir continuously
until the sugar has dissolved and the sauce is simmering gently.
Stir through the coconut milk and return to simmering point. Remove
from the heat, add the chocolate pieces and stir until the chocolate
has melted and the sauce is smooth. If the sauce is very thick (it
will thicken further on cooling), stir through up to an additional
2-3 tablespoons of water.
Transfer the sauce to a microwave-safe bowl and set aside to cool.
Cover and refrigerate until ready to serve.
If serving the oranges at room temperature, remove from the
refrigerator 30 minutes before serving. Divide between 4 serving
plates.
Microwave the sauce on high for 30 seconds or until slightly
thinned. Divide between 4 small dipping pots and place on the
serving plates beside the oranges. Serve immediately garnished with
the shredded mint.
* Check suitability of labelled ingredients including free of
xanthan gum for corn free.
Click the following links to view products in-store:
Chocolate range (scroll down)
Cocoa powder range (Under "Cocoa")
Coconut Milk
Click here to purchase Tish Richardson's latest book:
The Tolerant Cook-The Allergy and Food
Intolerance Cookbook
Go to the Main Page of our E-Store |
