Baking With Jeanette & Tracy; How to Make Terry's Chocolate Orange Brownies,Ice Cream , Tart

Welcome to Baking With Jeanette & Tracy; How to Make Terry's Chocolate Orange Brownies, Ice Cream & No Bake Tart
#chocolate #orange #recipes

I do not own the rights to these recipes or images used you can find them here
;https://www.janespatisserie.com/2015/07/31/chocolate-orange-brownies/
https://www.janespatisserie.com/2017/04/27/terrys-chocolate-orange-ice-cream/
https://www.janespatisserie.com/2015/12/21/no-bake-terrys-chocolate-orange-tart/

For the Brownies
Ingredients
150 g dark chocolate
150 g Terry's chocolate orange
200 g unsalted butter
4 medium eggs
275 g caster sugar
90 g plain flour
35 g cocoa powder
Zest of 1 orange (or 1tsp orange extract)
300 g Terry's chocolate orange (chopped)
Instructions
Preheat the your oven to 180ºc/160ºc fan and line a 9″ square baking tray with parchment paper.
Melt together the butter, dark chocolate and Terry's chocolate orange in a heatproof bowl over a pan of boiling water, on the microwave for 1-2 minutes until melted. Leave to the side to cool to room temperature!
Whisk together the eggs and caster sugar for a few minutes until the colour has turned pale, is very mousse like, and is double the original volume of the amount of eggs + sugar!
You will know its done because when you lift the whisk up out of the mix it should leave a trail for a couple of seconds before disappearing!
When whisked, pour the cooled chocolate mix over eggs and fold together carefully. It might take some time, but be patient – you don’t want to knock out the air you made up on the previous step!
Once completely combined, sift the cocoa powder and plain flour on top of the chocolate mix, add the orange zest, and then fold together again – still be careful to not knock out the air!
Once combined well, fold through the chocolate orange chunks and pour into the prepared tin – bake in the oven for 25-30+ minutes
Once baked, leave to cool in the tin completely. Set the brownies in the fridge for a couple of hours for best results.

Ice Cream
Ingredients
Terry's Chocolate Orange Ice Cream
600 ml Double Cream
397 g Condensed Milk
300 g Terry's Chocolate Orange
150 g Terry's Chocolate Orange (chunks/melted)
To make it a Milkshake
3 Scoops Terry's Chocolate Orange Ice Cream
200-250 ml Milk
Chocolate Whipped Cream
Chocolate Chunks
Instructions
To Make the Ice Cream
Chop the two Terry’s Chocolate Oranges up into small chunks and melt carefully in the microwave, or in a large glass bowl over a pan of simmering water.
Pour the Melted Chocolate, Cream, and Condensed Milk into your mixing bowl and whisk until a thick mousse like texture is formed, and it holds itself – this can take up to 5 minutes!
If you wanted, chop up half of another Terry’s and melt the other half. Gradually spoon in the ice cream into a loaf tin, or freezer proof container. and sprinkle with the chopped terry’s pieces. Drizzle over the melted Terry’s and swirl through the mixture.
Freeze for 6-8 hours or preferably overnight so it has time to get to the correct texture and it is easier to serve! When serving, ideally remove from the freezer 30 minutes before you want it!

No bake Tart Ingredients
Biscuit Base
300 g digestives
100 g unsalted butter
Tart Filling
300 ml double cream
75 g icing sugar
250 g terry's chocolate orange
Decoration
terry's chocolate orange
sprinkles
Instructions
For the Biscuit Base
Using a food processor, or a large bowl with a rolling pin, blitz your biscuits up to a fine crumb.
Melt your butter, and mix it in until combined.
Press into the sides and base of a 23cm 9" loosed bottomed tart tin - I tend to squish the sides in first, and then do the base of it.
For the Filling
Chop the chocolate up and melt in a bowl over a pan of simmering water - or in the microwave in short bursts on a low heat. Leave to cool slightly.
Whip the cream and the icing sugar up to soft peaks
Fold through the slightly cooled chocolate, and then spread the mixture onto the biscuit base.
I then add my Terry's Chocolate Oranges slices and sprinkles now so they set into the tart - but you can also do this after.
Leave the tart to set in the fridge for 2-3 hours, or overnight.