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Chocolate Ganache with Orange Peel

Here is a New Years Eve dessert that will bring lots of smiles and it’s easy!

Want more recipes like this?  Check out my Leisure Adventure cookbook at:


8 oz.  chocolate cut in 1″ pieces

1 1/4 cups heavy cream

Orange Zest from 3 navel oranges


  1. Pour heavy cream into a medium saucepan, bring to a boil over medium heat.
  2. Take the saucepan off heat.
  3. Add chopped chocolate pieces.  Do not stir.
  4. Rinse oranges, pat dry and zest all 3 of them.
  5. Add orange zest to the heavy cream and chocolate.
  6. Stir the ingredients in the saucepan for 2-3 minutes until the cream is fully absorbed by the chocolate.
  7. Pour mixture into 4 – 6 custard bowls and refrigerate for 2 hours.
  8. Let ganache come to room temperature and serve.

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