Chocolate Ganache with Orange Peel

 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.

Mary Jane Curry

Mary Jane Curry and husband Jeff love RVing and travel in a 2013 Roadtrek RS Adventurous motorhome. She is a Nurse Practitioner, Physician Assistant and Registered Nurse in Emergency and Occupational Medicine, and is nearing retirement and has great enthusiasm for the travels and adventures awaiting. Her love of food science and food presentation led her to pursue a secondary career about 10 years ago when she became a certified Personal Chef and owner of Custom Cuisine in Southern California. She received her training and certification through the United States Personal Chef Association, an organization with Personal Chef membership in both the US and Canada. She plans to share many recipes here for RVers!

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