Rich dark chocolate ganache is complimented by sweet citrus. This fudgy, delicious, and beautiful ganache can be used in so many ways!

Ingredients for Candied Oranges

  • 1 cup plus 2 tbsp granulated sugar
  • 1 cup water
  • 5 – 6 slices of a medium or large orange

Ingredients for Orange Fudge Ganache

  • 5 ounces semisweet chocolate (Baker’s recommended – see note)
  • 2 Tbsp + 2 tsp cocoa powder, sifted
  • 3 Tbsp light corn syrup
  • 3 Tbsp orange-syrup (by-product of Candied Orange recipe)
  • 2 Tbsp + 2 tsp granulated sugar
  • 3 Tbsp heavy whipping cream
  • 3 Tbsp half-n-half
  • Pinch of kosher salt
  • 1 ½ Tbsp unsalted butter
  • ½ tsp vanilla
  • 1 tsp orange zest (from one medium or large orange)
  • Yields 1 ¾ cups (extra fudge ganache can be stored in the fridge for 2 weeks)

Tools and Timing

  • Medium pot – see notes
  • Heat-proof whisk
  • Tongs
  • Medium or large saucepan, preferably with high sides
  • Microwave safe bowl
  • Measuring cups and spoons
  • Storage jars (if saving for later)
  • 1 hour and 35 minutes minimum, depending on what you want to do with your ganache (the oranges take 12+ hours to dry – see notes)

Background

I LOVE, LOVE, LOVE the combination of chocolate and orange! Recently, I learned how to make candied oranges by reading “How to Make Candied Orange Slices” from Taste of Home to add to my chocolate creations (think cakes, cupcakes, brownies, etc.). I was experimenting with creating a reduced recipe…and was a bit lazy…and I…ahem…left the by-product out overnight, thinking I’d clean up in the morning. Well, my to my delight and surprise, I realized that I had made something that behaves like corn syrup! I immediately started experimenting with swapping this orange syrup for some of the corn syrup in my favorite fudge recipe…and discovered I’d created one of my new favorite things: Dark Chocolate Orange Fudge Ganache!

Adapted from Cleo Buttera

Step-by-step

Make your Candied Oranges

  1. Prep your orange: remember, you’ll be eating the peel, so wash your orange well. I use a soft bristle scrub brush and cold water. Wash and dry your orange, then slice into circles so the rind is about ½ inch (remove any seeds). Throw out the slice with the stem, but use the bottom.
  2. Measure water and sugar into medium pot. Stir and turn to medium-high heat. Bring to a boil (about 3 minutes), whisking frequently to ensure sugar dissolves.
  3. Once mixture is boiling, reduce heat to medium.
  4. Add orange slices one at a time – you may want to use tongs to avoid splashing! Oranges can overlap slightly.
  5. Simmer (gently rolling bubbles) for 10 minutes.
  6. At 10 minutes, flip oranges and simmer for another 10 minutes
  7. After 20 minutes total, flip oranges again and reduce heat to medium low or low, depending on your stove and pot (you want a soft, rolling simmer). Cook another 10 minutes, flipping one more time at the halfway mark (after 5 minutes).
  8. Remove oranges to a drying rack set over wax paper to catch any drips.
  9. *If using these oranges to garnish cupcakes, let them dry for at least an hour; if you want to candy the oranges, you’ll want to let them dry for at least 12 hours (and up to 24 hours) before dipping them in sugar.

Dark Chocolate Orange Fudge Ganache Recipe

  1. Let the orange syrup that’s still left in the pot cool for 15 minutes.
  2. As your syrup is cooling, prep your chocolate components and orange zest: chop the chocolate into small pieces (think chocolate chip size). Sift and measure your cocoa powder. Zest your orange (you want at least 1 tsp of zest, but you may add more).
  3. Heat the chocolate in a microwave safe bowl, stirring every 30 seconds (this usually takes 90 seconds). Once chocolate is melted, stir in your cocoa powder. Set aside to cool.
  4. After the syrup has cooled and solidified, measure out 3 Tbsp. Discard remaining syrup.
  5. In a saucepan, combine orange syrup and corn syrup. Add sugar, cream, half-n-half, and salt. Turn heat to medium and begin to stir to combine. Once mixture is combined, continue to stir until it begins to simmer (about 3 minutes).
  6. Remove from heat and whisk in butter. Next, whisk in vanilla.
  7. Allow the mixture to rest for 2 minutes.
  8. Whisk in melted chocolate mixture.
  9. Once all chocolate in incorporated, whisk in orange zest.
  10. NOTE: Ganache needs refrigeration to completely set…so if you’re choosing as option to use this on top of a baked good, please allow an extra 30 minutes in the fridge! Your ganache will be firm, glossy, fudgy, delicious, and beautiful!

Ganache Use Options

Uses and Serving Options

This is one reason that I LOVE this recipe! It can be used in SO MANY ways!

Use as a beautiful ganache topping for chocolate cakes, cupcakes, brownies, and cheesecake; use as a filling for cupcakes; or drizzle freshly made ganache warm onto ice cream. *I recommend serving whatever dessert you’re using this for directly from the refrigerator; that way, the ganache stays thicker and fudgier!

  1. If using as ganache, allow to rest for 30 minutes (the mixture will thicken slightly as it cools). After 30 minutes, pour onto your cake/cheesecake/brownies (you may want to place your cake or cheesecake on a wire rack over wax paper to catch any drips). Place decorated baked good in fridge for 30 minutes.
  2. After 30 minutes, you can also use the ganache to fill your cupcakes! (With this option, your cupcakes should be refrigerated since the ganache has cream in it).
  3. This makes an excellent ice cream drizzle: simply serve within 30 minutes of making it! (I would not recommend storing it and then reheating – the orange syrup will crystalize in the microwave).
  4. If storing, pour into glass container and refrigerate. You can scoop some out later and serve chilled alongside of cake, brownies, etc. (Note: don’t reheat – serve cold after storing).

*This recipe makes almost 2 cups of fudge ganache, so you may have extra – that’s ok! Store any leftover ganache in a sealed container (preferably glass); your extra fudge ganache will last for two weeks in the fridge. 

*If you’d like to use your candied orange slices as a garnish, you may apply them now or save them (allowing them to dry more) and serve them with your dessert.

*You can store the orange slices in the fridge for 3-4 weeks…and the fudge ganache also lasts for 2 weeks in the fridge…but I tend to use mine up much sooner!

For ideas for your candied oranges, see my Candied Oranges recipe.

Tips, Tricks, and Tweaks

I often recommend using Baker’s chocolate when a recipe calls for semi-sweet chocolate as part of the baking process. The first ingredient in Baker’s chocolate is cocoa, so it lends a richer, darker chocolate flavor…whereas most semi-sweet chocolate chips list sugar as the first ingredient (hence, the resulting product will be sweeter and less chocolate-y).