With Father’s Day just around the corner now, the lovely people over at Terry’s got in touch asking if I would like to try out some of their recipes with Chocolate Orange. Now I have to admit that the temptation just to keep the Chocolate Oranges all to myself and eat them one by one, segment by segment was very high. But actually I thought it would be nice for me and the children to enjoy creating a little something together and wow Mr Mostly with an early Father’s Day treat.
So we had a go at making absolutely scrum-diddly-umptious Terry’s Chocolate Orange Millionaire Shortbread and I thought you might want to have a go too so here is the recipe. This Chocolate Orange Millionaire Shortbread is an irresistible twist on the traditional recipe; the crumbling shortbread base and indulgent caramel perfectly combined with the signature chocolate orange flavour for its top layer decorated with the iconic orange segments.
You will need:
(For the shortbread)
175g plain flour
1 orange, zested
(For the topping)
397g can condensed milk
75ml golden syrup
3 Terry’s Chocolate Oranges
First preheat the oven to 180°C and line a 20×20 cm tin. In the bowl of a food processor, add the butter and plain flour and blitz until it resembles breadcrumbs. Then add the sugar and orange zest and blitz again to combine well. It comes together really quickly and you just need to take the mixture out of the bowl and work it with your hands to form a ball of dough. I used a spoon to push the shortbread dough into the base of the lined tin until it was flat. Now pop it in the oven and bake for around 20-25 minutes until it is nice and golden brown.
Meanwhile prepare the caramel topping by placing the condensed milk, golden syrup, butter and sugar in a large non-stick pan and heat until the butter has melted and the mixture begins to boil. You need to stir it continuously to make sure that it doesn’t burn and once it has come to the boil, turn down the heat and simmer for a good 5-10 minutes until the colour starts to slightly darken and look like caramel. Then remove from the heat completely and transfer to a heatproof bowl to cool and thicken slightly.
Once the shortbread base is cooked, you need to allow it to cool for at least 10 minutes then pour the cooled caramel over the top. Allow the whole thing to cool completely and chill in the fridge for 10 minutes while you melt the chocolate.
Bring a small pan of water to the boil and place a heatproof bowl over the top making sure that the water does not touch the bowl directly. Break up the chocolate oranges into segments reserving one half of an orange for decoration and tip the rest into the bowl to melt before you are tempted to eat them all. Okay so you can definitely pinch one segment. Maybe even two if nobody is looking but the rest definitely have to go in the bowl.
Slowly melt the chocolate segments then remove the base from the fridge and pour on top making sure it spreads to all of the corners of the tin. Use the segments from the half of the orange that you put aside to decorate the top then put the tin back in the fridge to chill until firm.
Once the chocolate is set, you are ready to serve by cutting into squares. I had a little help with this bit so we ended up with 20 very generous (and also a bit wonky) squares but this recipe will easily make 25 squares of chocolatey orange gorgeousness.
Do let me know what you think if you have a go! They were (not surprisingly) a huge hit with my lot and Mr Mostly was made up with his early Father’s Day surprise. Nothing comes close to homemade treats, does it? Enjoy!
*For the purpose of this post I was very kindly provided with this yummy recipe idea and a hamper of Chocolate Orange gorgeousness from Terry’s but all words and photos here are my own