Orange-Chocolate Truffle Sauce


  1. 1/2 cup plus 2 tablespoons heavy cream
  2. 1 orange
  3. 8 ounces semisweet chocolate, finely chopped
  4. 1 box of Walker's shortbread cookie

Use a vegetable peeler to cut five 1” wide strips or orange peel, taking care not to get too much of the white pith. Add the pieces of peel with the heavy cream in a small saucepan and bring just to a boil. Remove from heat and let stand 15 minutes to steep. Place chocolate in a heat-proof bowl. Return cream mixture to heat; bring to a boil. Pour the cream mixture through a sieve over the chocolate; discarding the orange peel. Stir until melted and smooth. Use as a simple sauce for ice cream or a decadent dip for shortbread cookies or dried fruit slices.