Ice Cream Stuffed Orange Chocolate Hearts
By Laila ·
A delicious treat that incorporates orange and chocolate...and ice cream! Super simple to make and perfect for any occasion.
Free from: dairy, egg, soy, peanut, tree nuts, sesame, mustard, fish, shellfish, wheat, gluten, animal product, animal by-product.
Hello, friends! It’s such a sight outside my window – Wish you could all see the view. We’ve had so much snow come down in the last couple of days. So much in fact, that Munsur’s school was closed today. He was so upset too…said no kid ever!
Let’s talk about this delectable treat, shall we? I had the idea to make this chocolate-y dessert for a couple of weeks and couldn’t think of a better time to post it than now. Perfect indeed since Love Day is just around the corner. My husband refuses to celebrate said day because he doesn’t want to be “suckered in by a made-up commercial holiday” … he feels a partner should show their significant other how much they care any day of the year. True. However, I still think it’s cute to plan a nice day or night out with someone you enjoy spending time with. What are your thoughts on this day? Do you celebrate or do you not bother? :)
This beautiful dessert is not only aesthetically pleasing to the eye, but it’s a snap to make, and it tastes incredibly amazing! I used the Wild Orange oil from Dōterra, but feel free to use whatever oil brand you have at home, if you’re into that stuff; just make sure it’s safe for consumption. You could also use orange extract if that’s available. But if not, then you can still make this dessert without it. The taste of the orange won’t be as pronounced but it will still please everyone who takes a bite out of it. How could they not? It’s chocolate and ice cream, which equals perfection.
Orange pairs perfectly with chocolate. If chocolate could marry anyone, it would be orange because they’re a killer match. This flavour combination takes me back to the time some company came up with a chocolate in the shape of an orange, that you had to smack hard to release the slices … I can’t remember what it was called but do any of you know what I’m talking about?! If so, then please share in comments because it’s been bothering me for the past few days {more like driving me crazy}!
These pretty hearts were won over by everyone who’d tried them…especially my babies. I couldn’t resist them either … I had one and a half the night I made them, and two on the day of the shoot! I was kinda ashamed of myself, but not really. I mean they’re relatively healthy; the chocolate has no junk in it, the ice cream is homemade, and coconut oil is awesome. Anytime you add coconut oil it automatically makes whatever you’re making healthier no? :D So really, what’s a couple … or four Ice Cream Stuffed Orange Chocolate Hearts?
These beauties are top 10 allergen-free and making them is a labour of love. Hardly any labour but whatever ounce of effort you’ll put into making these hearts will be well worth it. Make them for your loved ones and celebrate Love Day, every day!
Connect with me:
As always, when making this or any of my recipes, don’t forget to tag @nodairynocry and #nodairynocry so I can see all of your amazing work!
Happy dessert making, my lovelies. xo Laila
Recipe
Ice Cream Stuffed Orange Chocolate Hearts
A delicious treat that incorporates orange and chocolate...and ice cream! Super simple to make and perfect for any occasion.
- Cook
- 2 mins
- Total
- 30 mins
Ingredients
Instructions
- 1Remove ice cream from freezer and set on the counter.
- 2Using a double boiler, melt 2 cups of chocolate chips.
- 3Once melted, add coconut oil and stir until fully incorporated.
- 4Next, add zest and orange oil and stir well.
- 5Remove from heat and add remaining 1/2 cup chocolate chips. Stir until all chocolates melt.
- 6Using a small spoon, pour a bit of chocolate into each mold, and try to cover as much of it as possible using the back of the spoon {see pic for reference}.
- 7Place molds in the freezer for approximately 10 minutes, until chocolate sets {ie no longer shiny}.
- 8Using a small melon baller, scoop slightly softened ice cream and place inside each mold, ensuring ice cream doesn't touch edges not covered in chocolate {to prevent leaks}.
- 9Finally, cover ice cream with chocolate, about 1 teaspoon each, and make sure you get a nice chocolate seal to prevent ice cream from leaking.
- 10Place molds back in the freezer to completely set, about 10-15 minutes, until chocolate is dull looking.
- 11Gently pop chocolates out of molds and place in an airtight container either in the freezer, for a more ice cream sandwich texture, or in the fridge for a creamier middle.
Notes
Total time includes setting time. Depending on size of mold, this recipe will yield 24 stuffed hearts. I used wilton heart molds. Be sure the oil you use is certified for consumption. You could also use orange extract instead. It's optional but does bring out the flavour of the chocolate to a whole new level. You can easily not add the ice cream and just use smaller molds to make the chocolates. So delicious on its own. Keep chocolate hearts in the freezer and thaw for about 5 minutes before enjoying, or for a more creamy centre, refrigerate instead.
Instructions
1. Remove ice cream from freezer and set on the counter.
2. Using a double boiler, melt 2 cups of chocolate chips.
3. Once melted, add coconut oil and stir until fully incorporated.
4. Next, add zest and orange oil and stir well.
5. Remove from heat and add remaining 1/2 cup chocolate chips. Stir until all chocolates melt.
6. Using a small spoon, pour a bit of chocolate into each mold, and try to cover as much of the edges as possible using the back of the spoon.
Place molds in the freezer for approximately 10 minutes, until chocolate sets {ie no longer shiny}.
7. Using a small melon baller (or small spoon), scoop slightly softened ice cream and place inside each mold, ensuring ice cream doesn’t touch edges not covered in chocolate {to prevent leaks}.
8. Finally, cover ice cream with chocolate, about 1 teaspoon each, and make sure you get a nice chocolate seal to prevent ice cream from leaking.
9. Place molds back in the freezer to completely set, about 10-15 minutes, until chocolate is dull looking.
10. Gently pop chocolates out of molds and place in an airtight container either in the freezer, for a more ice cream sandwich texture, or in the fridge for a creamier middle.
Bon appétit! xo
