Easter Recipe: Boozy Oranges with Chocolate Sauce

Looking to use up leftover Easter chocolate? This indulgent recipe is both decadent and fresh. The citrus flavours from the oranges balance out the richness of the chocolate sauce perfectly.



  • 2 oranges, peeled, pith removed, and sliced
  • 100ml orange juice
  • 2 tablespoons Cointreau (or other orange liqueur)


For the chocolate sauce

  • 50g dark chocolate, at least 70% coca solids, broken into pieces
  • 60ml semi-skimmed milk

To serve

  • 2 tablespoons chopped unsalted pistachios



Put the chocolate and milk in a non-stick pan, and place over a low heat.

As it starts to warm through, the chocolate will slowly melt into the milk. Stir regularly to blend and to prevent lumps.

Without allowing it to come to boil, take the pan off the heat once the chocolate has completely melted into a smooth sauce.


Place the oranges, orange juice and Cointreau in a small non-stick pan, and slowly bring to the boil over a medium heat.

When just at the boil, reduce the heat and leave to simmer for 5 minutes, to allow the flavours to infuse.

Remove the oranges from the warm syrup using a slotted spoon, and divide between 2 serving dishes.

Meanwhile, increase the heat under the syrup and return to the boil, until it has reduced by half and has thickened.

Spoon the warm syrup over the oranges, and top with warn chocolate sauce.

Sprinkle with pistachio nuts and eat while still warm.


This recipe is from Jennifer’s book The Balance Diet (The Orion Publishing Group) available on Amazon. (Photography by Dan Jones)