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Ingredients
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Shortbread
Blood Orange Cremeux
Chocolate Ganache
Method
Shortbread
- 1
Make the Shortbread
Preheat the oven to 350°F (175°C). In a bowl, beat the unsalted butter and granulated sugar until light and fluffy. Add the vanilla extract and mix well. Gradually add the all-purpose flour and salt, mixing until just combined. Press the dough into a greased 9-inch square pan and prick with a fork. Bake for 20-25 minutes until lightly golden. Let cool.
Blood Orange Cremeux
- 2
Prepare the Blood Orange Cremeux
In a saucepan, combine blood orange juice, egg yolks, and granulated sugar. Whisk until smooth. Cook over medium heat, stirring constantly until thickened. Remove from heat and stir in heavy cream and butter until fully incorporated. Pour into a bowl and let cool. Once cooled, refrigerate until set.
Chocolate Ganache
- 3
Make the Chocolate Ganache
In a small saucepan over medium heat, bring the heavy cream to a simmer. Remove from heat and add the semi-sweet chocolate chips. Let sit for a minute, then stir until smooth and glossy. Allow to cool slightly before using.
