Discover a delightful dessert that tantalizes your taste buds with a harmonious blend of sweet and tart. These Orange and Chocolate Delight Bars offer a truly unforgettable culinary experience.
A buttery graham cracker crust provides a delightful foundation for the creamy orange mousse, infused with the zesty essence of fresh oranges. The rich, velvety chocolate ganache that cascades over the mousse adds a decadent touch, creating a luscious contrast of flavors and textures.
To complete this masterpiece, a dollop of fresh whipped cream, infused with the subtle sweetness of vanilla bean, adds a light and airy element. And just when you think it couldn’t get any better, a scoop of homemade orange creamsicle ice cream takes the dessert to new heights.
Orange and Chocolate Delight Bars with No Churn Orange Dreamsicle Bars
Ingredients
Crust
- 1 cup Graham cracker rumbs
- 1/4 cup Unsalted butter Melted
- 1/4 cup Packed brown sugar
- Pinch of salt
Orange Mousse
- 1 cup Orange juice
- 1 tbsp Orange zest
- 1 package Orange Jell-O powder
- 8 oz Cream cheese Softened
- 1 can Sweetened condensed milk 14 oz
- 1 cup whipped cream
Chocolate Ganache Topping
- 1 cup Semi-sweet chocolate chips
- 1/2 cup Heavy cream
- 1 tsp Vanilla extract
Whipped Cream
- 1 cup Heavy cream
- 1/4 cup Powdered sugar
- 1 Vanilla bean Scraped
- Pinch of salt
No-Churn Orange Creamsicle Ice Cream
- 1 can Sweetened condensed milk 14 oz
- 1 cup Heavy cream
- 1 tsp Vanilla extract
- 1/2 cup Orange curd
- 1 tbsp Orange zest
Instructions
- Prepare Crust: Combine graham cracker crumbs, melted butter, brown sugar, and salt in a bowl. Press into the bottom of a 9×13 inch baking pan. Bake at 350°F for 10 minutes. Cool completely.
- Make Filling: Combine orange juice, orange zest, and Jell-O powder in a saucepan. Heat over medium heat until Jell-O dissolves. Remove from heat and let cool slightly. Beat cream cheese and condensed milk until smooth. Gradually add cooled Jell-O mixture, beating until combined. Fold in whipped cream.
- Assemble Bars: Pour orange mousse over the prepared crust.
- Make Topping: Melt chocolate chips with heavy cream and vanilla extract. Pour over the cooled orange mousse.
- Refrigerate: Refrigerate for at least 4 hours or overnight.
- Make Whipped Cream: In a chilled bowl, beat heavy cream, powdered sugar, scraped vanilla bean, and a pinch of salt until stiff peaks form.
- Make Ice Cream: In a large bowl, combine sweetened condensed milk, vanilla extract, orange curd, and orange zest. In a separate bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the condensed milk mixture.
- Freeze Ice Cream: Pour the ice cream mixture into a freezer-safe container and freeze for at least 4 hours or overnight, stirring occasionally to prevent ice crystals.
- Serve: Top with fresh whipped cream and orange creamsicle ice cream.
