Of course, it contains chocolate - both in the cookie crust and the filling. The bittersweet chocolate in the filling is also enhanced with the juice and zest of an orange and I added some Grand Marnier liqueur! I used light cream cheese and light whipped topping, but didn't add any sugar. Sugar would only distract from the sensational flavour combination of the chocolate and orange!
The result, is a decadent looking dessert that is a much lighter texture and less caloric version of a chocolate cheesecake. Despite all the chocolate and orange flavour it isn't overly rich or sweet either!
I've made this dessert a couple of times over the last few months and everyone who has tried it has thought it was delicious!
The dessert I came up with isn't just for holidays or special occasions though. It is simple enough to make and enjoy at any time of the year!
That being said, with Valentine's Day just a few short weeks away, and the abundance of fresh oranges in stores right now, this pie would be a perfect way to finish off a meal!
Orange and Chocolate Cream Pie
22 Fudgee-O* cookies (1/2 of 550g bag)
3 Tablespoons margarine, melted
8 ounce/250g light cream cheese, softened to room temperature
6 ounces bittersweet chocolate
2 Tablespoons Grand Marnier**
1 Litre container light whipped topping
Break cookies into smaller pieces and place in food processor. Pulse to form crumbs. Add melted margarine and pulse to blend. Reserve 2 Tablespoons of the crumb mixture for topping. Place the remaining crumb mixture into a very lightly greased 9 or 10 inch deep pie dish. Gently press onto bottom and up the sides to form an even crust - about 1/8 inch thick. Chill in refrigerator for at least one hour.
Chop the bittersweet chocolate into small pieces and place in a microwave safe bowl. Melt on medium power, stirring every minute until thoroughly melted - about 2 - 2 1/2 minutes. Set aside to cool.
Zest the orange as thoroughly as possible without going into the really white pith. You should get about 2 Tablespoons from a good size orange. Set the orange zest aside and juice the orange. You will need a minimum of1/3 cup but can use up to1/2 cup of juice. (If you have more than that, either drink it or reserve for another use.)
Cream the softened cheese to make it really light and smooth. Add the cooled, melted chocolate and blend thoroughly. Add the orange juice, Grand Marnier and about 2/3 of the zest. Mix till well blended. Stir in about 2/3 of the 1 litre container of whipped topping. Combine till smooth and creamy.
Pour the chocolate cream cheese filling into the chilled chocolate crust and spread evenly to edge of crust. Top with the remaining 1/3 of the whipped topping.
Garnish with the reserved cookie crumbs and orange zest.
* Fudgee-O's are pretty much the same as a Oreo with the major exception of a chocolate filling rather than a white cream. I have also found that the No Name version of this cookie sold by Canadian Superstore is a suitable substitute in flavour and texture - and a lot cheaper!
** This isn't a lot of liqueur, but if you prefer not to use it, then you can omit and just add the equivalent in orange juice. If you don't have Grand Marnier, you could also substitute Amaretto or Frangelico.