| | Brazil Nut-Orange Cups |
| 1/2 | c | Brazil Nuts; (about 2 l/2 oz.) |
| 2/3 | c | Granulated Sugar |
| 3 | tb | All-Purpose Flour |
| 7 | tb | Unsalted Butter; melted |
| 1 | ts | Grated Orange Rind |
| 3 | lg | Egg Whites |
| | Chocolate Pudding |
| 3 | c | Half And Half |
| 3 | tb | Cornstarch |
| 3 | tb | Unsweetened Cocoa Powder; (nonalkalized) |
| 2 | lg | Eggs |
| 2 | lg | Egg Yolks |
| 1/3 | c | Granulated Sugar |
| 1 | pn | Salt |
| 1 | ts | Grated Orange Zest |
| 5 | oz | Bittersweet Chocolate; finely chopped |
| 1 1/2 | ts | Vanilla Extract |
| 1 | c | Heavy Cream; * see note |
| | Orange Zests |
| 2 | | Oranges |
| 2 | c | Water; divided |
| 1/2 | c | Granulated Sugar |
| 1 | tb | Grenadine Syrup |
| | Orange Sauce |
| 2 | c | Freshly Squeezed Orange Juice |
| 1/4 | c | Granulated Sugar |
| 4 | ts | Cornstarch |
| 1/4 | c | Water |
| 2 | tb | Triple Sec |
| | For Garnish |
| | Orange Segments |
