Ganache Topping:
1. Heat the heavy cream to boiling. Pour it over the chocolate chips and let sit for 4 minutes without stirring.
2. Whisk until the mixture becomes dark and thick. Let cool for a few minutes if needed (to ensure it won’t melt the pie).
3. Pour approximately 1 cup of ganache over the pie. Let it cool on the counter for 20-30 minutes.
4. Refrigerate for 4 hours or overnight.
Decoration:
1. Cool the remaining ganache to room temperature. Place it in a piping bag and pipe along the edges of the pie.
2. Top with reserved orange slices.
Enjoy this delightful chocolate orange pie with its rich chocolate ganache topping and refreshing orange filling!
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