Orange Cappuccino Chocolate Creams are the tastiest and easiest chocolate candies you will ever make. They are mocha and citrus packed flavor rolled into one elegant little bite!
With the Holidays just around the corner, I am always thinking about new and exciting recipe ideas. There is just not enough time in the day to try them all out! Does anyone else feel short on time these days? One of the recipes I have been anxious to try out is a prizewinner from 1997. I have kept this Orange Cappuccino Chocolate Creams recipe all this time and never made it once. I was looking for a new dessert to go in my gifting baskets along with my Chocolate Peppermint Cheesecake Bites, and this little chocolate melt away seemed perfect.
Well, I have to tell you, it really is perfect. This mocha and orange concoction is a fantastic combination (do you hear that Starbucks)! It packs a lot of flavor in such a tiny little bite. The orange peel inside and on the top really adds a beautiful citrus note to the chocolate and espresso. It is astoundingly easy to make; I can’t believe I didn’t try it sooner. I personally just spooned the chocolate into the little cups and it worked fine. They look so elegant for so little effort. Yes, these Orange Cappuccino Chocolate Creams are definitely one I will make again and again. They are divine darling!
- 1½ lb. white chocolate, chopped
- ½ cup whipping cream
- 1 tablespoon finely shredded orange peel
- 1 tablespoon orange juice
- 1 teaspoon orange extract
- ½ cup finely chopped walnuts
- About 72 small paper or foil candy cups (1 ¼ to 1 ½ inch size)
- ¼ cup whipping cream
- 4 teaspoons instant espresso coffee powder or instant coffee crystals
- 8 oz. semisweet chocolate
- White chocolate curls (optional)
- Orange peel (optional)
- For filling, in a large saucepan combine white chocolate, the ½ cup whipping cream, orange peel, orange juice, and orange extract. Stir over low heat until white chocolate is just melted. Remove from heat and stir in walnuts. Cool slightly.
- Place mixture in a self-sealing heavy plastic bag*. Using scissors, make a small opening at one bottom corner of the bag. Squeeze mixture through hole in bag to fill candy cups about two-thirds full. (*Or, use a small spoon instead of bag to fill cups.) Chill in the refrigerator for 20 minutes.
- In a medium saucepan heat the ¼ cup whipping cream and the espresso powder or coffee crystals over low heat until dissolved. Add semisweet chocolate, stirring over low heat for 3 to 4 minutes or until chocolate melts. Spoon ½ teaspoon of the semisweet chocolate mixture onto each white chocolate cream. If desired, top with white chocolate curls and/or orange peel. Store in the refrigerator for up to 3 days. Serve at room temperature.
For other fantastic dessert bites, please try our Banana Cherry Custard Muffins, Reese’s Brownie Pops, 123 Heavenly Nibbles or Frosted Coffee Nibbles to name a few!