Orange Cappuccino Creams
As holiday gifts, these mocha-orange morsels are sure to be a sweet success. The delighted response they get is well worth the kitchen time it takes to make them. —Lucile Cline, Wichita, Kansas 48 ServingsPrep: 10 min. + chilling Cook: 20 min. + cooling
Ingredients
- 12 ounces white baking chocolate, chopped
- 6 tablespoons heavy whipping cream, divided
- 1-1/2 teaspoons orange juice
- 1/2 teaspoon orange extract
- 1-1/2 teaspoons finely grated orange peel
- 1/4 cup finely chopped walnuts
- 2 teaspoons instant coffee granules
- 4 ounces semisweet chocolate, chopped
Directions
- In a small heavy saucepan over low heat, melt white chocolate with
- 1/4 cup cream, orange juice, extract and peel. Stir until chocolate
- is melted. Remove from the heat; stir in walnuts. Cool for 10-12
- minutes.
- Using a small spoon, fill paper or foil candy cups about two-thirds
- full with cooled chocolate mixture. Chill for 30 minutes.
- Meanwhile, in a small saucepan, combine coffee granules and remaining
- cream. Cook and stir over low heat until coffee is dissolved. Add
- semisweet chocolate; cook and stir until chocolate is melted. Spoon
- about 1/2 teaspoon over each cup. Store in an airtight container at
- room temperature. Yield: about 4 dozen.
Nutrition Facts: 1 serving (1 each) equals 17 calories, 1 g fat (1 g saturated fat), 3 mg cholesterol, 1 mg sodium,