Orange Cappuccino Creams Recipe

5 2 2
Orange Cappuccino Creams Recipe
Orange Cappuccino Creams Recipe photo by Taste of Home
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Orange Cappuccino Creams Recipe

Read Reviews
5 2 2
Publisher Photo
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
Recommended: Holiday Drinks
MAKES:
48 servings
TOTAL TIME:
Prep: 10 min. + chilling Cook: 20 min. + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 10 min. + chilling Cook: 20 min. + cooling

Ingredients

  • 12 squares (1 ounce each) white baking chocolate, chopped
  • 6 tablespoons 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 squares (1 ounces each) semisweet chocolate, chopped

Directions

In a 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 1-in. foil or paper candy cups about two-thirds full. Chill for 30 minutes. Meanwhile, combine coffee granules and remaining cream in a saucepan. 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 white chocolate in each cup. Store in an airtight container at room temperature. Yield: about 4 dozen.
Originally published as Orange Cappuccino Creams in Country Woman Christmas Annual 2000, p38

Nutritional Facts

1 each: 17 calories, 1g fat (1g saturated fat), 3mg cholesterol, 1mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 0 protein.

  • 12 squares (1 ounce each) white baking chocolate, chopped
  • 6 tablespoons 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 squares (1 ounces each) semisweet chocolate, chopped
  1. In a 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 1-in. foil or paper candy cups about two-thirds full. Chill for 30 minutes. Meanwhile, combine coffee granules and remaining cream in a saucepan. 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 white chocolate in each cup. Store in an airtight container at room temperature. Yield: about 4 dozen.
Originally published as Orange Cappuccino Creams in Country Woman Christmas Annual 2000, p38

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Reviews forOrange Cappuccino Creams

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VickieChandler User ID: 5689479 78850
Reviewed Dec. 14, 2010

"This has been one of my favorites for a while. I'm delighted that I found it online."

MY REVIEW
my2boyz User ID: 1239398 204225
Reviewed Nov. 30, 2008

"I make this every year. They are too die for!!!"

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