- 1 package (11-1/2 ounces) milk chocolate chips
- 1 cup (6 ounces) semisweet chocolate chips
- 3/4 cup heavy whipping cream
- 1 teaspoon grated orange zest
- 2-1/2 teaspoons orange extract
- 1-1/2 cups finely chopped toasted pecans
- 1 cup (6 ounces) milk chocolate chips
- 2 tablespoons shortening
- Place chocolate chips in a bowl; set aside. In a saucepan, bring cream and orange zest to a gentle boil; immediately pour over chips. Let stand for 1 minute; whisk until smooth. Add extract. Cover and chill for 35 minutes or until mixture begins to thicken.
- Beat mixture for 10-15 seconds or just until it lightens in color (do not overbeat). Spoon rounded teaspoonfuls onto waxed paper-lined baking sheets. Cover and chill for 5 minutes.
- Gently shape into balls; roll half in nuts. In a microwave; melt chocolate and shortening; stir until smooth. Dip remaining balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in the refrigerator. Yield: 6 dozen.
Reviews forOrange Chocolate Meltaways
"Fantastic! Although I'm a Taste of Home volunteer food editor, I have not made this recipe. Instead for the past two years I've had my teenage son make them while I supervised! This recipe is very easy but packs a great flavor in a small candy. Makes incredible gifts that teachers now request my son make!"
"This is the best candy I have ever made. I make many different kind of candy at Xmas to give away to my children and grandchildren. This candy will not be in their candy trays. My husband and I decided to keep it all it's too good to give away. The only problem I had it took about 6 hrs to harden before I could dip into choc. ( My husband said I had out done myself it was excellent)."
"5 plus stars! The easiest and best truffle recipe I've found. AND they're beautiful and make surprisingly a lot. Will make every year for Christmas from now on! I found I had to microwave the chips a bit after stirring in the cream, as they were not completely melted. Maybe 20-30 seconds. I also found it helpful to refrigerate for 40-45 min instead of 35, maybe because I used the microwave. I used a teaspoon-sized rounded cookie scoop to make the balls, which was nice because then I didn't have to re-form them, just placed them directly in the freezer to chill. They dip well when frozen (less messy). I dipped in melted dark chocolate (used Ghirardellis) instead of milk chocolate and I loved the contrast between the inside and outside. Used the fork/toothpick method and it worked great. I didn't use nuts; instead I sprinkled all of mine with coarse white sparkling sugar in a little heap on the top (Wilton's--can be found in cupcake section) which was a very beautiful contrast to the dark chocolate. Also, I tried it both with the orange peel and without. It did have a much stronger orangey taste with it (so I would recommend using it) but it was good without as well."
" I strictly use a toothpick when I do "buckeyes."
"This is a great easy gift to make. It looks and tastes like it took forever. Every time I make these, they get rave reviews!"
"Wonderful! Thanks for the tip about using fork/toothpick dipping method...worked like a charm!"
"Delicious! Worth the effort."
"I've made these several times for Christmas, and think they are delicious. chocolate and orange together are a flavor combination I find irresistable, and these fill the bill wonderfully . I like to make up boxes or baskets of goodies for friends and family at Christmas and these are perfect for that."