Orange-Cappuccino Creams Ingredients 1-1/2 pounds white chocolate, chopped 1/2 cup whipping cream 1 tablespoon finely shredded orange peel 1 tablespoon orange liqueur or orange juice 1 teaspoon orange extract 1/2 cup finely chopped walnuts About 72 small foil candy cups (1-1/4-to 1-1/2-inch size) 1/4 cup whipping cream 4 teaspoons instant espresso coffee powder or instant coffee crystals 8 ounces semisweet chocolate White chocolate curls (optional) Orange peel (optional)
Directions 1. For filling, in a large saucepan combine white chocolate, the 1/2 cup whipping cream, orange peel, orange liqueur or juice, and orange extract. Stir over low heat until white chocolate is just melted. Remove from heat and stir in walnuts. Cool slightly. 2. 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. 3. In a medium saucepan heat the 1/4 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 1/2 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. Makes about 72 candies. ---------- ---------- No virus found in this outgoing message. Checked by AVG - http://www.avg.com Version: 8.0.169 / Virus Database: 270.6.19/1662 - Release Date: 9/9/2008 10:47 AM [Non-text portions of this message have been removed]
