Orange Cappuccino Creams

1. 1

   In a small heavy saucepan over low heat, melt white chocolate with 1/4 cup cream, orange juice, extract and zest. Stir until chocolate is melted. Remove from the heat; stir in walnuts. Cool for 10-12 minutes.

2. 2

   Using a small spoon, fill paper or foil candy cups about two-thirds full with cooled chocolate mixture. Chill for 30 minutes.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.