Orange Cappuccino Creams

1. 1

   You'll need about 72 small paper or foil candy cups (1 1/4 to 1 1/2 inch size).

2. 2

   For filling, in a large sauce pan, combine white chocolate, 1/2 cup whipping cream, orange peel, orange liqueur or juice and orange extract.

3. 3

   Stir over low heat until white chocolate is just melted.

4. 4

   Remove from heat and stir in walnuts.

5. 5

   Cool slightly.

6. 6

   Place mixture in a disposable heavy plastic bag and make a small opening at one bottom corner.

7. 7

   Squeeze mixture through hole in bag to fill candy cups about 2/3 full (or use a small spoon instead of bag to fill cups).

8. 8

   Chill in refrigerator 20 minutes.

9. 9

   In a medium sauce pan, heat the 1/4 whipping cream and espresso powder or coffee crystals over low heat until dissolved.

10. 10

    Add semisweet chocolate, stirring over low heat 3 to 4 minutes or until chocolate melts.

11. 11

    Spoon 1/2 teaspoon of semisweet chocolate mixture onto each white chocolate cream.

12. 12

    If desired, top with white chocolate curls and orange peel.

13. 13

    Store in refrigerator.

14. 14

    Serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.