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.