Orange Cappuccino Cream
|Baking white chocolate square||12 Ounce (12 Squares)|
|Whipping cream||6 Tablespoon, divided|
|Orange juice||1 1⁄2 Teaspoon|
|Orange extract||1⁄2 Teaspoon|
|Finely grated orange peel||1 1⁄2 Teaspoon|
|Finely chopped walnuts||1⁄4 Cup (4 tbs)|
|Instant coffee granules||2 Teaspoon|
|Semi sweet chocolate square||4 Ounce (4 Squares, 1 Ounce Each)|
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.