Orange Cream Chocolates
Sweet, creamy, and citrusy. Homemade chocolates are surprisingly simple. If it wasn’t for the delicate tasks involved and the time consuming nature of homemade chocolates, we’d probably all be making them for every meal of the day. Now that I think about it, what’ stopping us?
Number three on the list combines two flavors most people can’t refuse: chocolate and orange. While you want to use a deep mold for these, I suggest using a mold that will produce chocolates smaller than cherry-filled chocolates.
- 3 ounces fondant (*see note below)
- 1 ounce butter, at room temperature
- 2 teaspoons orange liqueur
- 1 teaspoon orange zest
- 4 ounces dark chocolate, roughly chopped
- Place the chocolate mold in the fridge or freezer 20 minutes before starting.
- In the meantime, begin making the orange filling. Mix the fondant, butter, orange liqueur and orange zest together in a bowl until combined. A thick paste should form. Set aside.
- Heat the water in a bain marie to about 140-160°F. Do not bring it to a simmer or boil. Place a glass bowl on the pot(the bottom should not be touching the water).
- Place the chocolate in the bowl and stir occasionally while it melts. This process will be slow and can take up to 30 minutes. Stirring keeps the chocolate from getting too hot.
- Remove the chocolate from the heat and the mould from the refrigerator.
- Pour a little chocolate into each mould (enough to fill it about ⅓ full).
- Using a food-safe brush, brush the chocolate up the sides of the mould. Place the mould in the refrigerator for about 10 minutes.
- Remove the mould from the refrigerator and check to see if there are any bare spots. If so, brush on more chocolate.
- Spoon a little of the orange filling into each mould. Be sure to leave enough room on top for chocolate.
- Pour chocolate on top level to the top of the mould to seal each individual chocolate.
- Place the mould in the refrigerator for about 30 minutes or until the chocolates are completely hardened.
- Gently remove from the moulds (you may need to flex the moulds to coerce the chocolates out). Store at cool room temperature or in the fridge.
What’s your favorite chocolate? Have you tried making chocolate before? Share your recipe with us in the comments!