Orange Cream Filled Chocolates Recipes

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ORANGE CREAM CHOCOLATES



Orange Cream Chocolates image

A creamy smooth orange-flavored center molded in rich chocolate. Elegant chocolates you can easily make at home.

Provided by Rachel Koller

Categories     Desserts

Time 2h20m

Number Of Ingredients 6

1 cup whipping cream
3 cups white granulated sugar
2 Tablespoons corn syrup
1 Tablespoon butter
orange oil or extract flavoring, SEE NOTES for starting quantity, the strength of oil and extract can vary greatly.
3-4 cups Chocolate melted

Steps:

  • In a large heavy saucepan add cream and sugar together. Let soak for a few minutes.
  • After soaking, bring to a slow boil over medium to medium-high heat. Add corn syrup. Stirring constantly.
  • Using a pastry brush and water to wash down the sides of the pan several times while boiling.
  • Using a candy thermometer, cook to 238°F *SEE NOTES regarding calibrating your thermometer.
  • Pour mixture out onto a damp marble slab, cookie sheet, or chilled mixing bowl (avoid glass as the mixture is very hot). DO NOT scrape pot sides when pouring the mixture. This can cause the fondant to have a gritty sugary texture rather than smooth and creamy. *SEE NOTES if mixture goes "grainy" or sugary
  • Place 1 Tablespoon of butter in the center of the batch.
  • Cool until warm to touch (5-10 minutes) then beat or use bread hook in an electric mixer. Beat until mixture turns creamy and dough-like. Let rest. *SEE NOTES*
  • When ready to assemble chocolates, add orange oil or extract flavoring. Add enough flavoring to create a slightly intense orange flavor. The chocolate will lessen the intensity of the orange flavor.
  • Once the orange mixture is ready, scoop or pour into a piping bag or ziplock bag. Cut the end to create a 1/4 inch hole.
  • If the mixture is stiff enough to HAND-DIPPING, roll into desired size and shape. Cover and chill until firm. Once firm, dip in melted chocolate. Place on a sheet of waxed paper or parchment paper until chocolate hardens. Can be placed in the freezer for a quick set.
  • If MOLDING, use a candy chocolate mold. For cleaning and use of chocolate molds, see post on Tips & Tricks for Making Homemade Chocolates. Fill each mold with 1/3 to 1/2 full of melted chocolate. Using a brush, coat sides (paint sides). Raise mold to the light to ensure each mold is fully coated. Place in freezer until hardened (about 5 minutes). Fill each mold with the orange cream filling. Make sure to leave a small amount at the rim of the mold so the chocolate on the top (bottom of the chocolate) will be able to seal. Cover top with melted chocolate to seal. Place back in the freezer to set (about 5 to 10 minutes). Once set, carefully flip and tap. If chocolates are cold enough and molds were prepped correctly, they will just fall out. Do not heat mold or chocolate. This will make the chocolates stick inside the mold (see video for reference).
  • Store in an airtight container. Best if enjoyed when freshly made but if kept in a cool dry place, these chocolates will keep for 1-2 weeks if not longer.

CHOCOLATE ORANGE TRUFFLES



Chocolate Orange Truffles image

Provided by Six Sisters Stuff

Categories     Dessert

Yield 70

Number Of Ingredients 7

1 package (11-1/2 ounces) milk chocolate chips
1 cup (6 ounces) semi-sweet chocolate chips
3/4 cup heavy whipping cream
zest of one orange
2-1/2 teaspoons orange extract
Outer Coating:
1 lb [chocolate candy coating

Steps:

  • Pour milk chocolate chips and semi-sweet chocolate in a large bowl and set aside.
  • In a small saucepan over medium heat, mix together cream and orange zest and bring to a boil; immediately pour over chocolate chips in the bowl.
  • Let stand for 1 minute then mix until the chocolate is completely smooth. Add in orange extract.
  • Cover the bowl with plastic wrap and place in the fridge for about 45 minutes or until mixture begins to thicken.
  • With a large wooden spoon, stir mixture for 10-15 seconds or just until it lightens in color (do not overbeat or it will not be the right texture).
  • Spoon rounded teaspoonfuls onto waxed paper-lined baking sheets (they don't have to look pretty). Place baking sheet in the fridge and let chill for at least 10 minutes.
  • Using your hands, gently roll each spoonful into a ball.
  • Follow the directions on the candy coating packaging and melt chocolate (I melted mine in the microwave according to the package directions).
  • Dip each chocolate orange ball in the candy coating and push around until completely covered; allow excess to drip off (I use two forks when I dip these truffles and that way the excess chocolate can drip through before I remove it from the bowl).
  • Place each truffle on wax paper; let stand until set. Store in an air-tight container in the fridge.

ORANGE CREAM CANDY



Orange Cream Candy image

This is a spin off of an old marshmallow recipe I have had since grade school. I love orange creamsicles, and I love the old fashioned marshmallows so I played around a bit and came up with these. They are pretty sweet and creamy tasting, and if you can leave them alone long enough to let them set, they look nice too!

Provided by Jessica Costello

Categories     Candy

Time 1h15m

Yield 1 pan

Number Of Ingredients 6

2 (1/4 ounce) envelopes knox unflavored gelatin
1 cup water, divided
1/4 cup orange juice
2 tablespoons vanilla (clear if you have it)
2 1/2 cups white sugar
powdered sugar (for dusting)

Steps:

  • Lightly grease 9x13 pan.
  • large bowl mix geletin and juice.
  • let dissolve.
  • in med saucepan combine water, vanilla and sugar.
  • stir over med heat for 5 min, or until thickened.
  • pour sugar mixture into bowl with juice and geletin.
  • whip on high speed for about 10 minutes, or untill fluffy and creamy.
  • pour into prepared pan.
  • let stand for about 1 hr or until firm.
  • dust with powdered sugar and cut to serve.
  • store in ziplock bag.

Nutrition Facts : Calories 2084.7, Fat 0.1, Sodium 35.1, Carbohydrate 509.6, Fiber 0.1, Sugar 508.1, Protein 12.4

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