Orange Chocolate Creams

A delightful combination of dark and white chocolate with tangy orange.


  • tray of plastic chocolate moulds or 20 sweet cases
  • 200 g chocolate (dark or milk good quality)
  • 100 g white chocolate
  • 2 floz double cream
  • 1 orange rind
  • 1 tblsp cointreau


  1. Polish the insides of the chocolate moulds with cotton wool, this make the chocolate shiny.
  2. Melt the dark chocolate and spoon a little into each mould, reserve a little for sealing the creams.
  3. Using a small brush, sweep the chocolate up the sides of the moulds to coat evenly and set aside  and allow to set in a cool place.
  4. Melt the white chocolate, add the cream, Cointreau and the rind and whisk and allow to cool completely.
  5. Spoon the mixture into chocolate lined moulds and with the remaining chocolate, melt and spoon a little into each mould to seal.
  6. Leave the chocolate in a cool place not the fridge until set.
  7. To remove the moulds, gently press them out onto a cool surface.
  8. Place each chocolate into a foil sweet case.


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