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



  • Polish the insides of the chocolate moulds with cotton wool, this make the chocolate shiny.
  • Melt the dark chocolate and spoon a little into each mould, reserve a little for sealing the creams.
  • 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.
  • Melt the white chocolate, add the cream, Cointreau and the rind and whisk and allow to cool completely.
  • Spoon the mixture into chocolate lined moulds and with the remaining chocolate, melt and spoon a little into each mould to seal.
  • Leave the chocolate in a cool place not the fridge until set.
  • To remove the moulds, gently press them out onto a cool surface.
  • Place each chocolate into a foil sweet case.