Chocolate Orange Creams
Easy homemade Orange Creams flavoured with orange extract and half-dipped in dark chocolate. A simple no-bake Christmas sweet, just like peppermint creams, and perfect for festive gifting.
PRINT RECIPE
Servings: 20 orange creams
EQUIPMENT
- Small Whisk
- Fork
INGREDIENTS
- 1 Egg White
- 325 g Icing Sugar (Powdered Sugar) (plus extra for dusting)
- 1-2 tsp Orange Extract
- Orange Food Colouring (optional)
- 100 g Dark Chocolate
INSTRUCTIONS
- Line a couple of baking sheets with some greaseproof paper and set aside.
- Whisk the egg white in a large bowl until light & fluffy, but not stiff.
- Sift the icing sugar into the egg white. Add the orange extract and food colouring (if using) and mix until combined into a fondant-like dough. You may need to use your hands to bring the dough together.
- Take a small amount of the dough (about 1-2 teaspoons) and roll it into a ball. Place onto your pre-lined trays and gently press with a fork. Repeat until all your dough is used - you should get around 20, depending on the size of your orange eams.
- Transfer the tray to the fridge for a minimum of 2 hours, or ideally overnight.
- To finish, break the chocolate into a bowl and gradually melt in short bursts in the microwave or over a bain-marie. Dip your orange creams halfway into the chocolate, one at a time, and place back onto the lined trays.
- Return to the fridge for a few hours to set the chocolate.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
RECIPE NOTES:
Storage:
Keep your Chocolate Orange Creams in an airtight container at room temperature. They'll stay fresh for around 1-2 weeks. If your kitchen is particularly warm, you can pop them in the fridge to keep the chocolate firm, but they are best enjoyed at room temperature.Substitutions:
- Orange Extract: You can swap this for another flavouring (such as peppermint, lemon, vanilla). And you may want to match your food colouring to your different flavours, too, or simply leave them white.
- Chocolate: Dark chocolate gives the nicest contrast - in flavour and colour - but milk or white chocolate works well, too.
- Egg White: This recipe follows the traditional method of making orange creams with whisked egg whites and icing sugar. Other popular methods these days are to use some condensed milk or cream cheese in place of egg white, if eggs are something you need to avoid.
Tried this recipe?Tag @bakingwithgranny or use the hashtag #bakingwithgranny!
Pin recipe for later
