Make Your Own Orange Cream Chocolates From Scratch!
This recipe for orange cream chocolates is decadent, rich, and hard to resist! Do you wish you could make your own gourmet chocolates from scratch and save some money? It may sound difficult, but these creamy chocolates are easy to make and the recipe is adaptable to different tastes. You can even replace the orange flavor with lemon, maple, coconut, mint, or pretty much any other flavor you like!
This post contains affiliate links. You will not pay extra for products purchased through those links, but we may earn a small commission from the sale.
I decided to make my own Easter candy this year. Now, I don’t have any little ones or any Easter baskets to fill…but sometimes I just like to relive my own childhood! And Easter candy was a big deal to me back in the day.
This recipe for orange cream chocolates is great any time of year. Christmas and Hanukkah are both wonderful times to make your own gourmet chocolates for gifts and parties. You could make them a bit more festive by drizzling with white chocolate or dusting with cocoa powder before the chocolate coating sets.
However, I don’t like buying candy with artificial flavors and colors or other questionable ingredients. So I adapted a recipe from my old copy of Better Homes and Gardens ‘New’ Cookbook.
The original recipe is for creamy mints…no chocolate involved. I replaced the mint extract with orange essential oil (food grade!), shaped the filling into balls, and coated them with organic chocolate.
But enough of that…here’s the recipe that I created!
Orange Cream Chocolates
- 4 ounces cream cheese
- 1/4 tsp orange essential oil (food grade) or 1/2 tsp orange extract
- 4 cups confectioner’s sugar
- 2 cups semi-sweet chocolate chips
- 1 Tbs beeswax (food grade) grated
- Cream the cream cheese with electric mixer.
- Add orange essential oil or extract and beat until combined.
- Add confectioner’s sugar gradually and beat to combine.
- Scoop cream cheese mixture with a small spoon, and roll into balls. Place on a cookie sheet lined with waxed paper and refrigerate while you prepare the chocolate coating.
- Place chocolate chips and beeswax in top of double boiler. Add water to bottom pan and heat on medium burner. Stir chocolate and wax until melted. Turn off the burner, but leave the pan on the burner to keep chocolate melted.
- Coat each candy ball with melted chocolate and remove with fork or dipping tool. Place on waxed paper. Repeat with all of the candies. Place in the refrigerator to cool.
- Store chocolates in the refrigerator in an airtight container. Use in 2 or 3 weeks for best results.
Satisfying My Sweet Tooth…
So, I have to admit that I am a bit of a chocoholic…I love chocolate! So it seems like holidays aren’t complete without at least one decadent chocolate treat to enjoy. The next time I try these, I plan to use another flavor. In fact, I think I will divide the batch up into 2 or 3 separate bowls and make each one a different flavor.
If you like chocolates with creamy fillings, you’ll love this recipe! It really is easy to make and you don’t need any special candy molds or equipment. Use your imagination and come up with a bunch of flavors that your family and friends will enjoy. Take a batch as a hostess gift or wrap for party favors. You can give a gourmet treat without spending a bunch of money!
Do you make homemade candy? What is your favorite?
Are you a chocoholic too? You might like my recipe for Italian Chocolate Christmas Cookies!
This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for The New Homesteader’s Almanac to earn fees by linking to Amazon.com and affiliated sites. You will not pay any extra for these products and we earn a small commission to help support this free website.