I wish I had a photo to show you, but I have to learn to snap a picture before they are served.These are the first items to go AWOL from the buffet table. You can skip making the candied orange peel, but it is a nice addition.
If you’re not keen on using a candy thermometer, rejoice! This is an easy and tasty candy. Wearing disposable gloves will eliminate fingerprints on your candy.
In the microwave, heat the white chocolate and cream for 45 seconds.
12 ounces premium white chocolate
¼ cup heavy cream
Stir until the white chocolate is smooth. Add:
1½ teaspoons orange juice
½ teaspoon orange oil or extract
1½ teaspoons orange zest, finely grated
Mix and place about half of small cookie scoop orange white chocolate mixture into candy cup liners, filling ⅔ full. Allow to set.
4 ounces bittersweet chocolate, melted
6 teaspoons heavy cream
1 teaspoon mocha powder
Stir until the chocolate mixture is smooth. Pat ½ teaspoon of chocolate on top of each orange crème. If desired, top with a small piece of candied orange peel. Allow to firm in refrigerator. Then store at room temperature. Makes 3 dozen.
candied orange peel
You can use this in the orange crème candy as well as the orange mousse cake.
1 cup water
2 cups granulated sugar
Place in saucepan and bring to a boil. Add:
zest of 2-4 oranges, in thin strips
Turn to simmer and cook for 40 minutes. Remove from pan with a fork and set peel on parchment paper to cool and dry. They will be cool to the touch in about five minutes and you can spread them out as needed.
The orange simple syrup can be saved and used to moisten cakes and enhance fillings.