ORANGE COCONUT CREAMS
The recipe originally called for 1½ teaspoons of orange extract. I didn't think it was nearly enough, I couldn't even taste the orange. I ended up putting in about 5 teaspoons to get just the hint of orange I was looking for. Adjust the amount according to your taste buds. Some extracts may be stronger than others. I used Penzeys Orange Extract. I had planned on switching out the semisweet and German chocolate for milk chocolate, but after tasting the cream center mixture, it was pretty sweet so I stuck with the dark chocolate. you certainly could swap out the chocolate bar and use all chocolate chips and use a mixture of milk and semisweet if you'd like.
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- In a small saucepan, combine milk and butter. Cook and stir over low heat until the butter is melted. Place the confectioners' sugar in a large bowl. Add milk mixture; beat on medium speed until smooth. Add the coconut and orange extract, mix well. Cover with plastic wrap and put mixture in fridge for an hour.
- Once chilled, roll into small balls (about one inch) and place on waxed paper-lined baking sheets. Put back in fridge for 30 minutes.
- In a microwave, melt the chips and chocolate in a small bowl for one minute on 100% power. Stir and continue cooking in 30 second increments at 50% power, until smooth.
- Using a fork, dip the chilled balls one-by-one into the chocolate. Tap the handle of the fork on the side of the bowl to let the excess drip off, scrape the bottom of the fork on the edge of the bowl and gently place the dipped balls on parchment-lined baking sheets using a butter knife or toothpick to gently slide the ball off the fork if needed. Put in fridge for about 30 minutes to set. Store in an air tight container in a cool, dry place. (I like to keep them in my cold storage room).
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