Ingredients
Filling
- 4 oz cream cheese, room temperature
- 4 cups powdered sugar
- 1 Tbsp milk
- 1 tsp orange extract
Coating
- 4 oz dark Baker’s chocolate
Instructions
- Prepare the Cream Filling: In a large bowl, beat the room temperature cream cheese until smooth and creamy. Gradually add the powdered sugar, mixing continuously to form a thick and smooth dough. Stir in the milk and orange extract until fully incorporated and the dough is soft but holds its shape.
- Shape the Creams: Using your hands or a small scoop, form the dough into small bite-sized balls. Place them on a parchment-lined tray and refrigerate for at least 30 minutes to firm up, which will help with dipping.
- Melt the Chocolate: Gently melt the dark Baker’s chocolate using a double boiler method or microwave in short bursts, stirring frequently to avoid burning and to achieve a smooth, glossy texture.
- Dip the Creams: Using a fork or toothpick, dip each orange cream ball into the melted chocolate to coat evenly. Allow any excess chocolate to drip off before placing them back onto the parchment paper.
- Set the Coating: Refrigerate the dipped creams for at least 1 hour or until the chocolate coating is completely set and firm.
- Serve: Once set, serve chilled or at room temperature. Store leftovers in an airtight container in the refrigerator.
Notes
- Ensure cream cheese is at room temperature for smooth blending.
- Adjust orange extract to taste for stronger or milder flavor.
- Use good quality dark chocolate for the best coating.
- If the chocolate is too thick for dipping, thin it with a small amount of vegetable oil or shortening.
- Store in the refrigerator to maintain freshness and chocolate firmness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
