Orange Cappuccino Creams

• 12 ounces white baking chocolate, chopped
• 6 tablespoons heavy whipping cream, divided
• 1-1/2 teaspoons orange juice
• 1/2 teaspoon orange extract
• 1-1/2 teaspoons finely grated orange zest
• 1/4 cup finely chopped walnuts
• 2 teaspoons instant coffee granules
• 4 ounces semisweet chocolate, chopped

1. In a small heavy saucepan over low heat, melt white chocolate with 1/4 cup cream, orange juice, extract and zest. Stir until chocolate is melted. Remove from the heat; stir in walnuts. Cool for 10-12 minutes.
2. Using a small spoon, fill paper or foil candy cups about two-thirds full with cooled chocolate mixture. Chill for 30 minutes.
3. Meanwhile, in a small saucepan, combine coffee granules and remaining cream. Cook and stir over low heat until coffee is dissolved. Add semisweet chocolate; cook and stir until chocolate is melted. Spoon about 1/2 teaspoon over each cup. Store in an airtight container at room temperature.

chocolate, heavy whipping cream, orange juice, orange extract, orange zest, walnuts, coffee granules, semisweet chocolate

Taken from www.tasteofhome.com/recipes/orange-cappuccino-creams/ (may not work)