Recipe | Chocolate orange cups

Your eyes do not deceive you: these are all chocolate, including the white cases!

Ingredients

100 g/ 3.5 oz white chocolate

Filling

150 g/ 5.5 oz orange-flavoured dark chocolate (if you can’t find this, you can add orange liqueur to dark chocolate instead. Don’t make my initial mistake: make sure your chocolate is smooth and doesn’t contain lumps of orange!)
150 ml/ 0.25 pint double cream
25 g/ 1 oz icing sugar

Method

Line a baking tray with baking paper. Melt the white chocolate and spoon it into 20 mini sweet cases. I used Wiltons foil cases which you can see in the picture below on the far left. I’ve shown them next to a “bun” cake case and a larger cupcake case so you get an idea of size. If you are going to use paper cases, I’d use 2 cases to make a double thickness mould.

Spread the white chocolate up the internal sides of the case using a small spoon or a pastry brush. Don’t spread it too thin and try to get it as even as possible. If you spread it too thin you won’t have a hope of peeling away the case without breaking the chocolate. Place the cases upside down on the baking tray and leave the chocolate to set (see middle photo below). When it’s set, peel away the cases carefully and you’re left with white chocolate cups as you can see in the photo below on the far right.

To make the filling, melt the orange-flavoured chocolate (I did it in the microwave using short bursts) and place in a mixing bowl with the double cream and icing sugar. Beat until smooth. Chill until the mixture is firm enough to pipe, stirring occasionally.

Put the filling in a piping bag fitted with a star nozzle and pipe a little into each white chocolate case. Leave to chill until serving.

Warning: these can fit in your mouth in one go and, unsurprisingly, are moreish and tend to vanish fast. Take lots of pictures very quickly so you can show people later just how lovely the chocolates you made were!