- White Chocolate Chips
- 5 1/2 oz. semi-sweet chocolate chips
- 2/3 c. Heavy cream
- 2 T Confectioner's sugar
- 1/4 tsp. Orange extract
Line a cookie sheet with parchment paper, melt the white chocolate chips
with a double broiler.
Once melted, brush into mini-muffin foils. When coated, place upside down
on cookie sheet.
Refrigerate until firm and set. Carefully peel away foil.
To prepare filling, melt the semi-sweet chips in a double broiler.
In a mixing bowl, add the melted chocolate, orange extract, cream and sugar.
Beat until smooth, chill until it becomes firm.
Pipe the filling into the cups.