- 3 1/2 oz. Semi-sweet Chocolate Cups
- 3 1/2 oz. Milk Chocolate Chips
- 1 c. cream cheese
- 1/2 tsp. vanilla 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.