Last Updated on April 9, 2024
We have the ultimate orange cream filling for chocolate recipe! It is uber-creamy, packed with rich flavors, and incredibly easy to make.
Filled chocolates are one of our favorite sweet treats. There are so many options, but sometimes you simply need something more refreshing. That is where these chocolate orange creams come in! The filling itself is extremely easy and versatile and can also be used to make a wide variety of other filled confections.
What You Will Need To Make Orange Creme Chocolate
Ingredients
- 2 1/2 cups (325 grams) powdered sugar, sifted
- 1 1/2 tablespoons (22.5 ml) corn syrup
- 1 1/2 tablespoons (22.5 ml) butter, room temperature, cubed
- 1/2 – 1 teaspoon (2.5 – 5 ml) orange extract
- 1/2 teaspoon (2.5 ml) vanilla extract
- 1 1/2 tablespoons (22.5 ml) milk
- 1 1/2 cups dark chocolate
Equipment
- Large mixing bowl
- Mixing spoon
- Plastic or cling wrap
- Small pot
- Medium mixing bowl
- Silicone spatula
- Knife
- Non-stick baking paper or silicone mat
Step by step instructions for orange cream-filled chocolates
Step 1: Make the cream filling
Combine the powdered sugar, corn syrup, butter, both of the extracts, and milk together in a large bowl. You will have to mix the ingredients together until you get a very sticky and thick batter-like product.
Step 2: Allow the orange cream filling to rest
Wrap the filling in plastic wrap or cling wrap and place it inside the freezer for an hour. This will help the filling stiffen and make it easier to handle later.
Step 3: Prepare your chocolate
There are two options you can do here. The first is that you can temper your dark chocolate, the second is that you can simply melt it over a double boiler.
Tempering chocolate involves heating the chocolate to a certain temperature so that the fat crystals can melt, and cooling it while agitating to bring it back to a working temperature. Tempering chocolate is definitely a skill and you need a lot of patience.
Alternatively, you can heat some water in a small. Place the chocolate inside a larger glass bowl and place it over the boiling water. This will allow you to gently melt the chocolate without seizing it. Make sure to constantly stir the chocolate using a non-stick silicone spatula.
Step 4: Shape your orange creme filling
Once the orange filling has rested, you can now cut and shape it. See our tips section for the best advice on shaping the filling. Once you have shaped it, lace it back into the freezer for at least 15 minutes.
Step 5: Make the orange cream-filled chocolates
Your chocolate should be thick but definitely not runny. You can control the temperature by slightly heating it over the double boiler to make it thinner, and by agitating it off of the heat to help it cool and thicken faster.
Dip the shaped filling pieces inside the thick melted chocolate and set them on a sheet of nonstick baking paper or a silicone mat. Allow the chocolate to harden on its own time.
Tips And Tricks To Make Orange Cream Filling For Chocolates
- You don’t have to use dark chocolate, but it does complement the orange flavors very well. Our second best choice would have to be white chocolate, and only after that milk chocolate. We also like using chocolate discs or drops because it melts much easier compared to large blocks.
- It is crucial that you use softened or room-temperature butter. If you use hard (cold) butter, it will make your cream filling lumpy. But, if you are using melted butter, it will make the cream filling separate. Cubing the butter will also help you incorporate it better.
- We highly recommend planning the shapes of your chocolate orange creams in advance. This will help you determine which shape you need to initially freeze the filling in to make cutting and shaping a breeze. For example, if you want a 1-inch cube, then pre-shape the filling into a 1-inch thick block before freezing it.
- If you chose the double boiler method for melting chocolate, sometimes your melted chocolate will still come out too thick.
- You can use this orange cream filling for chocolate recipe as a base for many variations. Not only can you use another type of chocolate, but you can also change the orange flavor to virtually anything you can think of. There are so many different extracts available online and at your local baking supply store, you will never run out of options!
Learn more about Melted Chocolate Too Thick for many solutions to help thin and fix it.
How To Temper Chocolate For Orange Creme Chocolate
Tempering chocolate is a fantastic method to try as it helps develop your confectionery skills, makes the final product beautifully shiny, and gives it a nice tempered crack.
To temper chocolate, you first start by heating (melting) the chocolate until it has reached a certain temperature that will help melt certain fat crystals. For dark chocolate that is between 110-120°F (43-49°C). For white and milk chocolate, this is between 105-110°F (41-43°C).
Once melted, you need to cool the chocolate while constantly agitating it. Slowly agitate by mixing the chocolate while trying not to introduce air bubbles. This agitating process will help you bring the temperature back down to working a temperature without reintroducing the fat crystals. This cooled temperature for dark chocolate is between 86-90°F (30-32°C). For white and milk chocolate, it is between 84-87°F (29-31°C).
Then, to test whether your chocolate has been correctly tempered or not, use a small teaspoon and dip it inside. Allow the chocolate to naturally harden and have a look at the color. If you see any thin white-ish fatty streak in the hardened chocolate, then you need to re-temper the chocolate.
Don’t be discouraged if this takes you a few tries – it is a very advanced confectionery skill, but well worth practicing.
Servings And Preparation Time For Chocolate Orange Cream
| Baking Time | Preparation Time | Servings |
| 0 minutes | 2 hours | 12-20 bonbons |
Delicious Orange Cream Filling For Chocolate
These orange cream chocolates are perfect for many occasions! They’re the perfect sweet treat for Valentines’ day or a casual dinner date, a birthday gift made with love, or a simple sweet treat to have around the house.
If you are as obsessed with this recipe as we are, please share it and let us know what you think in the comments below!
Read more about Will Melted Chocolate Chips Harden.
The Best Orange Cream Filling For Chocolates
Equipment
- Large mixing bowl
- Mixing spoon
- Plastic or cling wrap
- Small pot
- Silicone spatula
- Knife
- Non-stick baking paper or silicone mat
Ingredients
- 2 1/2 cups powdered sugar (325 grams) - sifted
- 1 1/2 tbsp corn syrup (22.5 ml)
- 1 1/2 tbsp butter (22.5 ml) - room temperature, cubed
- 1/2-1 tsp orange extract (2.5 - 5 ml)
- 1/2 tsp vanilla extract (2.5 ml)
- 1 1/2 tbsp milk (22.5 ml)
- 1 1/2 cups dark chocolate
Instructions
- Combine the powdered sugar, corn syrup, butter, both of the extracts, and milk together in a large bowl. You will have to mix the ingredients together until you get a very sticky and thick batter-like product.
- Wrap the filling in plastic wrap or cling wrap and place it inside the freezer for an hour. This will help the filling stiffen and make it easier to handle later.
- There are two options you can do here. The first is that you can temper your dark chocolate, the second is that you can simply melt it over a double boiler.Tempering chocolate involves heating the chocolate to a certain temperature so that the fat crystals can melt, and cooling it while agitating to bring it back to a working temperature. Tempering chocolate is definitely a skill and you need a lot of patience.Alternatively, you can heat some water in a small. Place the chocolate inside a larger glass bowl and place it over the boiling water. This will allow you to gently melt the chocolate without seizing it. Make sure to constantly stir the chocolate using a non-stick silicone spatula.
- Once the orange filling has rested, you can now cut and shape it. See our tips section for the best advice on shaping the filling. Once you have shaped it, lace it back into the freezer for at least 15 minutes.
- Your chocolate should be thick but definitely not runny. You can control the temperature by slightly heating it over the double boiler to make it thinner, and by agitating it off of the heat to help it cool and thicken faster.Dip the shaped filling pieces inside the thick melted chocolate and set them on a sheet of nonstick baking paper or a silicone mat. Allow the chocolate to harden on its own time.
Lindy Van Schalkwyk is a culinary specialist with a background in Advanced Cooking, Advanced Pâtisserie, Media Communications and Nutrition. She has gained invaluable experience in the culinary industry having worked in some of the top restaurants in Africa in 2016 and 2017. Her expertise in nutrition has enabled her to develop recipes for special dietary needs. In 2018, Lindy began working in the Food Media industry, focusing on recipe development, recipe writing, food writing and food styling.