| Level: | Easy |
| Total: | 4 hr 35 min |
| Active: | 20 min |
| Yield: | 24 servings |
Ingredients
- 1 pound good milk chocolate, chopped
- 1 cup good-quality semisweet chocolate chips
- 6 chocolate-covered espresso beans
- Colorful sprinkles, for topping
- Chopped toffee bars, for topping
- 6 Sugared Orange Peels, recipe follows
- 3 oranges
- 2 cups sugar
Instructions
- Add the milk chocolate and chocolate chips to a double boiler and heat, stirring, until melted and glossy, 6 to 8 minutes. Pour the melted chocolate into a pitcher, then pour into 24 paper candy cups, filling them about two-thirds full. Leave to set slightly, about 5 minutes.
- Top 6 of the cups with a single chocolate-covered espresso bean pressed into the center. Top 6 with sprinkles and 6 with chopped toffee bars. Top the remaining 6 with a piece of Sugared Orange Peel. Leave to set fully, about 3 hours.
- Remove the orange peels carefully, avoiding the pith, then cut the peels into 1/4-inch-wide strips.
- Add the peels and 1 cup cold water to a pan, bring to a boil and cook for 7 minutes. Drain and set aside.
- Add 1 cup sugar and 1 cup water to a pan. Heat, stirring, until the sugar is dissolved and the syrup is boiling. Add the peels, reduce to a simmer and cook, swirling the pan from time to time, for 20 minutes. Drain and set the peels aside to cool on a rack for 10 minutes.
- Add the remaining 1 cup sugar to a baking sheet. Add the peels and roll in the sugar to coat. Place on a baking sheet lined with parchment paper to set, about 30 minutes.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 212 |
| Total Fat | 8 g |
| Saturated Fat | 5 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 1 g |
| Sugar | 33 g |
| Protein | 2 g |
| Cholesterol | 4 mg |
| Sodium | 16 mg |
Reviews
Delicious!
I made these with my daughter and they were easy and fun! We only did the sprinkles but next time I will use the other toppings.