If you love dark chocolate and orange, you’ll want to bury your face up to your eyebrows in these.
Inspired by a childhood recipe, it wasn’t all fun and games getting to this point.
Four emergency trips to the store, 7 cans of coconut milk, and 5 batches of filling later, we have perfection!
The agar agar and liqueur combination made for some unpredictable results. But with the ratios ironed out, I’m feeling victorious.
Half the fun is peeling off the paper liners and sucking them clean.
Oh, did I mention my month off dark chocolate is over?!
I’m eating it on weekends and special occasions now.
Easter is a good enough reason for me!
Note: This recipe was shared with the following blogging communities: Melt In Your Mouth Monday, Gluten Free Recipe Round-up, Make Your Own Monday, 5 Ingredient Mondays, Slightly Indulgent Tuesdays, Gluten Free Wednesdays, Wheat Free Wednesdays, Allergy Free Wednesday, Wellness Weekend, and Gluten Free Fridays.
Dark Chocolate Cups with Orange Curacao Cream
Makes: 12 cups, Active time: About 15 minutes
For the filling
- 2 cups extra thick full-fat coconut milk, chilled (see notes below about chilling)
- 1 cup plus 2 tablespoons frozen 100% orange juice concentrate
- 2 tsps. orange curacao liqueur (but no more, they won’t set-up)
- 1 tsp. powdered agar agar (The Asian market sells it very inexpensively)
- 1 tablespoon maple syrup
For the dark chocolate cups
- 1.5 cups dark chocolate chips or crushed dark chocolate bar
- 2 tablespoons coconut oil
- Stick two 15 ounce cans of coconut milk in refrigerator to chill over night. Or, remove the bottom of the can, drain off the coconut water, measure two cups into a medium bowl and freeze for at least 30 minutes.
- Prepare large muffin tins by lining with cupcake liners.
- Place chocolate chips or crushed chocolate bar in a medium microwave safe bowl, with coconut oil.
- Microwave on high for 60 seconds. Stir. Microwave for 30 seconds more. Stir again until melted.
- Spoon about two tablespoons of chocolate into each muffin cup and spread it up the sides of the cup until they’re completely coated. Spread it thick enough so the chocolate will maintain form when you peel off the liner. If you can see the paper peeking through at the folds, add more chocolate.
- Place in the refrigerator or freezer until chilled and firm, about an hour.
- Once cups are chilled, put coconut milk in medium bowl. Open chilled milk from the bottom of the can and pour off coconut water. Use only the heavy cream. If you’re chilling your milk in the freezer, it’s time to pull it out.
- Set-up your hand mixer.
- Measure orange juice concentrate, curacao, maple syrup, and powdered agar agar into a medium pot.
- Bring to a boil over medium or medium high heat. Watch closely and stir. Once mixture begins to boil, allow to simmer for five minutes, stirring constantly. Lift off heat for a moment if it starts to boil up. Simmer and stir for 5 minutes to melt the agar agar.
- Remove from the heat and let cool for five minutes, you want it just warm to the touch. Using the handheld blender, gradually add orange mixture to coconut milk about 1/4 cup at a time. Blend until well mixed and any coconut milk lumps are broken up.
- Scoop cream into a pastry bag and pipe into dark chocolate baskets. Or just spoon several tablespoons into each cup. Sprinkle with chocolate shavings or curls.
- Store in the refrigerator until ready to serve.
Serving Size: 1 cup, Calories: 240,Carbohydrates: 26.5g, Protein:2.1g, Fat:15.8g, Fiber:1.0g
Please note: Nutritional information is not guaranteed and will vary based on the ingredients used.