Dark Chocolate Cups with Orange Curacao Cream

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.

Open wide!


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-upMake Your Own Monday, 5 Ingredient Mondays, Slightly Indulgent Tuesdays, Gluten Free Wednesdays, Wheat Free WednesdaysAllergy Free Wednesday, Wellness Weekend, and Gluten Free Fridays.

Dark Chocolate Cups with Orange Curacao Cream

From Part-TimeHealthNut.com

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


  1. 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.
  2. Prepare large muffin tins by lining with cupcake liners.
  3. Place chocolate chips or crushed chocolate bar in a medium microwave safe bowl, with coconut oil.
  4. Microwave on high for 60 seconds.  Stir.  Microwave for 30 seconds more.  Stir again until melted.
  5. 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.
  6. Place in the refrigerator or freezer until chilled and firm, about an hour.
  7. 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.
  8. Set-up your hand mixer.
  9. Measure orange juice concentrate, curacao, maple syrup, and powdered agar agar into a medium pot.
  10. 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.
  11. 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.
  12. 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.
  13. Store in the refrigerator until ready to serve.

Nutrition information:

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.

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22 responses

  1. Pingback: {Wheat-Free Wednesday} 04.10.13 | Anne-Marie Cain {Wheat-Free Fare}

  2. Wow, my family would love peeling back the paper and attacking that sweet treat! YUM Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    The party will be GREAT this week! We are giving away a tote full of goodies from Namaste Foods! The items are gluten free and allergy friendly! Can’t wait to see what you bring to the party!

    Cindy from vegetarianmamma.com

  3. Wow! These sound amazing and I’m shocked and thrilled that they are dairy free too!! Do you know if I could replace the agar with Great Lakes gelatin? The agar is inflammatory for me… :( Can’t wait to try these. Oooh… maybe I’ll make them for my friend’s 25th wedding anniversary party on Easter! Yum!!

    • Hi! Sure, gelatin would work. Unfortunately, I’m not sure how much you would need to use. Oh, a 25th wedding anniversary party sounds like fun! Have a great time. Warmly, Marya

      • Thanks! I guess I’ll just have to give it a try. :) Besides, I’m sure they’ll still taste great, just have to figure out the right consistency. More for me to eat then, right?? :) Thanks!!

  4. Hi Marya,
    This looks absolutely scrumptious and I would love to make this! Questions:
    1) Where do you buy your orange curacao liquor?
    2) What brand(s) of canned coconut milk do you buy that doesn’t contain guar gum or Potassium/Sodium metabisulfite? What percentage of fat is best for this recipe?

    I live in a small community; thus, these items — the orange curacao liquor and the canned coconut milk without the preservatives and other harmful ingredients — are hard to find.

    Your reply will be greatly appreciated. THANKS!

    • Hi Connie, I buy my orange curacao from the local ABC store and I use Trader Joe’s Extra Thick Coconut Cream. It has added thickeners; xanthan gum and sodium carboxy methyl cellulose. Full fat is really ideal. It may be possible to use coconut milk without the added thickeners, supplementing with arrowroot and more agar agar to create the desired thickness. You may be able to leave out the curacao completely, but I’m not sure how the agar agar will react (your mix may become too firm). It will take a fair amount of experimenting. If you decide to go for it, please let me know how it turns out. Hope this helps! Warmly, Marya

      • Thanks, Marya, for your detailed reply. Much appreciated! The more I think about the ingredients and what my body can handle (ie., considering my food sensitivities), and taking the info you shared, I likely will need to make some substitutions, which is what I usually need to do with most recipes I encounter to make it “fit” for my husband and me. But, then, that’s often the way “new” recipes are born, eh? ;)

        I wonder about substituting essential orange oil for the orange curacao and coconut concentrate for the coconut cream, as the concentrate is VERY thick even at room temperature (I buy the concentrate at http://www.TropicalTraditions.com) . Also, using a bit more orange juice concentrate for more intense orange flavor.

        If I can pull this off successfully, I’ll let you know. THANKS, again. :)

      • Hi Connie, That sounds great. Please let us know how it turns out! I know other readers will benefit from learning about these substitutions. Yup, that coconut concentrate sounds perfect! Warmly, Marya

  5. Oh Marya! These look and sound devine! Love that you created single portions, I absolutely will give these a try very soon. I love orange and dark chocolate combined…YEAH!!!Thank you for another unique and very lovely recipe.


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