Chocolate Orange Cups

Chocolate Cups

• 100g CADBURY Dark Chocolate Melts

Filling

• 250g PHILADELPHIA Block Cream Cheese, softened
• ½ cup brown sugar
• Finely grated rind of 2 oranges
• 1 cup thickened cream, softly whipped
• 100g CADBURY Dark Chocolate Melts, extra

Decoration

• Chocolate Sugar Flowers, if desired

Chocolate Sugar Flowers

• 100g CADBURY Dark Chocolate Melts
• ½ cup sugar (not caster)

1. MELT two thirds of the chocolate gently in a bowl over simmering water. Remove from the heat then add the remaining chocolate, stir until smooth.
2. SPOON the chocolate into the base of 6 x 1/3 cup capacity patty paper lined muffin pans. Use a small paint brush to coat the paper cups as evenly as possible; making sure the rim is well coated. Allow to set at room temperature.
3. BEAT the PHILLY, sugar and orange rind with an electric mixer until smooth. Stir one third of the cream into the mixture to lighten, and then fold through the remaining cream until just combined. Chill until firm enough to pipe.
4. PREPARE the extra chocolate as per Step 1. Spoon a second layer of chocolate into the base of the chocolate cups. Lift each cup from the pan, hold it to the light to check for any thin spots and brush with chocolate to ensure even coverage. Allow to set at room temperature.
5. CAREFULLY peel the paper away from the chocolate cups and place on serving plates. Pipe or spoon PHILLY mixture into cups, and serve topped with Chocolate Sugar Flowers.

Chocolate Sugar Flowers

1. MELT two thirds of the chocolate gently in a bowl over simmering water. Remove from the heat and add the remaining chocolate and stir until smooth. Cool slightly.
2. SPREAD the sugar on a plate. Pipe chocolate flower shapes onto the sugar and allow to set at room temperature.