The last Easter candy went into its little cellophane baggies today. C'est fini. I had a hard time deciding what to make today for my last hurrah, and then I remembered I had seen some orange cream somewhere. Or thought I did because when I went back to what I thought was the source, it was actually not orange cream. So I improvised. The lovely thing about these candy creams is they are essentially all the same make up -- sugar, fat, and flavor.
Orange zest and vanilla provided the flavor, butter and a bit of cream the fat, and powdered sugar the sugar. Simple. And really super tasty. The great thing about these is they are not limited to the Easter season.
Orange Cream Bonbons
makes 12 - 18 depending on size of balls
1/4 cup softened butter
1 lb powdered sugar
the zest of one large orange
1 t. vanilla extract
1 1/2 T. heavy cream, or half & half
2 cups or more melted milk or dark chocolate
In a mixing bowl, mix butter and orange zest for a couple minutes on low to get them really good and mixed up. Add powdered sugar and vanilla and mix. Then add cream. Let mixer run until mixture forms into tiny little balls -- resembling white Nerds. Stop the mixer. (If you get a frosting consistency add more powdered sugar until it forms the little balls -- if it's too much like powdered sugar, add more cream -- just a little at a time)
Using about a scant tablespoon of mixture, form into balls with your hands, rolling between the palms (I'm guessing the size of a small super bouncy ball). Place balls on waxed paper and refrigerate for an hour or so until completely chilled.
Melt half of the chocolate in a small teacup or bowl. Using a toothpick, skewer one ball at a time and dip into the melted chocolate, allowing the extra chocolate to run off. Place on clean waxed paper and chill until chocolate is firm.
If desired, place in candy wrappers and bag in cellophane.