I don’t know about you guys, but I love Russell Stover Chocolates!! My favorite are the Raspberry filled ones, but my dad’s are the orange cream ones. So, I decided to make the orange cream ones for him. I was going to make raspberry ones too with half the batch, but we didn’t have any raspberry extract unfortunately.
These turned out pretty much like I imagined they would, and I’m super happy about that!! I think I may try to remake all of the chocolates that come in a regular Russell Stover box of chocolates. So if you have any requests as to which kind I should make next, let me know!!
There’s also a vegan version using coconut milk, but I was too impatient to wait for it to chill in the fridge. I may make that version next for all my vegan peeps out there, or use it to make the coconut chocolate. Are there coconut ones?? I can’t remember, because I don’t eat them haha!!
I tried using small reese cup papers, but the chocolate was too thin to coat the papers. It may have been because of the coconut oil in the chocolate, either way, it’s way easier just dipping the cream cheese balls in the chocolate.
If you have any recipe requests, or suggestions, please let me know. Any kitchen tips or tricks?? I’d be happy to learn!! You can comment, like, pin, subscribeadibe, share, and anything else!!! You can find me on Instagram (ac_unit18) and Pinterest (Amy Croasmun)
Healthy, Orange Cream filled Chocolates!
Ingredients
Orange Cream filling
- 1 8 oz. Cream Cheese
- 1/4 cup Pure Maple Syrup
- 1 tsp Pure Vanilla Extract
- 5 drops Orange Vitality Essential oil (orange extract will work, but I don't know an amount)
Chocolate Shell
- 3 Bars Moser Roth 85% Chocolate (3 oz. Dark sugar free Chocolate)
- 1-2 Tbsp Coconut oil
Instructions
- In a medium size microwavable bowl, soften the cream cheese.
- Add the maple syrup, mix well with a hand mixer.
- Then add the vanilla extract and orange essential oil, or orange extract if using. Mix well.
- Refrigerate the cream cheese mixture for 30 min. to an hour so set. When you take it out, it should be somewhat scoopable. I used a the smallest ice cream scoop.
- On a cookie sheet with parchment paper, scoop out the cream cheese mixture into balls. Place in the freezer to keep firm while you melt the chocolate.
- Put the chocolate, and coconut oil in a bowl and microwave for 30 second increments until melted.
- Remove the cream cheese balls from the freezer, and dip in the chocolate. Place them back in the freezer to set the chocolate.
- Store in an airtight container in the freezer for up to 6 months. You can store in an airtight container in the fridge for a softer candy.