Cuban Chocolate Orange Filling
- 50 ml double cream
- 113 g (4 ounces) Willie's Cacao Cuban Orange Chocolate
- 50 ml cream cheese
- 55g butter
- 1 tablespoon Orange Liquor (Cointreau is nice)
- Heat the heavy cream over medium heat. When quite hot, throw in broken chocolate pieces. Stir with spoon, off the heat, and watch the chocolate dissolve into the cream.
- In separate pan, melt butter and cream cheese, stirring constantly. Add liquor. Once it is pourable, pour into chocolate sauce mixture.
- Mix well or leave a few black and white streaks for extra drama....
This recipe has been added courtesy of Carla Cancio-Bello - cuban cuisine.co.uk. Unfortunately, as of February 2019 the website is no longer in existence.
Substitute other tropical liquors for an easy accent to the recipe.
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