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Chocolate-Orange Cream

Chocolate-Orange Cream

Notes: You can make this filling up to 2 hours ahead; cover and chill.

This recipe goes with Berry Hearts, Classic Cream Puffs

Sunset FEBRUARY 2002

  • Yield: Makes about 1 quart


  • 1 package (8 oz.) neufchâtel (light cream) cheese (at room temperature)
  • 1 teaspoon grated orange peel
  • 1 teaspoon vanilla
  • 2 cups whipping cream
  • 1 1/4 cups powdered sugar
  • 1/2 cup finely chopped semisweet chocolate


1. In a bowl, with an electric mixer on high speed, beat neufchâtel cheese, orange peel, and vanilla until smooth. Add whipping cream and beat on low speed until blended, then on high speed just until mixture resembles stiffly beaten whipped cream (do not overbeat).

2. Sift powdered sugar and fold into cream mixture. Fold in chocolate until evenly distributed.

Nutritional analysis per 1/2 cup.

Nutritional Information

Amount per serving
  • Calories: 373
  • Calories from fat: 68%
  • Protein: 4.5g
  • Fat: 28g
  • Saturated fat: 18g
  • Carbohydrate: 28g
  • Fiber: 0.6g
  • Sodium: 135mg
  • Cholesterol: 88mg

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Chocolate-Orange Cream recipe