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Chocolate Cappuccino Cups

Bill Kitson
Ciao! Magazine

These impressive desserts must be served chilled. You will need 21 small paper candy cups, which can be found at cake decorating and kitchen stores.

6 oz bittersweet chocolate, chopped
1/3 cup whipping cream
1 tsp instant coffee
2 tsp vanilla
4 oz white chocolate, chopped
Pinch cinnamon
21 coffee beans

1.   In a double boiler, over medium heat, melt bittersweet chocolate with cream, stirring occasionally.
2.   In a bowl, dissolve coffee in vanilla. Whisk into melted bittersweet chocolate mixture.
3.   Spread out candy cups on a rimmed baking sheet. Pour chocolate mixture into cups, filling halfway. Refrigerate for 15 minutes, or until firm.
4.   In a double boiler, over medium heat, melt white chocolate. Pour over firm bittersweet chocolate in cups.
5.   Sprinkle each cup with cinnamon and top with a coffee bean. Refrigerate for one hour, or until firm.

Yield 21 pieces

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