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Cappuccino Chocolate Bites Recipe

   
 

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     Cappuccino Chocolate Bites

Category   Desserts - Breads
Sub Category   None
Servings   2 dozen cookies
Preptime   40 min

Ingredients
2/3 cup flour
1 tablespoon finely ground espresso beans
6 tablespoons unsalted butter, soft
1/4 cup confectioners
1/4 teaspoon vanilla
1/3 cup heavy cream
2 1/2 oz milk chocolate, finely chopped
Unsweetened cocoa powder, for dusting
 

Instructions
Whisk flour, espresso, and salt in a bowl. Put butter and sugar in the bowl of an electric mixer fitted with the paddle, and mix on medium-high speed until pale and fluffy. Mix in vanilla. Add flour mixture; mix on medium-low until dough comes together. Shape into a disk, and wrap in plastic. Refrigerate 30 minutes. Preheat oven to 350 degrees. Let dough stand at room temperature 10 minutes. Roll between sheets of parchment to 1/8 inch thick. Cut out rounds with a 1 1/8-inch cutter; space 1/2 inch apart on baking sheets lined with parchment. Reroll scraps; cut out. Freeze 10 minutes.
Bake until set but not browned, about 9 minutes. Let cool on sheets 5 minutes. Transfer to wire racks; cool completely. Bring cream to a simmer. Pour over chocolate; stir until smooth. Press plastic wrap onto surface; refrigerate at least 4 hours or up to overnight. Whisk to soft peaks; transfer to a pastry bag fitted with a 1/4-inch plain round tip. Pipe about 1 teaspoon filling on bottoms of half the cookies; sandwich with remaining cookies. Dust with cocoa and confectioners' sugar. Cookies can be refrigerated in an airtight container up to 1 day.


Originally Submitted
3/9/2015





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