Serve these petite chocolate cups chilled. Each has a little espresso bean crunch in the center.
1/4 cup butter or margarine, softened
2 1/4 cups sifted powdered sugar
3/4 cup crushed chocolate-covered espresso beans (4 ounces)
3 tablespoons Kahlúa
1/8 teaspoon salt
3 cups (18 ounces) milk chocolate morsels
3 tablespoons shortening
48 (1 1/2
How to Make It
Beat butter at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add powdered sugar, beating until smooth. Stir in espresso beans, Kahlúa, and salt. Cover and chill 1 hour or until firm. Shape mixture by teaspoonfuls into balls, and flatten slightly.
Melt chocolate morsels and shortening in a small saucepan over low heat, stirring until smooth. Spoon 1/2 teaspoon melted chocolate into 48 paper-lined miniature (1 3/4") muffin pans, turning pans to coat bottoms evenly. Place 1 Kahlúa ball in each cup; spoon remaining melted chocolate over Kahlúa balls, covering them completely. Cover and chill chocolate cups until firm. Store in an airtight container in refrigerator.