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.
Absolutely in love with these! Once they are chilled... a great crunchy bite through the milk chocolate into a soft center that has crispy bits of chocolate covered coffee beans.
One note: I used 4 cups of milk chocolate morsels instead of three.
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