Yield
4 dozen

Serve these petite chocolate cups chilled. Each has a little espresso bean crunch in the center.

How to Make It

Step 1

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.

Step 2

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.

Christmas with Southern Living 2001

Ratings & Reviews

bethr1966's Review

bethr1966
November 17, 2009
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.