After-Dinner Mocha Truffle Cups
Browse the recipe After-Dinner Mocha Truffle Cups
After-Dinner Mocha Truffle Cups
YIELD Makes 36 candy cups (about 1-1/2 pounds)
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INGREDIENTS
| 36 | Chocolate Cups (recipe) or purchased chocolate liqueur cups |
| 1 | cup whipping cream |
| 2 | eggs* |
| 1 | package (6 ounces) semisweet chocolate chips |
| 2 | tablespoons prepared espresso, cooled |
| 1 | tablespoon coffee-flavored liqueur |
| 1 | teaspoon unflavored gelatin |
| Sweetened whipped cream | |
| Chocolate-covered coffee beans and fresh mint leaves for garnish | |
PREPARATION:
- Prepare Chocolate Cups; set aside.
- Place large bowl and beaters from electric mixer in freezer until cold. Pour whipping cream into chilled bowl. Beat with electric mixer at high speed until soft peaks form. Refrigerate.
- Place eggs in separate large bowl; beat with electric mixer at high speed about 5 minutes or until thick and lemon colored.
- Melt chocolate chips in top of double boiler over hot, not boiling, water. Uncover; stir until chocolate is melted. Remove from heat. Add 1/4 cup melted chocolate to beaten eggs; stir to blend. Stir egg mixture into remaining melted chocolate. Cook over medium heat 1 minute, stirring constantly. Remove from heat.
- Place espresso and liqueur in small saucepan; sprinkle with gelatin. Let stand 1 minute to soften. Gradually add gelatin mixture, a few drops at a time, to chocolate mixture, whisking until smooth.
- Gently fold 1/2 of chocolate mixture into chilled whipped cream. Add to remaining chocolate, gently folding until combined. Spoon chocolate mixture into Chocolate Cups with small spoon, filling to top; refrigerate at least 3 hours or until firm.
- To serve, dollop with sweetened whipped cream. Garnish, if desired.
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Candy