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tablespoons whipping cream
teaspoons instant espresso coffee powder or granules
tablespoons unsalted butter
oz bittersweet baking chocolate, chopped
packages (1.9 oz each) frozen mini fillo shells or 45 foil candy cups (about 1 1/4 inch)
dark chocolate-covered espresso beans
In 2-quart saucepan, heat whipping cream, coffee powder, sugar and butter over medium-high heat, stirring frequently, until sugar is dissolved. Remove from heat. Add chocolate; stir until mixture is smooth. Stir in vanilla.
Divide mixture evenly among fillo shells or candy cups. Top each with 1 chocolate-covered espresso bean. Refrigerate 30 minutes or until firm. Store in refrigerator. Serve at room temperature.
If espresso beans aren’t your garnish of choice, use a sprinkle of chocolate shavings instead.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
1/2 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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