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Prep 20min
Total50min
Servings45
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Ingredients
6
tablespoons whipping cream
4 1/2
teaspoons instant espresso coffee powder or granules
3
tablespoons sugar
2
tablespoons unsalted butter
8
oz bittersweet baking chocolate, chopped
1/4
teaspoon vanilla
3
packages (1.9 oz each) frozen mini phyllo shells or 45 foil candy cups (about 1 1/4 inch)
45
dark chocolate-covered espresso beans
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Steps
1
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.
2
Divide mixture evenly among phyllo 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.
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If espresso beans aren’t your garnish of choice, use a sprinkle of chocolate shavings instead.
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Nutrition Facts
Serving Size:1 Serving
Calories
68
Total Fat
4g
0%
Saturated Fat
2g
0%
Sodium
17mg
0%
Total Carbohydrate
7g
0%
Dietary Fiber
0g
0%
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Other Carbohydrate; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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