Spoon a creamy mocha filling on top of mini pound cake circles for decadent dessert.
slices (1/4 inch thick) frozen (thawed) pound cake (from 10-oz package)
teaspoons instant coffee granules
teaspoons rum extract
container (8 oz) mascarpone cheese
cup powdered sugar
cup whipping cream
oz semisweet baking chocolate
espresso coffee beans, if desired
Line 24 mini muffin cups with petit four paper cups. Cut 2 (1 1/4-inch) rounds from each cake slice. Place 1 cake round in bottom of each cup.
In small bowl, mix water, coffee granules and 1/2 teaspoon of the rum extract. Drizzle about 1/2 teaspoon of the coffee mixture over cake in each muffin cup. Set aside.
In medium bowl, beat cheese, powdered sugar and remaining 1 teaspoon rum extract with electric mixer on medium speed until creamy. In another medium bowl, beat whipping cream on high speed until soft peaks form. On low speed, beat cheese mixture into whipped cream. Spoon or pipe a rounded tablespoon whipped cream mixture into each cup, covering cake.
Grate semisweet chocolate over each cup. Top each with coffee bean. Refrigerate at least 4 hours to blend flavors. Store covered in refrigerator.
Although these yummy little bites are ready to serve in 5 hours, the flavor and texture actually improve with longer standing. Make a day ahead, and let them mellow in the refrigerator.
Garnish with chocolate-covered espresso coffee beans.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 4 1/2g,
- 4 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.