Chocolate melting moments with coffee cream

Rich, crumbly, chocolatey biscuits are sandwiched with a rich coffee cream filling to create these divine bite sized treats. Enjoy with a mug of coffee or tea for a lovely sweet treat.

  • 20 mins preparation
  • 20 mins cooking
  • Makes 14 Item
  • Print


Chocolate melting moments with coffee cream
  • 200 gram butter, chopped, at room temperature
  • 1/3 cup icing sugar mixture
  • 1 teaspoon vanilla extract
  • 1 cup plain flour
  • 1/3 cup cornflour
  • 1/4 cup cocoa powder
  • cocoa powder, for dusting
Coffee cream
  • 50 gram butter
  • 1/2 cup icing sugar mixture, sifted
  • 2 teaspoon instant coffee
  • 1 teaspoon boiling water


Chocolate melting moments with coffee cream
  • 1
    Preheat oven to moderately slow, 160°C (140°C fan-forced). Lightly grease and line 2 oven trays with baking paper.
  • 2
    In a large bowl, using an electric mixer, beat butter, icing sugar and vanilla, until light and fluffy.
  • 3
    In a medium bowl, combine sifted flours and cocoa. Stir in to creamed butter mixture in 2 batches.
  • 4
    Fit a piping bag with a 1.5cm star nozzle. Fill bag with mixture. Pipe 28 biscuits; 4cm wide and 3cm apart, onto prepared trays.
  • 5
    Bake 15-20 minutes, until slightly firm. Cool on trays 5 minutes. Transfer to a wire rack to cool completely.
  • 6
    To make cream: Combine coffee and water in a small bowl. Allow to cool. Using an electric mixer, beat butter and icing sugar into cooled coffee, until pale.
  • 7
    Sandwich biscuits together with coffee cream. Dust tops with cocoa. Serve.


If you don't have a piping bag, form into walnut-sized balls and arrange on trays. Flatten slightly with a floured fork before baking.

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