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