Chocolate Cappuccino Blossoms Recipes

CHOCOLATE CAPPUCCINO

Steps:

• Beat the whipping cream and powdered sugar with an electric mixer on low speed until soft peaks form; set aside.
• Spoon 1 tablespoon each chopped chocolate and peppermint candies into a coffee cup. Add hot espresso. Top with the whipped cream and chocolate curls. Serve at once. Makes 8 servings.

CAPPUCCINO BLOSSOMS

Steps:

• Preheat oven to 375 degrees. Beat butter at medium speed with mixer until creamy; gradually add sugars; beating well. Add coffee liqueur; beat well.
• Stir together flour and next 4 ingredients. Add to butter mixture; beat at low speed until well blended. Stir in almonds.
• Drop cookie dough by heaping tablespoons 2 inches apart onto parchment lined or lightly greased baking sheets.
• Bake for 10 to 12 minutes or until edges are golden. Remove from oven and immediately press 1 dark chocolate kiss into center of each cookie. Cool on baking sheets 3 minutes and then transfer to wire racks.

CAPPUCCINO-CHOCOLATE BITES

Steps:

• Whisk flour, espresso, and salt in a bowl. Put butter and sugar in the bowl of an electric mixer fitted with the paddle, and mix on medium-high speed until pale and fluffy. Mix in vanilla. Add flour mixture; mix on medium-low until dough comes together. Shape into a disk, and wrap in plastic. Refrigerate 30 minutes.
• Preheat oven to 350 degrees. Let dough stand at room temperature 10 minutes. Roll between sheets of parchment to 1/8 inch thick. Cut out rounds with a 1 1/8-inch cutter; space 1/2 inch apart on baking sheets lined with parchment. Reroll scraps; cut out. Freeze 10 minutes.
• Bake until set but not browned, about 9 minutes. Let cool on sheets 5 minutes. Transfer to wire racks; cool completely.
• Bring cream to a simmer in a saucepan. Pour over chocolate in a bowl; stir until smooth. Press plastic wrap onto surface; refrigerate at least 4 hours (up to overnight). Whisk to soft peaks before using.
• Transfer filling to a pastry bag fitted with a 1/4-inch plain round tip. Pipe about 1 teaspoon filling on bottoms of half the cookies; sandwich with remaining cookies. Dust with cocoa and sugar.

CHOCOLATE PEANUT BUTTER BLOSSOMS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat shortening, 1/2 cup white sugar, brown sugar, peanut butter, egg, milk, and vanilla extract together in a large bowl with an electric mixer until creamy.
• Whisk flour, baking powder, and salt together in a bowl. Stir flour mixture into peanut butter mixture.
• Pour 1/4 cup white sugar into a shallow bowl. Wrap each chocolate kiss in about 1 1/2 teaspoons of dough and shape into a ball. Roll the dough ball in sugar to coat. Place each ball about 1 1/2 inches apart on baking sheets.
• Bake cookies in the preheated oven until chocolate softens and cookie is set, about 6 minutes. Flatten cookies immediately by pressing on them with the bottom of a glass.

CHOCOLATE BLOSSOMS

Steps:

• In a medium bowl, mix together the butter and cocoa until smooth. Beat in the sugar, eggs and vanilla until well blended. Combine the flour, baking soda and salt; gradually blend into the chocolate mixture to form a dough. Cover dough and chill for at least 2 hours or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll dough into 1 inch balls and roll the balls in the confectioners' sugar. Place cookies 3 inches apart onto the prepared cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, until the tops of the cookies have cracked. remove from baking sheets to cool on wire racks.