Mocha Cigars With Coffee Cream Recipes

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MOCHA CIGARS WITH COFFEE CREAM



Mocha Cigars with Coffee Cream image

These delicate, airy confections could even be called ladylike -- perfect for showers or luncheons.

Provided by Martha Stewart

Categories     Entertaining     Baby Shower Ideas     Baby Shower Party Recipes

Yield Makes about 4 dozen

Number Of Ingredients 9

2 cups confectioners' sugar, sifted
1 1/4 cups all-purpose flour, sifted
1/8 teaspoon salt
1 vanilla bean, split and scraped of seeds
10 tablespoons (1 1/4 sticks) unsalted butter, melted and cooled
6 large egg whites, room temperature
1 tablespoon heavy cream
3 ounces bittersweet chocolate
Coffee Cream

Steps:

  • Heat oven to 400 degrees. Combine sugar, flour, and salt in a bowl; make a well in the center. In another bowl, combine vanilla scrapings and butter. Add vanilla butter, egg whites, and cream to sugar mixture; combine. Using the large holes of a box grater, grate chocolate. Gently fold half the chocolate into batter; reserve remaining chocolate in a small bowl. Cover batter; chill at least 2 hours or overnight.
  • Trace a 4 1/2-inch circle onto a large, flexible plastic lid, such as one from a coffee can. Using scissors, cut lip from lid. Using a utility knife, cut out the traced circle to make a stencil.
  • Place a Silpat on work surface. Place stencil on Silpat. Using a spatula, spread about 2 teaspoons batter to fill circle. Repeat process, making three more circles. Remove stencil; transfer Silpat to baking sheet.
  • Transfer baking sheet to oven; bake 2 1/2 minutes. Rotate pan; bake 2 1/2 minutes more, or until golden brown. Working quickly, use a spatula to remove cookies from Silpat; roll each around the handle of a wooden spoon. Remove from spoon; let cool on wire rack. (If cookies harden before rolling, return tray to oven for 30 seconds or until pliable.)
  • Using a pastry bag fitted with a 3/8-inch plain round pastry tip, fill with coffee cream. Pipe cream into one end of cookie until it is full. Dip each end in chocolate shavings; serve immediately.

MOCHA CIGARS WITH COFFEE CREAM



Mocha Cigars with Coffee Cream image

Looks like cigars, but delicious and tasty. Have a coffee cream inside and chocolate dipped on each end. Hope you enjoy!

Provided by KITTYCATGRL

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Coffee Liqueur

Time 4h5m

Yield 48

Number Of Ingredients 13

2 cups sifted confectioners' sugar
1 ¼ cups sifted all-purpose flour
⅛ teaspoon salt
⅝ cup butter, melted and cooled
1 vanilla bean, split and scraped
6 egg whites, room temperature
1 tablespoon heavy cream
1 ½ ounces bittersweet chocolate, grated
¼ cup coffee flavored liqueur
1 ½ teaspoons instant espresso coffee powder
2 ½ cups heavy cream
¼ cup confectioners' sugar
1 ½ ounces bittersweet chocolate, grated

Steps:

  • In a large bowl, mix 2 cups confectioners' sugar, flour and salt. Make a well in the center and set aside.
  • In another bowl, combine melted butter and vanilla scrapings. Pour vanilla butter, egg whites and 1 tablespoon cream into well of dry ingredients. Mix until smooth. Fold in 1 1/2 ounces grated chocolate. Chill in refrigerator 2 hours or overnight.
  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with waxed paper.
  • Make a stencil by using a utility knife to cut a 4 1/2 inch (11.5 centimeter) circle in the center of a flexible plastic lid. Place the stencil on the baking sheet and spread 2 teaspoons of batter inside circle; remove stencil. Make 3 circles on a baking sheet.
  • Bake in preheated oven 2 minutes, rotate pan and bake 2 minutes more, until golden. Working quickly, remove cookie from tray with a spatula and roll around the handle of a wooden spoon. Place rolled cookies on wire rack to cool completely. If cookies harden before rolling, return to oven for 30 seconds to soften. Repeat to use all remaining batter.
  • To make coffee cream: Beat together coffee liqueur and espresso powder until powder is dissolved. Beat in 2 1/2 cups cream and 1/4 cup confectioners' sugar until soft peaks form. Refrigerate 15 minutes.
  • Fill cooled cookies with coffee cream using a pastry bag fitted with a 3/8 inch round tip. Dip each end of filled cookies in grated chocolate. Serve at once, or store in an airtight container up to 3 days.

Nutrition Facts : Calories 117.4 calories, Carbohydrate 10.5 g, Cholesterol 23.8 mg, Fat 7.7 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 4.8 g, Sodium 35.2 mg, Sugar 7.4 g

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