Cappuccino Chocolate Bites Food

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.

CAPPUCCINO LOVE BITES

Steps:

• Beat shortening in a large bowl with an electric mixer on medium to high speed for 30 seconds.
• Add 1 cup sugar, baking powder, and salt.
• Beat until mixture is combined, scraping side of bowl occasionally.
• Beat in egg, liqueur, and vanilla until combined.
• Beat in as much flour as you can with the mixer.
• Stir in any remaining flour.
• If necessary, cover and chill dough in the refrigerator about 1 hour or until easy to handle.
• Preheat oven to 350°F
• Lightly grease cookie sheets; set aside.
• Shape dough into 1-inch balls.
• Combine remaining 1/2 cup sugar and coffee crystals.
• Roll dough balls in sugar mixture.
• Place balls 2 inches apart on prepared cookie sheets.
• Bake in preheated oven about 10 minutes or until tops are cracked and sides are set; do not let edges brown.
• Immediately press a chocolate kiss into the center of each cookie.
• If desired, while chocolate is still warm, swirl it gently using your finger or with a knife.
• Transfer cookies to wire racks and cool completely.
• Makes 48 cookies.

CHOCOLATE TOFFEE BITES

Steps:

• Place the sugar in a heavy-bottomed saucepan and caramelize on high heat stirring constantly. It will turn amber brown in about 5 minutes. When it is a uniform caramel color, add the butter, and stir it in. Once mostly combined, add the chocolate, and stir to blend. Pour it out onto a silpat or parchment lined sheet pan, and spread it with an offset spatula 1/8-inch thick. Let cool and break into small pieces. Store in an airtight container.

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°F. 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. Pour over chocolate; stir until smooth. Press plastic wrap onto surface; refrigerate at least 4 hours or up to overnight. Whisk to soft peaks; transfer 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 confectioners' sugar. Cookies can be refrigerated in an airtight container up to 1 day.