Wednesday, January 8, 2014
I'm kidding, we all know I usually get on the Naughty List but Santa forgets and brings me gifts anyway. One year when my dad was little he got coal in his stocking but that's another story for another time! So, I went about circling. When I saw the espresso powder, I got as excited as a child on Christmas, no joke. Mom thought it was such a weird thing to ask for but in my head, I was already thinking of all the delicious goodies I could make.
Fast forward to a few weeks ago when I actually did get the espresso powder I had been coveting from a very generous Mom and Dad for Hanukkah. It doesn't seem so silly now that I've made 4 separate desserts out of it. And, I keep thinking of all the other wonderful things to make. I don't even like coffee but this is such a delicious ingredient that I'm going to have run out by next year...a perfect gift though, if anyone is planning 11 months ahead! One more thing - let's talk about this great blogger, Monet from Anecdotes and Apples. Their family had quite the 2013, welcoming their first child, a baby girl and buying their first home. I love to follow her recipes and adorable pictures.
Cappuccino Mousse Cups (adapted from Anecdotes and Apples)
1/2 cup white chocolate chips
1 cup heavy cream, divided
1 tablespoon espresso powder
1 tablespoon vanilla extract
1/2 tablespoon cinnamon
4 ounces dark or bittersweet chocolate chips
1 tablespoon butter
1/4 cup sugar
In a bowl, combine white chocolate chips and 3 tablespoons heavy cream. Microwave for 45 seconds on power level 5. Stir and microwave an additional 45 seconds on power level 5. Stir. Chocolate should now be melted and smooth. Stir in espresso powder, 3 tablespoons cream, vanilla, and cinnamon. Stir until smooth. Set aside.
Add chocolate chips and butter in a small bowl. Microwave for 45 seconds on power level 5. Stir and microwave an additional 45 seconds on power level 5. Stir. Chocolate should be melted and smooth. Spoon about 1 tablespoon melted chocolate into a foil baking cup. Using the back of the spoon, lift chocolate about halfway up each cup. Continue until all 8 foil baking cups are used. Refrigerate cups until firm, about 15 minutes.
Beat remaining 3/4 cup cream and sugar until stiff peaks form. Fold the white chocolate mixture into whipped cream until just melted. Remove chocolate cups from fridge and carefully peel off foil cups, working one at a time, keeping the rest in the refrigerator. Fill each up evenly with whipped cream mixture. Refrigerate until ready to serve.
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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