Nov 19 - Bloem

EDIBLE CHOCOLATE RIM
ESPRESSO CUPS
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1 cup sugar
½ cup softened butter
1 egg
1 tsp. vanilla
1
/3 cup sour cream
½ tsp. salt
½ tsp. baking soda
2 cups flour
100 g dark chocolate, melted
40 Minutes
4 Servings
9 Ingredients
When it comes to good coffee and
chocolate, more is more! Try this
decadent and oh-so-easy recipe to
create your own edible espresso
cups. The cookie cups are easy to
bake, the melted chocolate is a great
touch and the espresso, made with
our new Foreign Ground Signature
Blends, is the cherry on top!
Method
1.
Preheat the oven to 180 degrees
C. Spray a mini muffin tin with
cooking spray
2.
With a hand mixer, cream together
sugar and butter. Add egg and
vanilla. In separate bowl, combine
sour cream, salt and soda. Add
flour and sour cream to butter
mixture, beat until smooth.
3.
Divide the dough into 30 equal
sized balls. Roll each ball flat and
press the dough into a mini muffin
tin. Place the tray in the freezer
for 5 minutes to harden the dough
and then cut off any edges that
overlap on the sides. Bake cookies
for 15-18 minutes, making sure
they’re not getting too brown at
the end.
4. Let cool in the pan for 10-15
minutes, then gently run a thin
knife along the sides to pop them
out. If you greased the pan well,
you shouldn’t have any problems
here!
5. Fill each cookie cup with melted
chocolate and then pour the extra
chocolate back into the bowl
of melted chocolate. Place on a
tray and leave to cool. Once the
chocolate is set fill each cup with
an espresso and serve immediately
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