Ingredients
6
tablespoons whipping cream
4 1/2
teaspoons instant espresso coffee powder or granules
3
tablespoons sugar
2
tablespoons unsalted butter
8
oz bittersweet baking chocolate, chopped
1/4
teaspoon vanilla
3
packages (1.9 oz each) frozen mini phyllo shells or 45 foil candy cups (about 1 1/4 inch)
45
dark chocolate-covered espresso beans
Preparation
In 2-quart saucepan, heat whipping cream, coffee powder, sugar and butter over medium-high heat, stirring frequently, until sugar is dissolved. Remove from heat. Add chocolate; stir until mixture is smooth. Stir in vanilla.
Divide mixture evenly among phyllo shells or candy cups. Top each with 1 chocolate-covered espresso bean. Refrigerate 30 minutes or until firm. Store in refrigerator. Serve at room temperature.
