Best 2 Chocolate Espresso Snowcaps Recipes

Chocolate espresso snowcaps: a delightful confection that combines the rich flavors of chocolate and espresso with a velvety smooth filling. These bite-sized treats are perfect for any occasion, whether you're looking for a sweet treat to satisfy your cravings or a special dessert to impress your guests. With a crispy chocolate exterior and a creamy espresso filling, these snowcaps are sure to be a hit among chocolate and coffee lovers alike. Once you've tried them, you'll understand why they're a favorite at bakeries and coffee shops everywhere.

Let's cook with our recipes!

CHOCOLATE-ESPRESSO SNOWCAPS

Chocolate-Espresso Snowcaps image

These add a delicious grown-up twist to the a traditional cookie-tray favorite. I know I am guaranteed to smile when I make it each year thinking of a "baking day" full of laughter and conversation with 'Zaar chef KerrBear. From Everyday Food's December 2003 issue.ADOPTED

Provided by mydesigirl

Categories Dessert

Time 2h30m

Yield 18-24 cookies

Number Of Ingredients 11

Ingredients

1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder (not Dutch process)
4 teaspoons instant espresso or 4 teaspoons instant coffee
1 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons unsalted butter, softened
2/3 cup packed light brown sugar
1 large egg
4 ounces bittersweet chocolate (it can still be warm, just not so hot it would curdle an egg) or 4 ounces semisweet chocolate, melted and cooled (it can still be warm, just not so hot it would curdle an egg)
1 tablespoon milk
powdered sugar, for coating

Steps:

In a medium bowl, sift the flour, espresso, cocoa, baking powder and salt.
Don't skip the sifting process.
If you are using instant coffee, be sure to press the coffee pieces through the sieve so they become smaller grains that are totally incorporated into the cookies.
With an electric mixer, cream butter and brown sugar until fluffy.
Beat in egg until combined; mix in cooled chocolate.
With mixer on low, add flour a little at a time.
Then beat in milk until just combined.
The dough will be very wet-- flatten it into a disk and wrap it in plastic wrap, then freeze until firm.
That takes about 45 minutes, but you can freeze it longer if you want to make the cookies the next day.
Preheat oven to 350 degrees farenheit.
Line two baking sheets with parchment or foil.
Shape dough into one-inch balls.
The dough is still messy, so it helps to roll very fast, and sprinkle a little powdered sugar on your hands between cookies.
Pour powdered sugar (about 1/2 cup) into a medium bowl.
Working with a few cookies at a time, roll the balls in sugar two times.
Make sure they are completely coated and no dark dough is visible.
Place on baking sheets 2 inches apart, and bake until cookies have spread and coating is cracked, about 12 minutes.
Cookies will still be soft to the touch, but do not overbake.
Cool cookies on a wire rack.

Nutrition Facts : Calories 74.2, Fat 3, SaturatedFat 1.8, Cholesterol 17.2, Sodium 43.7, Carbohydrate 11.6, Fiber 0.5, Sugar 8, Protein 1

CHOCOLATE-ESPRESSO SNOWCAPS

CHOCOLATE-ESPRESSO SNOWCAPS image

Categories Dessert Quick & Easy

Yield 18

Number Of Ingredients 11

Ingredients

1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
4 teaspoons instant espresso
1 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons unsalted butter
2/3 cup packed light-brown sugar
1 large egg
4 ounces bittersweet or semisweet chocolate, melted and cooled
1 tablespoon milk
Confectioners' sugar, for coating

Steps:

1. In a medium bowl, sift together flour, cocoa, espresso, baking powder, and salt. With an electric mixer, cream butter and brown sugar until light and fluffy. Beat in egg until well combined; mix in cooled chocolate. With mixer on low, gradually add flour mixture; beat in milk until just combined. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes. Preheat oven to 350 degrees. Line two baking sheets with parchment. Shape dough into 1-inch balls. Pour confectioners' sugar (about 1/2 cup) into a medium bowl; working in batches, roll balls in sugar two times, letting them sit in sugar between coatings. Place on prepared baking sheets, 2 inches apart. Bake until cookies have spread and coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Cool cookies on a wire rack.

Tips:

Use high-quality chocolate for the best flavor. A semisweet or bittersweet chocolate with a cocoa content of at least 60% is a good choice. You can also use a combination of chocolates, such as dark and milk chocolate, for a richer flavor.
Make sure the espresso is strong and flavorful. Use a dark roast espresso or coffee beans and brew it according to the package directions.
Chill the chocolate mixture before dipping the cookies. This will help the chocolate harden more quickly and smoothly.
Use a variety of toppings to decorate the cookies. Some popular options include chopped nuts, sprinkles, mini chocolate chips, and sea salt.
Store the cookies in an airtight container in the refrigerator for up to 2 weeks.

Conclusion:

Chocolate Espresso Snowcaps are a delicious and easy-to-make treat that is perfect for any occasion. They are a great way to use up leftover chocolate and espresso, and they are sure to be a hit with family and friends. With their rich chocolate flavor, creamy espresso filling, and crunchy cookie crust, these cookies are sure to satisfy your sweet tooth. So next time you are looking for a quick and easy dessert, give Chocolate Espresso Snowcaps a try. You won't be disappointed!