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Expresso To Go

Source of Recipe

Jill Massey - mom of Jayden Massey - 5th - Kewley


List of Ingredients

3/4 c heavy cream
3 Tbsp instant expresso powder
1/4 c sugar
4 Tbsp unsalted butter
12-oz semi-sweet chocolate, chopped into 1/4 inch pieces
4-oz unsweetened chocolate, chopped into 1/4 inch pieces
30 individual chocolate covered espresso beans
30 1-oz foil candy cups


Recipe

Heat cream, instant espresso powder, sugar and butter in a 1 1/2-quart saucepan over medium-high heat. When hot, stir to dissolve the sugar. Bring to a boil. Place both chocolates in a 4-quart bowl. Pour the boiling cream mixture over the chocolate and allow to stand for 5 minutes. Stir until smooth and presto, expresso ganache. Place foil cups on baking sheet. Spoon 2 tablespoons of ganache into each cup. Top each cup with a chocolate covered espresso bean. Refrigerate until firm, about 1 hour. Serve immediately or store in a sealed plastic containger in the refrigerator. *It will keep for several days.