Best 2 Chocolate Espresso Snowcaps Recipes

Indulge in a symphony of flavors with our Chocolate Espresso Snowcaps, a delightful treat that combines rich chocolate, invigorating espresso, and a touch of minty freshness. These bite-sized confections are perfect for any occasion, whether you're entertaining guests, satisfying your sweet tooth, or simply seeking a moment of pure indulgence. With a velvety ganache center enveloped in a crisp chocolate shell and a hint of peppermint, each snowcap delivers a burst of contrasting textures and flavors that will tantalize your taste buds. Our recipe guide also includes variations to suit every palate, including a decadent white chocolate version, a nutty twist with chopped hazelnuts, and a boozy delight infused with your favorite liqueur. Get ready to embark on a culinary journey that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

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 coffee. Use espresso beans or finely ground coffee for the most intense flavor.
Make sure your chocolate is melted smoothly. Heat it slowly and stir constantly to prevent lumps.
Be careful not to overbeat the egg whites. Overbeaten egg whites will make the snowcaps tough.
Use a large enough bowl to whip the egg whites. You want the egg whites to have enough room to expand.
Chill the snowcaps before serving. This will help them set and makes them easier to handle.

Conclusion:

Chocolate espresso snowcaps are a delicious and easy-to-make treat that is perfect for any occasion. With just a few simple ingredients, you can create a dessert that is both elegant and delicious. So next time you are looking for a sweet treat, give chocolate espresso snowcaps a try. You won't be disappointed!