Swiss Mocha Treats Recipe
Ingredients
| 2 ounces imported Swiss bittersweet chocolate candy bar, broken | ||
| 1/2 cup plus 2 tablespoons butter, softened, divided | ||
| Instant espresso powder | 1 Tablespoon | |
| Vanilla | 1 Teaspoon | |
| All purpose flour | 1 3/4 Cup (16 tbs) | |
| Baking soda | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Sugar | 3/4 Cup (16 tbs) | |
| Egg | 1 Large | |
| 3 ounces imported Swiss white chocolate candy bar, broken | ||
Directions
Melt bittersweet chocolate and 2 tablespoons butter in small, heavy saucepan over low heat, stirring often.
Add espresso powder; stir until dissolved.
Remove mixture from heat; stir in vanilla.
Let cool to room temperature.
Place flour, baking soda and salt in medium bowl; stir to combine.
Beat 1/2 cup butter and sugar in large bowl with electric mixer at medium speed until light and fluffy.
Beat in bittersweet chocolate mixture and egg.
Gradually add flour mixture.
Beat at low speed until well blended.
Cover; refrigerate 30 minutes or until firm.
Preheat oven to 375°F.
Roll tablespoonfuls of dough into 1-inch balls.
Place balls 3 inches apart on ungreased cookie sheets.
Flatten each ball into 1/2-inch-thick round with fork dipped in sugar.
Bake 9 to 10 minutes or until set (do not overtake).
Immediately remove cookies to wire racks; cool completely.
Place white chocolate in small resealable plastic freezer bag; seal bag.
Microwave at MEDIUM (50% power) 1 minute.
Turn bag over; microwave at MEDIUM 1 minute or until melted.
Knead bag until chocolate is smooth.
Cut off very tiny corner of bag; pipe or drizzle white chocolate decoratively onto cooled cookies.
Let stand at room temperature 30 minutes or until set.
Store tightly covered at room temperature or freeze up to 3 months.
Add espresso powder; stir until dissolved.
Remove mixture from heat; stir in vanilla.
Let cool to room temperature.
Place flour, baking soda and salt in medium bowl; stir to combine.
Beat 1/2 cup butter and sugar in large bowl with electric mixer at medium speed until light and fluffy.
Beat in bittersweet chocolate mixture and egg.
Gradually add flour mixture.
Beat at low speed until well blended.
Cover; refrigerate 30 minutes or until firm.
Preheat oven to 375°F.
Roll tablespoonfuls of dough into 1-inch balls.
Place balls 3 inches apart on ungreased cookie sheets.
Flatten each ball into 1/2-inch-thick round with fork dipped in sugar.
Bake 9 to 10 minutes or until set (do not overtake).
Immediately remove cookies to wire racks; cool completely.
Place white chocolate in small resealable plastic freezer bag; seal bag.
Microwave at MEDIUM (50% power) 1 minute.
Turn bag over; microwave at MEDIUM 1 minute or until melted.
Knead bag until chocolate is smooth.
Cut off very tiny corner of bag; pipe or drizzle white chocolate decoratively onto cooled cookies.
Let stand at room temperature 30 minutes or until set.
Store tightly covered at room temperature or freeze up to 3 months.
Chef
