chocolate melting moments with kahlúa cream

18

Serves

-

Prep Time

-

Cook Time

The addition of Kahlúa Cream makes these little morsels simply divine.

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Ingredients

For the chocolate melting moments with kahlúa cream

  • 200g butter — softened
  • 1⁄3 cup icing sugar
  • 1 teaspoon vanilla extract
  • 1 cup flour
  • 1⁄3 cup cornflour
  • 1⁄4 cup cocoa powder, plus extra for dusting

For the KAHLÚA CREAM

  • 2 teaspoons instant coffee
  • 2 teaspoons boiling water
  • 1 1⁄2 cups icing sugar
  • 50g butter — softened
  • 1 tablespoon Kahlúa or any coffee liqueur

Method

For the chocolate melting moments with kahlúa cream

  • Preheat the oven to 160°C (140°C fan bake). Line 2 baking trays with baking paper.
  • Place the butter, icing sugar and vanilla in a large bowl and beat with an electric mixer until light and fluffy.
  • Sift in the flour, cornflour and cocoa and stir to combine.
  • Transfer the mixture to a piping bag with a 1cm nozzle. Pipe 36 biscuits onto the prepared trays.
  • Bake for 15–20 minutes until slightly firm.
  • Cool on the trays for 5 minutes before transferring to a wire rack to cool completely.
  • To make the Kahlúa Cream, dissolve the instant coffee in the boiling water in a large bowl. Add the icing sugar, butter and coffee liqueur and beat with an electric mixer until well combined.
  • Use the Kahlúa Cream to sandwich the biscuits together. Dust with cocoa to serve.