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