Recipe By KITTYCATGRL
Rating
Published Aug 8th
Mocha Cigars with Coffee Cream
Prep 45m Cook 1h 20m Additional 2h Ready In 4h 5m
Servings 4 dozen Calories 117.4

Looks like cigars, but delicious and tasty. Have a coffee cream inside and chocolate dipped on each end. Hope you enjoy!

Recipe Ingredients

  • 2 cups sifted confectioners' sugar
  • 1 ¼ cups sifted all-purpose flour
  • ⅓ teaspoon salt
  • ⅓ cup butter, melted and cooled
  • 1 vanilla bean, split and scraped
  • 6 egg whites, room temperature
  • 1 tablespoon heavy cream
  • 1 ½ ounces bittersweet chocolate, grated
  • ¼ cup coffee flavored liqueur
  • 1 ½ teaspoons instant espresso coffee powder
  • 2 ½ cups heavy cream
  • ¼ cup confectioners' sugar
  • 1 ½ ounces bittersweet chocolate, grated

Cooking Directions

  1. 1 In a large bowl, mix 2 cups confectioners' sugar, flour and salt. Make a well in the center and set aside.
  2. 2 In another bowl, combine melted butter and vanilla scrapings. Pour vanilla butter, egg whites and 1 tablespoon cream into well of dry ingredients. Mix until smooth. Fold in 1 1/2 ounces grated chocolate. Chill in refrigerator 2 hours or overnight.
  3. 3 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with waxed paper.
  4. 4 Make a stencil by using a utility knife to cut a 4 1/2 inch (11.5 centimeter) circle in the center of a flexible plastic lid. Place the stencil on the baking sheet and spread 2 teaspoons of batter inside circle; remove stencil. Make 3 circles on a baking sheet.
  5. 5 Bake in preheated oven 2 minutes, rotate pan and bake 2 minutes more, until golden. Working quickly, remove cookie from tray with a spatula and roll around the handle of a wooden spoon. Place rolled cookies on wire rack to cool completely. If cookies harden before rolling, return to oven for 30 seconds to soften. Repeat to use all remaining batter.
  6. 6 To make coffee cream: Beat together coffee liqueur and espresso powder until powder is dissolved. Beat in 2 1/2 cups cream and 1/4 cup confectioners' sugar until soft peaks form. Refrigerate 15 minutes.
  7. 7 Fill cooled cookies with coffee cream using a pastry bag fitted with a 3/8 inch round tip. Dip each end of filled cookies in grated chocolate. Serve at once, or store in an airtight container up to 3 days.

Nutrition Facts

  • Calories 117.4
  • Carbohydrate 10.5 g
  • Cholesterol 23.8 mg
  • Fat 7.7 g
  • Fiber 0.2 g
  • Protein 1.2 g
  • Saturated Fat 4.8 g
  • Sodium 35.2 mg
  • Sugar 7.4 g

Reviews

  1. Very labor intensive but we loved them.
  2. Time-consuming but worth it. The dessert overall is a great blend of coffee and sugar not overly sweet. I made the cookie shells and stored them then made the filling when I was ready to serve so that the cookie shell would remain firm and not soak up the cream filling. Like I mentioned it - Read more ...
  3. I have a trouble to rate this recipe because this is a recipe with a different reaction in my family. This recipe was a completely new thing for me to make so I want to write some tips. The recipe is not so difficult as seems. When you make the dough it will have a - Read more ...
  4. They are such cool things to make! And not that difficult at all. My mates vere really impressed and it was the first time I saw them fighting over the last one. Great recipe!
  5. These had great flavor but the cigar part didn't come out the way I thought it would they were a little too moist and sticky. The filling began to separate after 1 day. I'm not sure what I did wrong but they tasted good enough to try again!
  6. Yummy cookies. Fun to make. Perfect for parties.