Cappuccino Cups

By MissHeather

Ingredients

• 6 0z bittersweet chocolate, chopped
• 1/3 C whipping cream
• 1 tsp instant coffee granules
• 2 tsp vanilla
• 4 oz chite chocolate,chopped
• pinch cinnamon
• 21 coffee beans

Details

Servings 21

Preparation

Step 1

In bowl over saucepan of hot (not boiling) water, melt bittersweet chocolate with cream, stirring occasionally. Dissolve coffee granules in vanilla; whisk into chocolate mixture. Pour into small paper candy cups to fill halfway; refrigerate on rimmed baking sheet for about 15 minutes until firm.

Meanwhile, in another bowl over saucepan of hot water, melt white chocolate. Pour over fimr bittersweet chocolate. Sprinkle with cinnamon. Top each with coffee bean. Refrigerate for at least 1 hour.

Can store in fridge in air tight container for up to 2 weeks.