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Daphne's Midnight Delights


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  • 2/3 cup boiling water
  • 2 tsp instant coffee granules
  • 1 3/4 cups flour
  • 1/3 cup cocoa
  • 1/4 cup sugar
  • Dash of salt
  • 3/4 cup butter cut in pieces
  • 2 cups (12 ounces) semisweet chocolate morsels, melted
  • 2/3 cup sugar
  • 2 tbsp butter melted
  • 2 tbsp milk
  • 2 tsp kahlua or strongly brewed coffee
  • 2 large eggs lightly beaten
  • 1/2 cup chopped pecans or walnuts
  • 1/2 cup whipping cream
  • 1 tbsp powdered sugar



Step 1

Combine 2/3 cup boiling water and coffee granules, stirring well. Let cool. Reserve 2 teaspoons. Combine flour and next 3 ingredients, cut in butter with pastry blender until crumbly. Sprinkle remaining coffee mixture, 1 tbsp at a time, evenly over flour mixture. Stir with a fork until dry ingredients are moistened. Turn dough on a floured board. Knead 3 times. Wrap in wax paper. Chill 1 hour. Shape into 3/4 inch balls , press into greased miniature muffin pans using a tart tamper. Cover and chill. Combine melted chocolate and next 4 ingredients, stirring until smooth, stir in eggs and pecans. Spoon 1 teaspoonful of mixture into each tart shell. Bake at 350 for 20 min. Cool on
Wire rack for 15 min. Remove from pans to cool. Combine reserved 2 teaspoons coffee mixture, cream and powdered sugar. Beat on medium until soft peaks. Dollop onto each tart before serving. Makes 4 dozen.


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