Swirl these into a mug of hot milk or coffee for a tasty espresso steamer.
*I put 25 minutes as the prep time to allot for the time needed to refrigerate and set up.
- 1 c. (8 fl. oz.) heavy cream, divided
- 1 T. espresso powder
- 2 T. light corn syrup
- 1/4 tsp. salt
- 1 c. (7 oz.) granulated sugar
- 1 T. (1/2 oz.) vanilla extract
- 2 c. (12 oz.) chopped white chocolate
- 1 T. Dutch-process cocoa blended with 1/2 tsp espresso powder
- Wooden sticks or stir sticks
- Line an 8" x 8" pan with foil and grease the foil well. Place a 1/2 cup of the cream in a medium saucepan. Add the espresso powder, corn syrup, salt and sugar. Cook the mixture over medium heat; stir until the espresso powder and sugar are dissolved and it starts to boil. Cover the pan and let it boil for about 3 minutes. Then uncover the pan, and check the temperature. It should be at 235Â°F. to 240Â°F. If it is, take the pan off the heat and add the vanilla. If it isn't, allow the mixture to boil for 1 - 2 minutes more. Take the pan off the heat and set it aside to cool.
- Pour the remaining 1/2 cup of cream into another saucepan. Heat it until it's just beginning to steam. Remove from the heat, and add the white chocolate. Let the mixture sit, untouched, for about 5 minutes to melt the chocolate. Once the chocolate has melted, vigorously whisk the mixture until it is shiny and smooth.
- Add the sugar mixture to the chocolate mixture; stir to combine. Pour into the prepared pan. Sprinkle with cocoa. Refrigerate to set up. Remove from the pan and turn over; sprinkle with the remaining cocoa. Cut into 1-inch cubes. Stack 2 to 3 on each wooden stick. Makes approximately 64 blocks.
|Amount Per Serving||%DV|
|Serving Size 12g|
|Recipe makes 64 servings|
|Calories from Fat 27||49%|
|Total Fat 3.08g||4%|
|Saturated Fat 1.89g||8%|
|Trans Fat 0.0g|
|Total Carbs 6.55g||2%|
|Dietary Fiber 0.0g||0%|