White Chocolate Latte Cups Recipe

White Chocolate Latte Cups Recipe
White Chocolate Latte Cups Recipe photo by Taste of Home
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White Chocolate Latte Cups Recipe

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A smooth, rich caramel fills homemade chocolate cups for a decadent dessert. These are great for entertaining or potlucks.—Taste of Home Test Kitchen
MAKES:
18 servings
TOTAL TIME:
Prep: 30 min. Cook: 20 min. + chilling
MAKES:
18 servings
TOTAL TIME:
Prep: 30 min. Cook: 20 min. + chilling

Ingredients

  • 1 cup (6 ounces) dark chocolate chips
  • 2 teaspoons shortening
  • FILLING:
  • 3 tablespoons sugar
  • 3/4 cup heavy whipping cream
  • 1/4 cup coffee liqueur
  • 1 teaspoon instant espresso powder
  • 14 ounces white baking chocolate, chopped
  • Chocolate-covered coffee beans

Directions

In a microwave, melt chocolate chips and shortening; stir until smooth. Using a narrow pastry brush, brush the inside of eighteen 2-in. foil muffin cup liners with 1/2 teaspoon melted chocolate. Refrigerate for 15 minutes or until firm. Repeat layers twice. Chill until set.
In a large heavy skillet, cook sugar over medium-low heat until melted and a golden amber color. Gradually stir in cream; cook and stir until sugar is dissolved. Add liqueur and espresso powder; stir until smooth. Stir in white chocolate until melted. Transfer to a small bowl; cover and refrigerate for 1-2 hours or until slightly thickened.
Carefully remove and discard foil liners from chocolate cups. Spoon or pipe filling into cups; garnish with coffee beans. Store in an airtight container in the refrigerator. Yield: 1-1/2 dozen.
Originally published as White Chocolate Latte Cups in Taste of Home Christmas Annual Annual 2011, p140

Nutritional Facts

1 each: 255 calories, 16g fat (10g saturated fat), 18mg cholesterol, 27mg sodium, 25g carbohydrate (22g sugars, 0 fiber), 3g protein.

  • 1 cup (6 ounces) dark chocolate chips
  • 2 teaspoons shortening
  • FILLING:
  • 3 tablespoons sugar
  • 3/4 cup heavy whipping cream
  • 1/4 cup coffee liqueur
  • 1 teaspoon instant espresso powder
  • 14 ounces white baking chocolate, chopped
  • Chocolate-covered coffee beans
  1. In a microwave, melt chocolate chips and shortening; stir until smooth. Using a narrow pastry brush, brush the inside of eighteen 2-in. foil muffin cup liners with 1/2 teaspoon melted chocolate. Refrigerate for 15 minutes or until firm. Repeat layers twice. Chill until set.
  2. In a large heavy skillet, cook sugar over medium-low heat until melted and a golden amber color. Gradually stir in cream; cook and stir until sugar is dissolved. Add liqueur and espresso powder; stir until smooth. Stir in white chocolate until melted. Transfer to a small bowl; cover and refrigerate for 1-2 hours or until slightly thickened.
  3. Carefully remove and discard foil liners from chocolate cups. Spoon or pipe filling into cups; garnish with coffee beans. Store in an airtight container in the refrigerator. Yield: 1-1/2 dozen.
Originally published as White Chocolate Latte Cups in Taste of Home Christmas Annual Annual 2011, p140

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