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White Chocolate Latte Cups

 White Chocolate Latte Cups
A smooth, rich caramel fills homemade chocolate cups for a decadent dessert. These are great for entertaining or potlucks.—Taste of Home Test Kitchen
18 ServingsPrep: 30 min. Cook: 20 min. + chilling


  • 1 cup (6 ounces) dark chocolate chips
  • 2 teaspoons shortening
  • 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


  • 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 turns 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

2 of 2

White Chocolate Latte Cups (continued)

Directions (continued)

  • airtight container in the refrigerator. Yield: 1-1/2 dozen.
Nutritional Facts: 1 each equals 255 calories, 16 g fat (10 g saturated fat), 18 mg cholesterol, 27 mg sodium, 25 g carbohydrate, 0 fiber, 3 g protein.