A Nice Cuppa

A couple of months ago while shopping at World Market, I came across a display of an assortment of Guittard products. I’ve tried the mint chips and absolutely love them, so I grabbed a bag of the cappuccino chips. I could never seem to find anything to use them in. I didn’t want to use them in just any old recipe; it had to be something special.

While browsing through my cookbooks, along with those I have on loan from the library, I came across a recipe in the book “Quick Chocolate Fixes“, by Leslie Weiner & Barbara Albright that provided my inspiration for Cappuccino Cups.

Since the recipe was a bit of an experiment, and I don’t have very many mouths to feed candy to, I made a very small batch. However, it can easily be multiplied to suit your needs.

Cappuccino Cups

4 oz white chocolate, chopped
4 oz cappuccino chips, or coffee flavored chocolate
6 Tbsp heavy whipping cream, divided

Melt white chocolate in microwave for 1 minute, stir, and if not melted microwave in 30 second intervals. Stir in 3 Tbsp cream until smooth. Spoon even amounts into 12 2-inch muffin tins, lined with paper liners. Repeat process with cappuccino chips and remaining 3 Tbsp of cream.

Refrigerate for 1 hour or until set. Can be served chilled or at room temperature.

Yields 12 cups.

Editors Note: This article and recipe can also be found at Sugar Savvy