Candy Recipes
Chocolate Kahlua Cups
4 ounces Kahlua or other coffee liqueur
24 shortbread cookies (Lorna Doone)
2 (10 1/2 ounce) bags semisweet chocolate chips
(Ghirardellis double chocolate work well)
Place paper or foil muffin cups in a muffin pan.
In a small plastic container with lid, place shortbread cookies. Pour
Kahlua over cookies. Close lid, turning containers so that as much Kahlua
as possible soaks into the cookies.
Meanwhile, melt chocolate chips in a double boiler until smooth. Spoon
half the chocolate into the muffin cups. Remove cookies from container and
press into each cup. Spoon remaining chocolate to cover cookies. Refrigerate
until hardened.
Makes 24 Kahlua Cups.
Variations: Use one bag of white chocolate chips for the top or bottom
layer, or swirl with semisweet chocolate. Replace Kahlua with Creme de Menthe,
Creme de Cassis, or other liqueur.
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