Mocha Cigars with Coffee Cream Recipe -
Mocha Cigars with Coffee Cream Recipe
  • READY IN 4+ hrs

Mocha Cigars with Coffee Cream

Recipe by  

"Looks like cigars, but delicious and tasty. Have a coffee cream inside and chocolate dipped on each end. Hope you enjoy!"

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings
  • PREP

    45 mins
  • COOK

    1 hr 20 mins

    4 hrs 5 mins


  1. In a large bowl, mix 2 cups confectioners' sugar, flour and salt. Make a well in the center and set aside.
  2. In another bowl, combine melted butter and vanilla scrapings. Pour vanilla butter, egg whites and 1 tablespoon cream into well of dry ingredients. Mix until smooth. Fold in 1 1/2 ounces grated chocolate. Chill in refrigerator 2 hours or overnight.
  3. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with waxed paper.
  4. Make a stencil by using a utility knife to cut a 4 1/2 inch (11.5 centimeter) circle in the center of a flexible plastic lid. Place the stencil on the baking sheet and spread 2 teaspoons of batter inside circle; remove stencil. Make 3 circles on a baking sheet.
  5. Bake in preheated oven 2 minutes, rotate pan and bake 2 minutes more, until golden. Working quickly, remove cookie from tray with a spatula and roll around the handle of a wooden spoon. Place rolled cookies on wire rack to cool completely. If cookies harden before rolling, return to oven for 30 seconds to soften. Repeat to use all remaining batter.
  6. To make coffee cream: Beat together coffee liqueur and espresso powder until powder is dissolved. Beat in 2 1/2 cups cream and 1/4 cup confectioners' sugar until soft peaks form. Refrigerate 15 minutes.
  7. Fill cooled cookies with coffee cream using a pastry bag fitted with a 3/8 inch round tip. Dip each end of filled cookies in grated chocolate. Serve at once, or store in an airtight container up to 3 days.
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Reviews More Reviews

Most Helpful Positive Review
Apr 23, 2006

They are such cool things to make! And not that difficult at all. My mates vere really impressed and it was the first time I saw them fighting over the last one. Great recipe!

Most Helpful Critical Review
Jan 02, 2011

I have a trouble to rate this recipe, because this is a recipe with a different reaction in my family. This recipe was a completely new thing for me to make, so I want to write some tips. The recipe is not so difficult as seems. When you make the dough it will have a creamy consistency. Don`t be afraid, it must be creamy. It will become thick after refrigerating (I refrigerated for 3 hours). I made stencils (rounds) on a parchment paper with a pencil using a plate (10 centimeter). Then turn your parchment paper upside down, otherwise the trace of the pencil can be on your baked cigar. Be sure to make a thin layer, your cigars will look more beautiful and you will be able to put more filling inside. I baked the dough for 5 min and I think to rotate the baking sheet is useless. I rolled the dough without any problem, tearing or sticking. I tried to use a wooden spoon, but my cigar sticked to the spoon, so I rolled just using my fingers. Believe me, it is easy to roll. The filling was very tasty, I use only 2 cups whipped cream. But we didn`t like the dough so much. I expected the cigars will be dry like waffles for ice cream, but the dough was soft, similar to roulade dough. And I had a trouble to fill the cigar with the cream completely. I didn`t use grated chocolate to dip the ends. Overall, the recipe is unusual, but, in my opinion, doesn`t deserve a time and ingrediends wasted on it.


6 Ratings

Aug 29, 2002

These had great flavor, but the cigar part didn't come out the way I thought it would, they were a little too moist and sticky. The filling began to separate after 1 day. I'm not sure what I did wrong, but they tasted good enough to try again!

Aug 29, 2002

Yummy cookies. Fun to make. Perfect for parties.

Oct 11, 2011

Time-consuming but worth it. The dessert overall is a great blend of coffee and sugar, not overly sweet. I made the cookie shells and stored them then made the filling when I was ready to serve so that the cookie shell would remain firm and not soak up the cream filling. Like I mentioned it is time consuming but the finished product tastes wonderful.

Jan 17, 2015

Very labor intensive but we loved them.


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  • Calories
  • 117 kcal
  • 6%
  • Carbohydrates
  • 10.5 g
  • 3%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 7.7 g
  • 12%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 1.2 g
  • 2%
  • Sodium
  • 35 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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