Mocha Cigars with Coffee Cream

Mocha Cigars with Coffee Cream

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KITTYCATGRL 0

"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

4 h 5 m servings 117 cals
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Original recipe yields 48 servings

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Nutrition

  • Calories:
  • 117 kcal
  • 6%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 10.5g
  • 3%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 35 mg
  • 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  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.

Reviews

6
  1. 6 Ratings

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Most helpful positive review

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

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 re...

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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 re...

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!

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 d...

Yummy cookies. Fun to make. Perfect for parties.

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 ...

Very labor intensive but we loved them.

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