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Mocha Creams Recipe

1/2 cup butter, softened

4 ounces cream cheese, softened

1/3 cup powdered sugar

2 pasteurized egg yolks

8 ounces semisweet chocolate, melted, cooled

1 tablespoon instant espresso coffee powder dissolved in 1 tablespoon very hot water

30 miniature chocolate cups available from specialty kitchen or candy stores

30 coffee-bean candies

In a small mixer bowl, beat butter, cream cheese and powdered sugar until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Add chocolate and coffee liquid; beat until smooth. If mixture is very soft, refrigerate 30 minutes until firm enough to pipe.

Using a pastry bag fitted with a 1/2 -inch plain round tip or a large star tip (or plastic storage bag with a 1/2 -inch slit cut in one lower corner), pipe cream-cheese mixture into chocolate cups. Place a coffee bean candy on top of each cup, pressing down slightly to anchor. Cover and refrigerate until ready to serve. May be tightly covered and frozen up to 2 months.

Makes 30 confections


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