Mocha Cigars With Coffee Cream

Ingredients

• Servings: 4
• cigars
• 2 cups sifted confectioners' sugar
• 1 1/4 cups sifted all-purpose flour
• 1/8 teaspoon salt
• 5/8 cup butter, melted and cooled
• 1 vanilla bean, split and scraped
• 6 egg whites, room temperature
• 1 tablespoon heavy cream
• 1 1/2 ounces bittersweet chocolate, grated
• coffee cream filling
• 1/4 cup coffee flavored liqueur
• 1 1/2 teaspoons instant espresso coffee powder
• 2 1/2 cups heavy cream
• 1/4 cup confectioners' sugar
• 1 1/2 ounces bittersweet chocolate, grated

Recipe

Preparation Time: 45 mins Cook Time: 1 hr 20 mins

Ready Time: 4 hrs 5 mins


• in a large bowl, mix 2 cups confectioners' sugar, flour and salt. make a well in the center and set aside.
• 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.
• preheat oven to 400 degrees f (200 degrees c). line a baking sheet with waxed paper.
• 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.
• 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.
• 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.
• 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.