Mini Chocolate Espresso Bites with Hazelnut Whipped Cream
Ingredients
- 1/4 c unsalted butter
- 4 oz cream cheese
- 1/4 c heavy whipping cream
- 2 Tbsp cocoa powder
- 1 Tbsp Torani Sugar-Free Vanilla Syrup
- 1 Tbsp espresso powder
Topping
- 1/2 c heavy whipping cream
- 1 Tbsp Torani Sugar-Free Hazelnut Syrup
Instructions
- Using an electric mixer, cream butter, and cream cheese together until smooth. Add heavy cream and Torani Sugar-Free Vanilla Syrup until combined.
- Next, add cocoa and espresso powder until smooth.
- Evenly distribute the mixture into a lined 12 cup mini cupcake pan. Put the pan in the freezer for 30 minutes.
- Mix the remaining heavy whipping cream and Torani Sugar-Free Hazelnut Syrup until the mixture forms stiff peaks.
- Take the tray out of the freezer and evenly top the chocolate bites with the hazelnut whipped cream. Place in the freezer for at least 30 minutes to set whipped cream.
- When you're ready to eat the bites, remove them about 30 minutes before you're ready to eat to let them thaw.
Notes
This recipe can easily be doubled and you can also mix and match the Torani Sugar-Free Syrup flavors to suit your taste!