Walnut Coffee Creams - Candy

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READY IN: 2hrs 45mins
SERVES: 40
YIELD: 40 creams
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a small saucepan, cood cream and corn syrup over low heat until corn syrup dissolves. Remove from heat; add coffee. Mix thoroughly; cool. Stir in sugar; mixture should form soft peaks. If not, add some more sugar. Chill covered 2 hours.
  • Melt chocolate in a bowl or top of a double boiler set over a pan of simmering water. Stir until smooth. Drop by teaspoonfuls on waxed paper and flatten to form small chocolate buttons. Let set.
  • Spoon filling into a small pastry bag fitted with a fluted nozzel. Pipe a rosette around edge of each chocolate button. Leave indentation in center. Place a walnut piece in cavity. Chill 30 minutes or until firm. Remove paper.
  • Refrigerate in a covered container with waxed paper between layers up to 2 weeks.
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