Chocolate Covered Espresso Bean Ducks

Ingredients for the Chocolate Covered Espresso Bean Duck Candy (Makes approx. 20 ducks)

• 3 cups semi-sweet chocolate chips
• 1/2 cup heavy cream or milk
• powdered unsweetened cocoa
• approx. 60 espresso beans (three per duck)

You'll need:

• rubber ice-cube trays in the shape of ducks (available at Target or at a party supply store)
• a double boiler, or two pots that will stack safely

Step-by-step, with pictures:

Melt the Chocolate:

In a double boiler, boil water in the bottom level of the double boiler pot. Bring the water to a rolling boil. Add chocolate chips to the top level, then slowly stir in the cream. Stir until the mixture is smooth and thin. Lower the heat and stir occasionally until it is time to use the chocolate.

Prepare the Trays:

Lightly powder the rubber trays with unsweetened cocoa.

First Layer:

Fill each duck reservoir half-way with chocolate. Place 3 coffee beans in each reservoir.

Second Layer:

Add more melted chocolate to each reservoir, enough to fill each duck to the top. Lightly tap or jiggle the tray on the countertop. This will settle the chocolate and ensure that there are no air pockets in the candy. Then take a knife and scrape the excess chocolate from the tray. Glide the knife over each reservoir to create a smooth surface for the back of the candy.

Final Step:

Put the candy trays on a flat surface in the freezer for approximately 10 minutes. Remove the candy and gently remove the ducks from the tray. This is not as difficult as removing ice cubes since the duck trays are rubber and are very pliable. You'll notice that the powdered cocoa has given the candy a matte finish. Now place the ducks on a plate or put them in an Easter egg for final presentation.

Tiramisu For Espresso Lovers

Ingredients: (Makes enough for 12 people)

• 12 shots of espresso
• 5 shots of Chocolate liqueur (ex: Godiva brand)
• 1/2 shot of Rum
• 2 shots of coffee liqueur (ex: Kahlua brand)
• 3 tablespoons of sugar
• 6 eggs
• 48 ladyfingers (usually 2 packages)
• 16 oz. of mascarpone cheese (usually 2 packages)
• 6 oz powdered chocolate
• 1/2 cup of bittersweet chocolate chips
• 2 tablespoons of milk
• Whipped cream in a can for garnish

Step-by-step, with pictures:

Make the Liquid Mixture:

Pull the shots of coffee, add the rum, coffee liqueur and 3 shots of the chocolate liqueur. Save 2 shots of the chocolate liqueur for later. Set the liquids over to the side.

Make the Mascarpone Filling:

Separate the egg yolks from the egg whites. The egg yolks should be mixed with the remaining chocolate liqueur and the sugar. Put the egg yolks in a pan that can be placed on top of another to create a "water bath" effect. The lower pan should be filled with water that is brought to a rolling boil. Constantly stir the egg yolk/chocolate liqueur mixture while it is being heated. Heat for about three minutes, until the mixture is light and bubbly.

Take the mixture off of the heat, then immediately mix this with the mascarpone. Use an electric mixture so that this is blended thoroughly.

In a separate bowl, beat the egg whites until they are at stiff peaks.

Fold the egg whites into the mascarpone mixture.

Chocolate Drizzle:

In a small glass bowl, pour in most of the chocolate chips (save some for a garnish). Add the milk and microwave for about one minute, until melted. Stir and set to the side.

Begin the layering process:

One at a time, dunk the ladyfingers in the liquid mixture. This will ensure that each ladyfinger receives an equal amount of liquid. Layer them along the bottom of the trifle bowl. Spread approximately half of the filling on top of the ladyfingers. Sprinkle powdered chocolate over this then drizzle the liquid chocolate over this. Repeat for the second layer.

Top Layer:

Do not dunk this layer of ladyfingers before placing them on top. This layer will be visible, therefore, the ladyfingers must be placed carefully on top. Pour the liquid on top of this layer, just enough to saturate the ladyfingers. Lightly dust the top layer with chocolate powder.

Refrigerate:

Cover with plastic wrap and refrigerate for 12 hours.

Final touches:

Espresso Brownies

These are truly special brownies… but the special ingredient in this case is the espresso. If you want something even quicker, use your favorite boxed brownie mix, and just add the espresso frosting. mmm.

Espresso Brownies

Makes approx. 1 dozen.

INGREDIENTS
1 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup hot water
1 tablespoon espresso powder
1 cup granulated sugar
1/2 cup butter or margarine
2 cups semisweet chocolate morsels
3 large eggs
1 teaspoon espresso powder
1/2 cup whipping cream
1/2 cup powdered sugar

DIRECTIONS
Preheat oven to 350Ëš F. Combine flour, baking powder, and salt in small bowl.

Heat water and espresso in medium saucepan over low heat, stirring to dissolve espresso. Add granulated sugar and butter; cook, stirring constantly, until mixture comes to a boil. Remove from heat, stir in 1 cup morsels until smooth. Add eggs, one at a time, stirring well after each addition. Stir in flour mixture. Pour into greased 9-inch square baking pan. Bake for 25 to 30 minutes. Cool completely in pan on wire rack.

Heat cream and espresso in small saucepan over low heat, stirring to dissolve espresso. Add remaining morsels, stirring until smooth. Remove from heat; stir in powdered sugar. Refrigerate until frosting is of spreading consistency. Spread onto brownies and cut into squares.