Gluten Free Chocolate Espresso Snowcaps Recipes

Steps:

• Make cake mix according to the box's instrucions. Remove from oven and allow to completely cool.
• In a large bowl, crumble the entire cake.
• In a saucepan, melt the butter and add the powdered sugar, the jelly, cocoa poweder, and vanilla. Continue to stir until thorougly mixed and melted.
• Pour the chocolate mixture over the crumbled cake and stir well.
• Roll into individual balls. When I make these, I keep them on the smaller side and come up with about 60 balls.
• Begin to prepare your dipping chocolate. In a medium size sauce pan, combine the butter and chocolate chips and add the powderd sugar. Stir on med/low heat until completely melted. You don't want to have the heat too high or it may burn the chocolate, you just need it warm enough to melt it. If your stove is on the hotter side, then keep it on low to melt it. You may need to add some more butter by tablespoons if the chocolate is not smooth enough. When I made the dipping chocolate it came out a very smooth and glaze like mixture.
• Using 2 large soup spoons dip the individual balls in and completly coat the ball and lay them on a sheet pan covered with wax paper. These take about 10 minutes to set on the wax paper and be ready to chill. Chill for at least 2 hours before serving.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease bottom only of (8- or 9-inch) round pan.
• Beat cake mix, 1 cup coffee, the butter and eggs in large bowl on low speed of electric mixer 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 43 to 48 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; run knife around inside edges of pan; remove from pan to wire rack. Cool completely.
• In small bowl, stir together frosting and 2 tablespoons coffee; set aside. In large bowl, beat whipping cream to stiff peaks. Beat frosting mixture into whipping cream until stiff enough to spread.
• Cut cooled cake in half horizontally. Place bottom layer, cut side up on serving plate; spread one third of the whipped cream mixture over cake; top with remaining cake half, cut side down. Spread remaining whipped cream mixture over top and side of cake. Arrange espresso beans over cake. Refrigerate at least 1 hour before serving. Refrigerate any remaining cake.

Steps:

• In a medium bowl, sift the flour, espresso, cocoa, baking powder and salt.
• Don't skip the sifting process.
• If you are using instant coffee, be sure to press the coffee pieces through the sieve so they become smaller grains that are totally incorporated into the cookies.
• With an electric mixer, cream butter and brown sugar until fluffy.
• Beat in egg until combined; mix in cooled chocolate.
• With mixer on low, add flour a little at a time.
• Then beat in milk until just combined.
• The dough will be very wet-- flatten it into a disk and wrap it in plastic wrap, then freeze until firm.
• That takes about 45 minutes, but you can freeze it longer if you want to make the cookies the next day.
• Preheat oven to 350 degrees farenheit.
• Line two baking sheets with parchment or foil.
• Shape dough into one-inch balls.
• The dough is still messy, so it helps to roll very fast, and sprinkle a little powdered sugar on your hands between cookies.
• Pour powdered sugar (about 1/2 cup) into a medium bowl.
• Working with a few cookies at a time, roll the balls in sugar two times.
• Make sure they are completely coated and no dark dough is visible.
• Place on baking sheets 2 inches apart, and bake until cookies have spread and coating is cracked, about 12 minutes.
• Cookies will still be soft to the touch, but do not overbake.
• Cool cookies on a wire rack.

Steps:

• Heat oven to 325 degrees. Whisk together sugar, cocoa and salt. Stir in chocolate and pecans. Beat egg whites until slightly stiff, then stir into chocolate mixture until just until incorporated. (Do not overmix.) You can use a stand mixer on low or a sturdy spoon and a large bowl.
• Crush sugar cubes and place in a shallow bowl. Using a small ice cream scoop or a melon baller, spoon up dough to create a scoop about the size of a golf ball. Lightly dip the top of the cookie into the sugar and then place on a parchment-lined baking sheet, about 2 inches apart.
• Bake until cookie tops are dry and crackled, about 12 to 15 minutes. Rotate sheets if using more than 1 at a time. The cookies should be dry and crunchy on the outside, chewy on the inside and capped with a nice sprinkling of chunky sugar.
• Transfer sheets to wire racks and let cookies cool completely. Can be stored in an airtight container for 3 days.