2/3 cup heavy whipping cream
1 tablespoon instant espresso powder
3 (4 oz) bars bittersweet chocolate, chopped
3 (4 oz) bars semi-sweet chocolate, chopped
Chocolate covered espresso beans
In a medium saucepan combine cream, and espresso powder. Cook over medium heat, stirring frequently, for 4 - 5 minutes or until espresso is dissolved. Add chocolate; reduce heat to medium-low. Cook, stirring frequently, until chocolate is melted and mixture is smooth.
Spoon chocolate mixture into miniature paper cupcake liners. Top each a chocolate covered espresso bean. Let chocolates stand for about 2 hours or until mixture is set. Store covered in an airtight container in refrigerator up to 3 weeks.
Makes about 3 dozen.