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Receta Cappuccino Blocks
by Syi

Cappuccino Blocks

Swirl these into a mug of hot milk or coffee for a tasty espresso steamer.

*I put 25 minutes as the prep time to allot for the time needed to refrigerate and set up.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 64 blocks

Va Bien Con: coffee, hot milk

Ingredientes

  • 1 c. (8 fl. oz.) heavy cream, divided
  • 1 T. espresso powder
  • 2 T. light corn syrup
  • 1/4 tsp. salt
  • 1 c. (7 oz.) granulated sugar
  • 1 T. (1/2 oz.) vanilla extract
  • 2 c. (12 oz.) chopped white chocolate
  • 1 T. Dutch-process cocoa blended with 1/2 tsp espresso powder
  • Wooden sticks or stir sticks

Direcciones

  1. Line an 8" x 8" pan with foil and grease the foil well. Place a 1/2 cup of the cream in a medium saucepan. Add the espresso powder, corn syrup, salt and sugar. Cook the mixture over medium heat; stir until the espresso powder and sugar are dissolved and it starts to boil. Cover the pan and let it boil for about 3 minutes. Then uncover the pan, and check the temperature. It should be at 235°F. to 240°F. If it is, take the pan off the heat and add the vanilla. If it isn't, allow the mixture to boil for 1 - 2 minutes more. Take the pan off the heat and set it aside to cool.
  2. Pour the remaining 1/2 cup of cream into another saucepan. Heat it until it's just beginning to steam. Remove from the heat, and add the white chocolate. Let the mixture sit, untouched, for about 5 minutes to melt the chocolate. Once the chocolate has melted, vigorously whisk the mixture until it is shiny and smooth.
  3. Add the sugar mixture to the chocolate mixture; stir to combine. Pour into the prepared pan. Sprinkle with cocoa. Refrigerate to set up. Remove from the pan and turn over; sprinkle with the remaining cocoa. Cut into 1-inch cubes. Stack 2 to 3 on each wooden stick. Makes approximately 64 blocks.