Dairy-Free Cappuccino Cups
- Maryann Scott
Enjoy homemade dairy-free cappuccino cups using simple ingredients that will elevate your taste buds while still providing a morning coffee fix.
| Prep. | 10 minutes |
|---|---|
| Cook | 10 minutes |
| Ready In | 50 minutes |
| Yield | 21 |
Ingredients
- 6 oz. bittersweet chocolate (dairy-free)
- 1/3 cup whipping cream (dairy-free)
- 1 tbsp. instant espresso powder
- 2 tsp. vanilla
- 4 oz. white chocolate (dairy-free)
- pinch cinnamon
Directions
Chop chocolate and white chocolate.
Dissolve the espresso powder in the vanilla, stir well, and set aside.
In a bowl over a saucepan of hot (but not boiling) water, melt the bittersweet chocolate.
Add whipping cream by quickly and gently mixing with the bittersweet chocolate and the espresso/vanilla mixture.
Once thoroughly combined, pour or pipe the mixture into mini baking cups, filling to halfway.
Refrigerate until firm, at least 15 minutes.
In another bowl over a saucepan of hot (but not boiling) water, melt the white chocolate.
Once melted, pour or pipe it over the firm bittersweet chocolate mixture.
Sprinkle cinnamon over each of the cups.
Refrigerate until firm.
Notes
Whipping cream maybe substituted for coffee creamer
Optionally substitute dairy-free chocolates and whipping cream for dairy based alternatives
Optionally top each cup with coffee beans
Keep refrigerated until serving