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Cappuccino Cups

candy

6 ounces bittersweet chocolate; chopped
1/3 cup whipping cream
1 teaspoon instant coffee granules
2 teaspoons vanilla
4 ounces white chocolate; chopped
pinch cinnamon
21 coffee beans

In bowl over saucepan of hot (not boiling) water, melt bittersweet chocolate with cream, stirring occasionally. Dissolve coffee granules in vanilla; whisk into bittersweet chocolate mixture. Pour into small paper candy cups to fill halfway; refrigerate on rimmed baking sheet for about 15 minutes or until firm. Meanwhile, in another bowl over saucepan of hot (not boiling) water, melt white chocolate. Pour over firm bittersweet chocolate. Sprinkle with cinnamon. Top each with coffee bean. Refrigerate for at least 1 hour or until firm. (Make-ahead: Refrigerate in layers separated by waxed paper in airtight container for up to 2 weeks.)

Contributor: Canadian Living Magazine, December, 2000

Yield: 21 pieces

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