Dessert: Cappuccino-Chocolate Bites

Flecks of espresso are dotted throughout these petite cookies, which are sandwiched together with creamy milk-chocolate ganache.

Ingredients

2/3 c. all-purpose flour
1 tbsp. finely ground espresso beans
6 tbsp. unsalted butter
1/4 c. confectioners' sugar
1/4 tsp. pure vanilla extract
1/3 c. heavy cream
2 1/2 oz. milk chocolate
Unsweetened cocoa powder

Instructions

Whisk flour, espresso, and salt in a bowl. Put butter and sugar in the bowl of an electric mixer fitted with the paddle, and mix on medium-high speed until pale and fluffy. Mix in vanilla. Add flour mixture; mix on medium-low until dough comes together. Shape into a disk, and wrap in plastic. Refrigerate 30 minutes.
Preheat oven to 350 degrees F. Let dough stand at room temperature 10 minutes. Roll between sheets of parchment to 1/8 inch thick. Cut out rounds with a 1 1/8-inch cutter; space 1/2 inch apart on baking sheets lined with parchment. Reroll scraps; cut out. Freeze 10 minutes.
Bake until set but not browned, about 9 minutes. Let cool on sheets 5 minutes. Transfer to wire racks; cool completely.
Bring cream to a simmer. Pour over chocolate; stir until smooth. Press plastic wrap onto surface; refrigerate at least 4 hours or up to overnight. Whisk to soft peaks; transfer to a pastry bag fitted with a 1/4-inch plain round tip. Pipe about 1 teaspoon filling on bottoms of half the cookies; sandwich with remaining cookies. Dust with cocoa and confectioners' sugar. Cookies can be refrigerated in an airtight container up to 1 day. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.

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