With Gail Simmons’ cocoa cup recipe you possibly can have your espresso martini and eat it too
We’re accustomed to seeing espresso martinis on a dessert menu.
Whereas the drink itself might be regarded as an after-dinner delight, Prime Chef decide Gail Simmons is revolutionizing the cocktail with a home-baked edible stemless cocoa cups. So you possibly can drink your martini and eat it too.
“Across the holidays there’s a lot cookie baking and cookie swapping occurring and likewise cocktail nights with household and mates,” Simmons tells USA TODAY. “I assumed, ‘Why not mix all of it make it somewhat customizable so that everyone may have a say in how they need it make it stunning, make it enjoyable, but additionally somewhat bit refined.’ “
The cookie cups might be made at residence with an array of components which might be additionally out there in a package from Cocktail Courier, together with the components for an espresso martini in line with espresso liqueur model Kahlúa’s recipe.
And, the recipe is nice for all ranges of at-home cooks.
“It is all very simple, very approachable. It is made in muffin tin,” Simmons says. “You do not want every other particular tools. And it is all very doable even for an beginner baker.”
And, whereas they’re good for espresso martinis, the cups work properly for different vacation delights, too. Maybe scorching chocolate, for instance, for individuals who won’t be ingesting alcohol, or possibly a scoop of ice cream or a mousse.
Kahlúa and Simmons shared the recipes for the cups and the martini with USA TODAY.
Gail Simmons’ Kahlúa Espresso Martini Stemless Cocoa Cups
Makes: 12 cups
Elements:
1⁄2 cup unsalted butter, softened, plus extra for greasing
1⁄2 cup confectioners’ sugar
1⁄4 cup unsweetened cocoa powder
1 massive egg
1 massive egg yolk
1 teaspoon vanilla
1 1⁄2 cups flour
1⁄2 teaspoon Kosher salt
1⁄2 teaspoon espresso powder (optionally available)
Dried beans or pie weights for baking
1 cup white or darkish chocolate chips, baking chunks, or roughly chopped chocolate
1 tablespoon coconut oil, or impartial oil like canola
Non-compulsory components for garnish:
Crushed sweet canes
Chopped hazelnuts
Turbinado sugar
Pink sprinkles
Directions:
Put together the cups of a 12-cup muffin tin by greasing flippantly with butter, ensuring to cowl the edges evenly.
In a medium bowl, mix the butter and confectioners’ sugar. Whisk till clean. Add egg, egg yolk, and vanilla, whisking till mixed.
In one other medium bowl, gently combine collectively the flour, cocoa powder, salt and espresso powder till simply mixed. Fold the dry components into the egg combination, mixing till clean. Scrape the dough onto a sheet of plastic wrap, and kind it right into a disk; wrap tightly. Chill till the dough is agency, at the least 1 hour.
Preheat the oven to 350 levels F. Press the dough evenly into the underside of every muffin cup and up the edges. Utilizing your fingers, clean the dough in every cup in order that it’s as even and skinny as doable. You may even attempt to flippantly butter the underside of a 1/4-cup measure and press it into every cup to clean the underside and sides. Line every cup of dough with a small piece of aluminum foil and fill with dried beans or pie weights. Bake for quarter-hour. Gently take away the foil and beans, and bake one other 10 minutes. Switch every cup to a baking rack to chill.
In the meantime, in a small microwave-proof bowl, soften 1 cup of chocolate with 1 tablespoon of coconut oil in 20 second intervals till clean. Utilizing a small spoon, unfold a couple of tablespoon of chocolate on the underside and up the edges of every cup in a skinny, even layer.
Dip the rim of every cup into remaining chocolate and instantly right into a plate of sugar or sweet ornament of selection. Refrigerate the cups till the chocolate is about. Fill every with a 2-ounce Kahlúa Espresso Martini and garnish as desired.
Kahlúa Espresso Martini
Elements:
1 half Kahlúa
1 half Absolut Vodka (or vodka of your selection)
1 half espresso
3 complete espresso beans
Directions:
Add Kahlúa, Absolut Vodka, espresso and ice to a shaker.
Shake for 15 – 20 seconds, for that velvety foam.
Pressure right into a stemless cocoa cup or martini glass.
Garnish with 3 espresso beans for good luck.
