espresso butter creams
7 ounces sweetened condensed milk
2 cups powdered sugar
1 Starbucks Via (I used the blonde roast) OR use 1-2 ts espresso powder
giant pinch of sea salt
3 TB unsalted butter, very soft
for the chocolate coating:
(I used half bitter sweet, half semi sweet chips; use what you like but I do not recommend milk chocolate as its too sweet)
7 ounces of bitter sweet
7 ounces semi sweet
½ TB vegetable oil
In a medium bowl mix the condensed milk, 2 cups of powdered sugar, salt, and espresso.
Mix by hand or with a mixer. When mixed then add in the very soft butter and mix well.
You want a nice sooth consistency. Give it a taste and see if it needs more salt or espresso.
Cover the top with plastic wrap and place in fridge to firm up a bit; a few hours or overnight.
When ready to use you can either use candy molds, mini paper cups or silicone molds.
You can try rolling balls on your own, but I found the candy dough to be too loose.
Place chocolate chips with the vegetable oil in a microwavable bowl, give it a good mix and then microwave in 10 second spurts till melted.
Making sure to stir each time after 10 seconds. Or you can temper the chocolate how you like best.
Since this time I used the candy molds, I coated the bottom and sides of each mold with chocolate, let it harden,
then added in little globs of the espresso, place in fridge for 20 minutes, then filled the molds with chocolate,
tapping as I go along to make sure the chocolate is evenly disbursed.
Then back into fridge to set up.
I made about 56 candy pieces using these molds; if you use mini paper cups I imagine you might get about 40-50?