Chocolate Dipped Mocha Rounds Recipes

CHOCOLATE DIPPED MOCHA ROUNDS

Steps:

• Melt unsweetened chocolate squares in a heavy saucepan. Cool slightly.
• In a large bowl beat 1/2 cup shortening and butter or margarine with an electric mixer on medium speed until butter is softened. Add the sugar and brown sugar and beat until fluffy.
• Dissolve the instant coffee crystals in the water. Add the melted chocolate, egg and coffee to the butter mixture and beat well.
• Stir flour, cinnamon and salt together and add to the butter mixture. Cover and chill about 1 hour or until easy to handle.
• Shape into two 7-inch long rolls. Wrap in plastic wrap and chill for at least 6 hours or overnight.
• Preheat oven to 350 degrees F.
• Cut into 1/4-inch slices and place on an ungreased cookie sheet. Bake for 10-12 minutes. Remove to a wire rack and cool.
• Melt the semisweet chocolate pieces and 3 tablespoons of shortening over low heat. Dip on half of each cookie into the chocolate mixture. Place on waxed paper until the chocolate is set.

CHOCOLATE DIPPED MOCHA ROUNDS

Steps:

• Melt unsweetened chocolate squares in a heavy saucepan. Cool slightly.
• In a large bowl beat 1/2 cup shortening and butter or margarine with an electric mixer on medium speed until butter is softened. Add the sugar and brown sugar and beat until fluffy.
• Dissolve the instant coffee crystals in the water. Add the melted chocolate, egg and coffee to the butter mixture and beat well.
• Stir flour, cinnamon and salt together and add to the butter mixture. Cover and chill about 1 hour or until easy to handle.
• Shape into two 7-inch long rolls. Wrap in plastic wrap and chill for at least 6 hours or overnight.
• Preheat oven to 350 degrees F.
• Cut into 1/4-inch slices and place on an ungreased cookie sheet. Bake for 10-12 minutes. Remove to a wire rack and cool.
• Melt the semisweet chocolate pieces and 3 tablespoons of shortening over low heat. Dip on half of each cookie into the chocolate mixture. Place on waxed paper until the chocolate is set.