For the final treat of the evening, I combined petit fours and Moka to make these little chocolate coffee confections.
Espresso Brownie Layer (Bottom)
- 1.5 oz unsweetened chocolate, coarsely chopped
- ½ stick unsalted butter, softened
- 2 TB espresso powder
- ¼ teaspoon salt
- 1/2 cups sugar
- 1 huge egg
- a splash of coffee
- 1/3 cups wheat flour
Preheat the oven to 325 degrees and butter a 9 x 12inch baking pan.
Combine the chocolate, butter, espresso powder and salt in the top of a double boiler and, over simmering water, melt the chocolate, stirring occasionally. In a large mixing bowl, combine the sugar, coffee and eggs and whisk until smooth. Add the melted chocolate mixture and continue whisking until well combined, then fold in the flour and bake for 15 minutes or until set. This is a very thin layer of brownie, intentionally. When cooled, cut into small cubes, 1/4-1/2 the size of a regular brownie. Top with layer 2:
- 8 oz white chocolate
- 1/4 cup cream
- 1 TB espresso powder
Melt in the double boiler, and pour over the brownie cubes. Allow to cool.