I. Fudgy Chocolate Cherry Bites
Ingredients
• 1 ¼ Cups Sifted powdered sugar
• 1/3 Cup Unsweetened Cocoa
• ½ Tsp Espresso powder (or any coffee powder)
• 1/8 Tsp. Salt
• 2 Large Egg whites
• 1 ½ Tsp. Vanilla extract
• ½ Cup Dried cherries, coarsely chopped
• ½ Cup Pecans or walnuts, coarsely chopped. Cooking spray
Procedure Steps:
1. Pre-heat oven to 300° F.
2. Combine the sifted powdered sugar, cocoa, coffee powder, salt, egg whites and the vanilla extract in a large bowl. Beat with a mixer at low speed until combined. Then beat at medium speed for 2 minutes. Then stir in the cherries and nuts.
3. Spoon 1 level tablespoon of the batter into miniature muffin tins that have been coated with cooking spray. Bake at 300° F. for 16 minutes, or until puffed and crisp on the top. Let stand on a wire rack for 5 minutes before removing from pan. Then cool on a wire rack.
Ingredients
• 1 ¼ Cups Sifted powdered sugar
• 1/3 Cup Unsweetened Cocoa
• ½ Tsp Espresso powder (or any coffee powder)
• 1/8 Tsp. Salt
• 2 Large Egg whites
• 1 ½ Tsp. Vanilla extract
• ½ Cup Dried cherries, coarsely chopped
• ½ Cup Pecans or walnuts, coarsely chopped. Cooking spray
Procedure Steps:
1. Pre-heat oven to 300° F.
2. Combine the sifted powdered sugar, cocoa, coffee powder, salt, egg whites and the vanilla extract in a large bowl. Beat with a mixer at low speed until combined. Then beat at medium speed for 2 minutes. Then stir in the cherries and nuts.
3. Spoon 1 level tablespoon of the batter into miniature muffin tins that have been coated with cooking spray. Bake at 300° F. for 16 minutes, or until puffed and crisp on the top. Let stand on a wire rack for 5 minutes before removing from pan. Then cool on a wire rack.
Notes: Store in an airtight container up to 2 days.
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