Coffee Creme de Cacao Cream Cheese

This is based on an icing that I make for a chocolate mud cake occasionally, modified slightly to sit on a small layer of dark chocolate and piped into cases, as illustrated below.

Ingredients

• 250 grams cream cheese (at room temperature, not cold)
• 50 grams butter (at room temperature, not cold)
• 3 tablespoons of good quality coffee
• 100 grams milk chocolate
• 50 grams white chocolate
• 1 nip of creme de cacao liqueur
• 2 to 3 cups icing sugar

Method

• Melt chocolate and butter over a water bath
• Add room temperature cream cheese
• Dissolve coffee in 1 tablespoon of water to make a paste
• Whip with hand beaters or a wand blender until it appears a little whiter and really fluffy - this is the butter whipping and changing consistency
• Add liqueur and continue blending
• Stir through sifted icing sugar, 1 cup at a time until desired consistency is achieved
• Pipe using a bag and a star nozzel into mini cupcake cases.

You can also add a drop of melted chocolate to the bottom of the cases and let this set, then pipe the mixture on top of this creating a delicious crunch at the bottom and a fluffy creamy texture on top.