Walnut Coffee Creams - Candy - cooking recipe

Ingredients

Filling
1/4 cup whipping cream
2 teaspoons light corn syrup
1 1/2 teaspoons instant coffee powder
1/2 cup powdered sugar
Candies
3 ounces semisweet chocolate, chopped
40 walnut halves

Preparation

In a small saucepan, cood cream and corn syrup over low heat until corn syrup dissolves. Remove from heat; add coffee. Mix thoroughly; cool. Stir in sugar; mixture should form soft peaks. If not, add some more sugar. Chill covered 2 hours.
Melt chocolate in a bowl or top of a double boiler set over a pan of simmering water. Stir until smooth. Drop by teaspoonfuls on waxed paper and flatten to form small chocolate buttons. Let set.
Spoon filling into a small pastry bag fitted with a fluted nozzel. Pipe a rosette around edge of each chocolate button. Leave indentation in center. Place a walnut piece in cavity. Chill 30 minutes or until firm. Remove paper.
Refrigerate in a covered container with waxed paper between layers up to 2 weeks.