CHOCOLATE-ESPRESSO PIZZELLES
Chocolate with a hint of espresso pizzelle cookies filled with a light whipped espresso buttercream. Made with Stevia In The Raw® for less sugar and calories!
Provided by In The Raw
Categories Trusted Brands: Recipes and Tips In The Raw® Sweeteners
Time 1h5m
Yield 10
Number Of Ingredients 16
Steps:
- Preheat pizzelle baker. Over a large bowl, sift to combine flour, cocoa and baking powder.
- In a separate large bowl, whisk to combine Sugar In The Raw®, Stevia In The Raw® and espresso powder. Whisk in eggs then butter and vanilla. Add flour mixture to wet ingredients and mix until just combined.
- Add a heaping teaspoon of batter to the bottom grid of the pizzelle baker. Close the iron and cook until the timer light indicates - about 45 seconds. Cool on wire rack and repeat with remaining batter.
- To make buttercream begin by dissolving espresso powder into the vanilla extract in a small bowl. Set aside.
- In a small saucepan whisk flour and milk over medium-low heat, stirring constantly until it thickens to a paste. Transfer to a bowl to cool completely to room temperature. Stir in vanilla-espresso mixture.
- While the mixture cools, using a stand or hand mixer cream the butter, Sugar In The Raw and Stevia In The Raw until light and fluffy - about 5 minutes. Scrape down the sides throughout beating to ensure butter, sugar and stevia combine completely. Add the cooled milk mixture and beat an additional 5 minutes until cohesive.
- Arrange half the cookies on your countertop or work surface. Spread buttercream onto cookies and top with remaining half of cookies.
Nutrition Facts : Calories 349.9 calories, Carbohydrate 41.5 g, Cholesterol 86.7 mg, Fat 20.1 g, Fiber 1.3 g, Protein 4.8 g, SaturatedFat 12.3 g, Sodium 253 mg, Sugar 19.3 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
