CHOCOLATE-GLAZED MOCHA FANS

Chocolate-Glazed Mocha Fans image

Yield Makes 16

Number Of Ingredients 11

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Nonstick vegetable oil spray
1 1/2 cups all purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoons instant espresso powder or coffee powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup (packed) golden brown sugar
3/4 cup whipping cream
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 (3 3/4-inch) square sheets edible gold leaf (optional)*
*Gold leaf sheets can be found at some cookware stores and at specialty art-supply stores. Or they can be ordered from Easy-Leaf; 800-569-5323

Steps:

Preheat oven to 325°F. Spray 10-inch-diameter tart pan with removable bottom with nonstick spray. Sift flour, unsweetened cocoa powder, espresso powder and salt into medium bowl. Using electric mixer, beat butter and brown sugar in large bowl until well blended. Add dry ingredients and beat just until dough clumps together. Using fingertips, press dough evenly onto bottom of prepared tart pan.
Bake shortbread until firm around edges and baked through but slightly soft in center, about 35 minutes. Cool 10 minutes. Gently remove pan sides. Using large sharp knife, cut warm shortbread into 16 wedges. Cool completely on pan bottom on rack.
Bring cream to simmer in medium saucepan. Remove from heat. Add chocolate; stir until melted and smooth. Let stand until glaze begins to thicken but is still pourable, about 10 minutes. Place shortbread wedges on rack set over large baking sheet. Spoon glaze over shortbread, allowing some of glaze to run down sides and spreading over sides with small spatula. Chill just until chocolate is firm, about 45 minutes.
If desired, press tip of small sharp knife into gold leaf; gently peel off 1/2-inch free-form pieces. Using knife as aid, carefully press gold leaf pieces onto cookies. (Can be prepared 5 days ahead. Store in single layer in airtight container at room temperature.)