Ingredients
Softened butter cup
Softened cream cheese 1 (3-ounce) package
Sugar 1/3 cup
Flour (all-purpose) cup
Cocoa powder (unsweetened) cup
Chocolate (unsweetened) 2 ounces
Butter 2 tablespoons
Sugar cup
Egg (large) 1 number
Vanilla 1 teaspoon
Coffee or chocolate liqueur 1 tablespoon (you are free to choose your favourite liqueur such as Kahlua, or Frangelico (hazelnut), or Grand Marnier (orange), or Chambord (raspberry) to have a different flavour)
Milk chocolate chips 2 tablespoons
Method of Preparation
Take a mixing bowl with electric mixer and beat cup butter and the cream cheese for 30 seconds on a medium or high speed. Add 1/3 cup sugar and beat in. Now add cocoa and flour and beat well to combine all the ingredients thoroughly.
Cover the contents and refrigerate for about 2 hours or till the mixture become easy to handle. Make 24 uniform sized balls out of the mixture. Take ungreased mini-muffin cups and press these balls at the bottom and sides of each mini-muffin cups. Pre-heat oven to 325 F.
Take 2 tablespoons butter and unsweetened chocolate in the top of a double boiler over hot (not boiling) water and melt them. After removing from heat add cup of sugar, egg. Vanilla, and liqueur and stir well. Divide this mixture evenly and pour into the mini-muffin cups with dough. Bake for about 25 minutes or till the mixture set.
After initial light cooling, remove from pans and allow complete cooling. Melt milk chocolate pieces in the top of a double boiler over hot (not boiling) water. Apply teaspoon of melted chocolate on top of each cup. Now your cordial cups are ready for serving.