Espresso To Go

Preparation : Heat the heavy cream, instant espresso powder, sugar and butter in a 1 1/2 quart saucepan over medium-high heat. When hot, stir to dissolve the sugar. Bring to a boil. Place the semisweet and unsweetened chocolate in a 4-qt. bowl. Pour the boiling cream mixture over the chocolate and allow to stand for 5 minutes. Stir until smooth and, presto, espresso ganache. Place 30, 1-oz. foil candy cups on a baking sheet. Spoon 2 level tablespoons of ganache into each foil cup. Top each cup with a chocolate-covered espresso bean. Refrigerate until firm, about 1 hour. Serve immediately or store in a tightly sealed plastic container in the refrigerator. Will keep for several days stored in the refrigerator in a tightly sealed plastic container. Notes: For east of handling, consider using a 12-cup mini-muffin tin to hold the foil cups when filling them with the liquid ganache. When filling the cups by the tbsp, use an index finger if necessary to push the ganache out of the tablespoon and into the cups.