Cappuccino-Chocolate Bites

• 2/3 cup all-purpose flour
• 1 tablespoon finely ground espresso beans
• 1/8 teaspoon coarse salt
• 6 tablespoons unsalted butter, room temperature
• 1/4 cup confectioners sugar, plus more for dusting
• 1/4 teaspoon pure vanilla extract
• 1/3 cup heavy cream
• 2 1/2 ounces milk chocolate, finely chopped
• Unsweetened cocoa powder, for dusting

1. Whisk flour, espresso, and salt in a bowl.
2. Put butter and sugar in the bowl of an electric mixer fitted with the paddle, and mix on medium-high speed until pale and fluffy.
3. Mix in vanilla.
4. Add flour mixture; mix on medium-low until dough comes together.
5. Shape into a disk, and wrap in plastic.
6. Refrigerate 30 minutes.
7. Preheat oven to 350F.
8. Let dough stand at room temperature 10 minutes.
9. Roll between sheets of parchment to 1/8 inch thick.
10. Cut out rounds with a 1 1/8-inch cutter; space 1/2 inch apart on baking sheets lined with parchment.
11. Reroll scraps; cut out.
12. Freeze 10 minutes.
13. Bake until set but not browned, about 9 minutes.
14. Let cool on sheets 5 minutes.
15. Transfer to wire racks; cool completely.
16. Bring cream to a simmer.
17. Pour over chocolate; stir until smooth.
18. Press plastic wrap onto surface; refrigerate at least 4 hours or up to overnight.
19. Whisk to soft peaks; transfer to a pastry bag fitted with a 1/4-inch plain round tip.
20. Pipe about 1 teaspoon filling on bottoms of half the cookies; sandwich with remaining cookies.
21. Dust with cocoa and confectioners sugar.
22. Cookies can be refrigerated in an airtight container up to 1 day.

allpurpose, beans, coarse salt, unsalted butter, confectioners sugar, vanilla, heavy cream, milk chocolate, cocoa powder

Taken from www.epicurious.com/recipes/food/views/cappuccino-chocolate-bites-389376 (may not work)