Instructions
The.stress.
PART 1: Melt the chocolate chips and shortening in a 1-quart saucepan. Stir over low heat for 2 minutes, or until smooth.
Spread a thin layer of the melted chocolate into the bottom and up the sides of each mold in an ice cube tray. Put the tray in the fridge to cool as you work on the next step.
This “painting” with the chocolate is messy but I like it.
PART 2: In a medium bowl, using an electric whisk, mix the butter and cream cheese until smooth, about 2 minutes. Stir in the salt.
Add the icing sugar and whisk for 2 minutes more.
Moving from step-to-step and focusing on each task is pleasantly distracting.
PART 3: In a separate bowl, mix the instant coffee with the hot cream.
Even (just) the smell of the coffee is energizing!
Pour the coffee mixture into the cream cheese mixture and whisk until well combined.
Gently spoon the filling into the hardened chocolate "shell" of the ice cube molds, leaving space above the filling for more chocolate. Cool in the fridge for 10 minutes.
PART 4: Pour the rest of the chocolate mixture over top of the filling. Set in the fridge to cool for 20 minutes.
There are a lot of little steps here but none too complicated.
Pop each chocolate coffee buttercream out of the ice cube tray and store them in the fridge or freezer in an airtight container.
These coffee-filled, chocolate coated little stress-relievers are worth every minute of effort it takes to make them.
